I started making my own pizza dough and sauce several months ago. Up until this summer we were baking it in the oven, and it took some trial and error to figure out how to make it best. We tried using a pizza stone, but the dough didn’t cook through equally throughout. We tried using a cookie sheet, but with the first dough recipe I used, the crust always ended up thicker than what we liked. We found a better recipe for dough and used the smaller recipe to make the crust the thickness that we liked and it worked out fine BUT then… then summer came along, luring us back outside around dinner time and my husband started talking about grilling our pizzas. It is so good, it has me wishing that we could use the grill year-round.
Dough – This recipe makes enough dough (1 pound) for a pizza that is approximately the same size as a rectangular cookie sheet. This is from the recipe booklet that came with my Cuisinart bread machine.
2/3 Cup water (80-90 degrees)
1/2 teaspoon honey or sugar
1 teaspoon salt
1 Tablespoon olive oil
1 3/4 Cups bread flour
6 Tablespoons whole wheat flour
1 1/4 teaspoons active dry or bread machine yeast
Sauce – Altered from this recipe. I make a double batch (which makes enough for several pizzas) and keep it in a plastic freezer canning container either in the fridge or freezer, depending on how soon I’m planning on using it again.
7 Tablespoons of water
4 Tablespoons of Italian seasoning
3 Tablespoons of olive oil
3 teaspoons of sugar
2-3 minced garlic cloves
1 28-oz can of diced tomatoes
1 12-oz can of tomato paste
Combine all of the ingredients in a blender and blend just until the diced tomatoes are no longer in chunks (or until it is as smooth as you like. You don’t have to blend it at all if you like chunky tomato sauce – I blend it for my husband).
Directions for making the pizza!
1 1-lb recipe of pizza dough
as much sauce as you like from your jar of homemade pizza sauce
as much mozzarella cheese as you like (I use kroger’s pizza cheese – it melts great!)
whatever toppings you want
a cookie sheet, covered in foil, with olive or vegetable oil on the foil
your grill :)
Spread your dough out onto the oil-greased foil. I usually stretch it a little before placing it down to spread it out more. I’ve found the less you roll it back up and re-knead, the better. Bring your cookie sheet with foil and dough out to the grill (which should be lit already). Lift the foil and dough off the sheet and flip it over onto the grill (don’t leave the foil on the dough. That is why it is oiled) – it is easier with two people! Close the grill and cook for just a few minutes – watch it closely otherwise it will burn. When the crust is cooked and the bottom of it is browned, carefully slide it off the grill onto the cookie sheet. Put the sauce, cheese and toppings onto the side of the crust that was already grilled. Slide the pizza back onto the grill until the cheese is melted (again, watch it closely or it will burn – fast!). Remove the pizza and slice… and eat :)