Ingredients
For the Dough
- 4½ cups bread flour
- 2 tsp salt
- 1 tsp instant yeast
- 1¾ cups water
- 3 Tbsp olive oil
- Cornmeal for dusting
For the Grilled Pizza
- Canola oil for brushing grill grates
- Olive oil for brushing pizza
- 1 cup pizza sauce
- 1¾ cups mozzarella chees shredded
- ¼ cup parmesan chees grated
- 3 roma tomatoes very thinly sliced
- Fresh brasil torn
Instructions
For the Dough
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Using a countertop mixer, add flour, salt and yeast; stir until well combined. Add water and olive oil; mix on low speed until dough comes together. Increase speed to medium and continue mixing for 5-6 minutes. (Note: If the dough appears wet and doesn’t pull away from the sides of the bowl, add 1-2 Tbsp of additional flour. Similarly, if the dough appears dry, just add 1 Tbsp of additional water.)
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Divide the dough into 4 equal portions. Shape each portion into a round ball. Sprinkle cornmeal generously on a sheet pan and then place each dough ball on pan. Brush tops of dough balls lightly with olive oil.
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Cover pan lightly with plastic wrap and refrigerate overnight.
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The next day, gently press the dough balls into ½”-thick round discs. Lightly brush the tops of the discs with olive oil. Cover lightly with plastic wrap and let dough rest at room temperature for 2 hours.
For the Grilled Pizza
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About 20 minutes before dough is ready, light charcoal grill for direct heat. (I aim for ~550-600°F, but note that cooking times will vary greatly based on temperature of your grill.)
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In a small bowl, combine shredded mozzarella and Parmesan cheese; set aside.
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Once dough has rested, stretch each ball into an 8” round pizza. (If needed, a rolling pin can be very helpful for shaping pizza dough.)
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Using a grill brush (or folded paper towel and tongs), brush the grill grates with canola oil.
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Working with one piece at a time, place dough on a cornmeal-dusted pizza peel (or rimless cookie sheet). Slide dough onto grill. Close lid and let cook for 2 minutes.
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Using grill tongs, slide the dough back onto the pizza peel or cookie sheet. Flip pizza over so the uncooked portion is on bottom. Brush the dough lightly with olive oil and spread ¼ cup of pizza sauce on top. Sprinkle ½ cup of cheese across the top of the pizza and then lay several slices of tomato on top. Slide pizza back onto grill and let cook for 3-5 more minutes.
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Transfer pizza to a cutting board and top with fresh basil. Let rest for several minutes before slicing.
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Continue grilling remaining pizzas.