Best Grilled Pizza Dough Recipes

BASIC GRILLED PIZZA DOUGH

Steps:

• Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
• Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
• Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

BASIL AND GARLIC GRILLED PIZZA DOUGH - - AWESOME

Steps:

• Add one packet yeast to one cup warm water (between 110 and 115 degrees F) and stir to dissolve. Add in the sugar and let sit (proof) for 10 minutes or until frothy. Hint - - the water should be pleasantly warm - not hot. If the water is too hot, it will kill the yeast. I proof the yeast in a glass measuring cup.
• Pour the yeast mixture in a large bowl and add salt, 1 tablespoon olive oil, and flour. Mix together by hand until the dough pulls away from the sides of the bowl.
• Turn dough onto a lightly floured surface and knead until smooth, about 5-8 minutes.
• Coat a bowl on bottom and sides with olive oil and place the dough in the well oiled bowl. I give the dough a couple of swirls around the bowl to make sure the entire surface of the dough is coated in oil. Cover with a damp cloth and set in a warm place to raise. Let dough rise until doubled in size, about 1 hour.
• Punch down and knead in garlic and fresh basil. Place dough back in oiled bowl and cover, again, with damp cloth. Set aside, again, in warm place and let rise for 1 more hour, or until doubled. (To speed up rising, I have put the dough in an oven-safe glass bowl and placed in a 200 degree oven).
• Once the dough has risen for a second time, punch it down and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
• I was able to just press out the dough onto a dinner plate and used that for the size of my pizza. It all depends on the workability of your dough. You may be able to just manipulate it with your fingers, or you may want to roll it out on a lightly floured surface using a rolling pin - the method is really up to you.
• Brush grill grates with olive oil and then preheat grill to high heat. I let the grill heat up for about 10 minutes.
• Carefully place one piece of dough on hot grill. With a spatula, I was able to slide the dough off the plate onto the grill. I have heard that another method is to spray a rimless cookie sheet with cooking spray and the dough will slide off easily onto the grill.
• Once on the hot grill, the dough will probably begin to puff almost immediately. Once the bottom of the crust has lightly browned (anywhere from 2-4 minutes - - you'll know because it becomes stiff and easy to lift with your spatula) turn the dough over.
• Now, here is where time is of the essence. Working quickly, brush the pizza with your desired sauce (I did this wearing an oven mitt to protect my hand from the heat. Just be careful and, if you need to, slide the dough to the edge of the grill to avoid the open flame and move the dough back over the flame once you've added your toppings.) You want to go light with your toppings because you want the top to cook and the cheese to melt without burning the bottom of your crust. I recommend using light sauce and no more than two toppings with the cheese.
• After you've brushed on your sauce, sprinkle the basil over the sauce and top with the mozzarella cheese.
• Close the grill lid and let the cheese melt for 2-4 minutes, checking every now and then to make sure the bottom isn't burning.
• Once the cheese has melted, remove the pizza from the grill and set aside to cool for a few minutes while you prepare the second pizza.

GRILLED PIZZA DOUGH

Steps:

• Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 3 cups flour and 2 teaspoons salt, and stir until smooth. Add another 2 cups flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
• Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you withthe other. Fold dough back over itself (use a dough scraper or awide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
• Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
• Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands aroundedge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
• Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.

BASIC GRILLED PIZZA DOUGH

Steps:

• Pour WARM water in sm bowl add yeast and sugar and stir until dissolves and beige in color. Stand 5 minutes. Foam will appear on top In Kitchenaid, add flours , salt, and cornmeal. Use dough hook on lowest speed to mix dry ingredients. Add yeasted water and 2 T evoo. Mix on slow to blend. scrape sides. Move to high speed and knead 2 min. Batter should from a ball, unless too wet or sticky. If so, add only enough flour to prevent sticking. Dough should come off the sides cleanly to from ball. Place dough in oil lined bowl. and rise 2 hours. punch and rise 1 hr more. Clean grill, spray w Pam well. Lay dough on grill 3 min. use tongs move slightly after 1 min. Flip over , brush w oil, put sauce and toppings cover.

GRILLED SEMOLINA PIZZA DOUGH

Steps:

• Load bread flour, semolina flour, water, wheat gluten, sugar, olive oil, yeast, and salt into a bread maker according to manufacturer's directions and set on dough cycle.
• Let dough rest for a few minutes after cycle is completed. Divide dough into 6 equal portions and roll into circles no more than 1/4-inch thick.
• Preheat an outdoor grill for high heat and lightly oil the grate. Lightly oil dough circles on both sides.
• Put dough on the grill and cook until set, 2 to 3 minutes. Flip dough and cook about 1 minute more.

PIZZA DOUGH FOR GRILLED PIZZAS

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
• Stir together 6 cups flour and the salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, put 6 cups flour, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns on a clean work surface to form a ball.)
• Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
• Remove plastic wrap; punch down dough. Fold dough back onto itself 4 or 5 times; leave smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
• Punch down dough, and transfer to a clean work surface. Cut dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
• On a lightly floured work surface, flatten remaining dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push dough evenly out from center to form a 9-inch circle (or a 7-by-11-inch rectangle or rough oval).
• Line a baking sheet with parchment paper, and sprinkle with flour. Place dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack remaining dough balls.
• Wrap baking sheet with plastic wrap; refrigerate pizza dough until ready to use, up to 1 day.

HOMEMADE GRILLED PIZZA DOUGH

Steps:

• In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more.
• Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.

2-INGREDIENT GRILLED PIZZA DOUGH

Steps:

• Preheat a grill to medium heat. (If your grill has a thermometer, it should reach about 450 degrees F.)
• Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Work the dough in the bowl with your hands into a cohesive ball, adding 1 to 2 tablespoons of water if it is too crumbly to come together. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, 7 to 8 minutes, dusting with a little more flour as necessary.
• Divide the dough in half. Roll each ball on a piece of parchment into a 10- to 11-inch round. Brush the tops of the rounds with olive oil. Slide your hand under each parchment sheet, then invert the dough round onto the grill, peeling away (but not discarding) the parchment. Cover grill and cook until the crust is browned and well marked on the bottom, about 2 minutes. Flip each round back onto the parchment piece, grilled-side up.
• Top crusts with sauce, mozzarella and desired toppings, leaving a half-inch border around the edge. Slide the pizzas off the parchment and back onto the grill. Cover and grill until the underside is browned and well-marked and the cheese is bubbly, 4 to 5 minutes.

GRILLED PIZZA DOUGH

Steps:

• Line a cookie sheet with parchment paper and lightly grease. Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer. Whisk to combine. Add in the water and oil and mix to combine. Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy. It will still be slightly tacky but should not stick to your hands. Divide into six even pieces. Place on prepared tray. spray with just a touch of oil and cover with plastic wrap. Let rest in the refrigerator overnight. Now you are ready to start using this dough. Original recipe with photo tutorial can be found here: http://sourdoughusa.com/?p=1248