Liz wanted to try out a new pizza dough recipe (using the Einkorn Flour), and decided to make Jim Lahey's No-Knead Pizza Dough. The result was fantastic!
First up was grilled pizza featuring hickory-smoked potatoes (thinly sliced on a benriner, tossed with olive oil, salt, pepper, smoked 35 minutes), rosemary, arugula and Daiya Mozzarella.
To finish it, we added the Daiya and arugula and then covered it with a wok lid to melt the cheese.
Also on the grill was a Pizza Margherita (tomato sauce, basil, Daiya Mozzarella) -- miraculously we didn't set off the smoke alarm when there was some extra flour on the bottom of the dough. ;)
Third up (in the oven) was a BBQ tofu pizza for our daughter using the usual BBQ recipe with the addition of mushrooms & Daiya cheddar.
Finally, we made a "regular" mushroom & Daiya cheddar pizza for our son in the oven.
The dough handled really well, didn't "poof" up during cooking and had a great crust on both the baked and grilled versions -- I can see using this recipe again!