Grilled Pizza Dough
If you've been on the hunt for the best grilled pizza dough, look no further! This Grilled Pizza Dough is the most delicious dough to use with all your grilled pizza recipes.
Servings: 8 personal pizzas
Ingredients
- 1 ⅔ cup warm water between 100-110 degrees F
- 2 ¼ teaspoons dry active yeast 1 packet
- ¼ cup olive oil
- 2 teaspoons salt
- 5 cups all-purpose flour
Instructions
- Make the dough. In a large mixing bowl, combine the warm water and the yeast. Allow this mixture to sit for 5 minutes until the yeast has dissolved and started to bubble. Pour in the olive oil and salt. Using the dough hook of an electric mixer, mix on slow for 5-7 minutes, adding 1 cup of flour at a time, until the dough has a smooth surface and bounces back slowly when you press your finger into it.
- Allow the dough to rise. Transfer the dough to a lightly floured surface and divide into 8 equal balls for individual pizzas or 4 balls for larger pizzas that will serve 2 people. I don't recommend making your dough balls any larger than this or they can be difficult to maneuver on the grill. Place the balls on a baking sheet that has been lightly oiled, cover with a damp towel, and let rise somewhere warm for 1 to 1 1/2 hours.
- Preheat the grill. Preheat your grill for two zone cooking. Allow the direct heat side to get very hot (above 500 degrees F is great)!
- Shape the crust. Coat the palms of your hands lightly with olive oil and shape one of the risen dough balls into a disk. Slowly work your hands around the outside edges of the dough pulling and stretching gently. You want the dough to be an even thickness all around (don't worry about creating a "crust" around the outside edges).
- Cook the pizza dough. Place the stretched dough on the grill grates over the direct heat. Grill with the lid open for 2-3 minutes until the bottom is browned and bubbles are starting to rise on the top. Quickly flip the crust over onto the indirect side of the grill and start layering on your desired pizza toppings.
- Finish baking. Close the lid on the grill and cook for 4-5 more minutes. Feel free to open the lid and rotate the pizza as needed to keep the crust cooking evenly on the bottom. If you like a super crispy crust, carefully slide the pizza over to the direct side of the grill for an additional minute.
- Slice and serve. Use a big spatula to transfer the pizza to a cutting board. Slice and serve! Repeat the pizza grilling process as desired with the additional dough balls.
Video
Nutrition
Calories: 355kcal | Carbohydrates: 61g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 587mg | Potassium: 116mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 15mg | Iron: 4mg