Pizza Dough For The Grill Recipes

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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

GRILLED PIZZA



Grilled Pizza image

Provided by Food Network

Categories     main-dish

Time 10h

Yield 2 (10-inch) pizzas; dough for 3 pizzas

Number Of Ingredients 22

4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons olive oil
15 ounces lukewarm water
Nonstick cooking spray
Semolina flour, for dusting the pizza peel
1/2 cup ricotta cheese
1/2 cup grated fontina cheese
1 teaspoon fresh thyme leaves
1 teaspoon minced rosemary
2 tablespoons honey
Salt and pepper
Extra-virgin olive oil, for brushing the crust
4 thin slices prosciutto
2 cups baby arugula
Extra-virgin olive oil, for brushing the crust
1/4 cup marinara or pizza sauce
6 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds and torn
2 tablespoons grated Parmigiano-Reggiano
Fresh basil leaves, torn, for garnish

Steps:

  • For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
  • Transfer the dough to a work surface and knead until smooth.
  • Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
  • When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
  • Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
  • For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
  • Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
  • For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
  • For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.

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.

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

PIZZA DOUGH FOR THE GRILL



Pizza Dough for the Grill image

Provided by Steven Raichlen

Categories     pizza and calzones, project

Time 17m

Yield enough dough for 4 pizzas

Number Of Ingredients 8

1 envelope active dry yeast or 1 cake yeast
1 teaspoon sugar
1 cup warm water
2 1/4 teaspoons kosher salt
1/4 cup johnnycake meal (see note)
3 tablespoons whole-wheat flour
1 tablespoon extra-virgin olive oil, plus oil for greasing and brushing
2 1/2 to 3 cups unbleached white flour

Steps:

  • In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
  • Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
  • Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.

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.

GRILLED PIZZA



Grilled Pizza image

This was so much fun!! and so good!! Can't wait to do it again. Stretching the dough instead of rolling it makes it nicely uneven, creating crispy textures. We topped with sliced tomatoes, sliced mushrooms, tender crisp asparagus and parmesan cheese, sprinkled with oregano and thyme. We just used one dough ball. from the local newspaper.

Provided by Derf2440

Categories     One Dish Meal

Time 30m

Yield 12 serving(s)

Number Of Ingredients 20

1 (1 lb) package frozen bread dough
prosciutto
sliced tomatoes
fresh asparagus
shaved parmesan cheese
onion
herbs (etc)
1 cup extra virgin olive oil
2 teaspoons ground oregano
1 teaspoon onion powder
3/4 teaspoon ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
chopped tomato (optional)
chopped onion (optional)
chopped fresh basil (optional)

Steps:

  • to make the seasoning: In a small ssaucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.
  • The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet.
  • Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil.
  • Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles, it will deflate when turned over.
  • Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes.
  • Remove from grill and cool slightly on a cooling rack. Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough.

Nutrition Facts : Calories 162.2, Fat 18.1, SaturatedFat 2.5, Sodium 97.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1

GRILLED PIZZA RECIPE BY TASTY



Grilled Pizza Recipe by Tasty image

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

1 lb pizza dough
2 tablespoons olive oil, divided
½ cup tomato sauce
½ cup mozzarella cheese
1 sprig fresh basil leaves, for garnish

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



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

Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates of a hot grill until it's bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat. Because grilled pizzas cook mainly from below, the cheese should be layered underneath dollops of hand-crushed tomatoes and toppings to get a good melt.

Provided by J. Kenji López-Alt

Categories     pizza and calzones, main course

Time 2h45m

Yield 3 (10-by-12-to-14-inch) pizzas

Number Of Ingredients 9

1 pound store-bought pizza dough (defrosted overnight in the fridge, if frozen)
All-purpose flour, for dusting
Neutral oil, such as canola or grapeseed
1 (28-ounce) can whole peeled plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil
1 pound low-moisture block mozzarella (see Tips)
Toppings, as desired (see Tips)
Roughly chopped fresh basil leaves or thinly sliced scallions

Steps:

  • Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
  • Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
  • Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
  • Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
  • To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
  • Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
  • Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
  • Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.

