Grilled Pizza

May 22, 2020
Created by Harmons
2 hours
Serves 1 lb (2 (12") pizzas, 4 (7") pizzas
  • 1/4 cup warm water (110 degrees)
  • 2 1/4 tsp active dry yeast
  • 3 1/4 cups "00" flour or unbleached all-purpose flour
  • 1 1/2 tsp salt
  • 1 cup water
  • 3 Tbsp extra-virgin olive oil, plus 1 Tbsp for brushing

In a small bowl, add water and sprinkle yeast over water. Let sit, stirring occasionally, until foamy, about 5 minutes.

In a stand mixer, fitted with a dough hook, combine flour and salt and mix to combine. Add water, 3 tablespoons oil, and yeast mixture and knead dough until smooth and elastic, about 5 minutes.

Turn out dough onto a lightly floured surface, knead a few times and place in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.

About 30 minutes before baking pizza, place a pizza stone on the lowest rack in oven, and preheat oven to 500-degrees.

When dough is ready, use a large knife or a bench scraper to divide it into 4 equal pieces. With lightly floured hands, press out any bubbles that might have formed in dough, and form each piece into a small smooth ball. Place about 4″ apart on a lightly floured surface.

Learn to make Pizza Sauce.