The BEST Pizza Dough for the Grill – The Frugal Homestead

grilling pizzamargarita pizza cooked on the grillpizza dough for the grillcooking pizza on the grill This is by far the BEST Pizza Dough recipe to be used when making a pizza in a pizza oven or on the grill. childlike ingredients are quickly combined in a food processor and then the boodle is allowed to rise for anywhere between 24 hours and 3 days for the arrant pizza boodle .

margarita pizza cooked on the grill

Grilling Pizza

Did you know that Mr. Frugal is a bricklayer ?
Yup … that ‘s proper … I am lucky adequate to have married a mason ! Super handy, Mr. Frugal has helped us save a TON of money by not having to hire contractors.

One such job was our beloved Brick Pizza Oven. He and his dad worked non-stop for about a day to actually construct the oven and we have been in pizza heaven always since !
But, what we had n’t mastered was the perfect pizza crust for our bang-up play .
Either besides chummy or excessively thin, excessively much yeast or excessively little yeast, besides much urine or not enough, we had so far to find the arrant pizza dough recipe .
Until today !
This pizza boodle is barely the right combination of a lusciously chewy crust with fair the right amount of water and oil to create a sturdy crust that will not stick to the brick oven or to your grill .

cooking pizza on the grill

What makes this the BEST Pizza Crust for the Grill?

There are actually quite a few factors that make this the perfect pizza crust for the grill:

  • it easily comes very easily
  • it develops in the fridge from anywhere between 24 hours and 7 days which creates a complex flavour and also lets you make the dough ahead of time
  • it uses less least than my other pizza dough recipe which helps to reduce the air bubbles so that you don’t get crazy air pockets all over your crust
  • it has a high percentage of water to flour ratio which makes it easy to roll out
  • it is rolled out on a greased pizza pan to help the bottom of the crust get nice and crispy as well as prevents it from sticking
  • we started sprinkling the Parmesan over the crust to help form a moisture barrier to ensure we did not end up with a soggy crust that would break apart.

What ingredients do you need to make the BEST Pizza Dough for the grill?

Bread flour (not AP flour) – boodle flour is higher in protein than general-purpose, at around 11 to 13 %. Higher protein content means higher gluten contented, as we immediately know, so using bread flour in your pizz a boodle will result in a stretchable dough that ‘s less probably to tear. If you entirely have general-purpose flour, you can replace the boodle flour with general-purpose flour but your crust will not be as chewy .
Water – The water needs to be halfhearted. halfhearted water ( which is water that is less than 100 degrees F. ) helps the yeast to become active. If the water is excessively hot, you can actually kill the yeast. Some recipes will tell you to heat the yeast to even higher temperatures to actually get the yeast going. however, since time is on our side with this recipe ( we are letting the boodle do a slow wax in the electric refrigerator for at least 24 hours, unlike bread that you are baking the same day ), the yeast will develop more flavor and have adequate prison term to grow while in the electric refrigerator .
Honey – You did n’t think a backyard beekeeper like myself would use plain sugar, did you ? ! ! Honey or any type of sugar is needed to feed the yeast. I LOVE the slender honey taste but feel free to replace the beloved with boodle .
Instant Yeast – moment yeast does not need proofing. What that means is that you do not need to take the clock to combine the body of water and the yeast and wait until it begins to bubble. You can put all the pizza ingredients together which saves time .
Olive oil – Pizza dough recipes include anoint because it makes the process easier to stretch out the boodle without any holes. Oil besides adds season. In addition to its function as a relish foil, petroleum is besides an excellent component used to create a softer, more tender crust
Salt and Italian Spices – salt and italian spices help round out the boodle flavor. I use a basic Organic Pizza Seasoning but you can add any combination of garlic, marjoram and basil .

grilling pizza

Pizza dough for the grill

Making the pizza dough is therefore easy that once you make your own homemade pizza dough, I can about guarantee that you will never buy boughten dough again !

  • Mix the yeast, honey, olive oil and water in a large 6 qt bowl that has a lid (like this food container sold on Amazon)
  • Add the flour and salt and mix the ingredients together using a large spoon or a danish dough whisk (I LOVE this one that I got on Amazon and it is only about $5!)
  • Place a piece of cling wrap over the bowl or seal the bowl with a lid (but not airtight) and allow the dough to rest at room temperature until teh dough rises and collapses (it will appear flattened on the top), approximately 2 hours.
  • Place it in the fridge for at least 24 hours or up to 7 days.

Rolling out the pizza dough

One hour before baking the pizza, remove the dough from the electric refrigerator and allow it to come to room temperature. You will have about 1550 grams of boodle so if you are making 5 pizza, divide the boodle into 310 gram balls of boodle .

