Grill Dough Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PIZZA DOUGH FOR THE GRILL



Pizza Dough for the Grill image

Figure one to two balls of dough per person. Make two separate batches if you need more dough.

Provided by Frank McClelland

Categories     Main Course

Yield Yields enough for eight small pizzas.

Number Of Ingredients 5

1 package (2-1/4 tsp.) active dry yeast or 1 oz. fresh yeast
1-1/4 cups warm water (about 105­­°F)
1-1/4 lb. (about 4-1/4 cups) all-purpose flour
2 tsp. kosher salt
1/4 cup olive oil; more for the bowl

Steps:

  • Stir the yeast into the water; let sit for 15 minutes. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook or in a large bowl. On low speed in the stand mixer or stirring with a wooden spoon, slowly add the yeast mixture and the olive oil alternately to the flour. Knead for 6 minutes on low speed in the stand mixer or on a floured surface by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a time (up to 1/4 cup). Knead for another 2 minutes by hand on a floured surface.
  • Transfer the dough to a lightly oiled bowl that's at least twice the size of the dough and cover with a damp dishtowel. Let rise at room temperature until almost doubled, about 1 hour. The dough is ready when you poke a finger in it and it holds the impression.
  • Put the dough in a lightly oiled bowl that's at least twice the size of the dough and cover with plastic; refrigerate overnight. It will rise slowly in the cold, doubling in size.
  • Put the unrisen dough directly into a large zip-top bag. Freeze for up to one month. Transfer it to the refrigerator one day before proceeding.
  • Let refrigerated dough warm up for 20 minutes at room temperature before proceeding.
  • Punch down the dough and divide it into eight 4-ounce balls. Put each ball on a floured surface and, with your hands, flatten and stretch it into a disk that's about 1/2 inch thick. The dough will be fairly elastic and will tend to spring back. Cover each piece with plastic and let rest for 5 minutes. Stretch or roll each disk into an 8- to 10-inch round about 1/8 inch thick (the thinner, the better). If they continue to seem springy and resist rolling, cover and let rest for a few more minutes. Line a rimmed baking sheet with parchment or waxed paper and layer the rounds on it with a sheet of parchment or waxed paper between each. Use the dough immediately or cover and refrigerate for up to 4 hours. Separate the rounds with sheets of parchment or waxed paper.
  • Fire up the grill (gas or charcoal).
  • Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill. As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly. Place the round on the grill.
  • Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, 1 to 3 minutes; check frequently to prevent burning.
  • Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. For toppings, try Olive Tapenade, Roasted Vidalia Onions, Roasted Red Pepper Purée, Roasted Garlic, or one of the no-cook toppings listed below. (Work quickly, or move the pizza to the cooler area of the grill while topping.) When the bottom has browned and developed strong grill marks, 1 to 3 minutes, move the pizza to the cooler part of the grill. Flip the dough.
  • Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes. Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.

Nutrition Facts : Calories 320 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 8 g, Carbohydrate 53 g, Fiber 5 g, Protein 9 g, Sodium 590 mg, UnsaturatedFat 7 g

GRILLED PIZZA DOUGH



Grilled Pizza Dough image

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

2 cups warm water (about 110 degrees)
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
4 1/2 to 5 cups all-purpose flour, plus more for surface and hands
Coarse salt
Extra-virgin olive oil, for bowl

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.

GRILLED PIZZA



Grilled Pizza image

This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.

Provided by Carla Lalli Music

Categories     Pizza     Tomato     Garlic     Oregano     Lemon     Parmesan     Honey     Rosemary     Vinegar     Onion     Mozzarella     Basil

Yield Makes four 12" pies

Number Of Ingredients 33

Dough
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Assembly
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

Steps:

  • Dough
  • Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
  • Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
  • Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
  • Burst Cherry Tomatoes
  • Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
  • Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Lemony Swiss Chard
  • Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
  • Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
  • Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
  • Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Tomato Passata
  • Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
  • Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
  • Assembly
  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
  • Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
  • Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
  • Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
  • Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
  • Repeat with remaining ingredients to make 3 more pizzas.

