GuruIn recent months, it has been impossible to venture out with the family and grab dinner at your favorite pizza joint due to the pandemic. It has really been a weekend killer!
Just as the pandemic was getting worse in the Deep South, we got a special delivery from the guys at Urban Slicer. They sent three sample packs of pizza dough to try — Detroit Deep Dish, Neapolitan and Outdoor Grilling.
Ladies and germs, this may be the answer to great grilled pizza without leaving the house.
Grilled pizza has always been fun for us at Grillax, with all sorts of options out there to try, with pre-cooked crusts, dough and mixes. Never have we found a mix for grilled pizza that was easy to prepare with the authentic bite of legit pizza dough.
Now we have.
Why we like this grilled pizza dough
There are a few factors of why we enjoyed testing the different styles from Urban Slicer. We’ll start with the ease of preparation. It says right on the package, ‘Just add water,’ and that was it. With a normal rise time on the dough, you can literally go from package to oven/grill in about two hours.
The dough cooks evenly on the grill, with no burned spots due to thin dough. Throw the dough right on the grates and let science do the rest.
Finally, and most importantly in our outdoor kitchen, is flavor. The Urban Slicer dough mixes provide that authentic flavor that is common in home style pizza restaurants. You know, the yeasty hints in the dough, and of course, the chew.
Worth a try
This is a great dough mix for any level of grillmaster, as it is easy to prep, easy to grill and tastes phenomenal.
Don’t be shy to load up any style of these pizzas with grilled proteins and veggies. We love grilled shrimp, roasted peppers and artichokes … we are willing to be you will, too.
Check out what we created in the Grillax Test Kitchen with Urban Slicer.
Grillax Pesto Pizza
Ingredients
- 1 Urban Slicer Outdoor Pizza Dough
- 8 oz Mozzarella
- 8 oz Sun-dried tomatoes
- 8 oz Roasted bell peppers
- 8.5 oz Grilled shrimp
- 8 oz Marinated artichoke, chopped
- 8 oz Shredded Parmesan cheese
- 4 oz Shaved Parmesan cheese
- 2 tbsp Pesto sauce
Instructions
- Mix your dough mix with water and separate into two (2) evenly-sized balls and set aside for a two-hour rise.
- Prep your ingredients separately and set aside. These will be easily added to your crust after the first grill/bake.
- Set up your grill for indirect grilling, with the dampers wide open.
- After the rise, place a dough ball on a floured surface and carefully form the crust with your outside palm. If you want a round crust, work your hands around the dough, rotating the dough after every push from your palm. If you aren't worried about the shape, you can work the dough to your desired shape, which should be about 10-12 inches in diameter. Place your dough directly on the grates on the indirect side for about 8 minutes, or until just turning golden brown on the edges.
- Place your ingredients all around your pizza as you wish. We like to top with shaved Parmesan. Carefully add the topped dough back to the grill for another 8-10 minutes, or until the cheese has melted.
- Carefully remove from grill with pizza peel or large spatula and place on cutting board. Slice and serve.
Happy Grilling!
Lauren Cook
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