I heard about this recipe/idea for grilling pizza crust back in the summer. I never got around to trying it. Mainly due to my old fear of working with yeast but now that I’m over that and have my handy-dandy mixer, I was ready to make my first pizza crust!
I decided to go straight for the gold and make a whole wheat crust even though I’ve heard whole wheat can be harder to work with. It’s harder to work with mainly because whole wheat tends to be a drier crust but don’t worry, easy fix!
For grill pizza, you will obviously need a grill. You can also make this exact recipe, skip the grill and bake it in the oven. I also used a pizza stone after grilling for melting the cheeses and toppings. If you don’t have a pizza stone, you can put the pizza on a baking sheet or straight on the oven grate.
For the whole wheat pizza crust, you’ll need:
1 package of active dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
Preheat oven to 450 degrees.
Proofing yeast is kinda old school. Basically we are making sure the yeast is active. Back in the day it could become inactive so bakers would proof it first, to make sure it would rise before going through the whole recipe and then not having the bread rise. Nowadays, packaging and expiration dates are much more efficient so proofing is not as necessary. But whatevs, I wanted to see what all the hype was about it.
For any recipe, to proof, combine the yeast and the amount of lukewarm water in the recipe together.
Cover the bowl with plastic wrap or a kitchen towel and place the bowl in a warm place and let rise for 2 hours or until the dough doubles in size. A warm place might be a really sunny window or on top of the preheating oven.
2 hours later… Pizza dough! Technically at this point you are supposed to punch the dough down, knead it and place in the fridge for 2 hours or overnight. I didn’t have time for this and completely skipped this step. The dough still worked out… so, up to you. If you plan ahead enough to fully prep the dough, great. If not, it still works.
When you are ready to use the dough, divide into 4 balls. This will make 4 personal pizzas. Or you could do 2 larger pizzas. I had four people and did a pizza topping bar so everyone could make their own.
Place the dough on a floured surface. Now it’s time to work the dough. My dough was dry so I got my hands wet and then started in on the dough. This takes some time, patience my friend. The whole phrase “working the dough” took on new meaning for me at this point.
tears, just patch it up and keep going. You want the dough to be fairly thin or you’ll wind up with more of a bread-y crust.
It should start to puff up on the top. Do a little side check to make sure it’s not burning. It’ll take a minute or two on each side. When you can easily scoop the dough with the tongs, you’ll know it’s ready to flip. It should flip easily at this point.
Place the topped pizza in the oven on the pizza stone for 3-5 minutes or until the cheese is melted.