1/2 cup lukewarm water
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
In a large bowl, mix together the water, yeast and sugar. Let that sit and get foamy, about 10 minutes.
After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together. Flour your workspace and knead the dough a few times. Let it sit for 5-10 minutes.
Cut the dough in half for 2 pizza crusts. Roll the dough out as thin as you can with roller. Flour/corn meal your pizza peel well. To transfer the thin dough to your peel, gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings. Remember, with this thin crust it is best to not do lots of heavy toppings. Work quickly so the dough does not stick to the peel.
Bake on the fire bricks on the grill for between 4-7 minutes, depending on ingredients.
note: this is a “dry” dough and working with it is easy. It tends to bubble like a tortilla. I initially used parchment paper but it’s not really necessary and transfer from peel to grill is fairly easy.
Amazing soup and love with red wine which enhances the spice!
1 tablespoon olive oil
1 onion, chopped
2 teaspoons grated ginger
2 teaspoons curry powder
2 teaspoons ground cumin
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced
4 cups chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish
Heat the oil over medium heat in a non-stick pan and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the ginger, curry powder and ground cumin and cook, stirring, until fragrant, about 30 seconds. Add onion/ spice mixture to the cauliflower, potato, stock, and salt to taste in a large soup pot and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
Using a regular blender, working in batches, purée until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.