Turn on Gas Grill and put Pizza Stone on it to heat.
Set dough out on top of a good amount of Cornmeal for 30 minutes to relax the gluten.
If using Caramelized Onions, get them cooking.
Roll out dough according to package directions.
Place Sauce on top
Add Meat and Veggies
Top with Cheese.
1. Prepare Pizza on wooden surface with LOTS of Cornmeal (the Trader Joes pizza dough is VERY WET, so it would require more cornmeal.)
2. Shake the pizza on the board often to check for sticking. Add cornmeal to places that are sticking.
3. One online post says: One element not emphasized enough in previous answers is frequent shaking of the peel while making the pizza, especially with wet dough. Using more cornmeal or semolina (or flour) is important, but if it's not spread evenly, wet dough will eventually start to stick in places.
With a relatively dry dough, this may not be necessary. But if you're using a high hydration (wet) dough, such as for a Neapolitan style pizza, it's often useful to shake periodically. Personally, I shake at least after every addition to the crust. So, it's something like: stretch crust, place on peel, shake immediately to be sure no initial sticking, put on sauce, shake, put on cheese, shake, put on other toppings, shake, then final shake check right before opening oven just to be sure you don't have anything sticking before you begin the final slide.
Besides allowing you to use high hydration doughs, the periodic shaking has two other benefits: (1) you can detect sticking in a small area early, and potentially get it to release just by shaking before it becomes really stuck (or detach with a spatula and add extra semolina/cornmeal under that spot while allowing the crust to be more mobile without ripping under the weight of more toppings), and (2) you'll require less semolina/cornmeal/flour, which means less effect on the flavor of the pizza (most people don't like the flavor of a lot of raw flour or cornmeal stuck to the bottom of their pizza).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (390g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 331 (53%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 89.8mg||28 %|
|Sodium 1316.9mg||45 %|
|Potassium 571.3mg||15 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 39.2g|
|Protein 31.8g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 628
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!