Grilled Rustic Pizza

prep time:: 15 min
total time:: 3.5 hr

Makes 4 (10-12”) pizzas

A thin pizza crust grilled directly on the grill gives you a light version of a classic. Any combination of your favorite pizza toppings can be added. Just remember, “more is less”.

ingredients

Pizza dough

1 cup warm water (105-115 degrees)
1 tablespoon sugar
1 package (1/4 oz) active dry yeast (2 1/4 teaspoons)
2 1/4 cups all-purpose flour
1 cup cake flour
1 tablespoon coarse salt
tablespoons olive oil

Toppings

Combo 1:
bleu cheese
carmelized onions
sage leaves
Combo 2:
tomato sauce
italian sausage
mozzarella cheese
black olives
red onion
Combo 3:
chicken
BBQ sauce
red onion
black olives
gouda and mozzarella
Combo 4:
goat cheese
roasted tomatoes

directions

1
Combine water, sugar, and yeast.
2
Proof until foamy, about 5 minutes. (Proofing is when the mixture gets foamy looking).
3
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to yeast mixture once it has proofed, then pour into flour mixture.
4
Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
5
Place dough in a lightly oiled bowl, turning to coat.Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
6
Pizza dough develops flavor and texture during two rises. The important thing there is to let the dough rise at room temperature (75 degrees)-not in a heated oven or near an air conditioner vent. Hot temperatures will cook the dough, and cold temperatures will slow the yeast down.
7
Punch dough down and divide into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.
8
Preheat grill with one side set to medium-high, the other side to low.
9
Roll out the dough on a dry work surface dusted with flour.
10
Shape it into a 10-12” circle or rectangle. It does not have to be a perfect shape. An irregular shape makes it look rustic.
11
To transfer the dough to the grill, use your fingertips to lift it by the edges and drape directly onto the hottest part of the grill.
12
Place dough over the hot side, close lid, and cook 2-3 minutes. The crust will bubble and grill marks will appear underneath.
13
Use tongs to move the crust around if the grill has hot spots.
14
Use tong to flip crust over and move to the cool side of the grill. (If you don’t have a double burner, move the crust to a baking sheet to top.)
15
Brush the grilled side with olive oil-it add flavor and contributes to the crispy texture.
16
Add toppings in order (see examples)
17
Keep quantities light so they cook quickly.
18
Add fresh herbs at the last, when the pizza is off the grill-the residual heat will release their flavors.
19
Grilled pizzas cook quickly so have all the toppings ready, and set up an area near the grill for them.
20
Return pizza to hot side of grill for 4-5 minutes.
21
Pizza is done when cheese is melted.
22
Remove from grill using a pizza peel or the back of a baking sheet. (I use the tongs).