Perfect Grilled Pizza Dough
- 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
- 3 tbsp olive oil, divided
- 4 1/2 - 5 cups all purpose flour
- In the bowl of an electric mixer fitted with the dough hook, stir yeast into warm water and sugar. After 5 minutes it should bubble, then stir in salt, corn meal, and 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 the bowl for 15 minutes. It should be fairly soft.
- Remove dough 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 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 - just make sure to let it thaw and come to room temperature before rolling out.
Fig, Prosciutto, & Mozzarella Pizza
- 1 ball pizza dough, at room temperature
- 1 tablespoon butter
- 1 white or sweet onion, sliced
- 1 teaspoon sugar
- kosher salt
- 2 tbsp extra-virgin olive oil, plus more for brushing
- 1 garlic clove, minced
- 6 fresh figs, sliced quartered
- 1/2 cup fresh mozzarella, roughly torn with hands
- 8 very thin slices prosciutto
- 1 cup arugula
- maldon sea salt
- Caramelize the onions: Melt butter in a large skillet over medium heat. Add onions; sauté until just beginning to become slightly tender, about 6 minutes. Add sugar, reduce heat to low and cook until onions are golden, stirring often, about 40 minutes. If pan gets dry, add a little water. Set aside to cool (this can be done a day in advance and kept in the refrigerator.)
- Prepare a two-level grill: one side should be at the highest temperature possible (I bring mine up to 600 degrees) and the other side should be on low heat.
- On a lightly floured cutting board, roll dough into a 10" free form circle as thinly as you can. Even thickness is key, but don't worry too much about making it perfectly round - embrace an irregular rustic look. Place on a sheet pan or cutting board, with sheets on parchment paper layered between stacked crusts.
- In a small bowl, mix together olive oil and minced garlic. Gather all your toppings (garlic, oil, figs, mozzarella, prosciutto, and arugula), plus your dough and olive oil, and head out to the grill.
- Brush one side of a pizza dough round with olive oil, carefully place the oiled side down onto the hottest part of the grill and close the grill as quickly as possible to prevent as little heat from escaping as possible.
- Within a minute, the dough will puff and bubble on top. Lift up the edge with tongs or a spatula, and if grill marks are visible, flip the crust over onto the cooler side of the grill. Brush crust with garlic oil, then top with figs and cheese. Close hood and when the cheese is melted, transfer pizza to a cutting board.
- Top pizza with prosciutto, arugula, and a sprinkle of maldon salt. Drizzle with a bit more olive oil, cut into wedges, and serve.