Some of the best authentic pizzas are made with a crisp, thin crust. Achieving a flavorful, crisp pizza crust is easy when cooked on a hot grill. Whether using a gas grill or over hot coals, this simple recipe for pizza dough provides a delicious and gorgeous foundation for well-loved pizza toppings.
When it comes to pizza toppings, less is more. Coating the dough too heavily with sauce and toppings can result in a soggy pizza.
Freshly made pizza dough is cooked over a hot outdoor grill to create a crispy, thin crust. Top with a variety of your favorite toppings.
Ingredients
1 cup warm water, about 110*F
1 tablespoon sugar or honey
1 package active dry yeast, about 1/4 ounce package
2 1/4 cups plain, all purpose, pre-sifted flour
1 cup cake flour
1 tablespoon kosher salt
2 tablespoons olive oil plus 1 tablespoon for coating bowl
Additional olive oil may be used for grilling dough
Instructions
Combine water, sugar, and yeast.
Let rest (called proofing) until foamy, about 5 minutes.
In a standing mixer with a dough hook or in a separate mixing bowl, combine plain flour, cake flour, and salt.
Mix to combine.
Add 2 tablespoons of olive oil to the yeast mixture and stir lightly.
Pour the yeast mixture into the flour mixture and mix on low speed about 10 minutes or knead by hand.
Using remaining olive oil to coat a glass bowl.
Place the kneaded dough in the glass bowl and cover with a damp cloth.
Place covered dough in a dark, warm place for about 2 hours, or until dough has doubled in size.
Punch down dough and divide into 4 equal balls.
Return dough balls to oiled bowl, cover with damp cloth and allow to rise another hour.
Preheat grill to medium-high heat on one side and low heat on the other.
Roll out dough on a dry work surface that has been dusted with a combination of cornmeal and flour or semolina flour.
Shape dough into an approximate 12-inch diameter circle.
Place dough on the hot side of the grill.
Close the lid and cook 2 to 3 minutes; dough will begin to bubble in places.
Use tongs to flip dough over and move to the low heat side.
Using a pastry brush to lightly coat the dough with olive oil.
Add toppings (suggestions above), move pizza to hot side of grill and grill for about 4 minutes.
Remove using a pizza peel or tongs to transfer to a baking sheet.
