Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, July 28, 2011

Grilled Pizza Crust Dough

See separate posts for specific pizza recipes

This recipe is my adaptation from a cookbook titled "Pizza on the Grill"  by Elizabeth Karmel and Bob Blumer.


1 cup lukewarm water
¼ cup olive oil, plus extra for oiling bowl and dough
1 ½ teaspoon honey
1 package rapid-rise yeast (2 ¼ teaspoons)
1 cup bread flour
2 cups all-purpose flour, plus extra as needed
1 ½ teaspoon salt

Fill a container with the lukewarm water and honey and then sprinkle the yeast on top and give it a little swirl with a plastic measuring spoon.   Allow the container to sit for about 10 minutes and you should have a nice foamy top.  This means the yeast is reacting and you will get a fabulous dough.

Meanwhile, in a standing mixer bowl combine the dry ingredients and dry whisk to combine.  Then attach the mixing paddle .

Pour the Olive Oil and foamy yeast mixture over the dry ingredients and then mix on low until well combined and the dough sticks together.   Raise the paddle and scrape the sides and lift the bottom pressing any bits of dough into the dough ball and remove.   

Turn the dough onto a slightly floured work surface -  knead by hand to form a smooth, round ball.  Put the dough in an oiled clean bowl and turn it over several times in the bowl to coat it with oil.  Then, cover the bowl tightly with plastic wrap.  Place in a warm spot (I place my bowl inside my microwave oven – this keeps it from any temperature change when the air conditioner kicks in).  Let rise until dough has doubled in size, about one hour.

Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes until smooth.  Divide into two or three equal size balls and proceed with your pizza making.   I found that rolling out a thin crust gave me a 14 inch pizza by dividing the dough in half.   That is why I am noting you could divide it a little more if you want to make several personal pizzas.

Brush Olive Oil over the top and bottom of the crust.   Then transfer to a pizza peel or rimless tin that has been liberally sprinkled with corn meal.


Once you have your dough rolled out to the desired size, and are ready to grill, follow these instructions which pertain to gas grilling:

Clean the grill grates and then pre-heat your gas grill for a good 10 minutes.   Now, turn the gas off -  Next, oil the grate by pouring some oil on a paper towl and using a BBQ tong, mop the oil over the grate.  Once the grate has been oiled, turn the gas back on and proceed.....

Place the dough on the cooking grate over medium direct heat.   Close the lid and cook until the bottom has  golden brown grill marks, about 3 minutes.    Remove the dough and return it to be topped.   You will be topping the grilled side of the dough.   When you have finished topping the already grilled top,  you will return the pizza to the grill to cook the bottom and melt the cheese.

To grill the bottom and melt the cheese, place pizza back on the grill over low heat and  rotate the pizza every 4 minutes until the bottom is nicely browned and the cheese is bubbly.

Enjoy !!!!

I sooooooo encourage you to get this book !!!!    There are recipes and techniques that I know you will enjoy learning about.   Here is a link:


  1. Yay! We are going to try this one.

  2. Hi Tamara! Have fun creating your grilled pizza. The sky is the limit. Mixing the most unlikely ingredients sometimes yields something extraordinary. I’m looking forward to your feedback. Happy Grilling ~ Kerrie