Grilled Pizza Dough

Breads

Ingredients

2 packages Active Dry Yeast

1 tsp Sugar

2 tsp Honey

1 1/2 cups Warm Water

5 1/4 cups All-Purpose Flour

1 Tbl Salt

1/4 cup Olive Oil + Olive Oil for brushing the pizza dough

Instructions

Dissolve yeast, sugar, and honey in warm water.

Using a mixer with a dough-hook attachment, place flour and salt in bowl and mix thoroughly. On low speed, slowly drizzle in oil and continue to mix until evenly distributed. Add dissolved yeast. Add remaining cup of water. Once the dough begins to come together, continue kneading it on low speed for 5 minutes.

Transfer the dough onto a floured surface and work by hand 3–4 more minutes. The dough should be smooth, slightly firm, and dry. Place the dough in a large bowl, cover with a damp towel, and place in a warm place to rise for 1/2 hour.

Divide the dough into six 6-ounce sections. On a dry surface, work each individual ball by rotating it in a circular motion, continually tucking the sides down and under. Form dough into a smooth ball with no air pockets. Place dough balls on slightly oiled baking sheet and cover 30 minutes. This can be done 1–2 days in advance (cover dough balls tightly with plastic and keep in refrigerator).

To make the crusts, sprinkle flour or cornmeal on a smooth, clean surface and flatten the to about 2 inches thick. Gently pull the sides, rotating the dough in a circular motion, stretching it to a 7-inch diameter.

Prepare the grill. Lightly brush the dough with oil and cook over direct-medium heat until they are marked on the underside, about 2-3 minutes. Rotate the dough once or twice to prevent burning. Turn dough over and cook 2-3 minutes more. Remove dough from the grill.

At this point you can top the pizzas and finish the cooking in an oven or on the grill over indirect medium heat.

Crusts can be cooled and stored— individually wrapped— in the refrigerator or freezer until needed.

Yield: six 7-inch crusts

Recent Recipes

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

RobertStJohn.com