Note from Crystal: So many of you asked for details on how to grill a pizza on my Hawaiian Pizza Recipe, so my sister — the grilled pizza expert — is sharing her pizza recipe and how to bake pizza on the grill.
Guest post from Brigette Shevy
We love pizza at our house! Over the years, I’ve tried countless different recipes, temperatures, baking methods, and pizza pans. The first time I served grilled pizza, however, my husband took one bite and proclaimed it the best pizza I had ever made.
I can’t believe it took me so long to work up the courage to try! I say courage, because for some reason making pizza on the grill just sounded so… intimidating. While it did take a little bit of practice initially to get that “perfect” crispy crust, it was well worth it. And all those visions I had of the dough sticking, melting, and permanently uniting with my grill racks proved completely unfounded.
One of the secrets of making really great pizza is baking it at an extremely hot temperature. The grill is the perfect summertime solution, because not only can it cook at a higher temperature than your oven, it does so without heating up your house at the same time. (Of course, this pizza is so good that we’ve been known to haul out our grill in the middle of winter, but that’s beside the point! )
The main difference I’ve found between cooking pizza on the grill versus in your oven is that it cooks much faster on the grill. Everything needs to be ready to go (cheese shredded, vegetables chopped, etc.) before you start cooking the dough.
The other thing to remember is that smaller pizzas are much easier to handle. I make individual pizzas (letting each person pick which toppings they want), and this makes transferring the dough to the grill and flipping the pizzas much less complicated.
This is my go-to crust recipe for grilled pizza. It happens to be the only one I’ve tried, but I’ve never had a reason to look for another!
Pizza Dough Recipe
Makes 8 individual pizzas (adult-sized)
- 1 cup whole wheat flour*
- 2 1/2 to 3 cups bread flour, divided (can use all-purpose)
- 2 teaspoons salt
- 1 package instant active dry yeast (2 heaping teaspoons)
- 2 Tablespoons oil (I use olive oil.)
- 1 3/4 cups warm water
In a large bowl, combine whole wheat flour, 1 cup bread flour, salt, and yeast. Mix well. Stir in oil and warm water.
Continue adding in additional bread flour until the dough forms a ball. Turn onto a floured surface and knead until smooth and elastic (approximately 3-5 minutes), adding in more flour as needed to make a fairly stiff dough. Put in a greased bowl, cover with plastic wrap, and let rise until doubled in size (1-2 hours).
Dump dough onto a lightly floured surface and divide into 8 pieces. (At this point, some or all of the dough can be refrigerated or frozen to use at a later time, if desired). Stretch each piece into a rustic 12×4 rectangle (you can also use a rolling pin if you find that works easier) and transfer to a cornmeal-coated baking sheet.
*You can use 1 c. bread/all-purpose flour instead of the whole wheat flour. While I love eating healthfully, I am not a fan of whole wheat pizza dough. I’ve found that I don’t mind it at all in this recipe, however. I figure if I can’t tell a difference, I might as well put it in!
Possible Pizza Toppings
- Pizza Sauce – I use around 3 Tablespoons per individual pizza.
- Shredded cheese – We like to combine cheeses (cheddar, provolone, mozzarella, etc.) and use at least 1/4 cup per pizza.
- Toppings – Cooked meat, chopped veggies, fresh herbs
- Shredded Parmesan cheese
How to Grill a Pizza
Turn all burners of a gas/propane grill to high. When grill is preheated, turn down to medium heat (or medium low, depending on how hot your grill gets) and transfer stretched pieces of dough directly onto grill (I just use my hands to do this).
I do not oil the grill and have never had problems with the dough sticking. I do four pizzas at a time.
Close the lid and cook until bottoms are turning brown, 1-3 minutes. Move them around if necessary to ensure even cooking. Take the crusts off the grill and put them back on the baking sheet, grilled side up (at this point, the dough is cooked so you can use a grill spatula to do this).
Spread grilled side with sauce, cheese, toppings, and sprinkle with Parmesan cheese. I sometimes take them inside the house to do this since it’s not as hot as working right next to the grill.
Return to grill, close lid, and cook an additional 2-4 minutes, or until turning brown.
What is your favorite type of homemade pizza?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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