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Make a dome of dough
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Pizza Dough for the grill

A great pizza dough for the grill that will keep you coming back for another slice.
Course Main Course
Cuisine American, Italian
Keyword dough, pizza, pizza dough
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 2 pizzas
Calories 225kcal
Cost 5

Ingredients

  • 2 tsp active dry or instant yeast
  • 2 c water
  • 1/4 c light olive oil
  • 4.5 c all purpose bread flour
  • 2 tsp sea salt

Instructions

The Dough

  • In a stand mixer with dough hook, or large mixing bowl, stir together the water and yeast. Let sit for a 8-10 minutes until the yeast is dissolved and starting to bubble. Stir in the flour, the oil and salt. Mix until a semi-dry (almost sticky) dough is formed.
  • Knead the dough with the dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. The dough will form a smooth (still slightly sticky) ball and spring slowly back when poked.

The Rise

  • PREFERRED: Let the dough rise slowly in the fridge overnight.  Lightly oil a large plastic zipper bag and place the dough in there, and seal it. It can be refrigerated for up to three (3) days.
  • If you're planning to use the dough right away, place the ball it in a lightly-oiled bowl, cover the bowl with plastic wrap and let rise at room temperature for 1-1.5 hours, or until it's doubled.