Pizza is delicious. A favorite of many, myself included. Everyone prefers their pie a certain way: thin crust, deep dish, doughy, chewy, vegetarian, all meats, pesto, white…so many possibilities! From the base to the toppings, and anything in between, the options are endless. I have always most enjoyed a crisp, cracker-like crust with a variety meats or veggies (or both), depending on my palette’s mood. For me, the crust and sauce are the essential components, pairing to create a solid foundation for any additions, however many or few you choose.
Living in New York, finding “the perfect slice” is pretty easy with pizza joints on every other corner claiming to be the best. But what if you want to make your own perfect pie at home? Impossible? Nope. Not anymore at least. With Bobby Flay’s recipe for grilled pizza dough, you can top your pizza with all ingredients you love, knowing that the crust will be just right every time.
What makes this dough so uniquly tasty is that it’s grilled. Perfect for summer, right? Doooouuuuggghhh yeah! (Cheesy, I know, but what would pizza be without a little cheese?). So, get the grill fired up* and try this recipe. How about tonight?
Bobby Flay’s Grilled Pizza Dough
- 3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast (make sure you use a rapid rise yeast!)
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Transferring your rolled out rectangle of dough to the grill can be tricky, as it can stretch. Keep that in mind as you work to achieve the desired thinness. And don’t worry, you will be able to adjust the dough some once it’s on the grill. More importantly, the shape of your finished product will not alter the taste. Yep, it can be uneven, misshapen, and still yummy.
We decided to go with a veggie pie this particular evening: zucchini, caramelized red onion, and goat cheese drizzled with a bit of olive oil. A favorite for sure-truly a winning combination I assure you.
Now all that’s left to do is choose your toppings and get mixing. Then thank
me Mr. Flay.
Your turn-how do you like your pizza? Favorite toppings?
*For the sake of full disclosure, I should mention that we don’t actually have a grill (being in an NYC apartment and all…), so we prepare this dough on a grill pan on the stove. And yes, still works, still delicious.