Grilled Pizza

Grilled Pizzas

Grilled pizza is something we have been making a lot this summer. We first did a trial run before a camping trip. It was so good we had guests over and made it a second night. Since that weekend, we have made it multiple times, at home, and the campground. So today, I want to share with you exactly what works for us so that you may have success with pizza on the grill.

First of all, the flavor is fantastic! You just can’t beat a pizza cooked on the grill. We typically make single-serve sizes of dough. We also like for each person to top their pizza as they wish. That not only gives everyone exactly what they want, but it adds a little fun to the mix.

I like to make my dough a day or so ahead. I now have a plastic container with a few holes punched into the top just for pizza dough. The sauce can be made the same day, but that’s another thing I like to do ahead. I feel the flavors meld well when made a day or two beforehand.

Have a wide array of topping ready and near the grill. After the crust has cooked on one side, you can remove the crust and let each person top their pizza. Or, if the crowd is not too big and you do not have small children, you can have them gather their toppings on a plate and top the pizza while on the grill. Both ways have worked well for us.

Be adventurous and have fun with these recipes! Be sure to send me pictures!!

Pizza Dough for Grilling

Course Main Course
Servings 8 small pizzas
Author Amye Melton

Ingredients

  • 1 2/3 cups warm water (between 110℉ - 115℉)
  • 1 packet active dry yeast
  • 1/4 cup good olive oil
  • 5 cups all-purpose flour
  • 2 teaspoons kosher salt

Instructions

  • Mix the water and yeast together in the bowl of a stand mixer. Let stand about 5 minutes until the yeast is dissolved. Stir in the oil, then add the flour and sat. Mix with a spatula until combined.
  • Using the dough hook attachment, knead the dough on low speed for 5 to 7 minutes, or knead on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
  • Use a pastry scraper or knife to cut the dough into 8 lumps. Lightly grease a baking pan with olive oil. Place the dough balls in the pan and turn them over so that they are coated with oil. Cover the pan with a damp kitchen towel.
  • TO MAKE PIZZA THE SAME DAY:
    Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.
    At this point the dough can be used immediately, or refrigerated or frozen for later use. The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.
  • THE BEST FLAVOR: If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.
    Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.
    You can also remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.
  • TO GRILL THE PIZZA:
    Heat the grill quite hot, around 500℉ to 550℉ is usually what we get our grill to. If you have a choice between direct or indirect heat on your gril, set it up so the pizza is over direct heat.
  • Set up a table near the grill for easy access to the sauce and toppings.
  • Have your tools and pans close to hand. Once you start it goes rather quickly. We have a pizza spatula and long tongs for this.
  • Sprinkle parchment paper with cornmeal and stretch or roll your dough to the desired shape and thickness. We find that thin works best.
  • Brush one side of the dough with olive oil and lay it on the grill, olive oil side down. Depending on the grill size you can do several at a time, but if you have a group you will most likely need to work in batches. Work quickly and brush the top side of the dough with olive oil and close the grill.
  • Let the dough cook for 4 to 5 minutes. Use tongs to lift your dough from time to time to prevent sticking.
  • At the point you can either flip the dough over with tongs or a spatula, or remove the dough from the grill.
  • If you choose to leave the dough on the grill top your pizzas quickly. Do not overload the crust because it will not cook well.
  • Close the lid or either return the pizza to the grill. Close the lid and cook for an additional 4 to 5 minutes, checking the bottom occasionally for scorching. If the pizza is scorching before the cheese has melted and finished cooking, move the pizza to a cooler part of the grill.
  • Remove pizza from grill when done. Cool about 3 minutes before cutting.
  • DEVOUR!

Notes

All grills are different, you will have to work with yours to perfect this method of cooking pizzas.  Try it first without guests.  The timing will depend on the thickness of your dough, the temperature of the grill, and other factors.  
Another option for the dough:  Mix good extra-virgin olive oil with fresh minced garlic and brush onto crust.  Top as desired.  

Easy Homemade Pizza Sauce

Course Main Course
Author Amye Melton

Ingredients

  • 1 (28-ounce) can crushed tomatoes
  • 2 (6-ounce) cans tomato paste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 2 cloves garlic grated with micro-grater
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar

Instructions

  • Place all ingredients in a large bowl and whisk together to combine. Store in the refrigerator.
    Can be frozen.

