PIZZA DOUGH FOR THE GRILL
Provided by Steven Raichlen
Categories pizza and calzones, project
Time 17m
Yield enough dough for 4 pizzas
Number Of Ingredients 8
Steps:
- In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
- Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
- Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.
PIZZA ON THE GRILL I
Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!
Provided by Anonymous
Categories Main Dish Recipes Pizza Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g
HOMEMADE GRILLED PIZZA DOUGH
Provided by Food Network
Time 1h55m
Yield 2 to 4 servings (two 12-inch pizzas)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more.
- Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.
2-INGREDIENT GRILLED PIZZA DOUGH
This pizza dough comes together in just ten minutes, with no rising or resting time but it still has a complex flavor and chewy texture that mimics the real thing. The yogurt in the dough helps make it tender and pliable so it's easy to roll and shape and won't fall apart on the grill. As a bonus, you can use any plain Greek yogurt you have on hand-from full-fat to non-fat (though full-fat yogurt will yield a slightly more tender crust).
Provided by Food Network Kitchen
Time 25m
Yield Two 10-inch pizzas ( 4 servings)
Number Of Ingredients 4
Steps:
- Preheat a grill to medium heat. (If your grill has a thermometer, it should reach about 450 degrees F.)
- Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Work the dough in the bowl with your hands into a cohesive ball, adding 1 to 2 tablespoons of water if it is too crumbly to come together. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, 7 to 8 minutes, dusting with a little more flour as necessary.
- Divide the dough in half. Roll each ball on a piece of parchment into a 10- to 11-inch round. Brush the tops of the rounds with olive oil. Slide your hand under each parchment sheet, then invert the dough round onto the grill, peeling away (but not discarding) the parchment. Cover grill and cook until the crust is browned and well marked on the bottom, about 2 minutes. Flip each round back onto the parchment piece, grilled-side up.
- Top crusts with sauce, mozzarella and desired toppings, leaving a half-inch border around the edge. Slide the pizzas off the parchment and back onto the grill. Cover and grill until the underside is browned and well-marked and the cheese is bubbly, 4 to 5 minutes.
NO FAIL PIZZA DOUGH
I call this "no fail" simply because I can do it! LOL All of my previous pizza dough attempts have always been failed attempts. I thought I had given up all together but my love for pizza, and big craving for it last week made me decide to give it one more try. So I looked at a lot of recipes that claimed to be easy or no-fail and carefully compared each ingredient before deciding which one to use. The final product turned out so good that I've made it 3 times since (yes within the last week!), and today I dared to make a couple minor changes to the original recipe... with great results! Hope you enjoy! Note: If you don't have a pizza stone, this recipe works fine on a pizza pan too, I've tried 2 different pans in addition to the stone and all 3 ways had very comparable results.
Provided by thepurpleturtle
Categories Breads
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
- In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
- Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
- In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours).
- Pound the dough down and divide into 2 balls to make two 8" pizzas, or keep as one large ball to make a 16" pizza. Let dough sit for 5 minutes.
- Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
- Add desired sauce, toppings and cheese.
- Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.
Nutrition Facts : Calories 816.6, Fat 16.6, SaturatedFat 2.4, Sodium 1173.3, Carbohydrate 146.7, Fiber 11.1, Sugar 6.3, Protein 22.8
PIZZA DOUGH FOR GRILLED PIZZAS
Whether you're a novice baker or a practiced one, you'll appreciate how forgiving pizza dough is (and how simple it is to make). Use this to make our grilled pizzas: Canadian Bacon and Pineapple; Leeks, Asparagus, and Mushrooms; Clams; Margherita; and Quattro Formaggi.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for 6 nine-inch pizzas
Number Of Ingredients 6
Steps:
- Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
- Stir together 6 cups flour and the salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, put 6 cups flour, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns on a clean work surface to form a ball.)
- Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
- Remove plastic wrap; punch down dough. Fold dough back onto itself 4 or 5 times; leave smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
- Punch down dough, and transfer to a clean work surface. Cut dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
- On a lightly floured work surface, flatten remaining dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push dough evenly out from center to form a 9-inch circle (or a 7-by-11-inch rectangle or rough oval).
- Line a baking sheet with parchment paper, and sprinkle with flour. Place dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack remaining dough balls.
- Wrap baking sheet with plastic wrap; refrigerate pizza dough until ready to use, up to 1 day.
GRILLED PIZZA RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, tomato sauce, mozzarella cheese, fresh basil leaves
Provided by Jordan Kenna
Categories Lunch
Time 30m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat the grill on high for 5-10 minutes.
- Coat the pizza dough with 1 tablespoon of the olive oil. Using your hands, rub the oil onto the outside of the dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter. Place the oiled pizza dough onto the preheated grill and quickly brush the top with the remaining tablespoon of olive oil. Close the grill and allow pizza dough to cook for 3-4 minutes.
- After 4 minutes, check the pizza. Large bubbles should be forming across the top of the dough. Using a large spatula or set of tongs, flip the dough over. Reduce the heat to low and add the sauce, cheese, and basil to the pizza. Increase the heat back to high and close the grill. Cook the pizza for 5-6 minutes, until the cheese has melted and the bottom of the crust is lightly charred.
- Cook the pizza for 5-6 minutes more, until the cheese has melted and the bottom of the crust is lightly charred.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
PIZZA ON THE GRILL II
This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings.
