Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. So when you’re craving a homemade pizza, the secret to a perfectly cooked and delicious pie is in your backyard. Barro's Pizza with more than 30 locations all over the Greater Phoenix area says, "Fire up your grill!" The heat from a hot grill is the perfect temperature, which makes it possible to make incredible pizza right at home.
The Barro’s Pizza recipe comes from Grandma Angelina Barro who came from Italy in the 1930’s, providing a pizza unlike any other.
The Barro’s Pizza recipe comes from Grandma Angelina Barro who came from Italy in the 1930’s, providing a pizza unlike any other.
Ingredients:
- Barro’s famous crust:
- ½ Teaspoon of dry active yeast
- 4 Teaspoons of sugar
- 1 Teaspoon of salt
- 1 ½ Tablespoons of olive oil
- 1 ¼ cups of warm water
- 2 ¾ cups of flour
Preparation:
Steps for the dough:
1) Using a Kitchen Aid mixer, add yeast, sugar, salt, oil and water and whisk for 30 seconds.
2) Add flour and attach dough hook. Mix on low speed for 5-8 minutes. (If after 5 minutes the dough looks too wet or dry add a little more flour if wet and a little water if dry.)
3) After dough is well mixed the dough should have a nice elastic, not sticky, consistency. Roll into a ball and place into a large bowl that you have pre-greased with ½ teaspoon of olive oil.
4) Cover bowl completely with a clean, dry kitchen towel. Leave the dough to set at room temperature for 2 – 2 ½ hours. (Until the dough has doubled in size.)
5) Your dough is ready to go!
Now it’s time to start grilling:
1) Preheat your grill to medium heat for about 10-15 minutes. While it’s heating up, grease a baking sheet and press the dough into an oval or a rectangle shape.
2) Gather up your pizza toppings. For a Barro’s Specialty pizza use pizza sauce, pepperoni, diced onions, mushrooms, chopped green peppers and a little ham.
3) Bring your supplies out to the grill. Before you add any toppings, brush your dough with olive oil.
4) Quickly transport the dough over to the grill. It’s okay it the shape gets a little out of whack. Close the grill and let the dough cook for 2-4 minutes.
5) Once the dough is bubbly and has some nice grill-marks (not burnt!), it will we ready to flip carefully with a pair of tongs.
6) Now it’s time to work a little quickly —- no one wants a burnt pizza! So spread the sauce over the dough and layer with the desired topping. Don’t overload it; keep it light.
7) Once you have the pizza assembled with your toppings, close the lid of the grill and let it cook again for another 2-3 minutes to melt the cheese and cook the crust to perfection.
8) Carefully remove the pizza with tongs, slice and serve.
1) Using a Kitchen Aid mixer, add yeast, sugar, salt, oil and water and whisk for 30 seconds.
2) Add flour and attach dough hook. Mix on low speed for 5-8 minutes. (If after 5 minutes the dough looks too wet or dry add a little more flour if wet and a little water if dry.)
3) After dough is well mixed the dough should have a nice elastic, not sticky, consistency. Roll into a ball and place into a large bowl that you have pre-greased with ½ teaspoon of olive oil.
4) Cover bowl completely with a clean, dry kitchen towel. Leave the dough to set at room temperature for 2 – 2 ½ hours. (Until the dough has doubled in size.)
5) Your dough is ready to go!
Now it’s time to start grilling:
1) Preheat your grill to medium heat for about 10-15 minutes. While it’s heating up, grease a baking sheet and press the dough into an oval or a rectangle shape.
2) Gather up your pizza toppings. For a Barro’s Specialty pizza use pizza sauce, pepperoni, diced onions, mushrooms, chopped green peppers and a little ham.
3) Bring your supplies out to the grill. Before you add any toppings, brush your dough with olive oil.
4) Quickly transport the dough over to the grill. It’s okay it the shape gets a little out of whack. Close the grill and let the dough cook for 2-4 minutes.
5) Once the dough is bubbly and has some nice grill-marks (not burnt!), it will we ready to flip carefully with a pair of tongs.
6) Now it’s time to work a little quickly —- no one wants a burnt pizza! So spread the sauce over the dough and layer with the desired topping. Don’t overload it; keep it light.
7) Once you have the pizza assembled with your toppings, close the lid of the grill and let it cook again for another 2-3 minutes to melt the cheese and cook the crust to perfection.
8) Carefully remove the pizza with tongs, slice and serve.
