All that's needed from you to make this delicious Grilled Pizza Crust is a grill with a lid, clear skies and hearty appetites!
2 teaspoons active dry yeast
1-1/4 cup lukewarm water
About 4-1/2 cups plain flour
2 teaspoons salt
6 tablespoons olive oil plus extra for brushing
Sprinkle the yeast into the water. Leave to dissolve for 5 to 10 minutes. Combine the flour and salt in a large bowl. Slowly add the yeast mixture and olive oil alternately, stirring with a wooden spoon after each addition. Turn out the dough onto a lightly floured work surface and knead for 8 minutes, until the dough is soft and elastic. Place the dough in a large, lightly oiled bowl and leave to rise until doubled in size, about 1 hour.
Punch down the dough and divide into six balls. Put each ball one by one, onto a floured surface, then flatten and shape into a circle with a rolling pin. Cover each circle with plastic wrap and leave to rest for a further 5 minutes. Run the rolling pin over the circles again, until they are about 8-inches in diameter. Use the rounds immediately, or layer them between pieces of baking parchment, cover and refrigerate for up to 4 hours.
Preheat the grill to high on one side, warm on the other. Brush one side of the base with oil. Place the base oiled side down on the hot side of the grill. Grill until grill marks appear, 2 to 3 minutes Turn the dough over and add toppings. When the bottom has browned, slide the pizza to the cooler side of the grill. Close the lid and grill until the toppings are hot and the cheese has melted.
Recipe makes Makes 6 8-inch pizzas.
You may also like...
Share This Page