More about "pizza dough for the grill recipes"

PIZZA DOUGH FOR THE GRILL - RECIPE - FINECOOKING
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2004-09-01 Preparation. 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 …
From finecooking.com
5/5 (5)
Category Main Course
Cuisine Italian
Calories 320 per serving
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RECIPE: THE BEST PIZZA DOUGH FOR GRILLING - KITCHN
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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 …
From thekitchn.com
Estimated Reading Time 6 mins
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GRILLED FLATBREAD PIZZA (30 MIN) • ZONA COOKS
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2022-06-13 For the dough: In a large bowl, dissolve the yeast and sugar in warm (110 degrees F, 43.33 degrees C) water. The temperature is right when it feels warm to your fingers but not hot. Water that is too hot will kill the yeast. …
From zonacooks.com
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BASIC GRILLED PIZZA RECIPE [QUICK AND EASY!]
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Recipe Steps. 1: Preheat gas grill to high. 2: Have ready a baking tray with sheets of parchment or wax paper. Lightly flour a work surface. Divide each pound of dough in half. Shape each half into a rough 8-inch circle, placing …
From barbecuebible.com
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BEST GRILLED PIZZA RECIPE - HOW TO GRILL PIZZA - DELISH
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2022-06-27 Directions. Heat grill over medium-high heat. Divide pizza dough into 2 balls and use your hands to stretch out into a circle that’s 8" wide. Brush both sides with oil, then place directly on ...
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HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
2021-09-06 Then, remove the dough from the grill for the next part. 3) Flip the dough and add toppings. Flip the dough over so the grill marks are on top. Top as desired. 4) Grill again! Grill the pizza until the cheese is melted. This will happen quickly! Pull your pizza from the grill, add any final toppings like fresh basil or arugula, and enjoy.
From cookieandkate.com
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15 GRILLED PIZZA DOUGH RECIPE - SELECTED RECIPES
Though it’s important to knead your dough thoroughly, it’s not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough will create a fine, crumb-like texture, giving your dough a bready texture rather than a light and airy pizza crust. 15 Aobosi Electric Pressure Cooker ...
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BASIC PIZZA DOUGH RECIPE - BARBECUEBIBLE.COM
1: Combine the yeast, sugar, and water in a small bowl and stir to mix. After 5 to 10 minutes, the mixture should look foamy. Place the flour and salt in the bowl of a food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add the yeast-water mixture and 2 tablespoons of oil and run the machine in short bursts to ...
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BEST GRILLED PIZZA - THE SALTY MARSHMALLOW
2019-08-07 Instructions. Prepare 30 minute pizza dough as directed. If using store bought dough, make sure to thaw completely if frozen. Pour the olive oil into a bowl and set aside. Preheat grill to the highest heat setting**. Once the grill is hot, use a brush or a paper towel to grease the grill grates generously.
From thesaltymarshmallow.com
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HOW TO GRILL PIZZA (THE BEST GRILLED PIZZA RECIPE!) | AMBITIOUS KITCHEN
2019-06-12 Close the lid of your grill and allow the pizza to cook for 2-3 minutes more until the cheese is melted and the underside is golden brown. Once the cheese is melted and the underside of your pizza is golden brown, slide your pizza onto a cutting board with your tongs. Allow pizza to cool for 5-10 minutes before cutting.
From ambitiouskitchen.com
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HOW TO MAKE GRILLED PIZZA (SO EASY!) - SPEND WITH PENNIES
2020-08-20 Instructions. Preheat the grill to 500°F. Prepare all topping ingredients (if using). Cut an 18" piece of Reynolds Wrap® Non-Stick Foil. Place the foil dull side up and roll out the pizza dough to ½" thick (or thinner if desired) directly on the foil. Brush both sides of …
From spendwithpennies.com
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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.
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GRILLED PIZZA - PERFECT CRISPY CHEWY CRUST! - GIMME SOME GRILLING
