Grilled Ultra Thin Crust Pizza Dough Recipes

2-INGREDIENT GRILLED PIZZA DOUGH

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.

GRILLED ULTRA THIN CRUST PIZZA DOUGH RECIPE

Steps:

• Whisk by hand 2/3 cup flour, 1/2 cup water, and yeast in a mixer bowl until smooth.
• Cover with plastic wrap and allow to rest for 1 hour.
• After the polish has rested for 1 hour, add 1 1/4 cups of flour, 1/3 cup water, and 3/4 teaspoon salt to the mixer bowl.
• Using a dough hook, knead on low speed (3 for a KitchenAid mixer) around 12-15 minutes. When the dough is ready, it should look smooth and while kneading it should not stick to the sides or bottom of the bowl for more than just a second.
• Slowly add the olive oil to the dough while it is still kneading. This will cause the dough to temporarily break down. Gradually increase the speed of the mixer to high, but stop kneading as soon as you see the dough come back together.
• Cover the bowl with plastic wrap and let it rest for 30 minutes.
• Pour the dough onto a smooth, floured surface, and divide the dough into 4 even pieces.
• Tuck the sticky, cut ends of the dough underneath to form balls, and then flatten the dough balls with your hands to form thick pancakes. Use flour as necessary to prevent sticking. This is a good time to freeze your dough for later if you wish to do so.
• Place the flattened dough pieces onto a cookie sheet and drizzle both sides with olive oil coating each side evenly.
• Cover the cookie sheet with plastic wrap and allow to rest at room temperature for 10 minutes. Transfer the cookie sheet to a refrigerator for at least an hour, but the dough will keep for up to 3 days.
• Preheat a grill and pizza stone to 500 degrees F/260 degrees C for 45 minutes to 1 hour.
• Coat both side of the dough in flour and use fingers to press the dough flat. Then, roll the dough with a rolling pin on a well floured surface until it's about 10 inches wide.
• Apply sauce and toppings and transfer to the pizza stone.
• Grill for about 5-6 minutes until the edges are browned.

THIN-CRUST CHEESE PIZZA

Steps:

• Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
• Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

SUPER THIN PIZZA CRUST

Steps:

• Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
• Mix flour, yeast, honey and salt in a food processor with a steel blade.
• Run the machine and add water and oil through the top, process for 30 seconds.
• You may need to add just a bit more water if the dough feels dry.
• Place the dough into a sealed container and refrigerate overnight.
• Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
• Remove dough from container and half.
• Place half on center of large sheet of parchment paper.
• Place large sheet of plastic wrap over dough and parchment.
• Allow dough to rise for 10 minutes.
• Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
• The dough should be about 14 inches in diameter.
• Peel off plastic wrap and top as desired.
• Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
• The parchment should slide out easily and allow for easy transfer to a cutting board.
• Let cool and serve.

BASIC GRILLED PIZZA DOUGH

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.

THIN PIZZA CRUST

Steps:

• Preheat oven to 450°F.
• Dissolve yeast and sugar in warm water. Let proof for 5 minutes or until foamy. Can use rapid rise yeast.
• Stir in salt, oil, and 2 cups of flour. Mix well.
• Add 1 1/2 cups flour: stir until a sticky ball forms.
• Knead 5 minuted on flour surface until smooth and elastic. Coat with cooking spray, place in a bowl and cover.
• Let rise 30 minutes for thicker dough, and 2 hours for thinner dough.
• After rising time punch down. Thinner crust divide in half. If thicker crust use all of dough. let rest 10 minutes.
• Dust pizza pan with cornmeal. Flatten dough on pan; gently pulling and stretching to fit pan, if it resists let dough rest another 5 minutes.
• Brush with oil. Take a fork and pierce dough several times to keep dough from forming air pockets. Bake for 7 minutes.
• Take dough out and put you favorite topping on and then continue baking for another 7 to 10 minutes.
• If you want to make grilled pizza I usually make small individual pizzas that way everyone can add their own topping from an array of ingredients. Place flattened dough on grill for about 5 minutes flip and add all ingredients for pizza. cook until cheese is melted and bottom of crust is crispy.