PIZZA ON THE GRILL I



Pizza On The Grill I image

Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!

Provided by Anonymous

Categories     Main Dish Recipes     Pizza Recipes

Time 3h

Yield 16

Number Of Ingredients 16

1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 ⅓ cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
½ cup olive oil
1 teaspoon minced garlic
¼ cup tomato sauce
1 cup chopped tomatoes
¼ cup sliced black olives
¼ cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

Steps:

  • In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  • Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  • Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g

BASIC GRILLED PIZZA DOUGH



Basic Grilled Pizza Dough image

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

1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface

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

REVERSE-SEARED STEAK



Reverse-Seared Steak image

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.

Provided by Steven Raichlen

Categories     dinner, meat, main course

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 large or 2 small wood chunks (such as oak, hickory or mesquite) or 1 1/2 cups wood chips
Canola oil, for greasing the grill grate
1 tri-tip steak (about 2 to 2 1/4 pounds; see Tip)
Coarse kosher or sea salt
Freshly ground black pepper
Granulated onion or garlic (or both)

Steps:

  • If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
  • Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
  • Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
  • Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
  • Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
  • Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

More about "grill dough recipes"

GRILLED BREAD RECIPES | ALLRECIPES
2021-05-17 We've gathered some favorite grilled bread recipes here, including cheesy garlic bread, naan, and grilled cinnamon toast. Take a look! Here are some quick tips for grilling breads. Place the bread oil-side down on a hot grill, cooking until grill marks appear, about 2 or 3 minutes. Keep an eye on it, moving the bread around the grill every 15 ...
From allrecipes.com
Author Carl Hanson


RECIPE: THE BEST PIZZA DOUGH FOR GRILLING | KITCHN
2014-07-22 Instructions. If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast. Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved.
From thekitchn.com
Estimated Reading Time 6 mins


50+ HEALTHY GRILLING IDEAS | COOKING LIGHT
2019-05-07 View Recipe: Grilled Salmon With Avocado Salsa. Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes.
From cookinglight.com


PIZZA DOUGH RECIPE FOR GRILL - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pizza Dough Recipe For Grill are provided here for you to discover and enjoy. Healthy Menu. Healthy Lunch Ideas To Order Healthy Place To Eat Lunch Healthy Lunch Eating Out Healthy Dinner Ideas Near Me ...
From recipeshappy.com


PIZZA DOUGH FOR GRILLING - EPICURICLOUD (TINA VERRELLI)
2020-09-08 If refrigerating dough overnight: Place dough in lightly greased zip-top bag and refrigerate for 8-12 hours. If making pizza the same day, place dough in lightly greased bowl, turn dough in greased bowl to coat with oil. Cover bowl with plastic wrap and set in warm place to rise. Allow dough to rise 1 – 2 1/2 hours or until doubled in size.
From epicuricloud.com


EASY GRILLED PIZZA RECIPE - TASTES BETTER FROM SCRATCH
2020-06-04 Instructions. Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat). Divide pizza dough into about 5-8 portions (depending on how big and thick you want your pizza crust). Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.
From tastesbetterfromscratch.com


GRILLED FLATBREADS | KAREN'S KITCHEN STORIES
2 days ago Remove the dough and divide it into 6 equal pieces. Form each piece into a ball. Heat your grill and oil the grates. Form each dough piece into a six inch disk on a floured work surface. Cook each disk directly on the hot grill grates, about 1 to 5 minutes per side, depending on the heat. Flip when you have browned grill marks and some browning ...
From karenskitchenstories.com


100 EASY GRILLING RECIPES ANYONE CAN MASTER - TASTE OF …
2021-07-01 Tailgate Sausages. You’ll need just a handful of ingredients to fix these tasty sandwiches. Fully cooked sausages are placed in buns with cheese and topped with giardiniera, then wrapped in foil so they’re easy to transport and a breeze to grill. —Matthew Hass, Ellison Bay, Wisconsin. Go to Recipe. 22 / 100.
From tasteofhome.com


