Sunset Magazines Best Pizza Dough Pizza On The Grill Recipe 445

GRILLED PIZZA WITH HOT SAUSAGE, GRILLED PEPPERS AND ONIONS AND OREGANO RICOTTA

Steps:

• Preheat a grill.
• Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
• Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
• Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
• Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

PIZZA ON THE GRILL II

Steps:

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

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

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.

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

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

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.

BASIC GRILLED PIZZA DOUGH

Steps:

• Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
• Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
• Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

PIZZA ON THE GRILL I

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.

PIZZA ON THE GRILL

Steps:

• Heat your grill to medium-high.
• Using your hands, spread the pizza dough to form a 1/4-inch thick pizza. Brush one side with olive oil and put it, oil side down, onto the grill. Brush some more oil on the top and close the cover. Cook until the bottom is browned and the top is set, about 5 minutes. Flip the crust over and cook on the other side until browned, about another 3 minutes. Remove from the heat and set aside until your guests arrive.
• Spread some tomato sauce onto the crust and top with mozzarella and your favorite toppings. Put the pizza back on the hot grill, close the cover, and cook until the cheese is melted and bubbling, about 5 to 6 minutes.