4 ½ cups of unbleached bread or other high gluten flour (I just use regular all purpose)
1 ¾ teaspoons salt
1 teaspoon instant yeast
¼ cup olive oil
1 ¾ cups water
This is how I made it - I stirred together all of the ingredients and kneaded it by hand for 5 minutes. Then I put it in a greased bowl to rise for a few hours because I wanted to use it the same day. But it is better if it is prepared ahead of time and allowed to cold rise in the refrigerator.
Here are the instructions for that: Prepare a sheet pan lined with oiled baking parchment (I didn’t do this). Transfer dough to a floured surface and cut it into six equal pieces with a dough scraper. Lightly flour your hands and round each piece into a ball gently. Transfer the dough to the sheet pan and oil it generously. Cover loosely with plastic wrap and place into the refrigerator overnight. Dough will keep this way up to three days, or in the freezer for up to three months.
Now onto the grilling:
Take the dough and roll it out flat about a 1/4 inch thick. I used extra flour and a rolling pin. I love using a giant silicone mat to roll my dough out. It works very well for me. Then I oil my pizza peel (it is a small one that I got at the Christmas Tree Shop).
Then take the dough to your already preheated grill. Some say to oil your grill but I didn’t and I did not have a problem with the dough sticking. Here is where you prebake the dough - about 3-4 minutes per side on medium high heat. A tip is to gently try to flip it and if it doesn’t come up without sticking it is not quite ready. And you want some grill marks on it.
Once the dough is prebaked but not cooked through, put it back on the pizza peel and top it with your favorite toppings - pizza sauce, pepperoni and cheese. Or we did BBQ sauce, bacon, chicken and cheese. Swiss cheese on BBQ pizza is delicious - I’m just saying. Slide the pizza back onto the grill from your pizza peel or you can use your cookie sheet turned upside down. Grill 5-7 minutes until cheese is melted good and everything is heated through. To keep the other pizzas warm while you are grilling more pizza I just put my oven on the warm setting on a cookie sheet until they are all baked.
My kids had the regular pizza with pizza sauce and pepperoni, but my husband and I had the BBQ chicken pizza and that was so good on the grill. My kids liked their pizza too.
Here is the BBQ sauce I used. It is adapted from Cooking During Stolen Moments.
For the barbecue sauce:
- 1 1/2 c. ketchup
- 2 T. Worcestershire sauce
- 1/4 c. brown sugar
- 1/2 t. each – allspice, pepper, cumin, chili powder, garlic powder
- 2 T. honey
- 2 T. liquid smoke