This is a recipe that was requested by a reader…it’s so yummy! Best pizza ever! I make it this way every time…especially when we have dinner guests. A pizza bar is a really fun way to entertain! I would normally have saved this recipe for warmer weather, but some of you die-hard cooks won’t mind standing out in the cold over your grill for this one!
1-4 0z. package active dry yeast (or 2 1/4 tsp)
3/4 c. warm water (105 – 115 degrees)
1 3/4 – 2 c. all-purpose flour (plus additional for kneading and dredging)
1 1/2 tsp. salt (I always use kosher)
2 tsp. olive oil, plus 1 tsp. for greasing the bowl
Whisk together the yeast and 1/4 c. of the water in mixer bowl and let sit for five minutes to proof. (Will look foamy)
Mix the salt with 1 3/4 c. flour, and add to yeast mixture. Add remaining water, and oil and stir to combine. Using the dough hook on your mixer, knead dough until it forms a smooth ball. Remove dough, making sure it is in the shape of a ball, and place in a large, greased bowl and turn to coat. Cover and place in a warm place until doubled in volume, about 1 1/2 – 2 hours.
(If you have a bread machine, add the water, oil, and salt first, then the flour and yeast, and put it on the dough setting. If you don’t have either, follow the above directions, and after stirring to combine, transfer dough to a floured surface and knead by hand until smooth, about 5 min.)
Once dough is doubled in size, remove from bowl and transfer to a floured surface. divide the dough into 4 sections. Roll out each section to make approx. 8 in. rounds. Pizza rounds should be thin. Preheat grill to a low-med heat. Spray each of the pizza rounds with olive oil spray and lay on grill. Do not try to immediately move them around. Lay them down, and leave them for about 2 minutes. Using tongs, flip the dough, and grill on the other side about 2 minutes more. Remove from grill.
Tomato Sauce (I make a home-made marinara, but you can use whatever you like)
other various toppings of your choice!
You can top your pizzas any way you like. Here are some topping suggestions for your pizza bar:
Fresh tomato, basil, spinach, ham, pineapple, pepperoni, sausage, broccoli, chicken, mushroom, caramelized onion, goat cheese, crisp prosciutto, bacon, feta cheese, black olives..whatever you like!
After the pizzas are ‘dressed’, I put them into a 400 degree oven directly on the rack until all of the toppings are melted and bubbly. This ensures a crisp crust. You certainly can put them back on your grill, but I find this just good, and easy.