GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
BASIC GRILLED PIZZA DOUGH
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 1 pound dough or four 10-inch pizzas
Number Of Ingredients 5
Steps:
- Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
- Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
- Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 g
GRILLED PIZZA DOUGH
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h55m
Yield Makes six 9-inch pizza crusts
Number Of Ingredients 5
Steps:
- Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 3 cups flour and 2 teaspoons salt, and stir until smooth. Add another 2 cups flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
- Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you withthe other. Fold dough back over itself (use a dough scraper or awide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
- Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
- Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
- Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands aroundedge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
- Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
2-INGREDIENT GRILLED PIZZA DOUGH
This pizza dough comes together in just ten minutes, with no rising or resting time but it still has a complex flavor and chewy texture that mimics the real thing. The yogurt in the dough helps make it tender and pliable so it's easy to roll and shape and won't fall apart on the grill. As a bonus, you can use any plain Greek yogurt you have on hand-from full-fat to non-fat (though full-fat yogurt will yield a slightly more tender crust).
Provided by Food Network Kitchen
Time 25m
Yield Two 10-inch pizzas ( 4 servings)
Number Of Ingredients 4
Steps:
- Preheat a grill to medium heat. (If your grill has a thermometer, it should reach about 450 degrees F.)
- Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Work the dough in the bowl with your hands into a cohesive ball, adding 1 to 2 tablespoons of water if it is too crumbly to come together. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, 7 to 8 minutes, dusting with a little more flour as necessary.
- Divide the dough in half. Roll each ball on a piece of parchment into a 10- to 11-inch round. Brush the tops of the rounds with olive oil. Slide your hand under each parchment sheet, then invert the dough round onto the grill, peeling away (but not discarding) the parchment. Cover grill and cook until the crust is browned and well marked on the bottom, about 2 minutes. Flip each round back onto the parchment piece, grilled-side up.
- Top crusts with sauce, mozzarella and desired toppings, leaving a half-inch border around the edge. Slide the pizzas off the parchment and back onto the grill. Cover and grill until the underside is browned and well-marked and the cheese is bubbly, 4 to 5 minutes.
HOMEMADE GRILLED PIZZA DOUGH
Provided by Food Network
Time 1h55m
Yield 2 to 4 servings (two 12-inch pizzas)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more.
- Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.
BASIL AND GARLIC GRILLED PIZZA DOUGH - - AWESOME
I got this recipe off of allrecipes.com. I figured it had to be good because it was given top ratings by 216 people. Well, they weren't wrong! Grilling pizza takes it to a whole new level. It tastes like it was baked in a wood burning oven. I have avoided grilling pizza in the past because I thought it wasn't worth the effort. I thought it would be messy and I'd most likely burn the pizza. I can't tell you how wrong I was! Grilling pizza is much faster than baking and the crust gets infused with the smoky flavors from the grill. And the best part? It only takes a few minutes to grill and you don't have to worry about your house getting over-heated on a hot summer's day.
Provided by Northern Cook
Categories Summer
Time 2h8m
Yield 16 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Add one packet yeast to one cup warm water (between 110 and 115 degrees F) and stir to dissolve. Add in the sugar and let sit (proof) for 10 minutes or until frothy. Hint - - the water should be pleasantly warm - not hot. If the water is too hot, it will kill the yeast. I proof the yeast in a glass measuring cup.
- Pour the yeast mixture in a large bowl and add salt, 1 tablespoon olive oil, and flour. Mix together by hand until the dough pulls away from the sides of the bowl.
- Turn dough onto a lightly floured surface and knead until smooth, about 5-8 minutes.
- Coat a bowl on bottom and sides with olive oil and place the dough in the well oiled bowl. I give the dough a couple of swirls around the bowl to make sure the entire surface of the dough is coated in oil. Cover with a damp cloth and set in a warm place to raise. Let dough rise until doubled in size, about 1 hour.
- Punch down and knead in garlic and fresh basil. Place dough back in oiled bowl and cover, again, with damp cloth. Set aside, again, in warm place and let rise for 1 more hour, or until doubled. (To speed up rising, I have put the dough in an oven-safe glass bowl and placed in a 200 degree oven).
