Sep 12, 2011

Grilled Pizza - My favorite Pizza Dough

This has been my go-to dinner all summer. 

Grilling pizza takes it to a whole new level. It is easy, cooks outside and my family loves it. Bean has had a lot of fun with the dough as well, making shapes and layering toppings. This pizza dough has a wonderful flavor and chew with a slight crunch. It is delicious. 

A few tips: 

  • Make sure to oil the grill grates.
  • Once you put the dough on the grill the next few steps happen rapidly, so be prepared.
  • Use flavorful, fast cooking or pre-cooked ingredients. I love fresh mozzarella and tomatoes.
  • Don't go overboard with the toppings. Less is more!

Bean made this one all by himself.
Favorite Pizza Dough and Instructions for Grilling
Baking Illustrated and Other Sources

1/2 cup warm water (about 110º)
1 envelope (2 1/4 teaspoons) instant yeast
1 1/4 cups water, room temperature
2 tablespoon extra-virgin olive oil
4 cups bread flour
1 1/2 teaspoons salt
olive oil or non-stick cooking spray for greasing the bowl

toppings...whatever your heart desires

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast and let stand until the yest dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a food processor or stand mixer with paddle attachment. Briefly combine the dry ingredients with a few pulses in the food processor or on low speed of a stand mixer. Continue mixing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. The dough should for a ball. Continue to pulse or mix until the dough is smooth and elastic.

Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 - 2 hours.

Grilling Pizza...

Heat a grill to medium-high heat. If using tomatoes or other water-heavy veggies slice them and place in a colander or strainer. Make sure the strainer is over a large bowl or in the sink. Toss the veggies with 1/2 teaspoon of kosher salt. Let sit for 20 minutes to drain excess liquid.

Divide the dough into as many pieces as you want to serve. Let rest 5-10 minutes. Then shape each piece using your hands into a flattened round. Make sure the dough rounds are not too thick otherwise they will take too long to cook the middle and the outside will burn.

Generously oil the grates. Carefully place the pizza dough rounds onto the grill and cover. Cook until nicely browned on the bottom about 3-4 minutes. Remove the rounds from the grill.

Transfer the dough rounds to a surface with the cooked side facing up. Top the cooked side evenly with toppings and return to the grill. Cover and let cook until the bottom is nicely browned and cheeses are melted about 4-6 minutes. Remove from the grill and top with any fresh herbs you want. Serve warm.

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