This summer we have made a lot of homemade pizza at out house. Usually it is comprised of a few loaves of Sourdough dough brought home from the bakery and a lot of fun toppings. But I found a great recipe for dough that is fool proof, and making the pizza on the grill is pure summer. My favorite pizza of choice is a classic Margherita Pizza with lots of fresh tomatoes, and basil, and fresh Mozzarella cheese. If you don't have fresh basil, and Mozzarella cheese make do with what you do have. My kids love pesto and grilled chicken and cheese, or BBQ sauce and chicken or just plain old pepperoni pizza. The combos are limitless, and everyone loves to make their own pizzas. It's a great Family Night activity and we love doing it with friends. The grill works perfectly and I loved the charred edges of my pizza. They were just dang good. I keep a Ziploc bag full of dough so the kids can have pizza any time. Seth made it for brekky the other morning. Yep! Pepperoni pizza for breakfast can't be beat. Enjoy friends!
Courtesy of The Pioneer Woman
FOR THE CRUST ( I actually doubled the recipe and have a Ziploc filled with extra dough. It lasts a while. It probably makes about 10-12 individual sized pizzas.)
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
To grill pizza just light your grill and coat with a little bit of oil if your fearless. I didn't, but it still worked. I found it is easier to top the pizza after the dough is on the grill otherwise it is hard to transfer the topped raw pizza onto the grill. I had the flame on low and it took my pizza about 8-10 minutes. It got a little charred in spots, but I thought it was good. You can also make the pizzas on a cookie sheet and place in a 500'F oven and bake until cheese is bubbly and the crust is brown.