Grilled Pizza

After an amazing cooking class at the aquarium back in May, I finally got up the guts to try making Chef John Ash's Grilled Pizza recipe.  It did not disappoint.  I did have a bit of a hesitant assistant - okay, grill master - oh all right, husband who did most of the at the grill work.  But I think even he was surprised that this worked and we didn't have sticky pizza dough all over the grill.

Grilled Pizza

Chef John Ash

Dough Ingredients

2 1/2 tsp active dry yeast
2 cups warm water
2 tsp sugar
1 1/1 tsp salt
1/2 cup ground cornmeal or whole wheat flour
3 tbsp olive oil
4 - 4 1/2 cups all purpose flour

Steps

1.  Using an electric mixer with a dough hook, stir yeast into warm water with sugar.  Then let sit for 5 minutes.
2.  After 5 minutes this mixture should begin to bubble.  Stir in salt, cornmeal, and one tbsp of oil.
3.  Begin slowly adding flour, mixing at a slow speed.  Dough should form a rough ball and pull away from the sides of the bowl after about 4 minutes.  Add additional flour or water if dough is too sticky or dry.
4.  Let dough rest in missing bowl for 15 minutes.  It should be soft.
5.  Remove dough from bowl and divide into 6 equal pieces.  Round each piece into a ball and brush with olive oil.
6.  Place each ball in a ziploc bag, drizzle some additional oil in the bag, and seal the bag.  Let balls sit out for at least 30 minutes.  Refrigerate dough if using next day, or freeze up to 3 months.
7.  Before using and rolling the dough, leave them out for about an hour to come up to room temperature.

Pizza Stuff

olive oil for brushing
Monterey Jack cheese
Pecorino cheese
Mozzarella
Pizza sauce or just some crushed tomatoes in puree
basil
red pepper flakes
or whatever else you would like to top your pizza with

Steps

1.  Set grill to high heat - temperature should read at or above 500 degrees.
2.  Roll dough into 10-inch free form circles about 1/4 in thick.
3.  Brush one side of the dough with olive oil.  Place it oil-side down onto the grill.  Cover the grill.
4.  After a minute or so, check the dough.  It will puff and bubble, the underside should be stiff and there will be some grill marks.
5.  Flip the dough and add toppings to your liking.
6.  Quickly recover the pizza and let cook for another minute or so, until the cheese is melted.
7.  Move pizza to cutting board and cut into wedges.  Enjoy immediately!

The Final Product

I have a convert!  The process turned out to be quite quick and easy.  The dough was just the right amount of crunchy.  I used sliced fresh mozzarella but I think next time I will use shredded - would make it easier to cut when it comes right off the grill.  Try it - I think you will enjoy it.  Lucky us - we have the remaining 3 dough rolls in the freezer to enjoy again at another time.