It seems like cooking pizza on the grill is the thing now! To me, not only is it delicious, it is fun! It is great to have when you have people over to cook out, and you want to do something different.
I love to make this when my kids have company over. Years from now I want my kids friends to say, “Remember when I came over, and we cooked out pizzas and ate outside.” Instead of, “Remember when I came over, and we went to the Mexican restaurant.” We like to make individual pizzas and set out different toppings, and let everyone create their own pizza. I usually use whatever I have like grilled chicken, shrimp, pepperoni, pizza sauce, BBQ sauce, pesto, sundried tomatoes, peppers, onions and different cheeses.
It really is not hard at all to make your own dough. Once you see how easy it is make and how much better it taste, you will never go back to store bought dough. You can make the dough days ahead. I make a large batch and freeze it. It only takes about 30 minutes to thaw. I tried to use a can of pizza dough to see if it would work and it did not work at all. I am going to give step by step instructions to show you how easy it is. My favorite recipe comes from culinary school but it calls for semolina flour and that is not easy to find. I found this recipe on the blog from Annie Eats. It is wonderful and works perfectly every time.
I use to think if a recipe called for yeast, it would be difficult to make, but that is not so. You need 1/2 cup of warm water in a mixing bowl. Pour the yeast on top. Let it sit while you pour bread flour and salt in the bowl of your stand mixer fitted with the dough hook. Mix on low for a few seconds. Add 1 1/2 cups of more warm water to your yeast water. Turn the mixer on low, add the yeast and water mixture along with the olive oil. Mix until the dough starts to form. Let your mixer knead the dough on low speed until the dough starts to form. That’s it!
To begin with, I take a ball of dough a flatten it with my hands like a disk. Then go around the edges with my hands letting the dough hang. Occasionally stretching it with my knuckles.
You are ready to add your toppings.
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.