19 May, 2020
Grilled Pizza
Posted in : Brunch, Mains on by : Christine
Grilled Pizza
This is the perfect pizza if you like a thin, crisp crust every time. You can make this over gas or charcoal or even in the oven. (I even made it in a hot, dry frying pan once.) It is almost fail-proof and makes a great party item as everyone can top their own mini pizza or you can make a variety. The key to cooking pizza on the grill (or over any high heat) is making sure you roll the dough thinly enough. If it is too thick it will burn before it cooks through the middle. This dough is nice and elastic for that purpose so use the right ingredients and follow the directions. If you really want the science behind why you need to use cake flour and knead the dough for 10 minutes e-mail me, I’m happy to share. (If you don’t have cake flour see notes on how to cook.)
Servings 4 12" pizzas
Ingredients
For the yeast
- 1 c warm water, 105 - 115 degrees too hot and you will kill the yeast
- 1 T sugar or honey
- 1 pkg active dry yeast, 2 1/4 oz
Dry Ingredients
- 2 c all purpose flour
- 1 1/4 c cake flour
- 1 T kosher salt
Additional Ingredients
- 2 T olive oil
- any toppings you want
Instructions
- Combine warm water, sugar, and yeast in a cup and proof until foamy about 5 min.
- Fit a stand mixer with a dough hook and mix flours and salt in the bowl.
- After it has proofed pour the yeast mixture into the flour mixture in the stand mixer bowl and add the olive oil. Turn the mixer on to low and knead for 10 minutes. You can also mix the ingredients in a large bowl and knead by hand on a lightly floured surface for the same amount of time. If dough is too sticky add a little more flour. If too dry add a little more oil.
- When the dough is fully kneaded and elastic, place in a large, lightly oiled bowl rolling to coat the entire ball. Cover with plastic wrap or a towel and place in a warm place to rise until doubled in size (approx 2 hrs).
- Once risen punch dough down and divide into four even pieces. Roll into smooth balls, place on a baking sheet, cover and let rise a second time in a warm place about another hour.
- While you are waiting for the second rising get your toppings ready and preheat the grill to medium-high. Simple is better with this thin crust as you don’t want to overload it and make it soggy. (See my notes for some recommendations.)
- Roll out the dough on a lightly floured work surface. Shape it into a 10” to 12” oval or rectangle, it’s rustic not perfect.
- Pickup the dough with your hands and place it flat on the preheated grill. Cook the first side until it is GBD - Golden Brown Delicious. It will firm up as it cooks.
- Use tongs to remove the crust to a plate, cookie sheet or the back of a baking sheet raw side down. Brush the cooked side with a little olive oil and top with desired toppings, place back on the grill.
- Continue cooking until second side is GBD and cheese is melted, approx 4 – 5 min. Check the crust frequently as it can burn very quickly. Remove from heat, slice and enjoy!
- To cook in an oven: preheat oven to 450*, place crust on a pizza rack or cookie sheet and par bake until starting to brown, top and return to oven to finish baking.
- To cook in a frying pan: Preheat a large frying pan and brown the first side until GBD–Golden Brown Delicious. It will firm up as it cooks. Use tongs to remove the crust to a plate, cookie sheet or the back of a baking sheet raw side down. Brush the crust edges with a little olive oil and top with desired toppings, place back in the pan. Continue cooking until second side is GBD. Check the crust frequently as it can burn very quickly. Remove from heat, slice and enjoy!
Ultimate Pineapple Pizza - Don't knock it 'til you try it
- Thinly slice, lightly oil and grill fresh pineapple slices on a hot grill. The key here is thin, fresh, grilled pineapple not anemic chunks of canned pineapple.
- Top a grilled pizza crust with a thin smear of tomato sauce, some of the grilled pineapple, some torn prosciutto and mozzarella or Havarti cheese. Prosciutto replaces the bacon while giving you maximum salty pork flavor. Grill until crust is crisp and cheese is melted. Aloha!
Notes
If using Rapid Rise yeast you don't need to proof the yeast first.
If not using cake flour the dough may not be as elastic and roll out as thinly. If it seems a little thicker cook over a slightly lower heat for a longer time so the dough doesn't burn before it cooks through.
Less is more when it comes to toppings. Keep a light touch with the sauce and cheese and limit to one or two toppings. These are thin crust pizzas you want to keep them crisp!
How do you know the dough is right? It should feel like a baby's bottom, soft, smooth and just right when you pinch it.