Perfect Grilled Pizza Dough
Serves: 4 personal pizzas
 
Ingredients
  • 1 cup warm water
  • ½ teaspoon instant dry yeast
  • 1 teaspoon salt
  • 3 cups all-purpose flour
Instructions
  1. Place warm water in a large mixing bowl. Sprinkle with the yeast and allow the yeast to dissolve for a minute. Whisk together to combine. (Important Note: You should see some bubbles in the water, which means that the yeast is active, if you don't see any bubbles you may have old yeast or the water was too warm and it killed the yeast.)
  2. Add the salt and 2½ cups of the all-purpose flour to the water mixture and use a rubber spatula to combine. Transfer mixture to a lightly-floured surface and gradually kneed in the remaining ½ cup flour over the course of a couple minutes, adding a little at a time. The dough should be smooth and elastic, and just the tiniest bit sticky but not so sticky that it easily sticks to your hands. Add additional flour if necessary, a tiny bit at a time.
  3. Transfer dough to a lightly greased mixing bowl and cover with a towel. Allow to sit in a draft-free location to rise for 2 to 3 hours, until dough is doubled in size.
  4. Punch down dough and cut into four pieces. Form each piece into a round. Stretch each round into a thin disc (see note above in the tips) using extra flour if you need to prevent sticking.
  5. To Grill:
  6. Heat grill to the hottest it will go - around 450°F to 500°F. Once grill grates are good and hot, brush dough lightly with olive oil. Place the oiled side on grill grates. Cover and cook 2 to 3 minutes until dough is charred and bubbly. Brush uncooked side of dough with olive oil and flip. Quickly top with sauce, cheese and desired toppings. Cover and cook 2 to 4 minutes more until cheese is melted and dough is cooked through. Transfer to a cutting board and top with fresh basil, grated Parmesan cheese and crushed red pepper, if desired. Cut into strips to serve.
Recipe by Espresso and Cream at http://espressoandcream.com/2018/07/grilling-pizza-rose-wine.html