Pizzadoughforthegrill Recipes

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

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

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

2-INGREDIENT GRILLED PIZZA DOUGH



2-Ingredient Grilled Pizza Dough image

This pizza dough comes together in just ten minutes, with no rising or resting time but it still has a complex flavor and chewy texture that mimics the real thing. The yogurt in the dough helps make it tender and pliable so it's easy to roll and shape and won't fall apart on the grill. As a bonus, you can use any plain Greek yogurt you have on hand-from full-fat to non-fat (though full-fat yogurt will yield a slightly more tender crust).

Provided by Food Network Kitchen

Time 25m

Yield Two 10-inch pizzas ( 4 servings)

Number Of Ingredients 4

2 cups self-rising flour, plus more for dusting (see Cook's Note)
1 1/4 cups plain Greek yogurt
Extra-virgin olive oil, for brushing
Pizza sauce, shredded mozzarella and toppings of your choice

Steps:

  • Preheat a grill to medium heat. (If your grill has a thermometer, it should reach about 450 degrees F.)
  • Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Work the dough in the bowl with your hands into a cohesive ball, adding 1 to 2 tablespoons of water if it is too crumbly to come together. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, 7 to 8 minutes, dusting with a little more flour as necessary.
  • Divide the dough in half. Roll each ball on a piece of parchment into a 10- to 11-inch round. Brush the tops of the rounds with olive oil. Slide your hand under each parchment sheet, then invert the dough round onto the grill, peeling away (but not discarding) the parchment. Cover grill and cook until the crust is browned and well marked on the bottom, about 2 minutes. Flip each round back onto the parchment piece, grilled-side up.
  • Top crusts with sauce, mozzarella and desired toppings, leaving a half-inch border around the edge. Slide the pizzas off the parchment and back onto the grill. Cover and grill until the underside is browned and well-marked and the cheese is bubbly, 4 to 5 minutes.

HOMEMADE GRILLED PIZZA DOUGH



Homemade Grilled Pizza Dough image

Provided by Food Network

Time 1h55m

Yield 2 to 4 servings (two 12-inch pizzas)

Number Of Ingredients 6

One .25-ounce packet active dry yeast
2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl

Steps:

  • In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
  • In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
  • Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour.
  • Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
  • Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more.
  • Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.

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.

THE BEST PIZZA DOUGH



The Best Pizza Dough image

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 crusts (8 servings each).

Number Of Ingredients 7

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

Steps:

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PIZZA ON THE GRILL



Pizza on the Grill image

Pizza is such a favorite at our house that I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill-the barbecue flavor mingling with the cheese tastes delicious. -Lisa Boettcher, Columbus, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon salt
2-3/4 to 3 cups all-purpose flour
TOPPINGS:
2 cups cubed cooked chicken
1/2 to 3/4 cup barbecue sauce
1/2 cup julienned green pepper
2 cups shredded Monterey Jack cheese

Steps:

  • In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly. , Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted.

Nutrition Facts : Calories 757 calories, Fat 31g fat (13g saturated fat), Cholesterol 113mg cholesterol, Sodium 1525mg sodium, Carbohydrate 73g carbohydrate (8g sugars, Fiber 3g fiber), Protein 44g protein.

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.

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

SUNSET MAGAZINE'S BEST PIZZA DOUGH (PIZZA ON THE GRILL) RECIPE - (4.4/5)



Sunset Magazine's Best Pizza Dough (Pizza on the Grill) Recipe - (4.4/5) image

Provided by Mbakalarski

Number Of Ingredients 4

1 package (2 1/4 tsp.) active dry yeast
6 About 6 tbsp. olive oil, divided
4 cups flour
1 1/2 teaspoons salt

Steps:

