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Basic Grilled Pizza Dough
Recipe Summary
prep: 1 hr
total: 1 hr 45 mins
Yield: Makes 1 pound dough or four 10-inch pizzas
Ingredients
Ingredient Checklist
1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface
Cook's Notes
To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.
Gallery
Basic Grilled Pizza Dough
Recipe Summary
prep: 1 hr
total: 1 hr 45 mins
Yield: Makes 1 pound dough or four 10-inch pizzas
Gallery
Basic Grilled Pizza Dough
Basic Grilled Pizza Dough
Basic Grilled Pizza Dough
Recipe Summary
prep: 1 hr
total: 1 hr 45 mins
Yield: Makes 1 pound dough or four 10-inch pizzas
Recipe Summary
prep: 1 hr
total: 1 hr 45 mins
Yield: Makes 1 pound dough or four 10-inch pizzas
prep: 1 hr
total: 1 hr 45 mins
prep:
1 hr
total:
1 hr 45 mins
Yield: Makes 1 pound dough or four 10-inch pizzas
Makes 1 pound dough or four 10-inch pizzas
Ingredients
Ingredients
- 1 teaspoon sugar
- 1 packet (1/4 ounce) active dry yeast
- 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
- Coarse salt and ground pepper
- 2 1/4 cups bread flour or all-purpose flour, plus more for work surface
Directions
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Cook's Notes
To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.
Cook’s Notes
To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.
Reviews (6)
Add Rating & Review
162 Ratings
5 star values:
40
4 star values:
42
3 star values:
58
2 star values:
15
1 star values:
7
Reviews (6)
Add Rating & Review
162 Ratings
5 star values:
40
4 star values:
42
3 star values:
58
2 star values:
15
1 star values:
7
Add Rating & Review
162 Ratings
5 star values:
40
4 star values:
42
3 star values:
58
2 star values:
15
1 star values:
7
162 Ratings
5 star values:
40
4 star values:
42
3 star values:
58
2 star values:
15
1 star values:
7
162 Ratings
5 star values:
40
4 star values:
42
3 star values:
58
2 star values:
15
1 star values:
7
- 5 star values:
- 40
- 4 star values:
- 42
- 3 star values:
- 58
- 2 star values:
- 15
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
07/17/2017
Great recipe
Martha Stewart Member
Rating: Unrated
05/10/2013
Let it rise for a few hours is best. Over night produces and nice crust.
Martha Stewart Member
Rating: 5 stars
12/28/2012
We love this recipe! It is easy to make, only requires half hour or so to rise, & tastes delicious! It is divine as a white pizza with fresh mozzarella & fresh arugula or as a red with tomato gravy, fresh roma tomatoes & mozzarella, grated parmesan, etc. It is our easy, go-to pizza dough recipe & when we have company, they love it too!
Martha Stewart Member
Rating: 5 stars
08/09/2012
This dough is a great basic dough. I let it rise for an entire afternoon while I was working in the yard. I punched it down and made four small pizzas on the grill. Very nice!
Arthur in the Garden!
www.arthur-in-the-garden.com
Martha Stewart Member
Rating: 1 stars
07/11/2012
This dough was a miserable failure. I followed the recipe to the tee, and watched Sarah's grilled pizza video twice. Dough looked like hers but was so wet and gummy and goopy I couldn't get it onto the grill. I think you guys need to retest this recipe!
Martha Stewart Member
Rating: Unrated
06/06/2012
I have a question regarding the dough, can you freeze any left overs? If so, how to store it in the freezer and how long can it stay in there? And then how do you thaw it out?
Martha Stewart Member
Rating: 5 stars
07/17/2017
Great recipe
Rating: 5 stars
Rating: Unrated
05/10/2013
Let it rise for a few hours is best. Over night produces and nice crust.
Rating: Unrated
Rating: 5 stars
12/28/2012
We love this recipe! It is easy to make, only requires half hour or so to rise, & tastes delicious! It is divine as a white pizza with fresh mozzarella & fresh arugula or as a red with tomato gravy, fresh roma tomatoes & mozzarella, grated parmesan, etc. It is our easy, go-to pizza dough recipe & when we have company, they love it too!
Rating: 5 stars
08/09/2012
This dough is a great basic dough. I let it rise for an entire afternoon while I was working in the yard. I punched it down and made four small pizzas on the grill. Very nice!
Arthur in the Garden!
www.arthur-in-the-garden.com
Rating: 1 stars
07/11/2012
This dough was a miserable failure. I followed the recipe to the tee, and watched Sarah's grilled pizza video twice. Dough looked like hers but was so wet and gummy and goopy I couldn't get it onto the grill. I think you guys need to retest this recipe!
Rating: 1 stars
Rating: Unrated
06/06/2012
I have a question regarding the dough, can you freeze any left overs? If so, how to store it in the freezer and how long can it stay in there? And then how do you thaw it out?
All Reviews for Basic Grilled Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Grilled Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
