Grilled Pizza Dough

From Alton Brown - Easy to roll and yummy. Works great as breadsticks too. We have used this to make smaller pizzas as apps to kick off BBQ parties and it has always been a hit.

Grilled Pizza Dough
Adapted from foodnetwork.com
Grilled Pizza Dough

PREP TIME

120

minutes

TOTAL TIME

145

minutes

SERVINGS

--

servings

PREP TIME

120

minutes

TOTAL TIME

145

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Dough - Enough for 3 (16-inch) round pizzas:

  • 13

    ounces all-purpose flour, plus extra for peel and rolling

  • 3

    ounces bread flour (optional, if not using up AP Flour to 16oz)

  • 1

    envelope instant or rapid rise yeast

  • 1

    tablespoon kosher salt

  • 10

    ounces warm water, approximately 105 degrees F

  • 2

    tablespoons olive oil, plus 2 teaspoons for bowl

  • 1

    tablespoon agave syrup (can sub malted barley syrup)

Directions

To make the dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes. Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes. To shape and cook the pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris. Lightly flour the countertop and flatten 1 dough ball at a time. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill. Close the lid and cook until the bottom of the crust is golden brown, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top as desired then close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing. Read more at: http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe.html?soc=sharingpinterest&oc=linkback

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