Best Grill Dough Recipes

PIZZA DOUGH FOR THE GRILL

Steps:

• In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
• Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
• Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.

GRILL-FRIENDLY PIZZA DOUGH

Steps:

• Combine yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture. Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a a warm place until doubled in size, about 1.5 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface. Heat grill to medium-low. Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings and cook until lightly browned on the other side.

PIZZA DOUGH FOR THE GRILL

Steps:

• 1. Set up your Kitchen Aid mixer with the dough hook and place all the dry ingredients into the bowl, give it whir. Stir in the water and 1-1/2 Tbl of the olive oil, and let the dough just come together. Set a timer for 4 minutes and mix on low speed for that time. Add flour and/or water as needed to help the dough form a coarse ball that clears the sides and bottom of the bowl. It may be kind of loose, that's OK. Let the dough rest for 15 full minutes, then mix again, this time on low-med speed. The dough should completely clear the sides and bottom and will become smoother, supple, and tacky but not sticky. 2. Remove the ball of dough from the mixer and place on a smooth surface lightly oiled with some of the olive oil. Divide into 6 balls, using olive oil as needed to prevent the balls from sticking together. Place each ball of dough in a sandwich size baggie and add about 2 tsp. of olive oil to each bag. Seal the bags and let rest for 30 minutes. If you will be using the dough within the next 3 days, store in refrigerator. If not, store in freezer. To use refrigerated dough, remove from refrigerator about 2 hours before making pizza. To use dough from freezer, remove it about 4 hours before making pizza.

GRILL DOUGH

Steps:

• Proof yeast in warm water.
• In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
• Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
• Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.

PIZZA DOUGH FOR GRILL

Steps:

• Combine water, yeast and sugar in large bowl. Let sit until foamy. Add remaining ingredients and combine until dough forms. Knead for 5 minutes until shiny and elastic. Use additional all purpose flour as necessary. Form into ball. Oil a large bowl and roll ball to coat with oil. Cover with damp towel and let dough rise 1 1/2 hours. Punch down and rise again for 1 hour. Cut dough into 3 sections, and form into discs. Cover with platic wrap until needed. Heat grill to medium high (about 400 degrees). Stretch dough by hand into desired shape/size. Oil top of dough and placed oiled side on grill until bubbles form on top (about 1 to 2 minutes). Remove dough. Add toppings to grilled side of dough and place back on grill offset from heat until done.