Provided by HJR
Categories Main Dish Recipes Pizza Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
- Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 19.7 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 574 mg, Sugar 3.7 g
GRILLED PIZZA
This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.
Provided by Carla Lalli Music
Categories Pizza Tomato Garlic Oregano Lemon Parmesan Honey Rosemary Vinegar Onion Mozzarella Basil
Yield Makes four 12" pies
Number Of Ingredients 33
Steps:
- Dough
- Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
- Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
- Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
- Burst Cherry Tomatoes
- Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
- Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Lemony Swiss Chard
- Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
- Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
- Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
- Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Tomato Passata
- Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
- Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
- Assembly
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
- Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
- Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
- Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
- Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
- Repeat with remaining ingredients to make 3 more pizzas.
OUR VERY FAVORITE PIZZA CRUST RECIPE FOR GRILLING + FIVE TIPS FOR GRILLING THE PERFECT PIZZA
Just five simple ingredients, a stand mixer, and a couple hours rising time will net you this chewy, crispy pizza crust that's perfect for the grill.
Provided by Kare for Kitchen Treaty
Time 2h53m
Number Of Ingredients 5
Steps:
- Mix the dough
- Stir together the yeast and water in the bowl of a stand mixer fitted with a dough hook. Make sure your water is between 100 - 110 degrees (just a tad above lukewarm, but I always use a thermometer to be sure). Too cold, and the yeast won't activate. Too hot, and the heat can kill the yeast.
- Let sit until the yeast dissolves and begins to get a little foamy, about 5 minutes.
- With the mixer on low speed, add the olive oil, salt, and flour.
- Knead the dough (the mixer does this for you)
- Once the ingredients are fairly well incorporated, turn the mixer to medium speed to begin the kneading process.
- Knead (continue the mixer on medium) for about 8 - 10 minutes, until the dough is smooth and elastic. It should be very stretchy - it will just kind of stretch and fall off of the dough hook when ready.
- Let the dough rise
- Cover the bowl with a clean towel and set in a warm-ish place away from drafts. I use a spot next to the stove on the kitchen counter or the dining room table. Let rise until doubled in side, about 90 minutes.
- Punch the dough down, and let rise again for about 30 more minutes, until doubled again.
- Shape the dough
- Prepare six sheets of parchment paper. Lay the sheets on the counter or table, then drizzle each with a little olive oil.
- After the dough is finished rising for the second time, remove it from the bowl and place it on a floured surface.
- Cut the dough into six pieces.
- With your hands, smear the oil on a piece of parchment paper, then grab a dough ball - you want spread the oil on the paper and handle the dough with well-oiled hands, so it all works out.
- Now you're ready to shape the crust. You can place the dough on the parchment paper and just kind of spread it out into a circle with your fingers, or you can do like I do and shape it in the air first. I hold on to the edge and quickly rotate the dough so that it stretches and forms a nice flat shape, and then I place it on the parchment and stretch it out the rest of the way. I like to keep the dough on the thin size and about the size of a dinner plate. Much bigger and it can become difficult to handle on the grill. Note: If your dough shrinks and won't work with you, let it sit for about 5 minutes and try again. Another note: If the shaping process seems awkward and frustrating, don't worry! It will get easier and easier, the more you do it. And even when the crust assumes some crazy alien shape, your pizza will still be delicious.
- One last quick rise
- Let the shaped crusts rise on their parchment paper for about 10 minutes, until they start getting puffy.
- Now grill and eat!
- Now start grilling! With the grill on medium-high (about 350-400 degrees), flip a round onto the grill - dough side down, parchment side up. Peel off the paper.
- Cook covered for 3 - 4 minutes, until the crust puffs on top and gets grill marks on the bottom. If the dough sprouts any big bubbles, go ahead and pop them if you can.
- Transfer the crust to a cookie sheet or large platter, grilled side up.
- Add your toppings and transfer back to the grill. Cook until pizza crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 - 4 minutes. If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings.
- Remove from the grill to a pizza peel or large baking sheet, Cut into wedges and serve.
BASIC GRILLED PIZZA DOUGH
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 1 pound dough or four 10-inch pizzas
Number Of Ingredients 5
Steps:
- Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
- Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
- Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 g
THE BEST PIZZA DOUGH EVER
Make and share this The Best Pizza Dough Ever recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 1h25m
Yield 4-6 pizza crusts
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a bowl.
- Stir in oil, sugar, salt and FOUR cups of the flour.
- Beat until smooth.
- Turn dough onto a floured surface.
- Knead in enough flour to make dough easy to handle.
- Knead til smooth 3 to 5 minutes.
- Place in a greased bowl.
- Cover and let rise in a warm place til double in size (about 45 minutes).
- Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese.
- Bake pizzas 425°F for 25-30 minutes.
PIZZA ON THE GRILL
Pizza is such a favorite at our house that I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill-the barbecue flavor mingling with the cheese tastes delicious. -Lisa Boettcher, Columbus, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly. , Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted.
Nutrition Facts : Calories 757 calories, Fat 31g fat (13g saturated fat), Cholesterol 113mg cholesterol, Sodium 1525mg sodium, Carbohydrate 73g carbohydrate (8g sugars, Fiber 3g fiber), Protein 44g protein.
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