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.
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
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I love this dough! Ive tried several different grilled pizza recipes and this is by far the easiest to make and work with. Not too stretchy or sticky, but still delicious. I weighed the flour to get an exact measure, but I used regular, old unbleached white flour. They really do come out better if you limit the toppings, but it's hard to do with my family. They were still really, really good, even overloaded. Thanks for a recipe I'll be using for years to come.
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.
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