Pizza on the Grill

pizza and oberonAs I was thinking about the upcoming holiday weekend, I wanted to share this post from my former Blogger account. Let’s celebrate independence from hot kitchens too! One way to keep the house cool during the summer is to use the outdoor gas grill. We have had good luck using an outdoor gas grill as an oven. Not only have we cooked traditional grilled fare, but we have baked burritos and stuffed jalapeños in it – even muffins.

Bob has developed a fabulous pizza on the grill recipe. Because the recipe makes enough dough for two batches – and it freezes easily – it can be eaten twice as often! The added benefit to keeping the house cooler is that pizza tastes great on the grill. For the pizza you will need the usual ingredients: home-made crust, your favorite pizza sauce, and Michigan toppings and cheeses. The goat cheese from Dancing Goat Creamery is especially good on a grilled pizza.

Bob’s Pizza Crust
1 package yeast
1 teaspoon honey
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup warm water (105-115 F)
1 teaspoon kosher salt
1 Tablespoon cooking oil

1. Dissolve the yeast and honey in ¼ cup warm water.
2. Combine the flour and salt. Then add the oil, yeast mixture, and remaining ¾ cup of water.
3. Knead until elastic and smooth.
4. Cover with a damp cloth and let rise for 2 hours at room temperature.
5. Divided into 4 pieces and shape into balls
6. Cover with a damp cloth and let rest for 1 hour.
7. Either use immediately or wrap in plastic and refrigerate for 24 hours. This dough may also be frozen for later use.

When grilling a pizza you must be prepared to work quickly. Preheat the grill on high. (You may need to experiment with your grill since they vary.) Bob leaves the center burner off, so the temperature is hot yet manageable.

1. Pre-cook the toppings. We do this on the side burner of the grill.
2. Roll out the dough balls. The thickness can vary, but he likes to maintain some “breadiness.” A bit thicker dough is also easier to handle. He makes two pizzas at a time.
3. Brush a very generous amount of Extra Virgin Olive Oil on one side of each crust.
4. Place the oiled side of the crust directly on the grill.
5. Oil the top of the crusts and close the cover.
6. Within a few minutes, the crust will be ready to flip with a spatula. So, be ready. The bottom should be browned but not burned.
7. Flip the crusts and close the grill cover.
8. Remove the crusts when the second side is browned.
9. While off of the grill, layer the sauce on top and then add the prepared toppings and cheese.
10. Place the prepared pizzas back on the grill and close the top. Bake just enough to melt the cheese and warm the toppings. About 2-3 minutes.
11. Serve and Enjoy!

pizza crust2

pizza on the grill

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