When you’re grilling with friends, no one expects you to whip out pizza dough and tell them to pick their toppings. It’s such a fun way to use the grill, and it gives the pizza such a great flavor that you can’t get in the oven. This dough recipe comes from an article about Jenny Stanger in the newspaper, and I think I’m going to order her book Fantastic Freezer Recipes. Her recipes look great. Her pizza recipe is on her website.
Dough:
1 T yeast
1 c hot water (95-100 degrees)
1 T oil
3 c flour
1 t salt
1-1/2 t oregano
1 t garlic salt
In mixer bowl, add yeast, water, and oil. Let yeast activate (about 5 minutes). Add dry ingredients and combine. Knead for 8-10 minutes, dough should be elastic. [At this point you can even freeze the dough (up to 6 months) if you’re not going to use it immediately. Defrost in microwave on high for 20 seconds.]
Divide dough into roll-size balls (mine made 9). Flatten into a round and place on medium grill for 2-3 minutes, until golden. Remove from grill, placing uncooked side down on plate. Add favorite pizza toppings, and then place back on grill for about 5 minutes, until dough is cooked and cheese is melted.
*If you’re grilling with another family, double the recipe. Trust me. Everyone will want more.
*We had toppings for pepperoni pizza, and toppings for bbq chicken pizza. We served it with salad and watermelon. Great summertime lazy meal.
