Grilled Pizza

About this Recipe

Grilling pizza just makes it more fun, but this pizza recipe is all about flavor so cook it however is easiest! Start the fun by making some dough.

If you’re a newbie to “doughs,” this is an easy one. Next up is a quick and yummy no-cook pizza sauce.

Finish with the BEST part…assembly of your favorite toppings.

Love it loaded, simply cheese, or maybe you’re an “inbetweener,” there is no wrong pizza topping combo. Everyone gets a personal pizza! How fun and tasty is that?!

Directions

Dough:

Start making your pizza dough by measuring out your dry ingredients.

Add flour, active dry yeast, sugar and salt to a large mixing bowl.

Add Joe’s SuperFuzed Oil and lukewarm water.

Using your dough hook, knead your pizza dough for 10 minutes. Place your dough in a large bowl, previously oiled with about 1-2 tbsp olive oil.

Move it around with your hand so that all parts should be covered with oil.

Let it proof for 90 minutes under a lid.

After 90 minutes, push the air out of the dough with your hand. Cut the pizza dough into equal pieces – 1 for every pizza. For the amounts in this recipe, cut it into 6 equal pieces. Form a ball from each of the dough pieces.

Start by making a circular motion with the palm of your hand, with some
pressure. Then release the pressure gradually until you get a nice ball shape.

Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.

Start the process of shaping pizza dough by making a big heap of flour on your work surface.

Put your pizza dough ball in the middle of your flour. Pat your dough first in the middle, then moving slightly towards the edge.

You’ll get a flat, somewhat thick disc of pizza dough at this point. Turn your dough. Press it down so it can absorb some more flour.

Continue tapping, making it larger and thinner every time.

Make sure to preserve the round shape.

Lift it, holding with both hands.

Start rotating the dough in your hands, letting it stretch by its own weight.
Once it gets the desired size, put your dough on a flat cutting board (for transfer to the grill) or in your pizza pan to oven bake.

You can adjust the size and the shape while on the cutting board or pan.

Sauce:

Pulse all ingredients in the food processor to break up tomatoes and garlic. Done! No cooking needed.

Assembly:

If grilling, grill or crisp one side of my pizza dough before assembling. Place dough on grill just until slightly crispy on one side only.

Put it back on your cutting board, grilled side up, to add toppings.

If oven baking, just go to the next instruction.

Rub a little or a lot of pizza sauce on first. Layer with favorite toppings like browned italian sausage, pepperoni, red onions, chopped kalamata olives, fresh mozzarella cheese, grated romano or parmesan cheese, halved grape tomatoes, sauteed mushrooms and more fresh basil.

Finish with a drizzle of Joe’s SuperFuzed Oil (this is my favorite concoction…it’s the one in the photo).

Move the pizza back to the grill; grill on low with lid closed until bottom crispy and cheese melty (or into a 425* oven).

Fun to do with your family – everyone’s pizza is different and personally delectable!

Directions

Dough:

Start making your pizza dough by measuring out your dry ingredients.

Add flour, active dry yeast, sugar and salt to a large mixing bowl.

Add Joe’s SuperFuzed Oil and lukewarm water.

Using your dough hook, knead your pizza dough for 10 minutes. Place your dough in a large bowl, previously oiled with about 1-2 tbsp olive oil.

Move it around with your hand so that all parts should be covered with oil.

Let it proof for 90 minutes under a lid.

After 90 minutes,push the air out of the dough with your hand. Cut the pizza dough into equal pieces – 1 for every
pizza. For the amounts in this recipe, cut it into 6 equal pieces. Form a ball from each of the dough pieces.

Start by making a circular motion with the palm of your hand, with some
pressure. Then release the pressure gradually until you get a nice ball shape.

Put your pizza dough balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.

Start the process of shaping pizza dough by making a big heap of flour on your work surface.

Put your pizza dough ball in the middle of your flour. Pat your dough first in the middle, then moving slightly towards the edge.

You’ll get a flat, somewhat thick disc of pizza dough at this point. Turn your dough. Press it down so it can absorb some more flour.

Continue tapping, making it larger and thinner every time.

Make sure to preserve the round shape.

Lift it, holding with both hands.

Start rotating the dough in your hands, letting it stretch by its own weight.
Once it gets the desired size, put your dough on a flat cutting board (for transfer to the grill) or in your pizza pan to oven bake.

You can adjust the size and the shape while on the cutting board or pan.

Sauce:

Pulse all ingredients in the food processor to break up tomatoes and garlic. Done! No cooking needed.

Assembly:

If grilling, grill or crisp one side of my pizza dough before assembling. Place dough on grill just until slightly crispy on one side only.

Put it back on your cutting board, grilled side up, to add toppings.

If oven baking, just go to the next instruction.

Rub a little or a lot of pizza sauce on first. Layer with favorite toppings like browned italian sausage, pepperoni, red onions, chopped kalamata olives, fresh mozzarella cheese, grated romano or parmesan cheese, halved grape tomatoes, sauteed mushrooms and more fresh basil.

Finish with a drizzle of Joe’s SuperFuzed Oil (this is my favorite concoction…it’s the one in the photo).

Move the pizza back to the grill; grill on low with lid closed until bottom crispy and cheese melty(or into a 425* oven).

Fun to do with your family – everyone’s pizza is different and personally delectable!