Homemade pizza is our jam around here, but this is the first year that we’ve had a grill to give this a try. Now that we have, we’re definitely adding it to our favorites! The bottom of the crust comes out so crunchy and crisp, while the top stays soft and chewy.
Here’s a link to the grilled pizza dough recipe that I used, and a few things I learned while making it.
1.) The dough is a bit sticky, but they do tell you to keep flour around, so be sure to do that.
2.) Before turning on our electric grill, I made sure to clean the grill rack and wipe it down with olive oil to keep the dough from sticking. (We own a condo, so no fires allowed, but you can definitely use gas. Not sure how charcoal would work – but I’m sure it would if you let it cool to the right temp.)
3.) Be sure to follow directions for pressing down the dough. It’s super important. Otherwise mine got too stretchy and ended up very thin. Pressing it flat before working with it made it a bit tougher – in a good way.
4.) I’d never grilled pizza dough before, and didn’t realize you’re supposed to flip it! So cool! So I lightly grilled the bottom, flipped, cooked the top, and pulled all of the pizza doughs off of the grill and placed them on a sheet pan.
5.) Then for the fun! We ended up adding the toppings onto the lightly cooked pizza doughs one at a time, and cooking with the lid closed to melt the cheese. Super yum!