Today is my husband’s birthday, so I thought I’d post one of his favorites. In fact, he is the pizza making expert in our house after working a stint at a pizza place in college. So, really, I can’t even take credit for this one!
Ever since we got a grill, we have been trying literally EVERYTHING on the grill. Lately, our favorite thing to grill is pizza. It is so quick, easy, and delicious, you may not want to have pizza any other way again! The crust comes out a little crunchy, a little chewy, with just a little char adding to the flavor. Pick any toppings you want, but keep in mind that they will not “cook” because the grilling process is fast, so some veges (like mushrooms and onions) you will want to pre-cook a little.
Happy Birthday, Peter!! <3
- 2¼ teaspoons active dry yeast (one package)
- 1⅓ cups warm water
- 3¼ cups all-purpose flour, plus up to ½ cup more
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon sugar
- Suggested Toppings:
- Marinara or pizza sauce
- Mozzarella and Parmesan cheese
- Fresh basil, parsley, oregano, rosemary
- Red onion
- Add the ingredients for the dough to a food processor with the dough blade or stand mixer with the dough hook. (We have found the food processor is significantly more efficient at kneading, so prefer it.) Run the processor or mixer until dough is smooth and elastic. If dough looks too sticky, add more flour ¼ cup at a time and mix to incorporate. If using the food processor, you should not need to knead by hand, but may if you are using a stand mixer.
- Divide the dough into 4 equal portions. Round each into a ball and place all four on an oiled cookie sheet and cover with oiled plastic wrap. Let rise at room temperature for 60-90 minutes, or in the refrigerator for 6-8 hours. If refrigerating, take dough out of the refrigerator 30 minutes before moving onto the next step.
- Heat your grill on high to 450-500 degrees. While the grill is heating, form your pizza crusts using a rolling pin. (Normally for pizza crust you wouldn't use a rolling pin, but it's important to have an even thickness when grilling it.) Each dough should be about 10-12" in diameter and ¼" thick. Allow dough to rest for 10 minutes after rolling it.
- Assemble all of your toppings near the grill, as you will need to work fast once the dough is on the grill. Lightly spray the grates of your grill with oil and place your first pizza dough, being careful not to let the dough fold on itself. Let cook for 30-45 seconds on the first side, or until it starts to get browned on the bottom.
- Flip the dough and work quickly to add your toppings - it helps to have an extra pair of hands for this. We always start with a little bit of olive oil, then add marinara, toppings, and cheese. As soon as your toppings are on, close the grill and cook for 3-5 minutes, or until the bottom is browned (but not blackened, unless you like that), and the cheese is melted.
- If making additional pizzas, keep the first pizzas warm in the oven until ready to serve.
- If you are not using all of the dough, it is easy to freeze. Just round it into pucks and place in freezer bags for up to 3 months. Thaw in the refrigerator 24 hours before use.
Recipe adapted from The All New Joy of Cooking cookbook.