Our Very Favorite Pizza Crust Recipe For Grilling Five Tips For Grilling The Perfect Pizza

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OUR VERY FAVORITE PIZZA CRUST RECIPE FOR GRILLING + FIVE TIPS FOR GRILLING THE PERFECT PIZZA



Our Very Favorite Pizza Crust Recipe for Grilling + Five Tips for Grilling the Perfect Pizza image

Just five simple ingredients, a stand mixer, and a couple hours rising time will net you this chewy, crispy pizza crust that's perfect for the grill.

Provided by Kare for Kitchen Treaty

Time 2h53m

Number Of Ingredients 5

1 1/2 cups warm water (100 - 110 degrees)
2 1/4 teaspoons or one packet active dry yeast
1/4 cup olive oil (plus a little more for oiling the parchment paper and working with the dough)
1 1/2 teaspoons kosher salt
4 cups all-purpose flour

Steps:

  • Mix the dough
  • Stir together the yeast and water in the bowl of a stand mixer fitted with a dough hook. Make sure your water is between 100 - 110 degrees (just a tad above lukewarm, but I always use a thermometer to be sure). Too cold, and the yeast won't activate. Too hot, and the heat can kill the yeast.
  • Let sit until the yeast dissolves and begins to get a little foamy, about 5 minutes.
  • With the mixer on low speed, add the olive oil, salt, and flour.
  • Knead the dough (the mixer does this for you)
  • Once the ingredients are fairly well incorporated, turn the mixer to medium speed to begin the kneading process.
  • Knead (continue the mixer on medium) for about 8 - 10 minutes, until the dough is smooth and elastic. It should be very stretchy - it will just kind of stretch and fall off of the dough hook when ready.
  • Let the dough rise
  • Cover the bowl with a clean towel and set in a warm-ish place away from drafts. I use a spot next to the stove on the kitchen counter or the dining room table. Let rise until doubled in side, about 90 minutes.
  • Punch the dough down, and let rise again for about 30 more minutes, until doubled again.
  • Shape the dough
  • Prepare six sheets of parchment paper. Lay the sheets on the counter or table, then drizzle each with a little olive oil.
  • After the dough is finished rising for the second time, remove it from the bowl and place it on a floured surface.
  • Cut the dough into six pieces.
  • With your hands, smear the oil on a piece of parchment paper, then grab a dough ball - you want spread the oil on the paper and handle the dough with well-oiled hands, so it all works out.
  • Now you're ready to shape the crust. You can place the dough on the parchment paper and just kind of spread it out into a circle with your fingers, or you can do like I do and shape it in the air first. I hold on to the edge and quickly rotate the dough so that it stretches and forms a nice flat shape, and then I place it on the parchment and stretch it out the rest of the way. I like to keep the dough on the thin size and about the size of a dinner plate. Much bigger and it can become difficult to handle on the grill. Note: If your dough shrinks and won't work with you, let it sit for about 5 minutes and try again. Another note: If the shaping process seems awkward and frustrating, don't worry! It will get easier and easier, the more you do it. And even when the crust assumes some crazy alien shape, your pizza will still be delicious.
  • One last quick rise
  • Let the shaped crusts rise on their parchment paper for about 10 minutes, until they start getting puffy.
  • Now grill and eat!
  • Now start grilling! With the grill on medium-high (about 350-400 degrees), flip a round onto the grill - dough side down, parchment side up. Peel off the paper.
  • Cook covered for 3 - 4 minutes, until the crust puffs on top and gets grill marks on the bottom. If the dough sprouts any big bubbles, go ahead and pop them if you can.
  • Transfer the crust to a cookie sheet or large platter, grilled side up.
  • Add your toppings and transfer back to the grill. Cook until pizza crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 - 4 minutes. If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings.
  • Remove from the grill to a pizza peel or large baking sheet, Cut into wedges and serve.

GRILLED PIZZA -THREE WAYS



Grilled Pizza -Three Ways image

Provided by Alton Brown

Time 2h48m

Yield 3 pizzas, 1 pizza for each topping

Number Of Ingredients 23

16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
2 to 4 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
  • Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
  • Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
  • To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
  • Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
  • To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
  • Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
  • To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

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

PIZZA ON THE GRILL II



Pizza On The Grill II image

This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings.

Provided by HJR

Categories     Main Dish Recipes     Pizza Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 ready made pizza crust
2 cups shredded mozzarella cheese
1 cup tomato sauce
½ cup chopped green bell pepper
½ cup fresh sliced mushrooms

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
  • Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 19.7 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 574 mg, Sugar 3.7 g

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

GRILLED PIZZA



Grilled Pizza image

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

3 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees to 130 degrees F)*
⅓ cup oil
1 tablespoon Additional flour for rolling
1 teaspoon Additional oil for grilling
½ cup Pizza sauce
Other toppings as desired
1 ounce Shredded mozzarella cheese

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

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14 PIZZA IDEAS IN 2022 | PIZZA, COOKING RECIPES, RECIPES
Feb 6, 2022 - Explore Lucille St Pierre's board "Pizza" on Pinterest. See more ideas about pizza, cooking recipes, recipes.
From pinterest.ca


9 STEPS TO GRILLING A PIZZA | TIPS & TECHNIQUES | WEBER GRILLS
5. When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up. 6. Arrange the toppings on the grilled side. 7. Transfer the pizza back to the grill. 8. Grill the pizza until the bottom of the crust is crisp and the cheese has melted, about 3 to 5 minutes. 9. Let it rest then ...
From weber.com


CAULIFLOWER CRUST VEGGIE PIZZA COSTCO - THERESCIPES.INFO
Cauliflower Pizza Costco Instructions - Healthiest Food Recipes tip healthiestfoodrecipes.com. Mar 12, 2022Unpacking and placing Costco's Costco cauliflower Pizza into the middle on the baking sheet. Bake at 4250degF for approximately 15 to 20 minutes or until it reaches 165degF. Let it cool for around 3 minutes. Serve and relax. In The Microwave:
From therecipes.info


10 PRO TIPS ON HOW TO COOK PIZZA ON A GRILL | BBQ CHAMPS
So, as mentioned above, brush one side of the crust with olive oil and place it on the grill. Cook it until it is lightly browned and has char marks. Then, use tongs to flip the crust and start building your pizza. The side with the grill marks is the side that your toppings should go …
From bbqchamps.com


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