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Add a photoWhen I first heard pizza on the grill I thought come on. It just didn't seem likely that you could get fresh pizza dough on to the grates. A friend of my daughters tried this so I knew it could be done. Well, with a little practice and it did take us a few tries to get it right you can create a very fine looking pizza with the wood burning oven flavor. This is really a challenge and it did make me nervous tyring to cook the dough on one side and then flip it over and get the toppings on and cook the other side with the toppings already on there. I made my own dough but you can buy dough pre-made. I recommend that you don't try and make just one pizza out of the dough. If you make the pie too large it becomes very difficult to deal with getting it on the grill grates. I have done that. I prepared the dough and then cut it into thirds, you could actually cut it into fourths and make mini pizzas. This recipe calls for half whole wheat and half white flour but all white is fine too. I have done it both ways. We really liked the one with the whole wheat best. The recipe below is for the half whole wheat but you can just use the same amount for all white flour.
Ingredients
- 1 package dry yeast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 1/2 cups water warm
- 1 1/2 cups whole wheat four
- 1 1/2 cups white flour
- Marinara Sauce
- Mozzarella cheese
- Basil
Directions
- Dissolve the yeast in the warm water and let sit about 5-10 minutes until bubbles start to form.
- While you are waiting for the yeast to bubble put the flour and salt in a large bowl and blend together.
- Next make a well in the center and when the yeast is ready pour it into the center and the tablespoon of oil.
- With a rubber spatula blend until all the flour is moisten.
- On a floured surface knead the dough a little bit to incorporate some more flour. You don't have to knead it for very long.
- Form the dough into a ball and place in a lightly oiled bowl.
- Cover with a tea towel and allow to double in size, generally about two hours.
- After dough has risen take it out of the bowl and punch it down. At this point I cut the dough into thirds or even fourths.
- Place one of the pieces on a floured surface and form into a pizza shape.
- Dont' forget to light the grill, you should have the grill at about 450-500 degrees.
- After you have formed the pizza put some corn meal on a pizza paddle or what ever you are using to transport the pizza to the grill.
- Place the pizza pie on the paddle and brush one side liberally with olive oil-that will be the side that goes on the grates first. Have all your toppings ready because this next part comes around quickly.
- Check the pizza and when the bottom side has browned, brush the top side with oil and turn it over and put on your toppings. Close the lid, you need the temperature to stay up around 400 degrees.
- Let it cook a few minutes and then check the bottom, when it has browned and the cheese has melted, it's done.
- Now after all that, it's time to call your local pizza parlor and order in. Just kidding!
- Pizza cooked on the grill has a nice smoky taste and the crust is crisp and chewy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 51 | 21% |
| Total Fat 5.79g | 7% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 4mg | 1% |
| Sodium 690mg | 29% |
| Potassium 143mg | 4% |
| Total Carbs 38.91g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.58g | 1% |
| Protein 7.64g | 12% |
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