If you'd like a really quick pizza dough, I have the recipe for you!!!! I have a yellowed copy that I clipped from the newspaper years ago & the source is listed from "The Vegetarian Grill". This one doesn't involve hours of rising time & it is so easy to work with. It makes a fabulous, thin, crunchy crust. I hope you give it a try & make some homemade pizza on the grill!!! You will LOVE it!!
3 cups bread flour ( I used all-purpose)
1 pkg. quick-rising yeast
2 t. salt
1/2 t. sugar
1 cup water
2 T. extra-virgin olive oil plus a little extra
In a food processor, fitted with a dough blade, combine flour, yest, salt & sugar. Process to mix.
In a small saucepan or a microwave-safe container, combine the water & oil. Heat until an an instant-read thermometer reads 125 F-130 F.
With food processor running, slowly pour in the heated water mixture & process until the dough forms into a ball. Continue processing for 1 minute or more to knead the dough. Turn onto a lightly floured surface, cover with plastic wrap & let rise for 30 minutes. * (IF YOU WANT, after the 30 minutes, you can put the dough in an oiled bowl, cover it & put it in the fridge. Then, about an hour before you are ready to roll out the dough, take it out and let it sit on the counter for an hour, to come to room temp. Now you are ready for the next step.)*
Divide the dough into 6 balls. On a floured work surface, roll out each ball into a 6" circle & about an 1/8" thick. Brush both sides with olive oil, You can stack the dough rounds and they won't stick together, The dough is ready to grill.
Heat your grill on high. I like to have mine at about 500 degrees. Assemble all your ingredients on a tray that you like on your pizza. You have to be ready because these cook very quickly. We had sauce, pepperoni & cheese. You might just want tomatoes & cheese, with basil & oregano. Use what you like.
When the grill is very hot, lay the crusts on the hot grates. They only take a few minutes before they are ready to turn. Turn the crusts, lay on your toppings & close the lid. In a few minutes, after the cheese is all melted, they will be ready to take off. Transfer your pizzas to a large cutting board.
NOTE: I only used half the dough & froze the remainder for another day.
I am sharing this with:
Full Plate Thursday
On the Menu Monday