Grilling pizzas might be my new favorite obsession! (I feel like I say that about everything!)
Most important is the pizza dough---I've found that I don't like certain pizza doughs grilled. They can be too doughy, or too puffy, or just to dense. This recipe is hands-down my favorite pizza dough (not just for grilling, but for baking in the oven as well!) It does require a bit of "thinking ahead", but not a ton. You can use it right after you make it, but for best flavor, I suggest the fridge time---trust me, you won't be sorry!
Fridge Pizza Dough
- 3 c. all purpose flour**
- 2 tsp. yeast (active dry or instant)
- 1 1/2 tsp. salt
- 2 T. olive oil
- 7/8 to 1 1/8 c. lukewarm water
- If you are using active dry yeast (I do in most recipes, unless instant is required), dissolve it, with a pinch of sugar, in 2 Tablespoons of the lukewarm water. (I do this in the mixing bowl I am going to be using.) Let the yeast and water sit together for about 15 minutes, until the mixture has bubbled and expanded. (If you are using instant yeast, skip this step.)
- Add in (with the yeast) the remainder of the ingredients. Mix everything together until you've made a soft dough. I use my stand mixer, with a dough hook, and let it knead (speed 2) for about 5 minutes. The dough should barely clean the sides of the bowl, maybe sticking at the bottom. Don't overknead the dough; it should hold together, but might look a little rough on the surface.
**FLOUR: The amount of flour can depend on the humidity, how it was stored, etc. so don't always go by measurements, instead by how your dough looks and feels.
- To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise until it is very puffy. This will take about 1 hour using instant yeast, or about 1 1/2 hours using active dry yeast. It might take longer, just give it the time it needs. Then proceed with baking.
- To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step develops the crust's flavor. About 2 hours before you want to serve the pizza, remove the dough from the refrigerator. ***THIS IS THE WAY I PREFER TO DO IT!
- Roll your pizza out on a floured surface (or on a dough board). This recipe makes 2 pizzas. When I'm making it on the grill, specifically, I don't care about the shape as much as the thickness. I want it about 1/2-3/4" thick.
- Preheat your grill to a medium heat.
- Brush olive oil on ONE side of your pizza. Place the oiled side of your pizza down on the grill.
|Sorry for the bad picture, my shadow killed it. Lay your dough directly on the grill, with the oil side down, like this.|
|This is what the bottom of mine looked like---PERFECTION!|