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
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
Easy Homemade Pizza Sauce
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.
