Kathleen Rear

I thought this was going to be hard. I’d always made pizza in my oven and it was good but not “ZOMG! this is the best!” I was a little intimidated to try on the grill, what if it stuck? Well, I needn’t have worried! It works wonderfully and now my homemade pizza is indeed, ZOMG!

Basic Pizza Dough

1 & 1/2 teaspoons Dry Yeast
1 1/4 cups Very Warm Water (about 110F)
1/2 teaspoon Sugar
3 tablespoons Olive Oil
4 cups Flour
2 teaspoons Salt

Add the sugar to the warm water, then add the yeast. Allow to sit for about 10 minutes, until bubbly and smells like beer.

Add the flour and salt to the bowl of an electric stand mixer and attach the dough hook. Add the olive oil to the yeast mixture.
Turn the mixer to medium speed and pour in the yeast/oil mixture.
Mix until the  dough forms into a ball and is smooth and elastic (about 7-10 minutes).

Form dough into a ball and set in a well-oiled bowl in a warm spot to rise covered with a moist towel for 60 minutes. Makes 2 large pizzas or 4 small.

For Grilled Pizza

Heat your grill to high (500F) and give it a good scrub with your wire brush thingy.
Prepare the pizza dough. Roll out into 4 thin crusts and let rest for about 5 minutes.
Slather each on both sides with plenty of olive oil.

Place the crusts on the grill two at a time.
Grill on one side for 2-3 minutes with lid closed. Flip and grill for 1-2 minutes on the other side.

Remove the now par-cooked crusts from the grill and slather on the sauce and toppings. (TIP: Place the cheese out to warm up a little so it will melt easier. we found that it’s harder to get that melty loveliness on the grill.)
Place the pizzas back on the grill for 2 or so minutes.

Watch them so they don’t burn on the bottom.

Slice and enjoy! Exclaim , “ZOMG!” with mouths full of the best homemade pizza!