Welcome to another installment of “it’s too hot to turn on my oven”. The outdoor grill has been our saving grace for meals. I’m convinced that you can do just about any kind of cooking on the grill. We definitely put it to work. The only tricky thing for me is knowing when the propane tank will run out. It didn’t today and grilled pizza was on the menu.
I’ve been watching cooking shows for as long as I can remember. Seriously, I would never sit down to watch a movie, but if a 4 hour marathon of Ina Garten came on, grab some popcorn, I’m there. I’ve watched for years as each chef grilled pizza and then marveled at their culinary prowess. I always thought it looked like a lot of work…until the temperature here reached 100°F and the grill was my only option for cooking. I may never bake a pizza in the oven again.
I used the same crust that I use for everything, flatbread, calzones, etc. It’s the perfect dough recipe (of course, in my humble opinion).
Mix the yeast and hot water. I let mine sit for a few minutes.
Next, it’s flour, oil, salt and honey. Yep, it’s that simple.
I mix it with a spoon until it gets just combined…
…and then I just get in there. I mix it by hand just until all the flour is incorporated.
Let that sit for a few minutes and gather your ingredients.
The only kind of pizza that my kids can agree on is a cheese pizza, so it’s plain for them and a Hawaiian for HEP and I.
Time to roll out the dough. Be super generous with the flour when you are ready to roll it out. You do NOT want these to stick to the board when you are ready to slide them on the grill.
I split the dough in half and start stretching out by hand.
Then I roll it out. I think one of the beautiful things about grilled pizza is that it can be any shape you want.
Alrighty, one pizza rolled out.
My budding photographer wanted to try her hand at rolling out the dough.
Putting the sauce on is much easier.
And this is where it gets tricky. I cannot do this alone, I’ve tried and it doesn’t work . I use a spatula to help it onto the grill, but it take a little practice. It doesn’t have to be perfect…
…case in point. Pizza #2 became pizza #2…and #3. I miscalculated my distance and didn’t get the pizza for enough out before setting it down. It happens to the best of us. I hesitated to show this, but just know that regardless of how many times you make something, there may be a hiccup or two. Just be flexible and carry on.
Taking them off the grill is much easier. I’ve never had mine stick, but feel free to oil your grates if you’re worried. Our grill grates are pretty seasoned.
This is why we love pizzeria pizza. A crunchy crust that is still chewy in the middle. This is it. You can do this at home for pennies.
I hope you try it tonight~
- 2 and ¼ teaspoons active dry yeast (about 1 package)
- 1 cup hot water (not boiling)
- 2 and ½ cups all-purpose flour or whole white wheat (plus more for dusting)
- 1 and ½ teaspoons honey
- ¾ teaspoon kosher salt
- 2 Tablespoons extra virgin olive oil
- Optional: A little oil for brushing the grill grates
- Toppings of choice
- Preheat the grill on high
- In a medium bowl, mix yeast and water and allow to sit for 3-4 minutes
- Add flour, olive oil, salt and honey; stir to combine
- When dough starts to come together, finish mixing with hand to incorporate all of the flour into the dough
- Allow the dough to rest for 5-10 minutes
- Turn the heat on the grill down to low, if there is a temperature gauge on the grill, let it get to 400°F
- Prepare toppings
- Divide dough in half or into individual serving sizes
- On a well floured board, roll out dough to desired shape (don't make it too big or you won't be able to slide it on the grill
- Ensure that the dough still slides around freely on the board
- Top with toppings
- If grill grates are not seasoned, brush with oil
- Carefully transfer the pizza (using a large spatula or similar) onto the grill
- Close grill over and cook for 4-5 minutes depending on the temperature of your grill
- Check the bottom to make sure it's toasted, but not burned and the cheese is bubbling on the top
- Remove from grill, slice, and eat!
A good rule of thumb for sauce and toppings: no more than 1 cup of sauce and 1 cup of toppings per pizza.
This can also be used for individual pizzas on the grill. Just divide the dough accordingly.