INGREDIENTS
DOUGH
1 can of pizza sauce (Contadina Pizza Sauce is my fav!)
1 bag of shredded mozzarella cheese
1 package of pepperoni toppings
1 can (16 fluid ounces) beer (to wash down the pizza!)
INSTRUCTIONS
In a large bowl combine the dough ingredients. Place the dough in an oiled clean bowl, turn it several times to coat with the oil, and then cover it tightly to let it rise for an hour (I rarely can wait an hour before grilling the dough!).
Prepare the grill for direct cooking over medium to high heat (350° to 450°F).
Pick up the dough and lay it down flat on the cooking grates from back to front (just like setting a tablecloth on a table). Close the lid on the grill for 4-5 minutes (no peeking!)
Caution! It takes a while for the mozzarella cheese to melt. Check the pizza after 4-5 minutes to ensure you are not burning the bottom of the crust. If so, I usually transfer it over to the other side of my grill (indirect heat) to avoid this. Or you could slide a pizza pan underneath the pizza for the remaining time.
1 cup lukewarm water
1/4 cup olive oil
1/4 teaspoon kosher salt
1 package of dry yeast (2 1/4 tsp)
3 cups bread flour
1/4 cup olive oil
1/4 teaspoon kosher salt
1 package of dry yeast (2 1/4 tsp)
3 cups bread flour
1 can of pizza sauce (Contadina Pizza Sauce is my fav!)
1 bag of shredded mozzarella cheese
1 package of pepperoni toppings
1 can (16 fluid ounces) beer (to wash down the pizza!)
INSTRUCTIONS
In a large bowl combine the dough ingredients. Place the dough in an oiled clean bowl, turn it several times to coat with the oil, and then cover it tightly to let it rise for an hour (I rarely can wait an hour before grilling the dough!).
Prepare the grill for direct cooking over medium to high heat (350° to 450°F).
Pick up the dough and lay it down flat on the cooking grates from back to front (just like setting a tablecloth on a table). Close the lid on the grill for 4-5 minutes (no peeking!)
Check the crust. You want a nicely browned, well-marked bottom before you flip it. Use a spatula or tongs to flip the crust over. Add sauce, toppings, and cheese to the grilled side of the crust. Close the lid on the grill for another 4-5 minutes.
Caution! It takes a while for the mozzarella cheese to melt. Check the pizza after 4-5 minutes to ensure you are not burning the bottom of the crust. If so, I usually transfer it over to the other side of my grill (indirect heat) to avoid this. Or you could slide a pizza pan underneath the pizza for the remaining time.
*** UPDATE ***
I keep reading about the miraculous benefits of a pizza stone and how these stones absorb the grill’s intense heat and transfer it evenly to your pizza dough. The result is the pizzeria pizza you crave, every time. So I went out and bought the Weber Pizza Stone. I read a lot of reviews and researched other pizza stones. Many seem to crack or be expensive.
How does the hype live up to the final results? I'd recommend you save your money! While the dough may rise a little better and be a bit "chewier" coming off the stone.....there wasn't $35 worth of difference between this contraption and just putting your dough directly on the grates.
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