Ingredients
Units
Scale
Dough:
- 2 1/2 cups Italian 00 or bread flour
- 1 cup water
- 1 1/2 tsp instant yeast
- 1 tsp salt
- 1 Tbsp olive oil
Toppings:
- Olive oil for brushing
- 1 1/2 cups mozzarella cheese
- 1 1/2 cups marinara sauce
- 1 cup pepperoni, shrimp, or other cooked meat
- 1 cup thinly sliced mushrooms, olives, or zucchini
- Freshly chopped basil or parsley
Instructions
- Tip all the dough ingredients into a large bowl or bowl of a stand mixer. Mix with a large spoon or the paddle attachment until the ingredients come together into a sticky ball of dough. Cover with plastic wrap and let rest for 30 minutes. This allows the flour to hydrate and soak up liquids.
- After 30 minutes, use a spatula or a wet hand to scrape the dough from the bowl on one side, lift it up, and then press it down into the middle of the dough ball. Turn the bowl 90 degrees and repeat, working your way around the bowl until the dough has been lifted and pressed into the middle 8-ish times. Cover with plastic wrap and let rest again for 30 minutes (or up to 3 hours if you are preparing this ahead).
- Deflate the dough and pull all the edges into the center of the dough. Flip it over and divide it into two equal pieces. Shape both pieces into a ball, cover with plastic and let rest again, last time, I promise, for 20 minutes (or up to 2 hours) so it will stretch nicely when you roll it out.
- Preheat the grill to 350F/180C. Scrape any residue from the grill grates and lightly oil the grates with an oily paper towel or rag.
- Now is the time to prep all the toppings. You want everything ready and in place once the dough hits the grill. I like to place each topping in a small bowl then place the bowls on a rimmed baking sheet for transport to the outdoor grill.
- Dust parchment paper with flour. Place one dough ball on the parchment and sprinkle with flour. Start pressing the dough with your fingertips as you depress it and stretch it into a 10-inch round. Repeat with the second dough ball on a separate sheet of parchment.
- Lightly brush the dough rounds with olive oil. Transfer to to the grill, oiled side down. Close the top and cook for 4 minutes or until the bottom is golden brown.
- Remove partially cooked dough from the grill to a cutting board or baking sheet and flip it over so that the cooked side is facing up. Add the sauce, cheese, meat, and veggies.
- Return pizzas to the grill, close the top, and cook for 4-ish minutes until the bottom is golden brown and cheese is melty.
- Brush the outer edges with more olive oil, if desired, then slice and eat!