| Level: | Advanced |
| Total: | 10 hr |
| Active: | 1 hr |
| Yield: | 2 (10-inch) pizzas; dough for 3 pizzas |
Ingredients
- 4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 3 tablespoons olive oil
- 15 ounces lukewarm water
- Nonstick cooking spray
- Semolina flour, for dusting the pizza peel
- 1/2 cup ricotta cheese
- 1/2 cup grated fontina cheese
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced rosemary
- 2 tablespoons honey
- Salt and pepper
- Extra-virgin olive oil, for brushing the crust
- 4 thin slices prosciutto
- 2 cups baby arugula
- Extra-virgin olive oil, for brushing the crust
- 1/4 cup marinara or pizza sauce
- 6 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds and torn
- 2 tablespoons grated Parmigiano-Reggiano
- Fresh basil leaves, torn, for garnish
Instructions
- For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
- Transfer the dough to a work surface and knead until smooth.
- Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook’s Note.)
- When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
- Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
- For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don’t worry if it’s not perfectly or even barely round; just make sure it’s of uniform thickness (even if it’s the shape of a beaver tail!).
- Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don’t have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
- For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
- For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 433 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 31 mg |
| Sodium | 383 mg |
Reviews
Excellent dough and flavor!
Best dough recipe… and I’ve tried A LOT!!!! Pretty much foolproof
Just discovered Gesine on Food Network and love her program with great recipes and tips. Tried this grilled pizza dough out for our Friday Pizza Night….and it was terrific! I made two batches of the dough to be sure I had enough (made 8 smaller ~8″ free form pizzas) and we made shared varieties. The dough was a huge success! My first time making pizza on the grill. (FYI- I turned the middle burner off on my grill and put the sides to about a medium temp until the thermometer read 350 degrees. I then cooked anywhere on the grill). I made the crusts for all and put them in my warmer and then left condiments out for ppl to make their own variations. I then finished up to 4 at a time on the grill Loved the margarita but didn’t have the arugula on hand so will be sure to try that next time. We made a chicken with BBQ and red onion with some leftover chicken and homemade BBQ sauce and a spinach feta with EVO and herbs which was great too. Love her recipes and so far all have been a success.
I made your pizzas today and I have to say they were a huge hit! We loved the texture and taste of the dough. I made the dough and used it within a few hours. I also grilled it on top of the stove and finished it in the oven. My husband said it was the best crust EVER! I have a new go to dough recipe! Thank you Gesine!!
The Best Pizza and dough Ever!! I could not believe the dough developed great flavor in just two hours. The white pizza was absolute heaven. No more need to make dough days ahead. Thank You Gesine!