Who doesn’t love to break out the grill during the summer? Grilling everything from burgers and dogs to potatoes and pizza? Yes, you read that right!
Add a totally new flavor dimension to your favorite pizza by grilling it. It may take a little practice to get the dough just right, but, before you know it, you’ll be a grilled pizza pro.
Grilled Pizza Dough
Practice makes perfect when it comes to grilling your dough, but to achieve that golden-brown appearance and crispness, you’ll need to follow these tips.
- Maintain a medium-high heat while grilling. If the heat is too high, your dough will char; too low and you’ll end up with a gooey mess.
- Spread the dough out onto a baking sheet first to get the shape, and then transfer to the grill.
- Along with greasing the dough itself, you can also use a pair of tongs and a greased piece of foil to oil the grill rack.
- Brush the dough with a generous coat of olive oil before placing oil-side down onto the grill. Once the bottom is browning, brush the top side with olive oil, and flip.
- Keep the grill closed for the first two minutes of cooking. Open the grill to flip the dough, and then close again for another two minutes.
- Wait until the dough is thoroughly cooked before adding any toppings.