  • Time: 3 hours, including rising. This dough produces crisp, flavorful crusts every time. 1. In the bowl of a stand mixer, stir yeast into 1 1/2 cups warm water (100° to 110°). Let stand until yeast dissolves, about 5 minutes. Add 1/4 cup oil, the flour, and salt. Mix with dough hook on low speed to blend, then mix on medium speed until dough is very smooth and stretchy, 8 to 10 minutes. Dough will feel tacky. 2. Cover dough and let rise at room temperature until doubled in bulk, about 1 1/2 hours. 3. Punch down dough and let rise again until doubled, 30 to 45 minutes. Meanwhile, cut 6 pieces of parchment paper, each about 12 in. long. Prepare a charcoal or gas grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only about 7 seconds). 4. Turn dough out onto a work surface and cut into 6 portions. For each pizza, lay a sheet of parchment on work surface and rub with 1 tsp. oil. Using well-oiled hands, put each dough portion on a parchment sheet. Flatten dough portions, then pat into 9- to 10-in. rounds. If dough starts to shrink, let rest 5 minutes, then pat out again. Let dough stand until puffy, about 15 minutes. 5. Flip a round of dough onto grill, dough side down. Peel off parchment. Put 1 or 2 more dough rounds on grill. Cook, covered, until dough has puffed and grill marks appear underneath, about 3 minutes. Transfer rounds, grilled side up, to baking sheets. Repeat with remaining dough. (Grilled rounds can stand at room temperature up to 2 hours; reheat grill to continue.) 6. Arrange your choice of pizza toppings (below) on grilled sides of dough. With a wide spatula, return pizzas, 2 or 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizzas once for even cooking, 4 to 6 minutes. Make ahead: Complete dough through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands).

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.

BRICK OVEN PIZZA DOUGH



Brick Oven Pizza Dough image

Make and share this Brick Oven Pizza Dough recipe from Food.com.

Provided by Rose J

Categories     Breads

Time 1h7m

Yield 2 14 inch pizza's, 16 serving(s)

Number Of Ingredients 10

2 (1/4 ounce) envelopes active dry yeast
2 cups warm water (100 to 110 )
5 cups unbleached all-purpose flour, divided
1 cup stone ground whole wheat flour
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme
1/3 cup parmesan cheese (optional)
1/2 cup extra virgin olive oil
3 tablespoons extra virgin olive oil

Steps:

  • Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.
  • Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 3 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. Beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. Stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (Dough will be smooth.).
  • Place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.
  • Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half, and shape into balls. Roll each ball into a 14-inch circle on a lightly floured surface. Place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. Add toppings to pizza dough.
  • Place pizza gently on floor of brick oven. Repeat procedure with remaining dough circle, and place on floor of brick oven.
  • Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.
  • Note: To bake in a conventional oven, place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.
  • To freeze: Divide risen dough in half before kneading, and wrap in plastic wrap. Place in zip-top freezer bags; freeze up to 3 months. Thaw overnight in refrigerator.

Nutrition Facts : Calories 229.2, Fat 9.7, SaturatedFat 1.4, Sodium 292.8, Carbohydrate 30.8, Fiber 1.3, Sugar 0.6, Protein 4.4

More about "pizzadoughforthegrill recipes"

THE ULTIMATE PIZZA DOUGH | CANADIAN LIVING
the-ultimate-pizza-dough-canadian-living image
Method. In large bowl, whisk together 2 1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms. Turn out onto lightly floured surface; kneading, adding as much of the …
From canadianliving.com


GRILLED PIZZA DOUGH - THE ITALIAN CHEF - ITALIAN RECIPES
action anytime the craving for grilled pizza strikes–and it will. With a large metal spoon, stir together the flour, sugar, salt, yeast 1-1/2 tablespoons of the olive oil, and the water in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for ...
From italianchef.com
Estimated Reading Time 2 mins


PIZZA DOUGH FOR 8 | RICARDO
Preparation. In a large bowl, using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the water and mix just until the dough starts to form a ball. Knead the dough with your hands for 5 minutes on a lightly floured work surface, or with the dough hook, just until smooth.
From ricardocuisine.com


BEST-EVER PIZZA DOUGH RECIPE (NO KNEAD) - BIGGER BOLDER BAKING
2015-11-30 Lightly knead each portion of dough just to form a ball. Allow the dough to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use! On a flat baking tray or pizza peel, dust it with flour or semolina. With floured …
From biggerbolderbaking.com


BASIC GRILLED PIZZA RECIPE [QUICK AND EASY!] - BARBECUEBIBLE.COM
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 each shaped circle on the baking tray, separated by sheets of parchment or wax paper.
From barbecuebible.com


