Grilled Sourdough Pizza Recipes

GRILLED PIZZA

Steps:

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

GRILLED SOURDOUGH PIZZA

Steps:

• See video for detailed instructions.

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
• Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

SOURDOUGH PIZZA CRUST

Steps:

• Blend together the dry ingredients in mixing bowl.
• Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
• Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• DO NOT PUNCH DOWN DOUGH.
• Dredge hands in flour and remove dough.
• Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
• Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
• Assemble and bake the pizza according to your favorite recipe.
• Suggestions:.
• Pizza Margherita Recipe #236789.
• Caramelized Onion and Gorgonzola Pizza Recipe #244305.
• Pizza/Pasta Sauce Recipe #227656.
• Grilled PIzza Recipe #322248.

FAVORITE SOURDOUGH PIZZA CRUST

Steps:

• Add starter and water to the bowl of a stand mixer. Stir with a fork to loosen starter and disperse starter.
• Add flour and olive oil. Stir with a spatula to incorporate flour, then mix on low speed for about 20 seconds to further incorporate and no dry streaks remain. Add salt to top of dough and let the dough rest, covered, for 30 minutes.
• Attach dough hook to stand mixer and secure bowl. Mix on medium low, speed 3 of KitchenAid stand mixer for for 8 minutes. *This is a very wet dough, and that's okay.
• Remove bowl from mixer and cover with a towel. Let dough sit for an hour, then do 2 sets of stretch and folds around the bowl. Let dough rest for another hour, then do 2 sets of stretch of folds around the bowl. Cover, and let dough bulk ferment about 4 to 5 more hours, if your house is at 70 degrees F, until dough has doubled in size.
• Once doubled, place parchment paper on large baking sheet and spray with non-stick spray such as olive oil.
• Turn dough out onto floured surface and let rest for 15 minutes. The dough will be sticky and that is okay!
• Dust the top of the dough with flour and use floured hands to press dough out slightly.
• Using a bench scraper, cut the dough into 4 or 5 equal pieces. pieces weighing about 180 grams. Flour your hands generously, and stretch a corner of the dough out and bring it back to the middle, doing this with each corner of the dough so you're forming a ball. Use a bit of tension on the surface to make the ball a bit tighter, and close the bottom.
• Place dough on a greased baking sheet. And repeat with all dough balls.
• At this point you can let the dough rise on the counter for 45 minutes, for its second rise, until it has grown a bit and is puffier. Or you can put the pan with dough balls straight into the refrigerator, covered, and leave them in for 6 to 48 hours, and take out an hour before you want to make the pizza.
• 1 hour before you're ready to grill or bake the pizza, lay out all of your ingredients at a station so you can work quickly once the dough is pressed out.
• 30 minutes before you're going to grill the pizza, turn on the grill, with cast iron pizza pan on one side, over two flames turned to medium high. Leave the right side burner off. You'll want the interior temperature of the grill to be 650 degrees F. Or, preheat a pizza stone in your oven to 500 degrees F for an hour.
• Lay a piece of parchment paper on your pizza peel and liberally dust with cornmeal and flour.
• Dust top of dough ball with flour. With floured hands, pick up a dough ball and hold up with two hands on corners of the dough. The dough will start to droop downward with gravity, and you'll rotate the dough clockwise, like you're turning a steering wheel. And it will be a bit sticky. That's okay! Bring it down to the parchment paper, and lightly press out into a circle, stretching the corners. Do NOT use a rolling pin. This will make the dough too thin, resulting in a tougher crust. You're aiming for each pizza to be around 7-8 inches in diameter. Don't try to make the biggest pizza. Keeping it smaller will result in the fluffiest baked dough. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel.
• Spread with a light amount of sauce, and put the the rest of your toppings on, including cheese. Error on the side of less toppings that piling it super full, to be sure the crust can handle the weight.
• Shimmy the pizza onto the cast iron pan or pizza stone, without the parchment. Close the lid of grill, and let cook for 3 minutes on the pan/stone. Then open the lid, transfer the pizza to the right side, top rack, and close lid for another 4-5 minutes to finish cooking. OR If baking in oven, bake at 500 degrees for for 8-9 minutes, until bubbly and golden brown.

HOMEMADE ARTISAN PIZZA

Steps:

• See video for detailed instructions.

PIZZA ON THE GRILL I

Steps:

• In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
• Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
• Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

GRILLED SOURDOUGH PIZZA WITH TOMATO PESTO

Steps:

• Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high).
• In a small bowl, whisk together the pesto and tomato paste.
• Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
• Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
• Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
• Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.