2020-06-15 The other option is to remove the dough to a sheet pan with the grilled side up and top it off the grill. Brush pizza sauce over the top, then sprinkle with cheese and desire toppings. Grill Pizza – Place your pizza back on the grill or just shut the lid of the grill if you topped the pizza on the grill. Continue to cook for about 5 minutes ...
From gimmesomegrilling.com
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HOW TO GRILL PIZZA - EASY GRILLED PIZZA RECIPE
2021-05-27 Pull the dough up and sprinkle more flour underneath to keep the dough loose. Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes.
From thepioneerwoman.com
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PIZZA DOUGH FOR GRILLING | EPICURICLOUD (TINA VERRELLI)
2020-09-08 The dough I make for grilling pizza is very similar to my other pizza dough recipes, (single pizza dough or double pizza dough) except that I add extra olive oil and reduce the water a little bit. The extra olive oil helps to keep the dough hydrated with the high heat cooking and also helps to keep the pizza from sticking to the grill.
From epicuricloud.com
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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
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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
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HOW TO GRILL AN AWESOME PIZZA ON THE GRILL - WEBER INC.
Dust a pizza peel or rimless sheet pan with flour and carefully transfer the first round of dough to the peel or pan. Spread 1/2 cup of the sauce evenly over the dough, leaving a 1/2-inch border uncovered. Scatter half each of the sausage, the pepper-and-onion mixture, the olives, and the parsley, thyme, and rosemary over the sauce. Finish by scattering half of the cheese evenly …
From weber.com
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PIZZA ON THE GRILL {WITH A STONE} - SAPORITO KITCHEN
2021-08-09 Preheat the grill on high heat and then place the pizza stone on the grill. Allow it to heat up for at least 5 minutes and then lightly sprinkle it with cornmeal. Stretch out the pizza dough and lay it on the pizza stone. Gently press it onto the stone in an even layer and brush with olive oil. Close the grill and let the crust cook for about 5 ...
From saporitokitchen.com
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EASY GRILLED PIZZA RECIPE - TASTES BETTER FROM SCRATCH
2020-06-04 Close the grill lid and preheat to about to 425 degrees (medium-high heat) for 10 minutes. Stretch or roll dough into desired size and thinness (or divide into equal portions to make smaller pizzas) and place on a piece of parchment paper. Brush the top (s) of the prepared dough with oil, then lift the parchment the dough is on and carefully ...
From tastesbetterfromscratch.com
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HOW TO GRILL PIZZA & EASY PIZZA DOUGH RECIPE
Brush the dough with garlic and herb olive oil. Place the dough on the grill with the oiled side down. Brush the top side with more of the garlic and herb oil. Once the crust looks cooked and you can see grill lines, turn the heat to low and flip the …
From thegunnysack.com
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GRILLED PIZZA: FEATURING THE BEST PIZZA DOUGH RECIPE
METHOD. In a large bowl, dissolve yeast and sugar in warm water. Gently stir and let sit for 7-10 minutes or until the yeast is foamy. Add flour, olive oil and salt to the bowl of an electric mixer or a large bowl. Mix with the dough hook (or by hand) on low speed for 15 seconds.
From info.electri-chef.com
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MARGHERITA PIZZA RECIPE | TRAEGER GRILLS
Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour. Add more flour, a little at a time, as needed to form a pizza dough consistency.
From traeger.com
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HOW TO GRILL PIZZA: THE BEST TECHNIQUES, TIPS, & RECIPE IDEAS
2019-08-03 Instructions. Make the dough: 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.
From findingtimeforcooking.com
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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
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BEST EASY GRILLED PIZZA RECIPE - LITTLE SUNNY KITCHEN
2021-07-31 Close the lid, and cook for 1-2 minutes. When the bottom of the pizza looks done, flip the pizza and cook for 1-2 more minutes. Add Toppings: Move the pizza dough over to the cool side of the grill and add your toppings (sauce, cheese, and any other desired toppings). Lower the heat of the middle burner if needed.
From littlesunnykitchen.com
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GRILLING PIZZA GUIDE WITH PILLSBURY PIZZA CRUST - A MOM'S TAKE
