Grilled White Pizza Crust

Does any food say “summertime” better than grilled?  I love cooking outside.  In a former life, I think I may have been the cook on a chuckwagon.  Horses, grills and stacks of Dutch ovens fascinate me!!!  Anyway, years ago, I started trying to figure out how to make pizza on the grill, and as time passes, it just gets better.  I love it!  So, as soon as the weather begins to break, I fire up my trusty gas grill (s00n as I don’t have to shovel snow to get over there) and go into pizza production.

Leftovers of my Simple Tomato Sauce do double duty as pizza sauce!  Hint* Hint*

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First, whip up a batch of white pizza dough.  It takes about an hour and a half to raise at room temp.  If you’re planning really far ahead, make the dough a day or two ahead and separate into pizza-sized balls and refrigerate til ready to use.  If you refrigerate several balls, lightly grease a large plastic container and then dust the dough lightly with flour.  Put one dough ball in each container and stack them in the fridge.  You can also use this dough for cheesy breadsticks with or without sauce, stromboli (yum!!!), calzone or wedgie.  This dough works great for leftovers, too!  Make a batch of this dough and use it throughout the week for ham or chicken leftovers (buffalo chicken stromboli, homemade ham and cheese wedgies)!  Your family will love you more!!!!

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Once the dough has raised, twice (punch it down after an hour and let it raise again for 30 minutes) it’s ready to grill!  Heat the grill up on high with the lid closed for about 15 -20 minutes, scrape the grates with a grill brush to make sure they are clean.  Paint the grates of the grill with EVOO on a silicon brush.  Be careful!  Pinch off a dough ball and shape.  When I roll or press the dough out, I use a half sheet pan, sprayed with EVOO.  The dough is very thin using this method.  When I want a little thicker dough, I stretch it out by hand (not laying it down, just holding it over my fist and squeezing).  You can do 3 large pizzas with this amount of dough, but it’s more fun to do several small crusts, for experimentation purposes!  Whatever works for you!!!

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Once the dough has some dandy grill marks on one side, flip it over.  I have a large Pampered chef tool that I use for this, but tongs or a metal turner also work.

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Grill both sides, then cover with toppings.

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Finish heating the toppings and melting the cheese under the broiler for about 2 1/2 minutes on 550 degrees F for best results.  But on really hot days, when I don’t want to heat up the house, I just turn the heat down to medium on the grill and place the pizza with toppings back on the grill and close the lid til the cheese melts.

This is my own recipe for crust!  Hope you like it as much as I do!!!

Grilled White Pizza Crust

By April 6, 2015

This dough will also work in the oven.  Do not precook the pizza crust, just top the plain crust and slide off of a pizza peel (using cornmeal, flour and/or semolina to help it slide) onto a very hot pizza stone (550 degrees F).  Pizza cooks in about 8 minutes.

  • Prep Time : 15 minutes
  • Cook Time : 1h 35 min
  • Yield : 3 large crusts
  • Allergens :

Ingredients

Instructions

Place the yeast in the bottom of the mixer bowl and pour 2 cups of hot water over the yeast to bloom the yeast.  Mix well.  Once the surface of the water is covered with tiny bubbles (about 5 - 10 minutes) add the 2 Tbs of EVOO, the salt and the honey.  Stir until mixed, then start adding the flour.  Add flour until the dough almost cleans the bowl, switching to the dough hook when the dough begins to sheet (stick to the back of a spoon or the beater).  Add the 2 Tbs of semolina (it makes the dough a little more chewy).  Knead for 5 - 6 minutes, then place the dough into a large oiled bowl, flipping to coat the top.  Cover with wrap and let sit for one hour.  Punch the dough down and let it raise again for 1/2 hour.  If you are rushed, just go with one hour raising, but the extra half hour makes the dough a lot easier to stretch.

To grill, heat the grill up on high to clean the grates, then carefully oil with EVOO.  Spread the dough and grill on each side for about 3 - 5 minutes, top and finish under a 550 degree F broiler for 2 1/2 minutes to  melt the cheese and heat the toppings.

It's also easy to melt the cheese and heat the pizza toppings on the grill, just cook the crust, then top the pizza and turn the grill heat down to medium.  Place the pizzas on the grill and close the lid.  Check frequently to see if cheese is melted.

Feel free to experiment with different flours in this recipe!  Wheat and white wheat will also worked, when mixed in, just continue to use at least half bread flour.

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