75 EASY GRILLING IDEAS—SERVE DINNER FROM THE GRILL - TASTE …
2020-04-20 Chicken with Peach-Avocado Salsa. This super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin. Go to Recipe.
From tasteofhome.com


90 MOUTHWATERING GRILLED DINNER IDEAS & RECIPES - FOOD …
Top a crispy grilled crust with fresh mozzarella and charred onions, tomatoes, mushrooms and fennel. Plus, get step-by-step instructions for the perfect grilled crust. Plus, get step-by-step ...
From foodnetwork.com


50 EASY GRILLING RECIPES - FOOD COM
And easy coriander-spiced rub turns into a beautiful and delicious crust after you give the pork chops a quick sear on the grill. ... Endless Summer: …
From foodnetwork.com


THE BEST (EASY) GRILLED PIZZA DOUGH RECIPE - FINDING TIME FOR COOKING
The best, easy pizza dough (that grills well) In a stand mixer (with dough hook) or large mixing bowl, stir together the water and yeast. Let it sit for a few minutes until the yeast is dissolved and starting to bubble. Then stir in 3-4 cups of the flour (not all of it!), the oil, and salt. Mix until a shaggy dough is formed.
From findingtimeforcooking.com


43 BEST GRILLING RECIPES - FOOD.COM
43 Best Grilled Main Dishes. Forget the potato salad. The secret to slaying the barbecue competition is right here, with these juicy chops, smoky chicken dishes, sizzling steaks and spicy shrimp. Fill out your table with our top kabob recipes and no-cook dishes. Don't forget to save room for dessert!
From food.com


52 BEST GRILLED DINNERS - EASY IDEAS FOR DINNER ON THE GRILL …
2022-04-20 6 of 52. Grilled Swordfish with Hazelnut Miso Sauce. These swordfish steaks, shallots, and radishes are simply seasoned with olive oil, salt, and pepper. After a quick-ish grill, they are dressed ...
From delish.com


GRILLED PIZZA STONE DOUGH RECIPE (VEGAN, EGG FREE, DAIRY FREE)
2021-08-17 Instructions. In a large bowl, add the water and yeast and allow to sit for 5 minutes for yeast to bloom. Add in the flour, 1/4 cup of the olive oil, Italian seasonings, garlic powder, and salt. With a wooden spoon stir until all ingredients have been well combined.
From theherbeevore.com


35 GRILLING RECIPES FOR SUMMER | FEASTING AT HOME
2019-05-24 In this Grilled Pizza recipe, thin pizza crust is grilled for extra flavor – either directly on a grill or on a grill-pan on the stove. It’s surprisingly easy and quick! Once both sides are grilled, the crust is topped with cheese- gorgonzola and mozzarella, fresh figs, caramelized balsamic onions and either placed back on the grill (on a ...
From feastingathome.com


GRILLED PIZZA | KING ARTHUR BAKING
2015-06-08 There's a pretty short window between grilled and burned when the grill is set too hot. 3) Grill one side of the dough first, and put the cover down to get it baking. Oil the pizza before it goes in so that the top (which becomes the bottom) crisps nicely. Once you flip to the other side, you can add the toppings.
From kingarthurbaking.com


GRILLED DOUGH RECIPE
Grilled dough recipe. Learn how to cook great Grilled dough . Crecipe.com deliver fine selection of quality Grilled dough recipes equipped with ratings, reviews and mixing tips. Get one of our Grilled dough recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Lola Fries with Rosemary Crecipe.com This Lola fries with rosemary …
From crecipe.com


HOW TO SMOKE A PIZZA ON A WOOD PELLET GRILL - MY LATINA TABLE
2020-12-04 Preheat your Traeger to 450 degrees fahrenheit. Spread out the prepared pizza dough on a pizza stone or another heavy duty pizza pan. Cook for 10 minutes, and remove from the smoker. Add the sauce, toppings, and cheese and return to the smoker for 15-20 additional minutes. Remove from the smoker and enjoy.
From mylatinatable.com


