Grilled pizza is of those things that just seems illogical – soft dough on a sizzling hot grill . . . Hey, wouldn’t the dough just ooze through the grill? Or stick? Or start on fire?
But, several chefs I admire cook pizza on the grill, and Grilling Guru Bobby Flay recommends it.Â It sounded fun, so I gave it a try over the weekend. Turns out, it works! -Â and I have a few suggestions of how to improve upon Chef Flay’s recipe.
First, I found that this is one of those cases where the type of flour makes a difference. Bread flour makes the dough sturdier, and I threw in a little whole wheat flour to make it even more substantial. The first batch I made was with all purpose flour, which was too soft and stuck to the grill. It was a huge mess! Chef Flay recommended “any bread dough,” but if I may be so bold: I disagree!
Second, I found through trial and error that it is better to just cook one side, then top that side with pizza toppings and put the whole thing back on the grill, uncooked side down.
Third, it is very important to close the grill cover. VERY important. Otherwise the dough burns before the toppings cook. Trust me on this one.
PIZZA ON THE GRILL
2 cups bread flour (plus a little extra as needed)
1/4 cup whole wheat flour
2 teaspoons sugar
1 teaspoon salt
2 teaspoons instant yeast
1 cup very warm water
3 tablespoons extra virgin olive oil
Mix together the flours, sugar, salt and yeast in food processor. While processor is running, slowly stream in the water and oil, until dough ball forms and dough does not stick to the sides. (Note: if dough does not come together as a ball, slowly add a little extra flour one tablespoon at a time until it does.)
Place in an oiled bowl and let stand in a warm place for about 2 hours, until doubled in size. Divide dough ball into four balls and let stand another 20 minutes. Roll to a thickness a little thicker than 1/4 inch.
Heat grill to medium hot, about 350 degrees if you have a gauge. Spray dough rounds lightly with oil and then place on grill. Turn grill heat to low. Cover grill. Cook for about 3 minutes and then start checking every minute or so. Remove dough rounds from grill when bottoms are cooked and have grill marks.
Remove rounds and place on counter cooked sides up. Spray with oil and then top as you would an oven-baked pizza. Place pizzas back on grill uncooked side down. Cook covered for another 3 minutes or so, until bottom is cooked and toppings are bubbly.
–posted by Donna