Grilled Pizza

Name: Grilled Pizza
Yield: makes six 12-to 14-inch pizzas
Ingredients: 2 tablespoons fresh yeast or 2 teaspoons active dry yeast; 1 tablespoon organic white sugar; 5 cups flour, plus more for kneading; Salt; 1/4 cup olive oil, plus more as needed; Assorted spreads and toppings (see opposite); Salt and freshly ground black pepper; Red pepper flakes (optional)

December 14, 2011

When making grilled pizza, roll the dough very thin so that it cooks through quickly. This means that it’ll burn easily, so keep an eye on the dough as it cooks. If you’re new to grilling pizza, make an extra batch of dough, in case a few pizzas get sacrificed to the gods of grilling. Apply toppings lightly—just a few tablespoons each.

Recipe notes

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