Classic Margherita Pizza on the Grill
Author: Nicole
Ingredients
Pizza Dough
  • 1-3/4 cups lukewarm water (~ 100°F)
  • 1-1/2 teaspoons granulated yeast (see Notes)
  • 2 teaspoons kosher salt
  • 3-3/4 cups all-purpose flour (see Notes)
Pizza Sauce
  • 1 28 ounce can of crushed tomatoes, preferably San Marzano
  • 3 ounces tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons fresh oregano, chopped or ¾ teaspoon dried oregano
  • 2 teaspoons fresh basil, chopped
  • Kosher salt and freshly ground black pepper
Pizza Toppings
  • ~ 6 ounces mozzarella, sliced and cut in half
  • 8 fresh basil leaves, whole, thinly slivered or torn
  • Flour for pizza peel
Tools
  • Thermometer
  • 5-quart plastic container with lid
  • Pizza peel (metal or wood)
  • Dough scraper
Instructions
Dough Preparation Day – Select Your Method:
  1. Spoon/Hand Method: Mix yeast, salt and water in a 5-quart plastic container with lid. Add flour and mix without kneading using a wooden spoon. You may need to use wet hands to incorporate the last bit of the flour. Cover (not airtight) and rest it at room temperature until the dough rises and collapses, about 2 hours. Refrigerate the dough covered (not airtight) and use over the next 14 days. You can use the dough immediately but it’s easier to work with when cold – I recommend at least 3 hours (and preferably overnight) in the refrigerator.
  2. Stand Mixer/Food Processor Method: Using a stand mixer fitted with a dough hook or a 14-cup food processor with dough attachment, mix yeast, salt and water in a 5-quart plastic container with lid. Add flour and mix without kneading. Transfer dough to a 5-quart plastic container with a lid. Cover (not airtight) and rest it at room temperature until the dough rises and collapses, about 2 hours. Refrigerate the dough covered (not airtight) and use over the next 14 days. You can use the dough immediately but it’s easier to work with when cold – I recommend at least 3 hours (and preferably overnight) in the refrigerator.
  3. You’ll want to use up the dough in 14 days. The longer the dough sits the more of a sourdough flavor it takes on. This recipe makes 2 pizzas.
Prepare Pizza Sauce:
  1. In a medium saucepan, stir tomatoes, tomato paste, garlic, oregano and basil. Season with kosher salt and freshly ground black pepper.
  2. Simmer uncovered over medium-low heat until sauce thickens, about an hour.
  3. Refrigerate for up to a week or freeze.
  4. Makes enough for about 6 pizzas (~ ⅓ cup sauce/pizza).
On Pizza Making Day:
  1. Place a pizza stone on a gas grill grate. Turn all burners to high and close lid. Preheat for at least 30 minutes. You want the grill to be as hot as possible – preferably over 500°F.
  2. Flour a pizza peel and set aside.
  3. After 30 minutes, dust the surface of the dough with flour and use a serrated knife to cut dough in half (you have enough to make 2 pizzas). Dust with more flour and quickly shape it into a ball by stretching the surface of the dough all around to the bottom on all four sides, rotating the ball a quarter-turn as you go. It should be smooth on all sides although the bottom may look like a collection of bunched ends. Don’t worry as it will flatten as you roll it out. You do not need to let the dough rest before rolling it out.
  4. Flour a work surface. Using your hands and rolling pin, roll out dough, adding flour as needed. It may resist a bit – keep rolling. Use a dough scraper to unstick any dough. When done, the pizza should be about 12 inches round and ⅛" thick. Transfer to prepared pizza peel.
  5. Spread ⅓ cup pizza sauce to within one inch of the sides. Place cheese on top of sauce, leaving a bit of space in between.
  6. Slide pizza onto the preheated pizza stone. Place the tip of the peel near the back of the stone – close to where you want the far edge of the pizza to land. Give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza. (Don’t worry if it doesn’t end up looking perfectly round as it will still taste good!)
  7. Immediately close the grill lid to prevent the heat from escaping. Set timer for 4 minutes. Rotate pizza halfway around so that it cooks evenly. Set timer for another 4 minutes. Pizza is done when the bottom of the crust is cooked through and sounds slightly hollow when tapped. It may take an additional 2 minutes (10 minutes total cooking time). Note that grills may vary – if your grill is a lot hotter than 500°F you may only need 6 minutes total cooking time.
  8. Allow pizza to cool slightly.
  9. Sprinkle with fresh basil and cut into slices.
Notes
* I use Fleischmann's ActiveDry Yeast (Original) – yellow pack with red writing and non-GMO all-purpose flour from Deer Creek Malthouse.
Recipe by Riegl Palate at https://www.rieglpalate.com/classic-margherita-pizza-on-the-grill/