2014-10-02 While your grill is warming, spray cooking spray on a sheet of aluminum foil. Then, pop open a Pillsbury Pizza Crust and roll out the dough onto the foil. This was our first time using foil from a tip on grilling pizzas from Pillsbury. It makes it extremely easy to transfer the dough. Before, we’d roll out our crust onto a flexible cutting ...
From amomstake.com
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FIRE GRILLED PIZZA AT HOME (USING FROZEN DOUGH) - THE FEATHERED …
2022-06-27 Spread the pizza sauce over the top of the dough. Leave a 1-inch edge around the pizza crust. Then, add a layer of shredded mozzarella, pepperoni, and salami to the pizza. Squeeze excess moisture from the fresh mozzarella cheese. I usually blot it between layers of paper towels before adding it to the pizza.
From thefeatherednester.com
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HOW TO MAKE PIZZA DOUGH - ALL THINGS BARBECUE
2020-03-16 Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use. On a floured work surface, stretch the dough thin.
From atbbq.com
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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
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HOW TO GRILL PIZZA (EASY GRILLED PIZZA RECIPE) - LAUREN'S LATEST
2020-06-22 Step 3: Toppings and Grilling Again. Flip your pizza and quickly add sauce, cheese, and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and the bottom of the crust has grill marks and a few charred spots. Remove from grill, cut into pieces and serve.
From laurenslatest.com
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BEST GRILLED PIZZA WITH FRESH TOPPINGS | THE MEDITERRANEAN DISH
2022-06-23 You’ll need 1 pound of dough. Prepare the grilled pizza toppings. Slice 10 ounces grape tomatoes into quarters (or halves, depending on their size), and place them in a large colander. Add a good pinch of kosher salt and toss. Allow the colander to drain into a clean sink or over a bowl for a few minutes.
From themediterraneandish.com
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BEST GRILLED PIZZA RECIPE – HOW TO GRILL PIZZA + TONS OF TOPPINGS …
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
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HOMEMADE GRILLED PIZZA DOUGH - HEY GRILL, HEY
2021-08-26 Grill with the lid open for 2-3 minutes until the bottom is browned and bubbles are starting to rise on the top. Quickly flip the crust over onto the indirect side of the grill and start layering on your desired pizza toppings. Finish baking. Close the lid …
From heygrillhey.com
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HOW TO GRILL PIZZA ON A PELLET GRILL - TRAEGER GRILLS
To use a pizza stone on a grill, you simply preheat your Traeger to 500 degrees Fahrenheit with the pizza stone on top of the grill grates. It takes a pizza stone about 30 minutes to completely heat up, so don’t add your pizza too early. A Traeger typically only takes about 15 minutes to preheat, but it’s worth the extra wait, we promise.
From traeger.com
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THE BEST PIZZA DOUGH RECIPE FOR A WOOD-FIRED PIZZA OVEN
Best Wood-Fired Pizza Dough Recipe. The perfect pizza dough recipe for a wood fired oven starts with simple ingredients. Ingredients: 4 cups all purpose flour with around 12% protein. ¼ tsp instant dry yeast. 2 teaspoons kosher salt. 1 ½ cups warm water. How to Make Wood-Fired Pizza Dough: Measure all ingredients into separate bowls.
From fornopiombo.com
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PIZZA DOUGH RECIPE | PRIMO CERAMIC GRILLS
Put 1 tablespoon of olive oil in large bowl and swish around to coat bowl. Roll the dough around bowl and then cover with clean towel for 1 ½ hours or until dough has doubled in size. Press the dough down to expel air. Cut up dough to make 3 thin pizzas. Sift a bit of flour on prep table and press down dough flat and sift just a small bit of ...
From primogrill.com
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Top Asked Questions

How to make pizza dough on a charcoal grill?
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.
How to cook Grilled pizza dough in microwave?
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill.
How do you make pizza dough?
For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute. Transfer the dough to a work surface and knead until smooth. Divide the dough into 3 even pieces and form into balls.
What is the best way to cook Pizza on a grill?
Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts.

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