Every time I mention our grilled pizza people ask me for the recipe and instructions, so I thought I would post it in my blog. The recipe for the crust is fairly basic with room for creativity:
2 and 3/4 to 3 and 1/4 cups of all purpose flour
1 package of active dry yeast
1/4 tsp. salt
1 cup warm water
2 tbls. canola oil (you can also use olive oil)
I also add about 3 tsp. of parmesan seasoning blend, these are the brands I use:
Combine 1 and 1/4 cups of flour, yeast and salt. Add water and oil. Beat with an electric mixer (I use my KitchenAid stand mixer with kneading attachment), then beat on high for 3 minutes. Slowly mix in enough flour to get to the right consistency, you should be able to touch the dough and not have it stick to your hands. Roll the dough with your hands until it’s in a ball shape. Spray a glass bowl with Pam and put the dough in it to rise.
I cover it with a light layer of plastic wrap and set it in the laundry room to rise for about 2 to 2 and half hours. I like it to double in size before I roll it.
After the dough has risen I divide it half and prepare to roll it out. I use Pampered Chef baking stones to grill the pizza. I roll the dough out very thin.
My family likes a basic pepperoni pizza, but I like lots of veggies on mine so we always make two. Rob grills the tomatoes before I cut them up and put them on my pizza. I take a ripe tomato and cut it in half, drizzle with olive oil and sprinkle parmesan seasoning.
We put the tomatoes directly on the grill and cook them until they are soft to the touch on the outside but still a little firm on the inside.
I then cut up the tomatoes and put them on the pizza along with pizza sauce and cheese. I add other fresh veggies and pepperoni.
You will probably have left over dough, we don’t like to throw out perfectly good dough, we roll the remaining dough into little balls and drizzle with olive oil and parmesan seasoning blend.
Preheat grill for 5 to 10 minutes. We grill the dough balls while we load up the pizza crusts. Grill the dough balls on the bottom rack for about 12 minutes making sure to toss them halfway through, then move to the top rack to keep them warm while the pizza cooks. Once the dough balls have been moved to the top rack then add the pizzas. Cook them for about 12 minutes. Remove from grill with pizza paddle.
We usually have leftovers to enjoy for lunch the next day. I also use many variations for the toppings, it just depends on what I have in the house:-) Let me know how your grilled pizza experience goes. This is one of our favorite meals at our house because we all like to be involved in the process of making it.
Enjoy your pizza and dough balls, from our family to yours!









































