This has been happening a lot around here lately.
Grilled Pizza Dough
1 cup of warm water
1 1/8 teasp. active dry yeast
1 1/2 teasp. sugar
3 to 3 1/2 cups of bread flour
1/2 teasp. salt
1 Tablespoon olive oil
(this is a half recipe and makes abt 2-3 10 in. pizzas)
Combine warm water, yeast and sugar in a medium bowl. Let sit for 5 minutes. Add 1 and 1/2 cups of the flour, salt
and olive oil. Mix well. Add another 1 and 1/2 cup of flour. Mix in. Dump on counter to knead in some or all of the
additional 1/2 cup of flour. I usually knead the dough for about 5 minutes. Place dough in a large bowl that has been
greased with some olive oil. Turn to coat. Cover with plastic wrap and let rise for at least 2 hours. (But sometimes I
let it rise all day and just punch it down once in awhile)
Roll dough out to no thicker than 1/4 inch circles of any size. You could do a whole pizza or little mini ones.
Get your grill hot. Like at least 350 degrees. Brush a light coating of oliver oil and sprinkle with cornmeal (if you want) on one side of the dough. Throw the oiled side down on the hot grill. DO NOT TRY TO MOVE THE DOUGH ON THE GRILL. Time it. 60 seconds, maybe 90 at the most.
Take that dough off the grill and place the grilled side face up on a cookie sheet or something. Top that side with whatever you want. My favorite is a garlic olive oil spread, topped with fresh mozzarella, salted sliced tomatoes and fresh basil leaves.
Place the pizza (sticky, uncooked dough side down) back on the grill. Cover the grill and let it sit another 60-120 seconds or until the cheese melts and the bottom is not charred.
If you use veggies as toppings and you like veggies a little more cooked, then you might need to pre-saute them in a frypan before putting on the pizza as they will not cook on the grill. The pizzas cook too fast on the grill for the veggies to soften.
