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Grill Pizza Dough




Source of Recipe


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List of Ingredients




2 cups all purpose flour
1/2 tsp dry yeast
1/2 tsp sugar
1/2 tsp salt
2 tsp olive oil,
1/2 cup water
cornmeal for dusting work surface

Recipe



Pulse the flour, yeast, sugar, and salt in a food processor to combine. Continue to pulse, adding 1/2 cup of water, then the oil. The dough will come together, either like a mass of little moist curdles or as a ball. Both are good ( if it does not come together, add 2-4 TBS water-not all at once, since enviromental factors can affect how much water you need). Dump the dough onto your work surface, press it together, then slap it around on the counter a few times. Knead the dough for about 3 minutes. Place the dough in a resealable plastic bag and refrigerate (2 days is okay). Fire up your grill or if using the oven instead of a grill preheat to 425. Cut the dough into 2 pieces and knead them a few times to roll each into a tidy ball. I use a pizza stone but you can use a cookie sheet too. Place the pizza stone on the grill or into the oven to preheat. Sprinkle 1 TBS of cornmeal onto your work surface. Roll one ball of dough out, flip over, and roll to a 10 inch diameter. (Or roll it larger if you can. When the dough retracts a little at the edges when you roll it out, you have rolled it out as far as it can go.( Repeat with the second ball of dough and the second tbs of cornmeal. Place the pizzas on the warm pizza stones. Dribble a tsp of olive oil over each pizza and place the pizzas on the grill or in the hot oven. Cook for about 5 minutes, until the dough begins to puff up and look chalky. Remove the pizzas, stick a few holes in the bubbles with a fork, and add your toppings. Put back on the gril and cook for about 10 minutes or until the edges are golden and the cheese is all melted.