Grilled Pizza Dough. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Grilled pizza is a summertime meal that has everything going for it.
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat. Place the round on the grill. Brush the top of the dough with olive oil and sprinkle with salt. You can cook Grilled Pizza Dough using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Grilled Pizza Dough
- Prepare 600 g of Unbleached All Purpose Flour,.
- Prepare 14 g of Demerara Sugar,.
- Prepare 12 g of Sea Salt,.
- It’s 1 TSP of Active Instant Dry Yeast,.
- It’s 205 g of Water,.
- Prepare of Sesame Oil, 20g + More For Greasing.
Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added,. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
Grilled Pizza Dough instructions
- In a large bowl, add in flour, sugar and salt. Mix to combine well. Mix, mix, mix. Add in yeast and mix to combine well. Create a well in the center. Gradually, pour in the water and oil while still mixing with your other hand or spatula. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula..
- Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 8 to 10 minutes. The dough should be smooth and tacky, but not sticky. It should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Divide the dough into 8 equal portions using a weight scale. Roll each portion into balls..
- Lightly grease the dough balls with sesame oil. Transfer the dough balls into each individual zip lock bag and seal or wrap in cling film. Let sit at room temperature for 30 mins. After 30 mins, place the dough in the fridge. Let the dough ferment in the fridge overnight..
- You can keep the dough balls in the fridge for up to 3 days or 3 months in the freezer.* On pizza grilling day, take the dough out from the fridge and let sit at room temperature for at least 2 hours for shaping and grilling. *If you intend to freeze the dough, thaw the dough in the fridge overnight and let the dough sit at room temperature at least 2 hours before shaping and grilling.*.
- The distinctive shape of grilled pizza is its oblong oval shape. To achieve that shape, place a dough ball onto a lightly floured surface. Press the ball down with your palm. Using a rolling pin and roll into an oblong oval shape to about 1/8 inch thick. Lightly poke all over the dough with a fork. Poke, poke, poke. Brush the dough with oil..
- On a griddle over medium heat, gently place the shaped dough, oiled side down onto the griddle. Brush the top side of the dough with oil. As soon as the bottom starts to charred, flip the pizza. Add whichever toppings as desire. Cover to generate steam for the cheeses to melt. Carefully remove from heat and serve immediately..
Oil the grill grates and decrease the heat to medium. No, the pizza dough does not fall through the grill grates. Assuming you've properly heated the grill, your dough will form a lovely lightly browned crust. The trick is that you cook the plain dough first, on one side, on the grill. With grilled pizza,the crust is the star.