Grilled pizza is popping up everywhere these days, not surprisingly, since it is a great idea! Everyone loves pizza, but who wants to use there oven in the middle of summer. There are a couple different dough recipes out there, but I chose to use this one from Kate over at The Clean Plate Club. I made the dough in the morning, and we had the pizza’s that night. I also made a quick homemade pizza sauce to have on our pizza’s. I had turkey pepperoni, ricotta and mozzarella on mine and Nate had green peppers, pepperoni and mozzarella on his. We had plenty of left-overs for lunch today. I definitely plan on making grilled pizza again soon, it was pretty easy and very delicious!
Grilled Pizza Dough
- 1 cup all-purpose flour
- 1/2 cup bread flour, plus a little more, about 2 tablespoons
- 1 tsp. instant yeast
- 1 tsp. sugar
- 1 tsp. salt
- 2/3 cup room temperature water
- 4 teaspoons extra-virgin olive oil
Begin this process at least 6 hours before you want to roll the dough out–overnight is best. In a large bowl, whisk the flour, yeast and sugar. Whisk as you pour the salt in (it shouldn’t come into contact with the yeast).
Make a well in the center and pour water in slowly, gradually stir the flour into the water until all the flour is incorporated and a dough begins to form. It’ll still be quite sticky and rough, but don’t over mix it–gather it together and drop it onto a lightly floured surface. Knead gently just for 2 minutes (no more!) until the dough is gathered and somewhat smooth.
Let it rise! Pour the olive oil into a clean bowl, add the dough. Turn the dough over so that it’s covered in oil. Cover the bowl tightly. If you are planning to use the dough right away, let it sit at room temperature for an hour. If you will be using it 6 hours or more later, let it sit 45 minutes at room temp, then put it in the refrigerator. Take it out 30-45 minutes (depending on how warm your kitchen is!) before you wish to bake it.
Makes 2 10-inch pizza’s. Visit The Clean Plate Club to see pics of this process.
Making the Pizza’s:
The grill doesn’t really cook any of the toppings, just warms them. So if you want softer vegetables, etc., make sure you cook them ahead of time.
Heat your grill so that one side is on high and the other on med-low. Make sure the grates are clean.
Now that your dough has sat out at room temperature for 45 minutes or so, plunk it down onto a lightly floured surface and cut it in half. Take out your rolling pin and roll it on out. you should be able to roll it out as thinly as you like. If it resists and pulls back, just cover it with a towel and let it rest for 5 more minutes, then try again.
Before you toss the dough onto the grill, get all your toppings readied and waiting next to the grill. Dip a paper towel in some olive oil and oil the grates. Take the rolled-out dough and lay it gently on the hot side of the grill. Close the grill cover. Wait about 5 minutes, then using your tongs, check the underside of the dough to see if you have nice grill marks and the dough is ready to be flipped over.
Flip the dough over, move to the med-low side of the grill. Add your toppings and close the grill. Check every 5-7 minutes until cheese is melted and it’s cooked to your liking. If the dough starts to get overcooked on the bottom, just adjust your heat.