Author: hatterasgal
Date Posted: 10/6/2006
Spicy: No


2 cups bread or all-purpose flour (I also do white whole wheat flour from King Arthur or mix half and half (comes out crunchier with some white flour in there))
1/2 tsp salt
1/2 tsp sugar (or Splenda)
1 pkg yeast (2 1/4 tsp)
3/4 cup warm water (120-130 deg-lukewarm)
1 Tbsp olive oil
Vegetable cooking spray (or oil)
2 Tbsp cornmeal (optional)




(Tip: this is VERY easy in a stand mixer--mix all and then knead with dough hook for 10 min.---can also be mixed in food processor, take out and knead 9 or 10 times)

Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (10 minutes).

Place dough in a large bowl coated with olive oil, turning to coat. Cover with towel and let rise, free from drafts, for 45 minutes or until doubled in bulk. Punch dough down; divide in half (or more for mini pizzas). Cover and let dough rest for 10 minutes.

Working with one portion of a time, roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets or cutting boards, (or baker's peel) each sprinkled with 1 Tbsp cornmeal. (yield: 2 (10-inch) pizza crusts. serving size: 1 crust)

Get ingredients ready (sauce, cheese, toppings) ahead of time--put in bowls and place next to grill. Turn on grill. When heated, place or slide crusts onto grill using hands or large spatulas--easier to slide off cutting boards, cornmeal makes it easier! Grill about 3 minutes or until puffy and golden. Turn crust, grill-mark side up; spread with sauce (tomato or pesto, etc). Top with cheese. Then add additional toppings (meats, etc). Close grill lid and grill pizza 4 to 5 minutes or until cheese melts and crust is lightly browned. Remove from grill and cut into servings with pizza cutter.

(this works well on both charcoal and gas grills and will also work on grill pan on the stove)


I've been experimenting with pizza dough recipes for years and this one has consistently turned out the best. We started grilling it and now it's the only way we make them!