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Pizza on the grill (dough)

5 from 2 votes
Print Recipe
Prep Time 2 hours
Cook Time 15 hours
Total Time 2 hours 14 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 + 2 tbs C lukewarm water
  • 1 packet granulated yeast
  • 2 1/2 tsp kosher salt
  • 2 Tbs olive oil
  • 3 1/4 C flour
  • cornmeal

Equipment

  • pizza grill pan

Method
 

  1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water
  2. Mix the flour without kneading. If you are not using a machine you may need to wet your hands in order to incorporate the flour
  3. Transfer dough to large bowl or lidded food container. Cover (not airtight), and allow to rest at room tempature until dough rises, approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refridgerate in a lidded (not airtight) container and use over the next 12 days.
  5. Take 1/4 of the dough and roll on floured surface into a round 12" circle
  6. Brush olive oil on the grill pan, then top the oil with a nice dusting of cornmeal
  7. Place dough on grill pan, and preheat grill. Turn THREE burners in a row on high heat and let grill reach 500 degrees
  8. Add desired toppings
  9. Once grill reaches 500 degrees turn off middle burner and reduce other two burners to medium heat and place pizza pan in the middle.
  10. Cook for 10-15 minutes rotating once. You'll know it's done when the bottom starts to brown

Notes

This dough can also be used regularly in the oven. I usually use the last bit to make calzones!