We forgot to get a picture of the grilled with all the toppings on it. That’s probably because it is was so delicious, it was devoured in under 5 minutes.
This is what the dough looks like right before it comes off of the grill. The trick with grilled pizza is to grill the dough first, remove it from the grill, wait until it is cool enough to handle, and then top with your favorite pizza toppings (we like pepperoni, grated fresh mozzarella, tomato sauce and basil). You can finish it back on the grill or in the oven. Dough can be grilled ahead of time.
We first made this at Emily’s birthday party, and made the mistake of tripling the dough recipe. It was tiresome and boring to make 12 pizzas. The next time, we made 1 batch of dough and served it as an appetizer.
You can follow your own pizza dough recipe, or use mine (or buy dough from your local pizza parlor or supermarket). I use the dough cycle on my bread machine, but you are welcome to knead it yourself.
1 1/3 cups water
1/4 cup extra virgin olive oil
3 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 packet Fleishman’s yeast
I pack my dough in a gallon-size ziploc bag, and coat the inside of the bag with about a teaspoon of olive oil beforehand. The dough rises nicely inside the bag.
One ball of dough makes 4 12-inch pies. Cut or seperate the ball into 4 pieces, and stretch them out until the dough is about 1/8-inch thick. Coat one side with olive oil and place it on the grill, oil-side down. Cook until brown, oil the other side and flip. Remove from fire when both sides are done. I like them slightly burnt. Cook them to your taste.
Pizza is my favorite food. I have a pizza stone in my oven, and have been making it at home for years. But my home oven only heats to 450 degrees, and the pizza is never as good as this.