Ribbons of summer squash are kept raw to retain a slight crunch, and dollops of fluffy ricotta and aromatic lemon zest keep it light and bright. While turning the dough, press down on its center from the heel of your hand to your fingertips, gradually spreading it out to an approximately 10-inch circle. Shape each ball by cupping it between your hands, with the bottom of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working round and round the dough until it becomes a ball. 8. Dust a piece of parchment with flour, semolina or cornmeal and place a rolled- out pizza shell on the parchment. This grilled pizza recipe is ready in 15 minutes! 9. Copyright © 2020 Weber, All Rights Reserved. Happy grilling! In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water. 9. Check the bottom and rotate; do not let it burn. Cook for 3 to 6 minutes, depending on the thickness of the dough. Using a stand mixer: Combine 310 grams (2 1/2 cups) of the flour and the salt, and add to the yeast mixture all at once. Lightly dust a baker’s peel or a rimless baking sheet with flour, cornmeal or semolina. You can also use a rolling pin to roll out the dough. Put the toppings on the dough and slide it back into the cast iron for 3 to 6 minutes. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Brush some olive oil on the side the will go onto the grill. Arrange the toppings on the grilled side. Using a broad spatula, place the pizza dough onto a medium-temperature grill. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. I have two, one for the grill and one always in my oven. This will turn you into a backyard Pizza Grill Master. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Hold the pizza peel at a 20-degree angle to slide the dough. Weigh the dough and divide into 3 equal balls. This method is the trickest but the purest form of using your gas or charcoal grill to make a pizza. Now you have to COMMIT. Turn out onto a clean work surface and shape the dough into a ball. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. One sure fire way to achieve this is to grill your pizza directly on the grates. Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Cover the grill again. With this method, I can make two pizzas on my gas grill at once. As soon as you can scrape the dough out in one piece, turnscrape out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm. Every time we grill, we are always trying to find the best way to improve the flavor of our food. Place the cast iron pan on the gas grill or charcoal grill, medium heat, for 20 minutes, Slide the pizza dough into the cast iron pan for 45 seconds to 60 seconds, Use a small spatula and/or tongs to pick up the pizza dough. If using a gas grill, reduce the heat to medium-high. Get recipes, tips and NYT special offers delivered straight to your inbox. Next to the grill, sSet up a bowl of olive oil, some paper towels and tongs or a grill brush, next to your grill. 1. Grill the pizza until the bottom of the crust is crisp and the cheese has melted, about 3 to 5 minutes. Featured in: Forget Tofu Hot Dogs: Pizza On The Grill. Roll out the dough. Flip the pizza onto the grill. A thin layer of marinara — 1/4 cup — will be plenty for a 10-inch disk. 6. When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up. Advanced preparation: The crusts and the marinara sauce will keep for several months in the freezer. Place the toppings on the dough and slide back on the stone. Opt out or, grams (2 teaspoons) active dry or fresh yeast, grams (1 tablespoon) extra virgin olive oil, plus additional for brushing the Arrange the toppings on the grilled side. For more about how we use your information, see our privacy policy. Enjoy! pizza crusts, grams (approximately 1 1/2 cups) whole wheat flour, grams (approximately 1 to 1 1/2 cups) unbleached all-purpose flour, cup marinara sauce made with fresh or canned tomatoes, ounces mozzarella, shredded if fresh, sliced if low-moisture. 5. Open the grill and check the pizza; if the cheese hasn’t melted, leave for a few more minutes. Get a good-quality pizza stone. Heat the gas grill to 500. Roll out the dough. Get the Zucchini and Ricotta Grilled Pizza recipe. Let sit 2 or 3 minutes, until the water is cloudy. Enjoy blueberries in a different kind of pie with this clever, perfect-for-summer dessert grilled pizza. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4 cup) and shreds or slices of mozzarella. The dough should be firm and slightly sticky. Have your toppings ready. Use a spatula or tongs to remove the pizza to a cutting board. Do not shape a raised rim; the entire circle should be flat. NYT Cooking is a subscription service of The New York Times. Stir in the olive oil. 6. Stretch out or roll the dough very thin, with no raised edge, so that the pizzas won’t have a doughy texture. Add flour as needed. 3. 7. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. If not planning to grill right away, you can make these in advance and keep them in the freezer. Role out your pizza dough on a sheet of parchment paper or foil. Transfer the pizza back to the grill. Slide the pizza dough onto the stone and let cook for 45 to 60 seconds. You can also stretch the dough by pressing it out and laying it over a closed fist; with your other hand, rotate it around, balancing it on the fist, while you gently stretch it out with your fingers. Making pizza directly on the grill bars. I know I cheat a little with the pre-made pizza crust, but you could use your own pizza crust, you would just need to cook it longer on the grill before adding toppings. The information shown is Edamam’s estimate based on available ingredients and preparation. You will be placing the pizza directly over the heat. Add the sugar and stir together. Preheat your grill for direct medium to medium-high heat for 10 to 15 minutes. The surface of the dough should display some big air bubbles. Close the lid of the grill – the vents should be closed —-- and set the timer for 2 minutes. Place pizza toppings on the dough and slide back onto the grill bars.