Pizza Dough for Grilling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup warm water1 tbsp sugar2 1/4 tsp (1/4oz.) of active dry yeast2 1/4 cups all-purpose flour1 tbsp salt2 tbsp olive oil
Combine water, sugar and yeast. Let stand until mixture turns foamy, about five minutes.
Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture then pour into flour mixture. Knead dough on low speed for ten minutes.
Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about two hours.
Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.
Shaping: Roll out the dough on a dry work surface dusted with flour. Shape it into a 10- to 12- inch circle or rectangle.
On the Grill: To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill for about 3 minutes. The high, direct heat from fire will quickly firm the crust. If your grill has hot spots, use tongs to move the crust around so it doesn't burn.
Toppings: Before adding toppings, move the crust to the cool side of the grill. Turn dough over and place toppings on grilled side. Return to hot spot and finish cooking for about 3 more minutes.
Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture then pour into flour mixture. Knead dough on low speed for ten minutes.
Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about two hours.
Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.
Shaping: Roll out the dough on a dry work surface dusted with flour. Shape it into a 10- to 12- inch circle or rectangle.
On the Grill: To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill for about 3 minutes. The high, direct heat from fire will quickly firm the crust. If your grill has hot spots, use tongs to move the crust around so it doesn't burn.
Toppings: Before adding toppings, move the crust to the cool side of the grill. Turn dough over and place toppings on grilled side. Return to hot spot and finish cooking for about 3 more minutes.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 873.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 0.9 g
- Protein: 3.9 g
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