BAKE BREAD ON YOUR GRILL - THE SPRUCE EATS
2019-08-14 Baking Flatbreads. Flatbreads, such as pizza crust and focaccia, need to be able to hold together on your grill. You can place them right on the grate as long as the grate provides enough support. If you have a wide slotted grate, make the bread thicker, or use an appropriate rack on top of the grill. You also want to oil the grates before ...
From thespruceeats.com


GRILLED PIZZA - THE CAREFREE KITCHEN
2018-05-25 Proof the yeast. In the bowl of a stand mixer, combine the warm water, sugar, and yeast and mix well. Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly. Mix the dough. Once your yeast has "proofed," add the salt and 3 cups of flour. Mix on low speed using the dough hook for about 2 minutes.
From thecarefreekitchen.com


GRILL DOUGH | RECIPE | RECIPES, GRILLING RECIPES, BBQ RECIPES
Apr 9, 2015 - Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer.
From pinterest.com


GRILLED PIZZA DOUGH RECIPE - A SUMMER TIME MUST! - OLD WORLD …
2012-04-20 Warm in the microwave to about 105 to 110 degrees Fahrenheit. Pour in yeast, and let stand for 10 minutes to activate. While the yeast is starting – grease the large bowl with a thin coat of olive oil – then add the flour, sugar, salt, garlic salt and hot pepper flakes in the large bowl.
From oldworldgardenfarms.com


EASY GRILLED FLATBREAD - THE BAKER CHICK
Instructions. In a large bowl (regular or the bowl of a stand mixer,) stir together the flour, salt and yeast. Made a well in the middle of the bowl and add the warm water and oil. Stir together until the mixture forms a shaggy mass. If using a stand mixer, use the dough hook and and mix on low speed for 3-4 minutes.
From thebakerchick.com


HOW TO MAKE AMAZING GRILLED PIZZA (& MY GO-TO DOUGH)
2019-08-03 How to grill pizza method #1: Right on the grill. Using a silicone brush (like this one ), brush a light coating of olive oil onto one side of the dough, then carefully place the dough directly onto the grill over the flames (oil side down). Close the grill and let it cook for a few minutes, until the bottom of the dough shows char marks and is ...
From findingtimeforcooking.com


QUICK + EASY GRILLING RECIPES AND IDEAS - PILLSBURY.COM
Grilling Recipes. Fire up the grill! We've got the best easy recipes for foil packs, barbecue and – yes – even pie. 1. 2.
From pillsbury.com


10 BEST SOURDOUGH GRILLED CHEESE RECIPES | YUMMLY
2022-05-06 Ricotta, Chicken + Fig Grilled Cheese sipandsanity.com. bacon, kosher salt, roasted chicken breast, fresh thyme, part skim mozzarella and 6 more.
From yummly.com


HOMEMADE GRILLED PIZZA DOUGH - HEY GRILL, HEY
2021-08-26 Place the dough on the direct heat and grill with the lid open for 2-3 minutes. Add toppings and finish cooking. Flip the crust to the indirect heat side of the grill. Add your toppings, close the lid, and finish cooking for another 4-5 minutes. Rotate the …
From heygrillhey.com


THE BEST GRILLED PIZZA RECIPE EVER | HOW TO GRILL PIZZA
2020-07-13 Prepare all pizza toppings and set aside. Preheat grill to 350°-400°F. Be sure grill grates are cleaned and oiled. Carefully transfer rolled out pizza dough directly onto grill grates and the close lid. Grill for 2-3 minutes or until the dough starts to bubble and bottom is slight browned but not charred.
From joyfulhealthyeats.com


14 EASY WEEKNIGHT GRILLING RECIPES - DAMN DELICIOUS
2018-09-14 12. Grilled Sausages, Peppers and Potatoes – The most epic grilled sausage platter for your next get-together. This is super easy to prepare yet stunningly impressive. [ GET THE RECIPE.] 13. Chicken Pesto Kabobs – No-fuss 4-ingredient kabobs. Done and done.
From damndelicious.net


