Tuesday, April 13, 2010

Grilled Pizza

My husband loves pizza, and I love not heating up the house in the summer to make it.

I first tried making pizza on the grill when we re-did our kitchen five years ago and needed to make some dinners without the use of a stove or oven. I bought those expensive premade pizza crusts and used the grill like an oven. After a few months, I thought I could make the crusts myself. After a few trials and errors, this is the best whole wheat crust I've found.

Grilled Whole Wheat Pizza Crust
recipe adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F)
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon active dry yeast
Cornmeal, for sprinkling when rolling out

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. (Or prepare dough in your bread machine, which is how I do it!)


Preheat the grill, then when the dough is doubled, or your bread machine is done, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Roll out a ball of dough until the circle has reached the desired size. I use a little cornmeal when rolling the dough out and make sure the bottom has a good layer of cornmeal on it to make sliding off the cookie sheet a little easier.

When the grill has reached 500 degrees or hotter, turn the dials down to medium heat, and put the dough on straight on the grill. (Hold your breath, and just flop it on there! If some dough folds on itself, try and fix it, but don't get too worried about it.)

Close the grill hood and let it cook for approx 2-5 minutes, until the dough is puffed and starting to brown on the bottom. It might need to be rotated for even cooking. You can see that my grill is hotter towards the back, so I always rotate the crust after a few minutes.

Flip the crust to brown the other side for 1-2 minutes, if you want a really crispy crust.

Flip back over to the first side (it's prettier!) then remove from grill. If you will be making a pizza to eat, crank the grill back up to High to preheat it.

Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. When the grill is back up to 500 degrees, slide the pizza back on the grill, then turn the heat down to Low and bake for 5 to 10 minutes, until cheese is melted. It might need to be rotated for even cooking.

If I'm not grilling two pizzas, I freeze the other in large resealable bag for another night! I've made up to 6 pizza crusts at time to stash in the freezer. Those premade crusts make it almost easier than to order pizza in!


Check out my other recipes for Pizza here. I am sharing this at Tasty Tuesdays, Tempt My Tummy Tuesdays, and Tuesdays at the Table.

Recipe for without photos for easy copying and printing:

Grilled Whole Wheat Pizza Crust
recipe adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F)
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon active dry yeast
Cornmeal, for sprinkling when rolling out

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. (Or prepare dough in your bread machine, which is how I do it!)
Preheat the grill, then when the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Roll a ball of dough until the circle has reached the desired size.
When the grill has reached 500 degrees or hotter, turn the dials down to medium heat, and put the dough on straight on the grill. Close the grill hood and let it cook for approx 2-5 minutes, until the dough is puffed and starting to brown on the bottom. It might need to be rotated for even cooking. Flip the crust to brown the other side for 1-2 minutes. Remove from grill.
Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. Slide back on the grill, and bake for 5 to 10 minutes, until cheese is melted. It might need to be rotated for even cooking.
If I'm not grilling two pizzas, I freeze the other in large resealable bag for another night!

Easy Cooking | Simple Cooking

1 comment:

  1. This looks awesome. I have always wanted to try to grill pizza and now I am going to do it...thanks

    ReplyDelete