PETER REINHART’S BEST PIZZA DOUGH EVER | KITCHN
2019-05-02 This crust delivered. The secret is an overnight (or really, up to 3-day) rest in the refrigerator, where the dough ferments and develops deeper flavor. It also makes this dough very convenient. It takes 5 minutes to stir together and knead. Then the dough cut into individual pieces and slipped into the refrigerator.
From thekitchn.com


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


PIZZA DOUGH FOR THE GRILL • GRILLAX
2022-04-29 Directions. 1. Stir together warm water and dark molasses until dissolved. Add the instant yeast, stir and let it stand for two minutes. 2. Using a stand mixer, add flour and salt to the bowl and mix on low using a dough hook. Pour the molasses mixture into …
From grillax.com


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


PIZZA DOUGH FOR 4 | RICARDO
Preparation. In a large bowl using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the water and stir until a soft ball forms. Knead for 5 minutes on a lightly floured surface or in the stand mixer until smooth. Shape the dough into a ball and place in a lightly oiled bowl.
From ricardocuisine.com


BEST PIZZA DOUGH - AN ITALIAN IN MY KITCHEN
2021-06-09 In a small bowl add the water, make sure it is lukewarm (if it is too warm it will kill the yeast), then add a pinch of sugar to the water. Sprinkle the yeast over the top, stir to combine, then let it rest for about 5 minutes. If the yeast is active it …
From anitalianinmykitchen.com


HOW TO GRILL PIZZA (WITH 15 MINUTE DOUGH) 30 MIN - ZONA COOKS
2022-05-03 For the 15 minute 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. Let the yeast mixture stand for 10 minutes until it becomes frothy. In a bowl add the flour, oil, salt, and ...
From zonacooks.com


HOW TO MAKE AN AWESOME PIZZA ON THE GRILL - WEBER
Instructions: 1. Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so the dough will be easier to roll. 2. In a large skillet over medium-high heat, warm the oil. Add the bell pepper and onion and cook until softened but not browned, about 3 …
From weber.com


RESTAURANT-STYLE PIZZA DOUGH – CITRUS & DELICIOUS
2021-02-01 Using a thermometer, heat water to 115°F. Add yeast to hot water and stir, then let sit for 10 minutes until foamy. Mix together dry ingredients. Add olive oil to yeast/water. Slowly add in dry ingredients to water. Attach dough hook to stand mixer. On medium speed, allow dough to come together.
From citrusanddelicious.com


PIZZA DOUGH RECIPE – BEST EVER HOMEMADE PIZZA! | RECIPETIN EATS
2020-05-01 Hand knead – 5 minutes. Standmixer – 3 minutes. Food processor – 40 seconds (yes, really!) Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; Scrape out onto a floured work surface and bring it together into a ball; then.
From recipetineats.com


PIZZA DOUGH RECIPE (WITH HELPFUL TIPS) - COOKING CLASSY
2020-05-13 Proof yeast with 1/3 of the water and the sugar. Mix in remaining water, olive oil, salt and most of the flour. Add more flour and knead. Continue to knead to a soft and supple dough that’s not overly sticky. Let rise until doubled in volume in an oiled, covered bowl. Press dough down, divide into two portions.
From cookingclassy.com


HOMEMADE PIZZA DOUGH FROM SCRATCH - SIMPLY SCRATCH
2013-08-15 Pour in a half teaspoon of olive oil, a half teaspoon of kosher salt and a cup of the flour. Mix adding the rest of the flour gradually. Keep mixing until the dough pulls easily from the sides of the bowl. Add more flour if necessary, a couple tablespoons at a time. Add a splash of olive oil to a large, clean bowl.
From simplyscratch.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


THE PERFECT PIZZA DOUGH AND GRILLING PIZZAS - ADD A PINCH
Instructions. Sprinkle yeast on top of warm water. Allow to sit while you prepare other ingredients. In large mixing bowl, combine flour and sea salt. Slowly drizzle in olive oil, then honey, then yeast and water mixture. Using dough hook, combine until forms a soft ball. Drizzle olive oil into a glass or metal bowl, being sure to cover the ...
From addapinch.com


HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
2021-09-06 Instructions. Preheat the grill to about 400 to 500 degrees Fahrenheit (if your grill doesn’t have a temperature gauge, you’ve reached this temperature when you can comfortably hold your hand about 5 inches above the grate for just one second—be careful!). On a floured surface, prepare the dough through step 5.
From cookieandkate.com


