Truth- I saw this on my Echo Show! Alexa teased me with a gorgeous picture of grilled pizza, and since Sunday is my #cheatday… I suddenly was transported to a vineyard, possibly Italy or likely Temecula…there was grilled pizza on a farm house table, cheese, bread, olive oil, wine bottles, family, and of course good weather. It was an under-the-tuscan-sun (or Temecula) vision. It gave me the #warmandfuzzies which is what #cheatday is all about.
Soon I was hitting up the grocery store, and at 4pm I decided to whip up a batch of pizza dough. Yes 4pm. Normally, you need hours for dough to rise and chill. But I was not aiming for artisan pizza, just simple + easy, homemade goodness. Which you can achieve in just a few hours.
You do need let the dough rise an hour before working with it, but that’s waaaay faster than most. Then you roll it out, and pre-grill it for a few minutes, and then top off the pre-grilled dough. Yum. Add bread and dipping oil, and of course wine. And enjoy every single calorie 😉
- 1 2/3 cup slight warm water 100 degrees
- 2 tsp instant yeast
- 2 oz EVOO
- 5 cups All Purpose Flour
- 1 tsp salt
- 1-2 oz pizza sauce or crushed tomatoes store bought sauce tends to be more sugary. if you prefer, you can use crushed tomatoes for more texture and tart flavor.
- 4-8 oz mozzerella cheese I love a ball of Mozzarella cut into thin slices all over the pizza. My kids prefer how shredded mozzarella melts on their pizza. The fresher the better.
- 1 tsp olive oil drizzle everywhere, basil or garlic flavored is yummy.
- 1/2 cup Parmesan cheese I actually use Pecorino.
- 1 tsp chopped fresh basil Do NOT let the kids pick out the green stuff, stand your ground.
- Place warm water + yeast into a stand mixer bowl, and stir and let it sit 5 minutes
- After 5 minutes, stir in oil, then salt, then flour. I added half the flour, gave it a few stirs, and then the second half. Feel free to put in one cup at a time, or all at once. Stir until flour is just combined.
- Place bowl onto stand mixer with a dough hook. On lowest speed, stir/knead for 5+ minutes, or until the dough is smooth and slightly shiny. (If you don’t have a stand mixer, then you will have to go old school and knead by hand until shiny & smooth, which is more like 10-15 minutes)
- Cut up dough into 4 equal parts. Place 4 parts onto baking sheet, using olive oil to cover each side of dough. Cover with damp kitchen towel, and store in room temperature space like corner of kitchen for 1 hour to rise. I actually put mine in the microwave, and then put up an OUT OF ORDER sign. It’s just safer out of the way of humans.
- After rise, take one ball of dough and roll it lightly into a rectangle shape, trying to make thin. We used parchment paper but you can use whatever as long as dough doesn’t stick.
- Place rolled out dough directly over grate. It may change or lose shape in the transfer, it’s ok. Cook over med-high heat for approx 3-5 minutes depending on how thick you rolled it. Flip, and cook approx. 3-5 minutes. You want the dough to be more stiff and more dry, but not crisp, yet. Just sturdy enough to handle sauce. Transfer back to parchment paper or cookie sheet.
- Repeat until you’ve used all 4 balls of dough.
- Take 1-2 TBSP of sauce/tomatoes and spread even thin layer all over the surface of pre-grilled crust
- Spread mozzarella all over surface of the sauce area.
- Spread grated parmesan all over mozzarella.
- Drizzle EVOO all over cheese topping.
- Grill on INDIRECT heat (like turn off half the burners) for approx 8-10 minutes or until cheese is bubbly and golden, and crust is NOT black. If you blacken the crust, it’s ok. It’s still good.