Try this Pizza On The Grill Recipe recipe, or contribute your own.
- 2 cloves garlic minced
- 1/2 cup olive oil
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon chopped fresh basil
- 1 teaspoon minced garlic
- 1 cup chopped tomatoes
- 1 cup warm water
- 1/4 cup tomato sauce
- 1 pinch white sugar
- 3 1/3 cups all-purpose flour
- 1/4 cup sliced black olives
- 1/4 cup roasted red peppers
- 2 cups shredded mozzarella cheese
- 4 tablespoons chopped fresh basil
- Carbohydrate 22.5362035422263 g
- Cholesterol 8.8533333408175 mg
- Fat 4.66442444466202 g
- Fiber 1.38362416075342 g
- Protein 6.49912317635144 g
- Saturated Fat 1.74279872700816 g
- Serving Size 1 1 Serving (104g)
- Sodium 760.210503245918 mg
- Sugar 21.1525793814729 g
- Trans Fat 0.28750989517355 g
- Calories 158 calories
Step-by-step
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Active dry yeast requires precision, and water measured between 105 and 110 degrees Fahrenheit ensures the microorganisms activate without thermal shock. Scaling this dough recipe up or down demands strict adherence to baker's percentages rather than casual volume adjustments, particularly when altering the 3.33 cups of all-purpose flour relative to the single cup of water. Temperature control governs the entire process, starting with an ambient rise of roughly 72 degrees Fahrenheit for the initial one-hour proof. When transferring the shaped dough onto the cooking apparatus, maintaining a scorching 500-degree surface temperature creates the characteristic blistered crust.
Scaling and Portioning
Dividing the batch accurately prevents uneven baking times on an open grate. Each resulting dough portion should measure between three-eighths and one-half inch in thickness to support toppings without tearing or sagging between the metal bars. Toppings must be prepped and arranged within arm's reach before the dough hits the heat, because direct-fire cooking moves rapidly. Two spatulas provide the necessary leverage to flip the oblong crust safely once the bottom exhibits golden-brown char marks.
- Sticking to the grates usually indicates insufficient oil on the metal bars or turning the dough before natural release occurs.
- Soggy centers result from overloading the surface with watery tomatoes; drain chopped fresh produce through a mesh strainer for five minutes prior to assembly.
- Rubbery cheese indicates the grill lid was left open; close the cover trapping ambient heat so mozzarella melts completely within two minutes.
