I've seen 2 ways to grill pizza; I'll share both of them with you, really they're quite similar. However, I prefer the results of one way over the other. You'll need a stiffer dough for grilling, as the dough doesn't go on a pan. My go-to dough recipe was perfect.
You will need:
2-1/4 teaspoons yeast
1-3/8 cups water, 110 degrees
3 Tablespoons olive oil
3/4 teaspoon salt
4 cups flour
1. Sprinkle yeast into a large mixing bowl (or the bowl of your stand mixer) and pour water over it. Allow it to sit for at least 5 minutes, until yeast begins to bubble.
2. Stir in olive oil, salt, and flour and mix until a dough forms.
3. Knead until dough is smooth and elastic, about 8-10 minutes by hand. You can also use your stand mixer, it will take about 6 minutes.
4. Form the dough into a ball and place in an oiled bowl. Cover with plastic wrap and let it rise until doubled, about 1.5 to 2 hours.*
5. Deflate dough by punching down and knead for about 5 minutes. Allow the dough to rest before dividing it into 2 pieces (or 4 if you're making personal size pizzas).*
6. Place the dough on a floured surface and form the pizza crust. Remember that you're grilling the pizza crust, so you don't wait it to be so thin it will burn right away or so large that you can't easily move it.
Now it's time to grill!
First prepare your grill:
I always turn the flames to high to get it hot and then when I put the dough on, I lower the heat to medium. Our grill has a thermometer so I let it get up to 350 degrees. Before grilling, grease the grates of your grill using a vegetable oil soaked paper towel.
Next, place each pizza round on the grill. Cover the grill and let the dough cook for about 3 minutes.
If you choose to flip the dough, flip let the other side cook for an additional 3 minutes. Remove from grill and add your choice of toppings. Return to the grill, cover, and cook on lower heat until the toppings are warmed (about 2 more minutes).
If you decide not to flip the dough, after the original 3 minutes of cooking, reduce the grill heat to low and continue to cook for 2 more minutes. Add your toppings and return to the grill until the toppings are warmed through, another 2 minutes. Keep a close eye on your dough so it doesn't burn!
*I would like to note here that after the dough has risen I'll often put it in a ziploc bag and store it in the fridge for a few days (up to a month) before using it. Mike and I both think the flavor is much better after the dough sits for a while. Or, we quite often make personal sized pizzas by dividing the dough into 4 balls. We'll use 2 that night and save the rest in the fridge for another time.
Come back tomorrow for one of my favorite ways to top a grilled pizza!