Ok so here we go again and I have to say I’m much for impressed with this recipe and technique than the last recipe I showed ya. This one was just as simple, just as quick, well ok it was a little more tricky since we had to make the long trek down to our grill, but well worth it. This crust was much more pillowy, more spongy, thicker, which I prefer. Plus since we grilled the dough, we were left with little pockets of dough that were softer, while other areas where browned and crispy, a perfect combination, especially when taking a bit and getting a little bit of both. I think this would be perfect for entertaining friends, double the recipe and allow everyone to make there own pizza have a tray of toppings (caramelized onions, fresh basil, prosciutto, etc) & slap it on the grill, it only takes 8-10 minutes. A lovely outdoor idea for entertaining as the weather here finally gets cooler.

I think my hubby has the cutest toes…

We didn’t have good enough flippers, so we ended up with our dough in a couple pieces – not the most attractive, but it tasted just a good!

Grilled Pizza Dough

  • 3/4 cup warm water (105°F to 115°F)
  • 1 envelope active dry yeast
  • 2 cups all purpose flour (or more depending of stickiness)
  • 1 t sugar
  • 3/4 t salt
  • 3 T olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Stir until yeast dissolves, let stand 5 minutes. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil to flour mixture and mix until dough forms a sticky ball. Transfer to lightly floured surface. knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to bowl brushed with olive oil; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm until doubled in volume, about 1 hour. Punch down dough. Roll out dough into a circle or rectangle.

Prepare a grill to medium high heat. Brush the top of the dough with olive oil. Transfer dough to the grill, placing it directly on the rack, oiled side down. Brush the top with olive oil and close the grill. Grill for 2 to 3 minutes. Using tongs or a spatula, or the biggest flipping instrument you can find (we used a combination of tongs and a cookie sheet), turn the dough over and grill an additional 2 to 3 minutes. Once grilled on both sides remove the grill to a cookie sheet and top with all your yummy toppings. Return the pizza to the grill and grill for 3 to 5 minutes, or until the cheese is melted and browned.

Images: sammyw