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grilled pizza crust

grilled pizza crust

Start off with dough from your favorite Italian bakery.

Servings 1 large pizza
Author Rosemary Stelmach

Ingredients

  • 16 ounce pizza dough ball
  • extra virgin olive oil
  • flour (for dusting)
  • coarse kosher salt

Instructions

  1. Brush a large glass bowl lightly with olive oil. Place the dough ball in the prepared bowl, one that is about twice the size of the dough. Turn the dough in the bowl to coat with the oil. Cover with a clean towel and place in a warm area until doubled in size, about one hour.
  2. Turn the dough out onto a lightly floured surface. Using the heel of your hand, gently press and stretch the dough out toward the edges. For a thin crust, stretch the dough to 1/4-inch or less thickness. Using a rolling pin to smooth it out helps with the process. If the dough is stubborn and wants to "shrink back" as you work, just give it a five-minute rest before continuing.

  3. Preheat gas grill to medium-high heat.

  4. When you are satisfied with the results, brush the entire surface lightly with olive oil. Season lightly with coarse salt. Gently lift one end and fold dough in half. Brush surface lightly with olive oil. Lift edge of long end and again fold in half, brushing once again with olive oil. Place oiled side of folded dough down on tray and oil again. Let dough rest for 10 minutes. Dough is now ready for transport to the grill. 

  5. Unfold the dough and cautiously place it on the preheated grill grates. You may need to quickly stretch the edges to re-establish the desired shape. Close grill cover. After a minute or so, lift the edge of the dough to check on the progress. Once dough starts to "bubble" and grill marks are noticeable, flip the dough using metal tongs or a pizza turner. Cover grill and after one minute, lift the dough to check underneath. Once the char marks are apparent, the crust is ready to be transferred to a tray.  
  6. If not using right away, allow crust to cool completely before placing in plastic bag for storage.