Grilling pizza is the best way to get that brick-oven restaurant tasting kind of pizza right at home. And this thin crust pizza dough recipe is exactly what will help you achieve that! It’s crispy, delicious and super thin! Even better: it’s easy to make, whether you plan to make the pizza the same day or are planning ahead.
Besides achieving a thin and crispy crust pizza, there is a side benefit: it’s healthier! Why is it healthier? Well, there’s less dough and therefore less calories overall! So if you’re watching your waistline, thin crust is the way to go.
How to make the best grilled pizza dough
In a food processor (with dough hook) or large mixing bowl, stir together the water and yeast. Let it sit for a few minutes until the yeast is dissolved. Then stir in the olive oil. And finally the flour and salt. Mix until a shaggy dough is formed (kind of like a sticky sludgy mess).
If you’re using a food processor, start it kneading the dough on low speed. Knead the dough with the dough hook for 5 to 7 minutes, or knead by hand on a flour-coated surface for 6 to 8 minutes. If the dough is too sticky, add a small amount of flour.
You’ll know the dough is kneaded properly when you can form it into a smooth ball that springs slowly back when poked.
If using a food processor, transfer the dough onto a floured surface, form into a ball and use a pastry scraper or knife to cut the dough into 4 equal-sized pieces. Grease a baking pan lightly with olive oil or line with parchment paper. Place the 4 pieces of dough onto the pan, drizzle with olive oil and rub and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel, if using a deeper pan (the towel should not come in contact with the dough, otherwise it will stick).
Now it is ready to rest and rise. Let the dough rise at room temperature for 1 to 1 1/2 hours, otherwise, if you are preparing ahead it can be transferred directly to the fridge for a slow rise overnight or even for 48 hours. This actually makes it taste even better!
Getting ready to grill
Once the pizza dough is done, you are ready to grill!
Here are the supplies you’ll need to grill a pizza:
- A grill and a pizza stone (gas or charcoal grills work equally well) or well-oiled grates once the grill is hot
- Or you can use an indoor gas ceramic grill and grill directly on it’s surface
- If you don’t have either of these you can also get great results preparing pizza on a pizza stone in the oven at 500°F / 260°C
- Pizza Peel (large pizza spatula), or another moveable slick surface (like a flat cookie sheet) for transferring the pizza on and off of the heated pizza stone or gas ceramic grill
Preparing the dough
First sprinkle the workplace generously with flour. Now you have two options on how to proceed: 1) you can shape the base completely by hand – preferably from the inside out. 2) you can roll out the dough with a rolling pin to the desired thickness. In this case, you want to make sure you don’t roll it out too long, as this can result in tougher crust.
Grilling the dough
The magic trick to the best tasting pizza is that you cook the dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for a final cooking. Or if you are using an electric glass ceramic grill you can reduce the heat, and do all the topping right on the grill as it continues to cook!
Check out my recipe for grilled pizza for healthy and delicious topping ideas!
Thin Crust Pizza Dough
This thin crust pizza dough recipe is delicious and easy to make. Makes 4 portions of pizza doughs with the size of 24-26 cm. Freezes well too! For making the pizza dough for the same day, use 2 packages (14 g) of instant yeast. Otherwise, use 1 package (7 g).
- 375 ml luke warm water
- 1-2 package instant yeast (7-14 g) (see method!)
- 4 tablespoons extra-virgin olive oil (60 ml)
- 650 g pizza flour (Type 00)
- 2 teaspoons sea salt
In the bowl of a food processor or a large mixing bowl, add the water and yeast. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.
Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on a floured surface for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
On a floured surface, form the dough into a ball and use a pastry scraper or knife to cut the dough into 4 equal-sized pieces. Form into a ball and transfer to a parchment lined baking sheet. Coat the ball of dough evenly with olive oil.
To Make Pizza the Same Day (using 2 packages of yeast)
Cover the dough with plastic wrap (or a damp kitchen towel if not coming in contact with the dough) and let rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in size.
At this point, the dough can be used immediately, or refrigerated (max 3 days) or frozen, wrapped in plastic wrap, for later use.
To Make Pizza the Next Day (using 1 package of yeast)
If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 48 hours.
Before making the pizza, remove the dough from the refrigerator and bring to room temperature (45-60 minutes).
Preparing the pizza
Shape the pizza dough on a slightly floured surface until you have a nice round shape, about 24-28 cm in diameter. Avoid making a raised crust, as this will interfere with the grilling process.
Place a pizza dough round on a lightly floured pizza peel, if you have one.
Once the grill is hot, let the dough slide off the pizza peel onto the hot pizza stone. Grill one side of the pizza crust until golden brown (2-3 minutes). Then remove it, flip it, brush with sauce and add other toppings. Then reduce the heat (or open the vents) and continue grilling for about 2-3 more minutes, with the lid down, until the cheese is bubbling and crust charred. Serve and enjoy!
If you are using an electric glass ceramic grill, check my video and post for how to grill pizza on the LeMax grill.
- I like to freeze half of the dough. Then, when you want pizza for dinner, let the dough thaw out in the fridge during the day, and then in the evening place on the counter to further warm, before you get started with the grill.
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