The Best Grilled Pizza Dough (Super Easy Pizza Dough)
A delicious & easy pizza dough that stands up well for grilling. Can rise in just an hour or two, or will develop more flavor if the dough is risen overnight.
Servings: 4 -6 large personal pizzas
Ingredients
- 1 3/4 cups of water
- 1 to 2 teaspoons of active dry or instant yeast see notes
- 1/4 cup of olive oil
- 4 1/2 cups of all-purpose flour see notes
- 2 teaspoons of salt
Instructions
Make the dough:
- In a stand mixer (with dough hook) or large mixing bowl, stir together the water and yeast. Let it sit for a few minutes until the yeast is dissolved and starting to bubble. Then stir in 3-4 cups of the flour, the oil, and salt. Mix until a shaggy dough is formed.
- If you're using a mixer, start it kneading the dough on low speed. This will give you an idea of whether you need to add more flour. You definitely want it on the stickier side. If necessary, add more flour a little at a time. Knead the dough with the dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. Once it's been kneaded properly, the dough should form a smooth (still slightly sticky) ball and spring slowly back when poked.
Rising and preparing:
- If you're planning to use the dough right away, place it in a lightly-oiled bowl to rise at room temperature for 1-1.5 hours, or until it's doubled. Cover with plastic wrap and let sit.
- You also have the option to let it rise slowly in the fridge overnight. In that case, lightly oil a large ziploc bag and place the dough in there, and seal it. It can be refrigerated for up to 3 days. You can also freeze it (break into the appropriate portions and freeze separately); just thaw it entirely and then let it rise at room temperature for a bit.
See my separate post (linked above) for how to grill the pizzas
Notes
- This recipe is super flexible. You can also halve it; I often make a half batch, which gives me 2-3 large single-person pizzas.
- The less time you have to let the dough rise, use more yeast. If you're letting it rise in the fridge overnight, you can err on the lower side. I typically do 2 teaspoons because I'm using it right away.
- Make sure your dough is quite sticky---don't add too much flour! Dry dough will be hard to work with and won't roll out nicely. It also has a tighter, tougher texture once grilled. A wetter dough will help make an amazing flavor and soft, chewy texture.
- Feel free to make your dough the night before...it's aery flexible recipe, and the longer it rises, the more flavor it has. Just put it in the fridge overnight and bring it to room temperature (and letting it rise a bit more doesn't hurt either).
Roll your dough very thin!!! This is key, because it won't be pleasant if it's too thick.
Nutrition
Serving: 1large personal pizza