Yield: Yields enough for eight small pizzas.
Figure one to two balls of dough per person. Make two separate batches if you need more dough.
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Make Ahead Tips
You can make the dough, let it rise, and shape it all in about an hour. Or you can make the dough ahead. You can refrigerate the dough overnight (it will rise slowly in the cold, and then it will need 20 to 30 minutes at room temperature before you shape it.) For longer storage, freeze the dough for up to a month. Thaw frozen dough overnight in the refrigerator or on the counter at room temperature for 2 to 2-1/2 hours.
No-cook toppings: pepperoni, thinly sliced prosciutto, or sliced cured sausage; olives, capers, slivered sun-dried tomatoes, hot cherry peppers, or anchovies; thinly sliced ripe beefsteak or plum tomatoes, quartered cherry tomatoes, or good-quality canned diced tomatoes, drained; baby spinach or arugula leaves; prepared pesto
Every year I set myself 3-5 kitchen goals. This year, grilled pizza was on the list. I am a good baker, but thin crust on a grill grate scared me senseless. Last night, I made this dough and grilled up 2 pizzas. Wow. I was amazed at how easy it was to stretch and how quickly the dough set and rose (very slightly) on the hot grill. Delicious--Hubby and I each ate a whole one; can't do that with heavy pizzeria pizza!A couple of notes: I used 80% Italian 00 flour instead of 100% all purpose. The dough was actually a bit too soft, so I'll probably go to 2/3 to 1/3 next time. Also, I used parchment, flipped the dough onto the grill, and peeled the parchment off once the dough hit the grate. (I saw that trick mentioned in another recipe; worked like a charm.) Also, I wanted to make pizzas the same evening I made the dough. It was very nice, but I think it would be better with an overnight rest in the fridge. Finally, I was just a bit heavy handed with the toppings (particularly fresh chopped tomato), so the pizzas took a couple of minutes extra to finish.We will definitely have these again.
This is my favorite summer recipe and it's become a family favorite and "specialty of the house". My guests are always amazed that you can make pizza on a grill. Everyone asks me for this recipe. The crust is thin, crispy and delicious.My tips: use parchment instead of waxed paper. If it's warm outside, only take out (from the fridge) a few discs at a time as if the dough gets warm, it's hard to handle. Topping are endless...one of our fav's: Cooked Mexican chorizo, with sliced pickled jalepenos, jack cheese, onions and cilantro. Awesome!
Make your next party with friends a grilled pizza party. You can set up the toppings and lay out dough for each person to design their own. The guests love it! The flavor of pizza off the grill is so surprisingly excellent. It compared to having brick oven pizza most certainly, but better. Make sure to experiment with how much sauce you put on the dough. If too dry, it won't balance the rest of the toppings out and the crust will dry out too much as well.
Works great. Makes a great party meal--people are fascinated with the idea of grilled pizza. They almost don't believe it. It is very easy though. Make sure you get the pizza crispy! It should crackle when you cut it. You can also get parchment rounds to separate the dough. I highly recommend getting spray olive oil for the tops. And if you don't have a grill cover bring a wok top to cover the pizza.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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