Homemade Pizza

homemade-pizza

 

How has life changed for you over the past couple of weeks? I know for the medical workers it has become busy, hectic, and a little scary, and for that, you are in my prayers.  For me, I’ve had my mother living with me since mid-March. Greg has worked from home more than ever, I did Walmart pickup for the first time ever this week, we watch church on Facebook, I meet with my youth group via Zoom, and I have been fishing twice in the past week for the first time in years! Life has slowed down, and I do not consider that all bad. I am finding joy in the TIME I have now, and it’s pretty sweet!
Before moving to the farm, pizza delivery was a weekly affair. However, it just doesn’t happen in the middle of the country! I’ve  tried many recipes, but when I found this fabulous recipe several years ago, I knew my search was over.  This is a perfect time to get the family involved and make homemade pizzas!
This recipe is almost as simple and picking up the phone to order a pizza, but the flavor is much better!  No kidding, it takes just a matter of minutes to mix up this dough using my heavy-duty Kitchen Aid mixer with a dough hook. Allow the mixture to rise for two hours. Then you are ready to prepare your homemade pizza or refrigerate the dough to use over the next 12 days. You will get about three 10-inch pizzas from this dough.
I have used stones and pans for baking, and I prefer a large, heavy-gauge baking sheet with sides. The sides will keep the oil from dripping in the oven, and a heavy-gauge pan holds enough heat to brown and crisp the crust nicely. This crust also doubles as a nice focaccia bread! (Recipe included.)
Thirty minutes before baking time, preheat the oven to 425 °F. Prepare this simple, no-cook sauce and measure and prepare all of your toppings in advance. Remove from the pan immediately and serve.

5.0 from 2 reviews
Olive Oil Dough for Homemade Pizza
 
Author:
 
Ingredients
  • 2¾ c. lukewarm water
  • 1½ tbsp. granulated yeast (2 packets)
  • 1½ tbsp. kosher salt
  • 1 tbsp. sugar
  • ¼ c. extra virgin olive oil
  • 6½ c. unbleached all-purpose flour
Instructions
  1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Mix in the flour without kneading, using a spoon, a 12-cup capacity food processor (with dough attachment), or heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
  5. To prepare the pizza: Thirty minutes before baking time, preheat the oven to 425°F (or you could go up to 550°F).
  6. Prepare and measure all of the toppings, set aside.
  7. Dust the surface of the refrigerated dough with flour and cut off a grapefruit-size piece. Dust the piece with flour and quickly shape it not a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  8. Flatten the dough with your hands and a rolling pin on a flour dusted wooden board to begin flattening. Once you gave flattened it to about 1-inch thick move to your pan and continue to flatter and shape with your fingertips. You may need to allow the rolled dough to relax for a few minutes to allow further shaping.
  9. Top with a small amount of sauce and spread, leaving ½-inch to 1-inch pizza sauce. Top with mozzarella and toppings of your choice.
  10. Bake for 8 to 12 minutes, depending on the temperature used. Remove from oven when the pizza is evenly browned and cheese has melted.
  11. NOTES: You c
Notes
You can mix and store the dough in the same container if you prefer. You need a large food-grade container that holds about five quarts. If you double the recipe you will need a container that holds at least ten quarts. Sam's Club has a few good options. I have punched a hole in the lid of mine and use it specifically for my dough.

 
5.0 from 2 reviews
Pizza Sauce for Homemade Pizza
 
Author:
 
Ingredients
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. Italian seasoning
  • 1 tbsp. dried oregano
  • 1 tsp. onion powder
  • 2 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • 1 tsp. kosher salt
  • 1 tsp. sugar
Instructions
  1. Place all ingredients in a large bowl and stir to combine. Store in refrigerator.
Notes
If you prefer a completely smooth consistency you pour the mixture into a blender and pulse several times.

Can be frozen.

 
5.0 from 2 reviews
Focaccia
 
Author:
 
Ingredients
  • Suggested toppings:
  • Onions and fresh rosemary
  • Cherry tomatoes, halved with chopped fresh basil.
  • Black olives and goat cheese.
Instructions
  1. Grease a baking sheet with a rim with olive oil, set aside. Preheat oven to 425°F, with an empty broiler pan on any shelf that won't interfere with the focaccia.
  2. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  3. Flatter it to a ½-inch to ¾-inch thick using your fingertips with a minimal amount of additional flour. Please the dough on the greased baking sheet.
  4. Top dough with your desired toppings. Drizzle lightly with olive oil. You do not want to cover the whole surface with toppings or oil. Sprinkle with salt and freshly ground black pepper.
  5. Allow the focaccia to rest and rise for 20 minutes.
  6. After the focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot tap water into a broiler tray and quickly close the oven door. Bake for about 25 minutes, or until the crust is medium brown. Be careful not to burn the toppings. The baking time will vary according to the focaccia's thickness.
  7. Cut into wedges and serve warm.