Restaurant-quality crust is a sure thing with grilled pizza. The dough goes straight on the grates guaranteeing perfect grill marks and charred bubbles.
- For dough
- 2/3 cup warm water
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon olive oil plus more for oiling bowl
- 1 cup bread flour plus more for dusting
- 1/2 cup whole wheat flour
- 1 teaspoon kosher salt
- For tomato sauce
- 1 tablespoon olive oil
- 3 garlic cloves, peeled and smashed
- 1–28 ounce can whole peeled tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- For pizza
- 4 ounces fresh mozzarella cheese, grated
- Shaved parmesan
- Basil leaves
- For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
- Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
- For the tomato sauce, heat the olive oil in a large skillet until it is shimmering. Sauté the garlic cloves for a few minutes letting them get fragrant. Add the tomatoes, salt, pepper and red pepper flakes and simmer for 20-25 minutes until the sauce has slightly thickened. As the sauce is cooking, break up the tomatoes using the back of a wooden spoon or a potato masher. If you prefer a smoother consistency, when the sauce has finished cooking, transfer it to a blender and puree.
- When the dough is ready, give it a quick knead and divide it into 4 equal portions. On a lightly floured work surface roll out the dough into a rough circle or oval. (They do not need to be perfectly round.)
- Preheat a gas or charcoal grill on high heat. Place the rolled dough directly on the grates and grill for 2-3 minutes with the lid closed until the crust has grill marks and has puffed up. Flip and grill for an additional 2 minutes.
- Remove the crusts from the grill and turn them over so the first side that was grilled is facing down. Spread the sauce leaving a 1/2-inch border at the edge and sprinkle on the cheese and other toppings.
- Return the pizzas to the grill and cook until the cheese has melted, about 1-2 minute. You may need to lower the heat or move the pizzas to a cooler part of the grill to make sure the crusts do not burn.
- Top with Parmesan and basil before serving.
- Note: If you have extra tomato sauce, store it in the refrigerator up to 5 days or keep it in the freezer up to a month. The tomato sauce also works well on pasta.
I don’t get why people choose not to use tomato skins.
Recipes always require peeled tomatoes, tomato paste and so on, why isn’t it used?
The first time I grilled pizza was with Dave. It definitely wasn’t the last. I will definitely make this while the SF weather is still nice. Looks amazing!!
We often talk about Dave when we are grilling. He was the grillmaster!