Grill Up Perfect Pizza with Our Outdoor Pizza Dough Recipe

Craving the delightful smoky flavor of a crispy, grilled pizza? An outdoor grill can transform your pizza dough into a masterpiece. Here's a tried-and-true recipe to help you create the perfect base for your BBQ-inspired pies.

First, let's talk about the beauty of outdoor grilled pizza dough. Unlike its oven-baked counterpart, grilled pizza dough develops a unique charred and smoky exterior while maintaining a pillowy soft center. It's an experience that genuine pizza enthusiasts must indulge in.

Understanding Grilled Pizza Dough

Grilled pizza dough, also known as 'pizza al minuto' in Italy, is an entirely different beast than regular pizza. It's thinner, crispier, and often cooked at much higher temperatures to create those desirable char marks.

The key to success lies in the dough and the technique. In this recipe, we'll use a simple yet effective high-hydration dough recipe that ensures a crispy crust with a chewy interior.

Ingredients and Equipment

• 400g (3 cups) flour, plus extra for dusting
• 300g (1 1/4 cups) water
• 5g (1 1/2 tsp) salt
• 3g (1 tsp) instant yeast
• Extra virgin olive oil
• Grilling gloves
• Three large grilling pans or a pizza peel

Preparing the Dough

In a large bowl, combine flour, water, salt, and yeast. Mix until no dry flour remains. Let the dough rest for 10 minutes. This step allows the flour to absorb the liquid and makes it easier to knead.

Then, knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Be careful not to over-knead, as this will toughen the dough. Form the dough into a ball, place it in an oiled bowl, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Preparing the Grill and Shaping the Dough

Preheat your grill to the highest setting (around 500-700°F/260-370°C). Allow it to heat up for at least 15 minutes to ensure even cooking. For a gas grill, preheat the entire grill. For charcoal, use a technique like the 'Two-Zone Fire' for dual-temperature cooking.

Aim for a moderately high temperature. This range is perfect for creating those desirable charred bubbles and a crispy crust. Remember, preheating your grill is essential for a successful grilled pizza dough.

Shaping the Dough Balls

Once the dough has risen, gently deflate it and divide it into three equal pieces. Shape each piece into a ball by rolling it on the counter with a cupped hand. This technique creates tension, making for an even crust.

Let the dough balls rest, covered, for 20-30 minutes. This step allows the dough to relax and makes rolling easier. Now, you're ready to roll out your pizza dough.

Rolling and Rolling Out the Dough

On a well-floured surface, start rolling the dough from the center outward, turning it as you go. You'll want to achieve a thin crust, around 1/8-inch thick, larger than the size of your grill. This generous size allows for a bit of shrinking during cooking.

Carefully transfer your rolled-out dough to a grilling pan or pizza peel dusted with a thin layer of flour. Assembling your pizza toppings (sauce, cheese, and other desired toppings) should wait until the dough is on the grill to prevent a soggy crust.

Cooking the Pizza Dough on the Grill

With your grill well preheated and your dough rolled out, it's time to cook. Using grilling gloves to protect your hands, carefully lift the dough using the grilling pan or pizza peel and place it onto the grill. It should sizzle and start to bubble immediately.

Cook the dough for about 2-3 minutes or until small bubbles form on the crust and it turns slightly golden on the bottom. Use a spatula to check the underside. The crust should be blistered and crispy, with char marks indicating it's ready to flip.

Flipping the Dough and Adding Toppings

Carefully slide a thin metal spatula under the pizza mere inches from the edge, ensuring it doesn't stick. Quickly lift the edge and flip the dough to the other side. Adding the toppings now, ensure to keep them thin and even to avoid overloading the crust.

Cook for another 2-3 minutes, or until the cheese is melted and bubbly, and the crust is crispy and golden. Keep an eye on it, as the cooking time can vary depending on the temperature and size of your grill.

Transfer the pizza to a cutting board, slice, and serve immediately. Repeat with the remaining dough balls. Enjoy your homemade, grilled pizza delight!