Pizza Dough for Grilling Recipe
YIELD
3 (10- to 12-inch) pizzas
TIME
Active Prep: 20 min
Cook: 5 min
INGREDIENTS
- 1 cup warm water
- 1/4 cup apple cider vinegar
- 2 Tbsp. olive oil, plus more for oiling bowl
- 1 Tbsp. light brown sugar
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. lemon juice
- 2 packages (or 4 1/2 tsp.) active dry yeast
- 4 cups all-purpose flour
- 1 Tbsp. Choice of seasoning:
- Cantanzaro Herbs
- Highlands Italian Cheese Sprinkle
- 2 tsp. Kosher Salt
- 1/2 tsp. Crushed Red Pepper (optional)
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NOTES
For a vegetarian or vegan version, replace the Worcestershire sauce with a vegetarian Worcestershire or substitute with soy sauce or tamari.
DIRECTIONS
In a large bowl, combine first 7 ingredients (through the yeast) and let stand for 10 min. In a separate bowl, combine flour, choice of seasoning, salt, and Crushed Red Pepper. Stir flour mixture into yeast mixture a little at a time until a dough forms. In the bowl of an electric mixer fitted with the dough hook attachment, knead dough for about 5 min. on medium speed. Form dough into a ball and place in an oiled bowl. Cover with a damp towel and let rise for 1 hour. Divide dough into three sections and let rise again for 30 min. On a floured surface, roll out each dough piece to about 1/4-inch thick. Place on a preheated grill with well-oiled grill grates and grill for 2 to 3 min. per side. Puncture any dough bubbles as they form; this way you’ll end up with a smooth surface for pizza toppings. Top as desired and return to grill for 3 to 4 min., with grill lid closed, to melt the cheese and warm the toppings.
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NUTRITION
