EASY PIZZA ON THE GRILL

EASY PIZZA ON THE GRILL image

Categories Dinner

Yield 6 servings

Number Of Ingredients 5

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Ingredients

1 pkg (2¼ tsp) active dry yeast
1½ cups warm water (100°to 110° F)
About 6 Tblsp olive oil, divided
4 cups flour
1½ tsp salt

Steps:

1. In the bowl of a stand mixer, stir yeast into 1½ cups warm water (100° to 110°). Let stand until yeast dissolves, about 5 minutes. Add 1/4 cup oil, the flour, and salt. Mix with dough hook on low speed to blend, then mix on medium speed until dough is very smooth and stretchy, 8 to 10 minutes. Dough will feel tacky. 2. Cover dough and let rise at room temperature until doubled in bulk, about 1½ hours. 3. Punch down dough and let rise again until doubled, 30 to 45 minutes. Meanwhile, cut 6 pieces of parchment paper, each about 12 in long. Prepare a charcoal or gas grill for medium heat (about 350; you can hold your hand 5 in above cooking grate only about 7 seconds). 4. Turn dough out onto work surface and cut into 6 portions. For each pizza, lay a sheet of parchment on work surface and rub with 1 tsp oil. Using well-oiled hands, put each dough portion on a parchment sheet. Flatten dough portions, then pat into 9- to 10-in rounds. If dough starts to shrink, let rest 5 minutes, then pat out again. Let dough stand until puffy, about 15 minutes. 5. Flip a round of dough onto grill, dough side down. Peel off parchment. Put 1 or 2 more rounds on grill. Cook, covered, until dough has puffed and grill marks appear underneath, about 3 minutes. Transfer rounds, grilled side up, to baking sheets. Repeat with remaining dough. (Grilled rounds can stand at room temperature up to 2 hours; reheat grill to continue.) 6. Arrange your choice of pizza toppings on grilled sides of dough. With a wide spatula, return pizzas, 2 or 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizza once for even cooking, 4 to 6 minutes. Make ahead: Complete dough through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands).