| Level: | Easy |
| Total: | 11 hr |
| Active: | 40 min |
| Yield: | 4 servings (1 pizza) |
Ingredients
- 4 1/2 cups bread flour, plus more for dusting
- 1 1/2 tablespoon honey
- 1 tablespoon kosher salt
- 2 teaspoons dry yeast or 5 teaspoons fresh yeast
- 3 tablespoons olive oil, plus more for drizzling
- 2 cups whole-milk ricotta cheese
- 1 cup fresh mozzarella, torn into small pieces
- 1/2 cup freshly grated pecorino
- 2 tablespoons finely sliced fresh basil
- 2 tablespoons finely sliced fresh chives
- 2 tablespoons finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 6 spears asparagus, thinly sliced
- 1/2 small red onion, peeled and thinly sliced
- 1/3 cup freshly grated Parmesan, plus more for serving
- Extra-virgin olive oil, for drizzling
Instructions
- Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
- For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months.
- When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
- For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
- To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes.
- Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top.
- (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1149 |
| Total Fat | 48 g |
| Saturated Fat | 21 g |
| Carbohydrates | 127 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 50 g |
| Cholesterol | 111 mg |
| Sodium | 928 mg |
Reviews
This pizza crust is so easy and so good. I make a batch and use part of it and freeze the rest for another time. It also works as a great quick focaccia base. Besure to use the bread flour that Michael suggest. It makes it so crispy. Another keeper from Michael Symon.
Thank you Michael! This dough recipe is perfect! I made my own spin on the toppings. And added garlic olive oil and a touch of herb salt to the outer crust before baking. It was so light, crispy and flavorful. And this is coming from someone who doesn’t like to eat pizza crusts. Thanks to your recipe, the first pizza dough and homemade pizza I’ve ever made was fantastic!
This is the only way I make pizza now. Love grilling it and love the pizza crust. I have even made bread with the pizza dough 8n. It is delicious hot out of the oven with melted butter on it.
I’ve made this 3 times now and 2 out of the 3 times, the dough does not come together correctly. I measure every ingredient and am frustrated by this situation. The one time that the dough came together right, it was great – just wish the outcome was more consistent.
Excellent pizza crust! So easy to make and tastes so good.
only way we make pizza now! used the top of a 12″ dutch oven to fill the hole in the grate. this pizza oven hack even works with frozen pizza when you’re short on time. if you have too much dough, form it into a small disc and it can be frozen for next time
The 5 is for the dough alone! I’ve tried so many pizza dough recipes and techniques with less than stellar results. One of which resulted in a kind of a pizza crust meltdown lol. This dough creates a crisp crust with a perfect texture and a slight kiss of sweetness from the honey. My pizza aficionado boyfriend took one bite and said “wow”. Bravo Michael and thank you!
I can’t speak for anything other than the recipe for the dough which is the easiest and best one I have found to date and I have tried many. I have made the dough 4 or 5 times now. We make pizzas in the oven on a pizza stone at 500 degrees for 7 to 8 minutes and it makes the best crispy thin crust pizzas! My husband just bought a stone for our grill, so that is the next test.
WOW, all I can say is that this really is Magic Pizza Dough just like Chef Michael Symon said in the episode, MAGIC! Easiest pizza dough I have ever made and easiest to work with. Keeps well in the fridge and freezes well just like he said. About the topping: this does make enough for 2 pizzas. If you watch the episode Michael made this pizza first and then made the calzone second using the same cheese mixture. I love white pizza and think this cheese mixture is perfect. I added more asparagus because my asparagus were pencil thin. Also I only made one pizza first, saved the leftover cheese mixture and two days later made it again and the cheese mixture saved really well.
This is our summer weekend favorite! I love that I can freeze the dough and it still turns out delicious! Sometimes I mix it up and add steak and mushrooms to the pizza. SO good!