replacement grill grates by size Grilled Pizza for a Crowd

Special equipment for direction: Cut 8 pieces of parchment paper to fit the baking sheet. Make pizza dough: Stir bread powder and salt in a large bowl.Mix water, oil and sugar into the second largest bowl;Add the yeast and let it sit down after about 5 minutes until it starts to bubble.Add the flour mixture to the yeast mixture and mix it with your hand until it becomes a rough, fluffy ball.Cover the bowl with a kitchen towel and place it for 15 minutes.Sprinkle flour on the work surface and knead the dough until the dough is smooth and elastic for about 5 minutes.Clean the bowl and gently coat it with oil.Put the kneaded dough back into the bowl, brush it with oil, cover it and put it in a warm place for standby until the size doubles around 1 hour.Transfer the dough to the working surface and punch it down.Cut the dough into 4 pieces for a total of 16 pieces.Make each one a ball.Place the dough ball evenly on the working surface, cover it and let it sit down for about 30 minutes.(To do it well in advance, after cutting the dough, wrap each piece tightly with plastic wrap, refrigerate for the night, and then let it sit at room temperature for 30 minutes before rolling.) Prepare a medium strength GrillHigh temperature, brush the grill with oil.Spread the dough: Line the baking tray with parchment paper and sprinkle the corn flour to prevent the dough from sticking to it.Roll each dough into 8-An inch circle on the working surface (cover other balls when working ).Arrange 2 to 3 rounds on parchment without overlapping.Repeat it with parchment paper, corn flour and dough.Par-Baking dough: work in batches, brush the top of each dough into a circle with oil and sprinkle it with salt.Grill, oiled-Side down until the grill mark is just formed and the dough starts to bubble for 30 seconds to 1 minute.Turn the dough over and repeat it.Transfer to the cooling rack or another baking tray for cooling.Dough shells are not fully baked and very thin (they finish cooking when guests grill on top ).Fold the shell, wrap it tightly with plastic wrap, and spare until ready for use.(The shell can be refrigerated for 2 days.Or wrap each one tightly with plastic and foil and freeze for 3 months;Before topping and grilling, thaw at room temperature for a few minutes.) Build a pizza bar: Prepare a medium size grillHigh temperature, brush the grill with oil.Put a large chopping board nearby with a knife or pizza cutter.List a stack of pizza shells and any combination of recommended sauces, cheeses and ingredients.Grilled Pizza: Let your guests add the ingredients they want to the dough crust.Transfer the pizza to the grill, cover and cook until the bottom of the pizza is slightly burnt, the cheese melts and the ingredients are cooked.Remove the pizzas from the grill, slice them, and encourage your guests to decorate them with some decorations.One 15-Ounce cans of tomato sauce: red sauce: mix tomato sauce, basil, oil, garlic and 3/4 teaspoon of salt in a small bowl.Cover and refrigerate for at least 1 hour before use.Sauce can be made 1 day in advance.Arugula-Ah yuezi garlic: sesame-Pistachio garlic sauce: Stir Sesame, basil, parsley, pistachio, capers, 3 tablespoons of water and 1/2 teaspoon of salt in a food processor until batter.Sauce can be done 1 day in advance;refrigerate.Ricotta Spread: for ricotta spread: Stir ricotta, parmesan, oil, garlic and 1/2 teaspoon of salt in a medium bowl evenly.Sauce can be done 1 day in advance;refrigerate.Copyright 2015 TV Food NetworkP.All rights reserved.