1. You get a crispy crust every time
2. When it's hot and you don't feel like turning on your oven in your already roasting appartment/house/dwelling, moving outside and turning on the grill sounds like a great idea
3. Less clean up. I am not actually sure if there is less clean up than the conventional pizza method, but it certainly is minimal. Especially if your toppings are only prepared on the grill. 1 dough bowl, 1 pizza pan, 1 cutting board and knife, and the grill (which really shouldn't be that dirty)
4. Great conversation topic. People will ask you about the grilled pizza... about the dough, how to get it on the grill, how to make it crispy, what toppings to use etc etc. Talk about an ice breaker!
5. Great to make a few big sharing pizzas or to make a bunch of pancake sized individual pizzas
6. Healthy. No oil needed to grill to veggie toppings or the crust (except for the small amount already in the crust).
So, are you interested in trying this recipe? Please do. I have been inspired to try it and love the results!
1 cup Warm Water
1 tsp Honey
1/4 cup Olive Oil
2 ¼ tsps Active Dried Yeast
1 cup Whole Wheat Flour
2 cups White Flour
¼ tsp salt
In a large bowl, measure out water, honey, and oil. Sprinkle in yeast and let it rest in a warm place until foamy on top.
In another bowl, mix together flours and salt. Add to the liquids slowly, ensuring that it's well incorporated. Add more water or flour as necessary to make a soft and slightly sticky dough. Turn out dough onto a floured surface and knead just until smooth (about 1 minute. Do not overwork!).
Place the dough in a clean, oiled bowl. Drizzle the top with olive oil and ensure all sides are coated. Cover tightly with plastic wrap and let rise in a warm place for about an hour until doubled in size.
After doubling in size, punch the dough down and knead again on a floured work area for a few minutes until smooth. Divide into two balls.
Note: you could also incorporate herbs or olives to the dough during the final kneading
This is where you can be creative and use whatever toppings you love or that inspire you. For summer, think fresh, light colorful ingredients. Grilled veggies, fresh herbs, grilled chicken... whatever you desire.
For our pizzas, we used grilled aubergine, asparagus and zucchinni with caramelized onions, crushed garlic, sundried tomato pesto, and grated mozzarella.
1. Preheat the gas grill on medium heat with the cover on.
2. Roll out the dough ( I like mine really thin- about 3-4 mm thick)
3. When the grill in hot, place the pizza dough directly on the grill and close the lid. Leave the lid closed for about 3 minutes so that the dough rises and the bottom is golden brown.
4. Remove the crust from the grill and flip over so the grilled side is up. Top your pizza with your chosen toppings. Reduce heat on grill to med-low and put the pizza back on the grill. Close the lid and let cook for about 7 minutes until bottom is brown and cheese is melted.