I did it! I did it! I grilled pizza using home made dough not just a prebought shell! (not that I'm hating on the prebought... it's great for a super fast dinner) But this is still very exciting and doesn't take all day! Seriously 30 minutes from mixing to on the grill dough. YUM
I have to say grilled pizza is my newest obsession this summer, we've been eating it once a week, love it. What would you top your pizza with?
Whole-Wheat Pizza Dough
(Source: Originally from EatingWell.com As found on Amber's Delectable Delights I found it linked there from What's cooking in the orange kitchen) then I adapted it for the grill!)
To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil
- Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- Roll dough out and place on a cornmeal covered pizza peel. Heat a grill on high for 10 minutes and then flick the dough off the peel and onto the grill. Turn heat to medium and cook 10 minutes. Flip dough and then top with whatever you like! Continue to cook an additional 7 minutes or until cooked through (time with change depending on thickness of dough).
