Pizza Gone Retro – On the Grill
Recipe type: Entree
Makes dough for two 9 by 13-inch pizzas.
  • 1 envelope active dry yeast
  • Water
  • 3½ cups high-gluten flour
  • 2½ teaspoons kosher salt
  • Extra-virgin olive oil
  1. Sprinkle the yeast over 1-1/2 cups warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
  2. Combine the flour and salt in a large mixing bowl. Add in the yeast and water mixture, slowly combining the liquid and the flour together. Add in a little bit of extra water if necessary. This can all be done in a food processor or by hand. When the dough is firm enough to hold its shape, form a ball and knead the dough until the mass is smooth and shiny, approximately 7 minutes.
  3. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with a little oil to prevent any skin from forming, cover the bowl with a tea towel and let it rise in a warm place away from drafts until doubled in bulk, about 1 hour. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 2 balls. Before grilling, roll the dough out into two rectangles. Make sure you have everything at hand close by before you begin to grill. Pizzas take about 7-10 minutes on the grill to cook.
Recipe by Within The Wild at