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Crust: Pizza Dough for Grilled Pizzas

Source of Recipe

Chef Theo


List of Ingredients

1 t. Yeast
1/2C+ Warm water
1 1/2C Flour
2t Sugar
1t Salt
1T Olive Oil



Recipe

Combine yeast and water in a small bowl, let sit until foamy—about 10 minutes.
Using a food processor fitted with the plastic blade combine: flour, sugar and salt.
Pulse to mix. Add yeast mixture and olive oil. With the motor running, slowly add enough water to bring mixture into a ball. Be careful not to overmix.

Turn dough onto a lightly floured surface and knead slightly, forming into a smooth ball.
Coat the inside of a large bowl with a little olive oil, also lightly coat the dough.
Place dough in the bowl and cover tightly with plastic wrap and a kitchen towel.
Let rest in a warm place for about 2 hours, or until dough had doubled in size.

Punch dough down and reform into a smooth ball. Return dough to the bowl, cover with plastic wrap and place in the refrigerator overnight. Remove dough from fridge, let sit a room temperature for an hour or so.

Divide dough in two. On a lightly floured surface, using your hands or a rolling pin, shape dough into an approximate 9 inch circle.

Place dough onto a hot grill using direct coals/heat. Do not touch the dough for at least 30-45 seconds. Using tongs or spatulas, flip crust over. Continue this process until the crust is grilled to you liking.

Remove from grill, add your favorite toppings (not too much) and return to the grill, but this time use indirect heat. Cover grill and heat until cheese is melted and bubbly.

Makes two — 9 inch pizzas