THE BEST PIZZA DOUGH RECIPE. POSSIBLY EVER. SERIOUSLY.
2016-05-27 Preheat to 200 degrees, then turn oven off. Grease a large glass bowl with a little olive oil or non stick cooking spray and set aside. In a large bowl, combine flour, yeast and salt together. In a glass measuring cup, heat milk to approximately 110 degrees in the microwave in 15-30 second increments.
From buythiscookthat.com


5 MINUTE PIZZA DOUGH RECIPE (NO RISE, NO KNEAD DOUGH)
In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy. Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm.
From unclejerryskitchen.com


THE BEST PIZZA DOUGH RECIPE | DONTWASTETHECRUMBS.COM
2021-08-18 Step by Step Instructions. Step 1. Combine warm water, yeast and sweetener. Allow it to sit and bloom for five minutes. Step 2. Add all-purpose flour and salt and knead for 10 minutes. Step 3. Cover with a towel and allow the dough to rise in a warm place. Step 4.
From dontwastethecrumbs.com


ITALIAN STYLE PIZZA DOUGH - THE STAY AT HOME CHEF
In the bowl of a stand mixer, combine yeast, sugar, salt, water, olive oil, and 5 cups of flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean, adding more flour as necessary to achieve this texture.
From thestayathomechef.com


ESSENTIAL PIZZA TOOLS FOR HOMEMADE PIZZA - VINDULGE
2022-05-13 Glass Measuring Cups – These help with measuring flour and warm water with the scale. Bench Scraper – This tool may seem simple, but when dividing up your dough or removing it from the container, a bench scraper makes the work easy and keeps the dough intact. Instant Read Thermometer – For activating yeast, you need the temperature of the ...
From vindulge.com


PIZZA DOUGH FOR THE GRILL RECIPE FINECOOKING - MASTERCOOK
2020-08-16 1 package (21/4 tsp.) active dry yeast or 1 oz. fresh yeast; 11/4 cups warm water (about 105­­°F) 11/4 lb. (about 41/4 cups) allpurpose flour
From mastercook.com


PIZZA DOUGH FOR GRILLED PIZZA | COOKSTR.COM
Diane has been using this dough recipe for years when making grilled pizza; it’s adapted from Alice Waters’s cookbook, Chez Panisse Pasta, Pizza & Calzone. Often, Diane will double the dough recipe so she has an extra portion to freeze for an easy weeknight meal or spur-of-the-moment entertaining. This dough is easy to work with, the texture and crispness of the crust is …
From cookstr.com


REFRIGERATOR PIZZA DOUGH - THESTAYATHOMECHEF.COM
Combine ingredients in an extra large tupperware. Stir until it forms a dough ball. No kneading required! Cover, and let rise 90 minutes at room temperature. Refrigerate until ready to use. Be sure to provide some small ventilation for the gases produced by rising. When ready, pull off a chunk (about 1/4 of the dough).
From thestayathomechef.com


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


PIZZA DOUGH RECIPE - ONCE UPON A CHEF
2020-06-11 To begin, combine the flour, yeast, and salt in the bowl of a stand mixer. Stir with a spoon to combine, and then add the oil and warm water. Stir until the dough comes together into a shaggy mass. Fit the mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes.
From onceuponachef.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


GRILLED PIZZA ON A CHARCOAL GRILL - THE MOUNTAIN KITCHEN
2015-07-29 Light the charcoal chimney and let it get hot. When the coals are hot dump them into the grill. Using long tongs, move all of the coals to cover only half of the grill. Doing this will give you a direct and indirect heat source. Preheat the grill on medium heat, about 350 to 400 degrees F for about 10 to 15 minutes.
From themountainkitchen.com


QUICK AND EASY PIZZA DOUGH (NO-KNEAD, NO-RISE RECIPE)
2014-04-18 To Make Your Pizza Dough. 1. Pre-heat oven to 450 degrees. 2. In large bowl, stir yeast and sugar into the warm water and let it sit for 5-10 minutes until it looks creamy like it does in the picture below). Save. 3. When the yeast is frothy, add …
From happyhooligans.ca


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


HOW TO GRILL PIZZA - FROM DOUGH TO DONE! PT 1 - YOUTUBE
If playback doesn't begin shortly, try restarting your device. ... ...
From youtube.com


Related Search