Grilled Pizza on the Gas Grill
Submitted by:  RAW
Date added: 3/24/2005

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Each pouch makes TWO 10 inch pizzas

Thaw:

To thaw dough, immerse bag in a bowl of hot tap water for 20 minutes.  When soft and warm, remove dough from bag and knead for 5 seconds to bring dough to life.  Add a drop of oil to soften dough if necessary.

Preheat:

Turn gas grill on high for 10 minutes to preheat.

Step 1:

Divide dough into 2 balls.  Roll out each ball of dough up to 10" in diameter.  (The thinner the crust, the crispier it will be)  Brush one side of the dough liberally with olive oil before placing it on the grill.  The oil will keep the dough from sticking, and act like a magnet picking up flavors such as smokiness from the fire. 

Step 2:

Lower temperature to medium/high.   Place the dough on the grill and leave the grill uncovered.

Step 3:

When the bottom of the crust is golden brown and has grill marks
(3-5 minutes), flip it.  Immediately add 1 1/4 cup of cheese:  then drizzle 1 Tbsp. of sauce on top of cheese.  (A modest amount of sauce, drizzled on top of cheese, will ensure the crust remains crisp: too much could make it soggy.)
 
Add toppings judiciously so that the finished pizza strikes a balance between grilled crust and embellishments.    Use pre-grilled or precooked toppings (unless you want to serve them raw).  The brief time the pizza is on the grill will melt the cheese and just warm the other toppings.

Step 4:

With a spatula, lift up an edge, and then carefully slide the pizza onto a cutting board or baking sheet.

PIZZA PARTY IDEAS: 

You can roll out several 10" rounds and stack with parchment paper in between.  Cover stack with damp cloth to keep dough moist and refrigerate.  Pull out as needed. (lasts in the refrigerator 8 hours - may need to be rolled out a bit - once again - for extra crispy pizza crust)  Add a drop of oil to soften if necessary.

 

 
 

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