To me, summertime SCREAMS Grilled Pizza Season! What is better than relaxing on the deck or patio with friends and family, all the while cooking an easy meal on grill? Nothing! Grilled Pizza (The Best Recipe) is one of the easiest things to make. Nothing beats the slightly smoky, grilled flavor of a flaky pizza crust topped with cheese and any of your favorite toppings. Make it what you want. The possibilities are endless. I love a plain pizza topped with fire-roasted tomato sauce, fresh cheese, and fresh oregano. Another great thing about grilled pizza is that the kitchen doesn’t get hot! TOTAL BONUS! So don’t hold back. Get grilling, get your toppings on, and ENJOY!
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Making a 12″ Grilled Pizza is so simple….
Here’s what you need:
For the crust:
- 1 cups warm water
- 2 teaspoons active dry yeast
- 1/4 cup olive oil
- 4 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- sprinkle of cornmeal to coat the pizza pan (if applicable)
- grill pizza pan, grill pizza stone, or just use the grill grates
For the topping:
- 1/2- 3/4 cup tomato sauce (I love to use Muir Glen Organic Fire Roasted Tomato Sauce HERE)
- cheese, shredded (any kind you desire)
- 1-2 tablespoons fresh or dried oregano, alter to taste
- grated Parmesan cheese
- any other veggies or precooked meat toppings you want
Here’s what you want to do:
- In a large mixing bowl, combine the flour and salt and mix well.
- Make a well in the middle and add the yeast.
- Add 1/2 of the water into the well and wait about 30 seconds. Stir everything together while adding the rest of the water and the olive oil. Fold the dough into itself.
- Knead the dough for 3-4 minutes, making a smooth ball that bounces back at you when poked. If dough is too sticky, add tiny amounts of flour into the dough until it isn’t sticky.
- Allow dough to rest for about 15 minutes. If you are going to make this ahead and use the next day, cover the dough and keep it in the refrigerator. Allow the dough to return to room temperature before stretching it out.
- Preheat the grill to about 400º F.
- On a floured surface, flatten the ball of dough out starting from the center, and pressing outward.
- Once the dough is flattened to about 12″ in diameter, it is ready be set into a pan, put on a stone, or right onto the greased grill grates itself. I used a cast iron pie pan.
- Coat the bottom of the pan or the top of the pizza stone with a layer of cornmeal. Grease the grill grates if you are not using a pan or stone.
- Set the dough in the pan, stone, or grates for about 2 minutes to allow the dough to begin to cook. **** If you are grilling directly on the grates, after the dough gets a bit firm after the 2 minutes, flip it over before putting on the toppings.
- Top the dough with the sauce, cheese, oregano, and any other topping and allow to continue grilling for another 8-10 minutes. ****If you are grilling directly on the grates, the grilling time might be much shorter. Watch your pizza so that the crust won’t get burned.
- The pizza will be finished grilling when the crust is a golden brown color, the cheese is melted, and the toppings look cooked.
- Sprinkle the pizza with grated Parmesan cheese and ENJOY!
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