If you’ve been reading for a while, you’re probably well aware of my deep affection (obsession?) with grilling pizzas. It’s become mine and Adam’s favorite way to spend an evening, and over the last couple of years we’ve mastered our technique and experimented with topping combinations ranging from butternut squash & blue cheese to thai chicken & bean sprouts. After countless reader requests for the recipe, I decided it was finally time to spill – and invited my photographer friend Buff Strickland to capture every moment of a typical pizza night at our house. Hope you enjoy the step-by-step…and if you decide to adopt this as your “secret” pizza recipe too, I won’t tell a soul.
Let’s start with the recipe for the perfect dough, shall we?
*makes 24 oz dough or enough for 6- 10” pizzas
- 1 envelope (2.5 tsp) active dry yeast
- 2 cup warm water
- 2 tsp sugar
- 3 tsp kosher salt
- 1/2 cup finely ground corn meal or whole wheat flour (I use a mixture)
- 3 tbsp olive oil, divided
- 4 1/2 – 5 cups all purpose flour
In the bowl of an electric mixer fitted with dough hook, stir yeast into warm water and sugar. After 5 minutes it should bubble, then stir in salt, corn meal & 1 tbsp of olive oil. Add flour 1/2 cup at a time, stirring at low speed until dough forms a ball and pulls away from sides of bowl (about 4 minutes.) You may need to add a little more flour or water to get the right consistency. Let dough rest in bowl for 15 minutes. It should be fairly soft.
Remove from bowl and divide into 6 equal pieces. Gently round each piece into a ball and brush with olive oil. Place each ball into a zippered plastic storage bag and drizzle remaining olive oil over each. Seal bags closed. Let sit for at least 30 minutes, or for the best flavor, refrigerate them overnight. Remove from fridge at least 1 hour before making pizzas. You can also freeze dough for up to 3 months – let thaw and come to room temperature before rolling out.