- Once the dough has risen for a second time, punch it down and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- I was able to just press out the dough onto a dinner plate and used that for the size of my pizza. It all depends on the workability of your dough. You may be able to just manipulate it with your fingers, or you may want to roll it out on a lightly floured surface using a rolling pin - the method is really up to you.
- Brush grill grates with olive oil and then preheat grill to high heat. I let the grill heat up for about 10 minutes.
- Carefully place one piece of dough on hot grill. With a spatula, I was able to slide the dough off the plate onto the grill. I have heard that another method is to spray a rimless cookie sheet with cooking spray and the dough will slide off easily onto the grill.
- Once on the hot grill, the dough will probably begin to puff almost immediately. Once the bottom of the crust has lightly browned (anywhere from 2-4 minutes - - you'll know because it becomes stiff and easy to lift with your spatula) turn the dough over.
- Now, here is where time is of the essence. Working quickly, brush the pizza with your desired sauce (I did this wearing an oven mitt to protect my hand from the heat. Just be careful and, if you need to, slide the dough to the edge of the grill to avoid the open flame and move the dough back over the flame once you've added your toppings.) You want to go light with your toppings because you want the top to cook and the cheese to melt without burning the bottom of your crust. I recommend using light sauce and no more than two toppings with the cheese.
- After you've brushed on your sauce, sprinkle the basil over the sauce and top with the mozzarella cheese.
- Close the grill lid and let the cheese melt for 2-4 minutes, checking every now and then to make sure the bottom isn't burning.
- Once the cheese has melted, remove the pizza from the grill and set aside to cool for a few minutes while you prepare the second pizza.
GRILLED PIZZA RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, tomato sauce, mozzarella cheese, fresh basil leaves
Provided by Jordan Kenna
Categories Lunch
Time 30m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat the grill on high for 5-10 minutes.
- Coat the pizza dough with 1 tablespoon of the olive oil. Using your hands, rub the oil onto the outside of the dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter. Place the oiled pizza dough onto the preheated grill and quickly brush the top with the remaining tablespoon of olive oil. Close the grill and allow pizza dough to cook for 3-4 minutes.
- After 4 minutes, check the pizza. Large bubbles should be forming across the top of the dough. Using a large spatula or set of tongs, flip the dough over. Reduce the heat to low and add the sauce, cheese, and basil to the pizza. Increase the heat back to high and close the grill. Cook the pizza for 5-6 minutes, until the cheese has melted and the bottom of the crust is lightly charred.
- Cook the pizza for 5-6 minutes more, until the cheese has melted and the bottom of the crust is lightly charred.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
GRILLED PIZZA DOUGH
This is the dough that will be used throughout this cookbook and in my house for grilled pizza. It is a wonderful dough! Easy to make and handle. Freezes well for future use, and tastes so good!! The nature of the dough is critical to success. It must be tacky, though not sticky. And for the best flavor, you MUST coat the dough balls with olive oil.
Provided by SkinnyMinnie
Categories Yeast Breads
Time 1h5m
Yield 6 1/2 oz. balls, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl of a stand mixer, stir together the flour, sugar, salt, yeast, 1 1/2 Tbs olive oil and the water with a big spoon until combined.
- Fit the mixer with the dough hook and mix on low speed for about 4 min, or until the dough forms a coarse ball and clears the sides and bottom of the bowl.
- Add more flour or water by the Tbs as needed.
- Let the dough rest for 15 min, then mix again on medium-low speed for an additional 2-4 min, or until the dough is smooth, supple and tacky, but not sticky.
- Immediately divide the dough into 6 equal pieces.
- Gently round each piece into a ball and brush or rub each ball with olive oil.
- Place each ball inside its own zippered freezer bad, and drizzle 1 tsp of olive oil over the ball in each bag.
- Seal the bags closed and let sit at room temperature for about 30 minute.
- Refrigerate the balls for at least 3 hours or preferably overnight.
- Remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off and to relax the gluten.
- Any balls you do not use can be frozen for up to 3 months, or kept in the fridge for up to 3 days.
