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Grilled Pizzas!

Nothing beats the flavor of charcoal grilled pizzas made with fresh dough and homemade sauce!
Learn how to grill these beautiful little pizzas!
I experimented for years before coming up with the easiest and most delicious way to make charcoal grilled pizzas. I'm sure this method of indirect grilling will work for those of you who use gas grills, too. Don't be afraid to experiment. I like to make small grilled pizzas, because I can move them around on the grill grate to adjust for different heat zones and hot spots. I use a variation of my very simple Pizza For Two recipe for these beautiful little gems. The grilling of pizza dough produces such an incredible flavor that no picture can do justice to the experience of the actual taste!
Enjoy and happy baking!
Freely use this recipe for your enjoyment, but please do not republish.

Ingredients

  • 9 oz.Bread flour* (1¾ cups if stirred first, scooped and leveled)
  • 1 teaspoon Active dry yeast
  • ¾ cups Warm water -I like to use spring water (100-110°F)
  • ½ teaspoon Sugar
  • 1 teaspoon Kosher salt (or other uniodized salt)
  • 2 teaspoons Olive oil
  • *Weigh flour for best results
  1. Measure flour into a medium sized bowl. Add yeast and pour the water over the yeast.
  2. Add the sugar and salt. Try not to put the salt directly on top of the yeast. Let it all sit for 30 seconds to soften yeast.
  3. Stir until the mixture begins to hold together. Use your hands to gather it into a dough. Scoop the dough mixture onto table or counter top and knead vigorously for 2-3 minutes. Use as little dusting flour as necessary.
  4. Round the dough and place back in mixing bowl. Cover.
  5. After 40-60 minutes the dough should be risen to about double in size. A floured finger should leave an indentation when gently pressed into the dough. You can retard the dough in the refrigerator overnight for better flavor.
  6. Take the dough out of the bowl onto your work surface. Cut the dough into 8 pieces and round each piece. Try not to use too much flour while rounding the dough.
  7. Place on a parchment lined sheet pan sprayed with non-stick spray. Cover and let rest for 15-20 minutes. Meanwhile light the charcoal.
  8. Time to make the pizzas! Spread out each piece of dough with your fingertips onto a lightly floured surface. When the pizzas are the desired size, put on your favorite toppings.
  9. Bake the pizzas on the grill, using the indirect method as seen on my video. Eat up!

For more information on yeast doughs, please see the following articles: © 2015 Susan J. Sady