Whether it’s in an oven or even on a stone, we’re always hearing about baked pizza. But what if there was an even better way to prepare your pizza base recipe? Here, we’re talking about grilling. That’s right: the same method used to sheer steaks, ribs and burgers to perfection also produces the perfect pizza base. And yes, this is a partially closed-grill pizza recipe. Here’s a quick look at our easy recipe to grill enough bases for 6 amazing 8 inch pizzas.
Why grill a pizza? Well, it’s hard to think of a party that isn’t perfected by the pizzas or the grill. So why not combine them? This pizza recipe is especially great for parties, as each batch of the grilled pizza base recipe prepares 6 pizzas that are eight inches each, the perfect size for your next social gathering!
Despite using a new cooking method, the ingredients for our grilled pizza base recipe really aren’t that different from any other crust. You’ll only need 5, and most of them are probably already in your pantry. As for toppings, any will do. However, you may want to grill a steak nearby, chop it up and add its pieces as a topping for a truly authentic flavor. Feel free to get creative with your toppings!
You’ll start grilling your pizza base recipe before adding the topping. Flip it a few times, keep track of how long it’s been there and watch the crust’s progress. You’ll only need about 5 minutes until it’s ready for your sauce, cheese and toppings. After adding those, just keep an eye on it as you would any other pizza: it’s ready to go after the bottom has browned, the cheese has melted and your toppings are hot. This grilled pizza base recipe just might be the best pizza you’ve ever tasted!
Makes 6 x 20cm (8in) pizzas
- 2 tsp dried granular yeast
- 275m1 (10f1 oz) lukewarm water
- About 500g (1lb 2oz) plain flour
- 2 tsp salt
- 75ml (21/2fl oz) olive oil, plus extra for brushing
- Sprinkle the yeast into the water. Leave to dissolve for 5-10 minutes.
- Combine the flour and salt in a large bowl. Slowly add the yeast mixture and olive oil alternately, stirring with a wooden spoon after each addition.
- Turn out the dough on to a lightly floured work surface and knead for 8 minutes, until the dough is soft and elastic. Place the dough in a large, lightly oiled bowl and leave to rise until doubled in size, about 1 hourPunch down the dough and divide into six balls.
- Put each ball, one by one, on to a floured surface then flatten and shape into a circle with a rolling pin.
- Cover each circle with clingfilm and leave to rest for a further 5 minutes. Run the rolling pin over the circles again, until they are about 20cm (8in) in diameter. Use the rounds immediately, or layer them between pieces of baking parchment, cover and refrigerate for up to 4 hours.
- Preheat the barbecue to high on one side, warm on the other. Brush one side of the base with oil. Place the base oiled-side down on the hot side of the barbecue. Grill until grill marks appear, 2-3 minutes. Turn the dough over and add toppings. When the bottom has browned, slide the pizza to the cooler side of the barbecue. Close the lid and grill until the toppings are hot and the cheese has melted.