This is a favorite around my house. You can’t really even compare frozen or delivery pizza. It’s good for kids too because they can get in there and come up with their own creations. The dough recipe is from the Weber’s Way to Grill cookbook. You’ll need a dough hook on your mixer for this one. And Lauren, thanks again for introducing us to this stuff.
As you can see, we went simple with the toppings tonight, because it was just the four of us. And let’s be serious, Jane isn’t making herself pizza. Yet. I use the Sargento Mozzarella and Provolone shredded cheese blend because my first job was at Big Bills New York PIzza, and they used a provolone and mozzarella blend and well, their pizza was heaven. As for toppings, use your imagination. Substitute pesto for red sauce. Try carmelized onions, spicy or mild sausage, chicken, any pepper that grabs your eye at the store, spinach, feta, roasted garlic, pineapple, basil, pepperoni, hamburger. Be your own Papa John!
Cooks Note 1: Out of all the store bought pizza sauces we’ve tried, our favorite is the Contadina in a can. If you want to fancy it up, add half to a whole can of crushed tomatoes and just a sprinkle of sugar to cut the tinny flavor.
Cooks Note 2: You can freeze the pizza rounds (grilled on booth sides) for a month. Wrap tightly in foil and put in an airtight storage bag.
- Parchment paper
- 1 1/2 cups warm water (100 to 110 degrees) (if you stick your finger in it, it should feel almost too hot to touch)
- 1 package rapid rise yeast
- 1/2 teaspoon sugar
- 4 1/2 cups all purpose flour ( you can use unbleached)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
In the bowl of your stand mixer, mix yeast and sugar. Add hot water, briefly stir and then let stand for 5 minutes or until surface has a thin, frothy layer (this indicates your yeast has been activated). Add flour, salt and oil. Mix on low 1 minute or until dough comes together. Increase speed to medium and continue to mix about ten minutes or until the dough is elastic and smooth but still slightly sticky. NOTE: if your dough doesn’t come together in a minute (because of the weather, the flour or your luck), you may need to add some extra flour, about 1/2 tablespoon at a time.
- Grease the inside of a large bowl with olive oil. Place dough in bowl and turn a few times to coat dough with oil. Tightly cover with plastic wrap and a towel. Set out of any drafts and let dough rise 1 1/2 to 2 hours, until it has doubled in size.
- Cut parchment paper into 8, 9 inch squares. Cut the dough into 8 even pieces (think half, then half again and half again). Lightly brush each square with olive oil. Using your fingers, create 6-8 inch rounds, lay flat on parchment. Place another piece of parchment on top and make another round, continue to stack. Once you are done with all rounds, let dough rest 5-10 minutes. NOTE: if your piece of dough becomes hard to work with, set it aside and let it rest. Return at the end, brush with a little bit of olive oil and try again.
- Brush off your grill and spray with grill spray. Cook dough rounds over medium heat, paper side up, 2-5 minutes until firm and marked. Place toppings on grilled side, place ungrilled side back on grill grate and grill 2-5 more minutes until cheese has melted.