Grilling pizza has a lot going for it: It’s novel, it gives you even more reason to fire up the charcoal, and it’s as close as you’ll ever get at home to that chewy, slightly charred crust of Neapolitan pizzeria fame. Tested many times, this dough is hearty enough to stand up to a hot grill but tender enough to yield a crispy crust; all you need to figure out is how to top it.
Game plan: This dough is easy to work with and very forgiving. You can make it up to 2 days in advance and let it rise in the refrigerator instead of at room temperature. When you are ready to grill, take the dough out of the refrigerator and let it warm up for about 20 minutes before dividing and rolling.
- Yields: 6 (10-inch) pizzas (about 2 pounds 8 ounces)
- Difficulty: Medium
- Total: 1 hr 20 mins
- Active: 20 mins
- 2 cups warm water (110°F to 115°F)
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, plus more for oiling the bowl
- Place water in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, place flour, sugar, and salt in a large bowl and whisk to combine. Oil a second large bowl and set aside.
- When yeast mixture is ready, add flour mixture and olive oil and mix on low until flour is moistened and dough starts to come together, about 1 minute. Increase speed to medium low and mix until dough starts to get smooth, about 1 minute. Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 6 to 10 minutes more.
- Transfer dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (The dough can also be covered and placed in the refrigerator for up to 2 days.)
- Once dough has risen, punch down, shape, and grill as desired.