Grilled Pizza: Dough Recipe

Want to make amazing pizza at home? No need for a backyard brick oven. Grilled Pizza is where its at.


Here’s a simple formula for grilled pizza.  This dough formula call for 70% hydration, which can be challenging to manage for new pizza makers.  You can reduce the hydration down to 66% and still get good results. I did this last month for my in laws.  They loved it.  You will too.


1000g King Arthur All Purpose Flour

700g  Water (preferably 90º)

20g Sea Salt

6g Instant Dry Yeast

10g Extra Virgin Olive Oil


1. In a large bowl combine yeast and water.  Mix for 20 seconds with a whisk.  Add flour and salt.  Mix by hand or with a wooden paddle until combined.  Do not over mix or knead.  Dough should be shaggy but fully combined.  Cover with a damp towel and let sit for 30 minutes in a warm spot (70º-74º)


2. Perform your first fold.  A fold is a simple technique for mixing dough which relies more on time than physical effort.   To perform a fold pick a corner of the dough.   Lift the corner of the dough in the air and then “fold” it into the middle.  Here is a video.  Once you’ve done one fold, turn the bowl 90 degrees and do your next fold.  Do this for a total of four times until you are back to the corner where you started.  You have just completed one “turn” of your dough.  Four folds = one turn.  Let dough rest for 30 minutes.


3. Perform two turns (8 folds).  Let dough rest for 30 minutes.


4. Perform two more turns.  Let dough rest for 30 minutes.


5. Dough should be smooth by this point and pass both the “poke” and “window pane” test.  If not, perform two more turn and let dough rest another 30 minutes.  Otherwise, cut the dough into clumps weighing 250-300g each.   Shape each clump into smooth dough balls.  Place the dough balls in a dough proofing box and apply a light coating of olive oil.  Refrigerate for 12-24 hours.


6. 2-3 hours before you want to use the dough remove the dough proofing box from the refrigerator and let it sit in a warm place in your kitchen. Dough is ready when it’s expanded slightly in volume, is close to room temperature and pliable.







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