"Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer." — Krissyp
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1 (.25 ounce) package
active dry yeast
cornmeal for dusting
warm water (110 degrees F/45 degrees C)
This is a great recipe for the adverterous
cook! I would suggest that you cook the
dough briefly on one side, then turn and
add toppings. The whole family loved it!
I got a very heavy dough from this and had trouble grilling it to be done. Ended up with burned dough. :( Maybe it was the recipe, maybe it was the grilling. Not sure if I'll try this one again.
I would give this 10 stars if I could.....This was wonderful. We took the pizza dough, cooked it on both sides on low-medium on the grill, bring it inside, put on the toppings on broil it until the cheese bubbles. My husband and I will not ever eat any other pizza again we have decided!! It was SOOOOOO good!!!! The only difference that I did with the dough is adding 2 teaspoons of sugar...it gives it a slightly sweeter flavor, I suggest it highly!! If you want to try the best pizza in the world, MAKE THIS!!!
This fantastic! I'm a yeast novice, so I read all of the reviews and asked for some help on the exchange. BTW: "proofing the yeast" means stirring it in the warm water, (I added 1/2 the sugar then, too) and letting it set until it's foamy (about 10 min). I followed the recipe exactly (except adding 1/2 the sugar to the proofing yeast and 1/2 after). I used my Kitchenaid w/the dough hook for the *hard* work. I let it rise for about an hour, then placed it in the frig for awhile when I went out. I took it out to come to room temp before using. Mr. LTH grilled w/no issues, though I wasn't very clear in my instructions, so he grilled BOTH sides before I could top, so after topping I popped in the oven on broil to warm toppings/melt cheese. This is so cheap & easy it will def be a staple at our house...so many topping combinations to try (Mr. LTH had "traditional" cheese pizza and I brushed mine w/EVOO/garlic and topped w/diced red bell pepper, sweet onion, tomatoes, feta cheese, Italian Cheese Blend, and crushed red pepper.). If you haven't made this yet, MAKE IT! THANK YOU for an excellent recipe!
My husband and I just loved this recipe. I followed the recipe exactly but increased the sugar to 1 1/2 tsp per other reviews and I'm glad I did. I also followed the other reviews who suggested 5 minutes on one side, then remove from the grill and top the cooked side and put back on grill for 3-5 minutes. Once grilled nicely on the bottom, I move up to the top rack of my grill and the cheese melts...yum! We will definitely be using this recipe throughout the summer--much cooler cooking on the grill than heating up the kitchen! Thank you for sharing!!
SOOOOO GOOD!!!!!! Okay, to be fair yeast breads are my downfall. It took me 2 tries to get my yeast to proof. I used my kitchen aid mixer with dough hook attachment to mix. Even with floured hands, dough was very sticky. I divided into 2 separate dough balls to rise for 1 hour. The dough was very delicate and still quite sticky so I added more flour and kneaded some before rolling out into about two 8" circles. Used a charcoal grill/smoker and got heat up to 250 degrees. Placed on grill *without* toppings first, because my dough was a bit thick. Grilled one side, removed from heat and added toppings. One pizza was basil pesto, fresh mozzarella, and fresh picked roma tomatoes (Pioneer Woman recipe). Back on the grill another 5 minutes, then put under the broiler on low for 3 minutes. Second pizza was tomato sauce, shredded mozzarella and pepperoni. The second pizza we put toppings on *before grilling*. However, because our crust was thicker in took longer to grill. Had to place under the broiler for a few minutes also. Make sure to *place your toppings* on your pizza dough *after* you place it on the pizza peel! When I make these again I will grill one side first BEFORE adding the toppings.
RAINY DAY tips! Made the dough in the breadmaker, followed the recipe to a "T" otherwise.I let it rise/rest for 15 minutes before I prebaked the crust for about 8 minutes @400. Then added all the toppings and baked for 20 minutes. Easy and really good!
I made the dough in my bread machine and followed the suggestion of others to cook one side and add toppings after turning the bread over. I used olive oil, a commercial herb blend and freshly grated parmesan cheese and served this as an appetizer for our Memorial Day cookout. It was delicious and actually very easy. You just need to watch it carefully to avoid overcooking, because it only takes a short time to cook.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 93
** Calories from Fat: 13
Watch how to knead dough by hand with these simple step-by-step instructions.
This pizza crust is light and crispy, just like your favorite pizzeria's.
See how to make a light and airy challah.