The pizza boodle will be sticky sol to make things easier, I take ¼ – ½ cup of bread flour and sprinkle it over the dough that has however to be divided. As I measure out sections of dough, I roll the dough in extra flour to help with the stickiness

Prepare the pizza dough for the grill

  • Spray the pizza pan with cooking spray
  • Sprinkle 1 tablespoon of cornmeal over the entire pan
  • Using your fingers, create a round flattened disk about 6 inhes in diameter

  • Using a rolling pin (or if you have this AWESOME mini roller, you can use it instead!), roll the dough to fit all the way to the edges of the pan

  • Repeat the process with all the dough so that you end up with 5 pizza shells
  • Load the pizza with any desired toppings

Baking a pizza on the grill

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and brush the cooking grates to make sure that they are clean
  • Once grill is heated, place the pizza pan on the grill
  • Cook over direct medium heat, with the lid closed, until the crust just begins to turn golden brown, about 3- 5 minutes
  • Carefully slide the pizza off the pan and directly onto the grill

  • Grill an additional 6-7 minutes or until the crust is golden brown and the cheese has melted

pizza dough for the grill

Tips and Tricks for baking pizza on a grill

  • Make sure to heat the grill well – When the temperature is too low, the dough will stick to the pan so avoid that frustration and heat the grill for 20 minutes until it reaches 450 degrees F. You can then turn the temperature down before adding the first pizza
  • make sure that the bottom of the pizza has started to brown before trying to slide it onto the grill – you can test this by simply using a spatula to lift the edges of the pizza and look to see if it has brown yet
  • do not add too many toppings as the liquid from the toppings can make the pizza crust soggy
  • watch your pizza after you have placed it on the grill as the pizza can burn quickly
  • make sure that the pizza dough has come to room temperature before trying to roll it out
  • make sure that your grill grates are cleaned and spray them with water before adding the pizza to the grill grates
  • precook certain toppings like onions and mushrooms – if you don’t the toppings will not cook enough and will also release too much moisture which will lead to a soggy crust
  • to easily remove the pizza from the grill and transport it, make sure you have a very large spatula and a baking sheet or pizza stone
  • place the pizza on a rack immediately after you remove it from the grill for it to cool – the airflow will help prevent moisture from getting trapped giving the pizza the crunchy grilled crust it deserves
  • I buy my pizza pans at the Dollar Tree for $1 each!

Love pizza? Check out the following recipes!

Deliciously easy Sheet Pan Pizza Crust
homemade pretzels
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The BEST Pizza Crust for the Grill

  • author : Mrs. Frugal
  • sum fourth dimension : 15 minutes
  • concede :

    5

    pizza crusts

    1

    x

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Description

This is by far the BEST Pizza Crust recipe to be used when making a pizza in a pizza oven or on the grill. simple ingredients are quickly combined in a food processor and then the dough is allowed to rise for anywhere between 24 hours and 3 days for the arrant pizza boodle .

Ingredients

Units

Scale

  • 625 g (2 ¾ cups) lukewarm water
  • 10 deoxyguanosine monophosphate (1 tbsp) instant yeast
  • 20 g (1 tbsp) honey
  • 15 thousand salt
  • 10 g pizza seasoning that contains salt (or replace with plain salt)
  • 55 deoxyguanosine monophosphate (¼ cup) olive oil
  • 920 deoxyguanosine monophosphate (6 ½ cups) bread flour (plus ¼-1/2 cup more for forming and rolling)

Instructions

Prepare the Pizza Dough:

  1. Mix the yeast, honey, olive oil and water in a large 6 qt bowl that has a lid (like this food container sold on Amazon
  2. Add the flour and salt and mix the ingredients together using a large spoon or a danish dough whisk (I LOVE this one that I got on Amazon and it is only about $5!)
  3. Place a piece of cling wrap over the bowl or seal the bowl with a lid (but not airtight) and allow the dough to rest at room temperature until the dough rises and collapses (it will appear flattened on the top), approximately 2 hours.
  4. Place it in the fridge for at least 24 hours or up to 7 days.

Making the Pizzas:

  1. Allow the dough to come to room temperature (about 1 hour).  Divide the dough into 5 sections weighing approximately 310 g each adding an additional dusting of flour if the dough is too sticky.
  2. Preheat the grill to 450 degrees F.
  3. Spray 5 pizza pans with cooking spray and sprinkle with 1 tablespoon of corn meal over the pan.  Stretch the dough to about an 8 inch disk and then using a rolling pin, roll the dough to the edges of the pan.  Repeat with all the pizza crusts.  Add toppings to the crusts.
  4. Turn the grill temperature down to 375 degrees F.  Place the pizza pan on the grill, close the lid and leave the pizza for about 3-5 minutes.  Lift the grill lid and carefully lift the edges of the pizza.  If the crust is beginning to turn slightly brown, carefully slid the pizza directly on the grill.  If the pizza crust is still too soft, cook the pizza for an additional 1-2 minutes.  Once the pizza is on the grill, bake for an additional 6-7 minutes or until the crust is beginning to brown and the cheese has melted.  Remove the pizza from the grill and allow it to cool slightly before slicing.

    Notes

    • If your grill is too small and you can not close the lid due to the size of the pizza pan, simply grill the pizza with the lid in the open position and turn the pizza every couple of minutes – you may need to cook the pizza a little longer.

    Keywords : pizza dough, grillroom, BBQ, barbecue, easily recipe