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Grilling pizza in the summer isn't just a meal, it's an evening experience. Having the family hanging out on the deck, building and cooking one pizza after another, is a great tradition for us.
The key to this evening is having a good pizza dough that can stand up to the grill without ripping apart or cooking too quickly.
This recipe uses a little more olive oil than the standard pizza dough, but that helps it work better on the grill.
Ingredients:
- 1 2/3 cup water (warm)
- 1 pkg active dry or instant yeast
- 1/4 cup olive oil
- 2 tsp salt
- 5 cups all-purpose flour
Directions:
- Add the water to the bowl of a stand mixer, then sprinkle the yeast on the water. Allow to stand for 5-10 minutes until the yeast is incorporated.
- Add the olive oil, salt and flour, adding the flour a cup at a time and letting it mix.
- Once all the flour is added, continue to knead the dough on a low speed for 5-7 minutes.
- When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
- Use a pastry scraper or knife to cut the dough into 8 lumps. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap.
- Allow to rise for 2 hours or put in the fridge to rise overnight.
Grilling tips:
- Gently stretch the dough into 8 inch circles.
- Grill on one side till lightly browned, about 2 minutes.
- Remove and place the grilled side up.
- Decorate your pizza and grill, watching both the top for the cheese to melt and the bottom not to burn, about 2-4 minutes.
- Keeping the grill top closed helps both happen in the right amount of time.
Notes:
- If putting the dough in the fridge, allow 1 hour for the dough to come to room temperature.
- Original Recipe
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