By Rachel Bradley
I got a little fancy here, but grilled pizza is a snap to make on the grill, endlessly versatile, and the perfect foil for a drizzle of bright, peppery extra virgin olive oil.
- 2 1/4 cups warm (80 degree) water
- 5 cups unbleached, all purpose flour
- 1/4 cup super high phenol (400+) extra virgin olive oil from Fresh Harvest
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- Cornmeal (optional)
Now it’s time to be creative with your favorite toppings and of course, a nice drizzle of olive oil to finish off your pie.
Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.
It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.
Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don’t dry out. Roll out each portion to desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking. You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.
Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.
Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.
Makes 6 medium sized pizzas.