The weekend is here, AGAIN plus summer officially started this week. Hallelujah! You know what that means, right? You should…its time to break out the grill again!
If you haven’t figured it out yet, Branden and I have some sort of sick obsession with grilled pizza. Maybe its because the possibilities are endless? I also really enjoy anything that involves gooey cheese. Or maybe we just enjoy grilling. For some strange reason, grilled pizza to us always feels like its going to be less involved than say, burgers. That’s not normally the case. Our kitchen gets messy when we make grilled pizza (its probably my fault, when I cook, I’m a tornado). I’m going to stick with this reasoning: the kitchen gets messy because there’s no time to clean as you go – everything comes together REALLY fast and right at the end. You have to have all your ducks in a row when you make grilled pizza. There is no forgiveness if you’re not prepared. Usually…
Normally we tell you to just grab one of those handy, dandy refrigerated crusts (Pillsbury has a decent one) and if you haven’t planned ahead, these work perfectly fine. But if you’re not making pizza on a whim, this crust recipe is super simple and CHEAP (and sooooo much better tasting). I have a really bad track with getting bread to rise in a timely fashion at our house, but even I couldn’t screw this one up. Easy, peasy my friends. Good news too is that you really only need an hour’s notice if you play your cards right. There’s not a lot of involvement with this crust and it doesn’t “knead” a million rises (sorry for the lame joke).
Need some inspiration for you naked crust for GRILLED pizza? Check out these past posts!
Poblano & Chicken Grilled Pizza with Avocado (this is a new fan favorite)
- 1 c. lukewarm water, plus extra as needed
- 1/4 c. olive oil
- 1 tsp. honey
- 1 pkg. active dry yeast (2 1/4 tsp.)
- 3 c. unbleached all-purpose, plus extra as needed
- 1/4 tsp. kosher salt
Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.
In a medium bowl, combine with the flour and salt. Add to the water mixture, 1/2 cup at a time, until well incorporated. If the dough is still, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minutes, until just smooth and easy to work with, adding extra flour to the surface to prevent dough from sticking. Do not over work the dough or it will be tough!
Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about one hour.
Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-sized balls and proceed with pizza making.
The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.
Recipe from Pizza on the Grill by Elizabeth Karmel and Bob Blumer