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As I have mentioned a time or two, Joe does the grilling at my house. I don’t even know how to turn our grill on.
Since I wrote that post, Joe has branched out and discovered the brilliance of grilled pizza dough.
Have you ever heard of grilled pizza before? I hadn’t, and I was skeptical when Joe first mentioned it.
As you may already know, our two-year-old oven croaked about six weeks ago. We have spent the summer using the microwave, George Foreman grill, and our gas grill to cook.
I would be remiss if I didn’t also admit we’ve run a few things over to my mom’s house to bake. She was not at all happy about that. She’s also vocal about her unhappiness, so we kept the oven borrowing to very limited occasions.
Prior to our broken oven, we had homemade pizza every Sunday night for dinner. It’s our family’s tradition.
I’m too uptight to deviate from our planned menu. Every Sunday, I feel like we’re committing adultery by eating the wrong food. I can’t help myself.
A couple of weeks ago, Joe told me he’d read up on grilled pizza dough, and he was going to try it.
“Grill a pizza?!” I scoffed. “You can’t do that.”
He was undeterred, and he tried it anyway.
I’m so glad!
Joe’s grilled pizza dough is awesome. The first time he grilled it, he had the grill a little too hot and left the pizza on a little too long, but the pizza was otherwise amazing. The second time, our pizza was perfect.
I don’t understand the difference between grilled pizza and baked pizza. If you understand it, please enlighten me.
The crust was much lighter and airy than any pizza we’ve ever had. It was perfectly crisp on the outside, nicely browned and crunchy, and on the inside, it had the lightest and softest texture. I can’t gush enough about our grilled pizza crust. It was just delicious.
On to the recipe. Joe used our old standard favorite pizza dough recipe. I’ve typed it out for you below.
- 1 (0.25 ounce) package active dry yeast*
- 1 cup warm water
- 2 teaspoon sugar, divided
- 2½ cups flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- Oil for the grill grates (We used olive, but I don’t think you’re supposed to use olive oil at high heats. I’m sure there’s a better option.)
- In a small bowl, dissolve 1 teaspoon of sugar and yeast packet in warm water. Let the yeast stand for 15-20 minutes, until the mixture is frothy.
- In a large bowl, combine remaining sugar, flour, oil, salt, and yeast mixture. Stir well, until the dough is thoroughly combined and beginning to stiffen. We use the dough hook and our big KitchenAid mixer for this step.
- Cover the dough with a clean dish towel and allow it to rise for 30 minutes, until it has doubled in volume.
- While the dough is rising, make sure the grates on your grill are very clean. Oil the clean grates by soaking a paper towel with oil and rubbing it on or brushing the grates with a basting brush dipped in oil.
- Preheat your grill on high. You want the grill to be so hot that you can’t keep your hand near the grates for more than 2 seconds.
- Also, prepare the toppings at this time. You won’t want to lose any time prepping ingredients while you’re trying to count minutes later.
- Dump the dough onto a well floured pizza stone or cookie sheet. Roll it into your preferred shape (we did a rectangle) and put it on the now hot grill. Wait a minute (really, just one minute), and check to make sure the pizza dough is browning. Wait another minute (for a total of two) and remove the pizza from the grill to a heat-safe surface (we used the big pizza board my sister gave us for Christmas) and close the lid.
- Turn the grill down to medium.
- Brush the cooked side of your pizza with a little oil, whatever oil you like. Cover the pizza with a small amount of sauce (a little less than you’d use when baking pizza), toppings, and cheese, and grill it for another 2-3 minutes, until it’s browned sufficiently on the bottom.
Win a $25 Sears Gift Card!
Sears is providing me with a $25 Sears gift card to give away to one lucky Feels Like Home reader!
We don’t often host cook-outs, just once or twice a year, and they are always stressful for Joe. He tries to cook everything to perfection, running back and forth between the grill and the kitchen, and always misses visiting with our guests.
To be entered for a chance to win, leave a comment with your best tips for hosting a cook-out.
You may receive two (2) total entries by selecting from the following entry methods:
- Leave a comment in response to the sweepstakes prompt on this post.
- Tweet about this promotion including @TaraZiegmont and leave the URL to that tweet in a comment on this post.
No duplicate comments. This giveaway is open to US Residents age 18 or older.
Winners will be selected via random draw by BlogFrog and will be notified by e-mail. Winner will have 72 hours to get back to me, otherwise a new winner will be selected.
Good luck! This sweepstakes runs from 7/26/12 – 8/2/12.
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