| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 45 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 6 pizzas |
Ingredients
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 packages dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- 1 red onion, thinly sliced
- 1 pound fresh mozzarella, grated
- 1/2 pound Italian Fontina, grated
- 1/2 pound mild goat cheese, such as Montrachet, sliced
- 1 red or yellow bell pepper, cored, seeded, and julienned
- 1/4 pound prosciutto, thinly sliced and julienned
- 1 bunch arugula, cleaned and dried
- 6 plum tomatoes, sliced 1/4-inch thick
- 4 pork or turkey sausages, cooked and sliced
- 1 bunch basil leaves, cleaned and dried
- 4 garlic cloves, roasted
- Crushed red pepper flakes
- 1/2 cup good olive oil
- Cornmeal
Instructions
- For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
- Light your grill and wait until it’s hot.
- Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
- Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 394 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 54 mg |
| Sodium | 535 mg |
Reviews
Great pizza dough recipe. Easy to make, handle and grill. Loved the concept of build your own and so did my book club. Just gave them a variety of things to pile on as the liked. Half the ladies are vegan and this was an easy way to please everyone and have fun.
Can I use rapid rise yeast for this recipe?
I can swap olives for the recipe by using arugula!
I made this often, I use baby spinach, feta, tomatoes, sausage, red onions, olives, and drizzle with olive oil, we love this!!
Great crust! Even though I inadvertently added the salt to the yeast mix… so I ended up letting the yeast proof for 10 minutes before continuing on. Very easy to make with my Kitchen Aid mixer and dough hook.
I too did not complete the recipe, my toppings consist of dice can tomatos, green&red pepper, onion, garlic, tomato, black olive, and mushrooms Sprinkle of mozzerla and the crust yummmmmmmmmmy. I made a very thin crust
I didn’t exactly make this complete recipe, but a close version of it. We made the dough recipe and came up with different toppings – Italian sausage, fresh basil, green peppers, red and white onions, olives, tomatoes, and mozzarella cheese, and pizza sauce. We added other Italian seasons as we made the pizza’s (garlic powder, s&p, and Italian blend of herbs. Rolled out the dough, brushed it with olive oil and grilled both sides first before adding toppings, once the toppings were added, returned to the grill for a few more minutes until cheese was perfectly melted. The method Ina suggests for making this recipe was right on, grilled pizza dough adds so much flavor. The real star of this recipe is the dough! I was a little skeptical when I saw the simple and few ingredients for the dough recipe, but I gave it a try and was not disappointed. The dough was soft and elastic and rolled out so easy; it grilled perfectly. I will be making this recipe again, especially the dough!
Excellent home pizza; however, I use a cross between Ina, my fav chef, and Anne Burrell, my fav chef too. Yums
Good but not Patsy’s.
Good but not Patsy’s.
I love this recipe! I didn’t have most of the items on hand but I found using the dough with any topping is good. We’ve used just tomatoe basil and mozzarella cheese and it was fantastic! I love the garlic oil! It’s so good on the dough! I make this a lot for our family!
This dough recipe is absolutely MARVELOUS! I not only use it when I am grilling pizza, but also when I am making oven baked pizzas. The ONE and ONLY thing I changed, was I used garlic infused olive oil in the dough, which gave it a delicious hint of garlic throughout the crust. When baking them, I heat the crust in the oven alone for 10 minutes at 400 degrees, put the toppings on, and bake for an additional 8 to 10 minutes, or until the cheese is nice and bubbly. SO SO GOOD! :