Ingredients
Pizza Dough
- 1 17.6-ounce DeLallo Pizza Dough Kit
- kosher salt, a pinch
- 1 1/4 cups warm water
- 1/4 cup DeLallo Extra Virgin Olive Oil, divided
Toppings (choose as desired)
- DeLallo Pizzeria-Style Pizza Sauce
- freshly shredded cheese (mozzarella recommended)
- sausage
- pepperoni
- vegetables (such as bell peppers, onions, mushrooms)
For Serving
- grated parmesan cheese
- crushed red pepper flakes
Instructions
- Prepare the Pizza Dough Kit: At least 1 hour before grilling, combine the kit contents in a large bowl with a pinch of kosher salt. Stir in the warm water until the dough begins to form. Turn it onto a lightly floured surface and knead for 2-3 minutes into a soft, smooth ball. Place in a lightly greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the Grill: Set up your grill for indirect cooking, with one zone for direct high heat and another for indirect heat. For gas grills, preheat for at least 15 minutes. For charcoal grills, light coals 30 minutes prior to grilling to reach optimal heat.
- Prepare the Crust: Divide the dough into three equal portions (~8-10 ounces each). Shape each into a smooth ball and let proof for 5-10 minutes. Roll each ball into a 10-inch round. Lightly brush one side of each crust with olive oil to prevent sticking and to promote browning.
- Par-Grill the Crust: Place one dough round, oiled side down, over the direct heat zone of the grill. Close the lid and grill for 2-3 minutes until the bottom has golden grill marks and the top shows puffiness and air bubbles. Remove and if needed, repeat with remaining crusts, allowing the grill to reheat between them.
- Assemble the Pizza: Transfer the par-grilled crust to a pizza peel or cutting board with the grilled side facing up. Lightly brush the ungrilled side with olive oil and flip the crust so the grilled side is on top. Spread about 1/4 cup of pizza sauce evenly, sprinkle 1/2 cup shredded cheese, and add 2-3 toppings of your choice, being careful not to overload.
- Grill the Pizza: Move the assembled pizza to the direct heat side of the grill, toppings up and oiled side down. Close the lid and grill for 2-3 minutes until the bottom achieves golden grill marks. Then transfer the pizza to the indirect heat zone, close the lid, and continue grilling for 5 minutes, rotating halfway through, until cheese melts and toppings are heated through.
- Serve: Remove the grilled pizza carefully from the grill. Slice and serve immediately with optional grated parmesan and crushed red pepper flakes. Enjoy your smoky, flavorful grilled pizza!
Notes
- Allow the dough to fully rise to ensure a light and airy crust.
- For best results, use a pizza peel to easily transfer pizzas on and off the grill without losing toppings.
- Do not overload the pizza with sauce or toppings to prevent a soggy crust and uneven cooking.
- If you prefer, you can prepare dough ahead and refrigerate it overnight; just allow it to come to room temperature before shaping.
- Use indirect heat for finishing to prevent burning while thoroughly melting cheese and warming toppings.
- Prep Time: 15 minutes (plus 1 hour dough rise and 5-10 minutes dough proofing)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
