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Grilled Pizza
  • 2-1/4 Cups All Purpose Flour
  • 1 Cup Water, 105-115 Degrees
  • 1 Cup Cake Flour
  • 1 Tablespoon Sugar
  • 1 Tablespoon Kosher Salt
  • 1 Pkg Active Dry Yeast (2-1/4 Tsp)
  • 2 Tablespoon Olive Oil

Combine water, sugar and yeast. Proof until foamy, about 5 mins.

Mix flours and salt in a 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. Knead on low speed 10 mins.

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.

Punch dough down and divide into four balls, pinching the bottoms closed. Cover with plastic wrap and let rise in warm place for another hour.

Roll out the dough on a dry work surface dusted with flour. Shape it into a 10-12" circle or rectangle. Irregular looks cool too!

Transfer the dough to a hot grill using your fingertips to lift it by the edges and drape directly onto the hottest part of the grill. Close lid and cook 2-3 mins. The crust will bubble and grill marks will appear underneath. The high, direct heat will penetrate the crust and firm it up. Use tongs to move the crust around if the grill has hot spots. Use tongs to flip crust over and move to cool side of the grill (or a baking sheet off grill) and brush with olive oil - it adds flavor and contributes to crispy texture!

Now top with sauce and toppings. Return to hot grill for final cooking (4-5 mins) - check it frequently for burning. Pizza is done when cheese is melted.

Use a pizza peel or the back of a baking sheet.

Serve and Enjoy the crunch!

See Oven Roasted Tomato Sauce Recipe

Number Of Servings:4-6Source:
Vegetarian:YesTime To Prepare:
Date:Sun 21 Nov 2010 22:37:59 UTCViewed:3724 times
Author:Chef BSEmail:
Rating:No votes

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jyfloridaComment added on: Fri 31 Dec 2010 16:25:42 UTC
This sounds good! Do you use the plate setter as well as a pizza stone on the Egg or just use the direct heat method without a stone to cook your pizza?
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