Nutrition Facts : Calories 458.9, Fat 8.9, SaturatedFat 1.2, Sodium 779.1, Carbohydrate 81.8, Fiber 3, Sugar 2.4, Protein 11
More about "basic grilled pizza dough recipes"
RECIPE: THE BEST PIZZA DOUGH FOR GRILLING - KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
BASIC GRILLED PIZZA RECIPE :: THE MEATWAVE
From meatwave.com
Servings 6Total Time 57 mins
HOW TO GRILL PIZZA - EASY GRILLED PIZZA RECIPE
From thepioneerwoman.com
BASIC GRILLED PIZZA RECIPE [QUICK AND EASY!]
From barbecuebible.com
HOW TO GRILL PIZZA AND EASY PIZZA DOUGH - MOMABLES
From momables.com
HOW TO GRILL PIZZA & EASY PIZZA DOUGH RECIPE
From thegunnysack.com
GRILLED FLATBREAD PIZZA (30 MIN) - ZONA COOKS
From zonacooks.com
GRILLED PIZZA RECIPES YOUR FAMILY WILL LOVE | ALLRECIPES
From allrecipes.com
GRILLED PIZZA - PERFECT CRISPY CHEWY CRUST! - GIMME SOME …
From gimmesomegrilling.com
THE BEST GRILLED PIZZA RECIPE EVER | HOW TO GRILL PIZZA
From joyfulhealthyeats.com
EASY GRILLED PIZZA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST GRILLED PIZZA RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
25 BASIC GRILLED PIZZA DOUGH IDEAS IN 2022 - PINTEREST.CA
From pinterest.ca
HOW TO GRILL PIZZA: THE BEST TECHNIQUES, TIPS, & RECIPE IDEAS
From findingtimeforcooking.com
HOW TO GRILL PIZZA (THE BEST GRILLED PIZZA RECIPE!) | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BEST GRILLED PIZZA - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
HOMEMADE GRILLED PIZZA DOUGH - HEY GRILL, HEY
From heygrillhey.com
PIZZA ON THE GRILL (EASY, STEP-BY RECIPE) - HELLO LITTLE HOME
From hellolittlehome.com
EASY GRILLED PIZZA DOUGH RECIPE TO MAKE AT HOME
From tasiastable.com
GRILLED PIZZA - SKINNYTASTE
From skinnytaste.com
THE BEST (EASY) GRILLED PIZZA DOUGH RECIPE | FINDING TIME FOR COOKING
From findingtimeforcooking.com
EASY GRILLED PIZZA DOUGH - GREATIST
From greatist.com
GRILLED PIZZA - THE CAREFREE KITCHEN - FUN AND EASY RECIPES
From thecarefreekitchen.com
QUICK + EASY GRILLED PIZZA RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
BASIC PIZZA DOUGH RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
BEST GRILLED PIZZA WITH FRESH TOPPINGS - THE MEDITERRANEAN DISH
From themediterraneandish.com
GRILLED PIZZA DOUGH RECIPE FROM SCRATCH - I LOVE GRILLING MEAT
From ilovegrillingmeat.com
HOW TO MAKE GRILLED PIZZA (SO EASY!) - SPEND WITH PENNIES
From spendwithpennies.com
BEST EASY GRILLED PIZZA RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
From cookieandkate.com
HOW TO GRILL PIZZA (EASY GRILLED PIZZA RECIPE) - LAUREN'S LATEST
From laurenslatest.com
EASY GRILLED PIZZA | THE RECIPE CRITIC
From therecipecritic.com
GRILLED PIZZA - KING ARTHUR BAKING
From kingarthurbaking.com
BASIC GRILLED PIZZA DOUGH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BASIC GRILLED PIZZA DOUGH RECIPE - PINTEREST
From pinterest.com
BEST-EVER EASY GRILLED PIZZA - HEALTHYISH FOODS
From healthyishfoods.com
BASIC GRILLED PIZZA DOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED MARGHERITA PIZZA IN 15 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
BASIC PIZZA DOUGH - GRILLA GRILLS
From grillagrills.com
BEST GRILLED PIZZA RECIPE – HOW TO GRILL PIZZA + TONS OF TOPPINGS …
From playswellwithbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love