EASY GRILLED PIZZA RECIPE - HOW TO GRILL PIZZA - THE MEDITERRANEAN …
2021-06-30 Prepare a gas or charcoal grill and set it on high heat. Prepare the fresh tomato, basil, and olives mixture. Slice the tomatoes into quarters and place them in a large colander. Add a good pinch of kosher salt and toss. Set the colander in a …
From themediterraneandish.com


GRILLED PIZZA - PERFECT CRISPY CHEWY CRUST! - GIMME SOME GRILLING
2020-06-15 Heat grill for high direct heat to around 450-500 degrees F. Gather all your toppings so you have them handy. Roll out dough into a circle or as close as you can get to one. After you rolled it out or shaped it with your hands on a lightly covered surface, let it sit for 5 minutes and then roll it again.
From gimmesomegrilling.com


15 BEST GRILLED DESSERTS - INSANELY GOOD RECIPES
2021-02-24 11. Banana Butter Pecan Kabobs. For this grilled dessert, bananas and pound cake get brushed with brown sugar, vanilla, and cinnamon. When put over the heat, the sugar will start to caramelize, and the pound cake will toast perfectly.
From insanelygoodrecipes.com


PIE DOUGH (FOR SANDWICH GRILL) - RECIPE | COOKS.COM
2022-04-30 Using fork, toss in 2 tablespoons water until mixture holds together. If necessary, add more water very gradually. Form into ball. Roll into a 10x10-inch square. Cut in half, forming two 10x5-inch strips. Prepare your sandwich grill with non-stick cooking spray and place strips on plates appropriately. Fill with your favorite fillings.
From cooks.com


EASY GRILL RECIPES - PILLSBURY.COM
2020-02-10 Whether you’re flipping burgers or winning with foil packs, there’s no better way to savor summer flavors than grilling out. Kick off the season with these simple summer recipes that cover every part of the meal.
From pillsbury.com


HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
2021-09-06 Simply roll out the dough on a lightly floured surface to help prevent it from sticking to the pizza peel later. Lightly brush the top of the dough all over with olive oil. The oil helps prevent sticking when we flip the dough onto the grate. 3) Lightly grill the dough, then remove it …
From cookieandkate.com


10 BEST GRILLED SOURDOUGH SANDWICHES RECIPES - YUMMLY
2022-05-03 Mesquite-Grilled Corn on the Cob with Almond Parmesan & Cilantro-Lime-Avocado Cashew Sauce Vegan Vigilante. sea salt, olive oil, sandwich, slivered almonds, jalapeno pepper and …
From yummly.com


BEST GRILLED PIZZA RECIPE – HOW TO GRILL PIZZA - PLAYS WELL WITH …
2021-06-03 Close the lid & grill 2-3 minutes. Once the bottom of the crust is golden brown with nice grill marks, carefully transfer the pizza to the indirect heat side of the grill to finish cooking. Close the lid & grill 5 minutes, rotating the pizza halfway through, until the cheese is melted & the toppings are warm.
From playswellwithbutter.com


17 GRILLED CHICKEN RECIPES THAT ARE DELICIOUS AND EASY - THE …
2021-08-03 Bring the bright flavors of the Mediterranean to your table with this recipe for Greek chicken kabobs. Cubes of boneless chicken marinate in a mixture of garlic, olive oil, lemon juice, and oregano before being skewered with bell pepper and red onion. Once grilled, the kabobs are served with a homemade tzatziki sauce. Continue to 9 of 17 below.
From thespruceeats.com


GRILLED PIZZA - SKINNYTASTE
2018-08-09 Cook, covered 1 to 1 1/2 minutes on each side until grill marks appear on both sides. Spread 1 tablespoon pizza sauce over each crust. Top each with 1 ounce of cheese. Put it back on the grill covered until the cheese is melted and bubbling, about 1 minute. Top with fresh arugula, salt and pepper and eat right away.
From skinnytaste.com


GRILL DOUGH - YEAST BREAD RECIPES
Ingredients. 2 cups all-purpose flour; ½ teaspoon salt; ½ teaspoon white sugar; 1 (.25 ounce) package active dry yeast; 1 tablespoon olive oil; 2 tablespoons cornmeal for dusting
From worldrecipes.org


Related Search