Pizza Dough for Grilling
Grilled Pepperoni Pizza - Thin Crust
This dough is about as simple as you can get. To the usual dough ingredients you add some olive oil which helps in the browning process and also helps to make sure the dough does not stick to the grill.
I like my crusts thin. If you want thin crusts this will make about six pizzas about seven to eight inches in diameter. However if you are going to grill the dough and put it in the freezer for use later I would make a thicker crust which will make about four pizzas about seven to eight inches in diameter. The thicker dough has a much more bread-like character and will hold up to the freezing process.
- 2 cups all purpose flour
- 1 package yeast
- 1/2 teaspoon salt
- 3 tablespoons olive oil, additional for grilling
- 3/4 cup warm water
Grilled Pizza Marghuerita - Thick Crust
Place the warm water in a bowl or measuring cup and add the yeast. Allow the yeast to proof in the water for several minutes.
In the bowl of a stand mixer add all the other ingredients. Add the water and yeast mixture to the bowl and using the dough hook process on slow speed until all the flour is incorporated. If there is extra flour sticking to the sides of the bowl add about one teaspoon of water at a time until all the flour is incorporated. Allow the dough hook to process the dough for about five minutes. The dough should be slightly tacky.
Grilled Feta and Olive Pizza - Thick Crust
Remove the dough from the bowl, form it into a round ball, and place it in a bowl. Drizzle a few drops of olive oil on the outside of the dough ball and coat the ball with the oil thoroughly. Cover the bowl with some plastic wrap and allow the dough to rise until it doubles in size, about one hour.
Punch down the dough. Separate the dough into serving sizes. Using a surface covered with a little flour, roll out the dough to the desired thickness. The dough should be grilled immediately following this process.
Grilled Cheese Pizza - Thin Crust
To Grill:
Preheat the grill on high.
Once heated, turn the grill to medium low. Brush one side of the dough with a little olive oil. Place the dough oil side down and grill until you start getting some char marks. Brush a little bit of olive oil on the top side of the dough and flip the dough to grill the other side. This process moves very quickly. If you are going to add toppings they need to be ready to go immediately once you flip the dough.