{"id":65962,"date":"2021-01-28T20:30:51","date_gmt":"2021-01-28T19:30:51","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=65962"},"modified":"2025-12-10T12:59:47","modified_gmt":"2025-12-10T11:59:47","slug":"thin-crust-pizza-dough","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/thin-crust-pizza-dough\/","title":{"rendered":"Thin Crust Pizza Dough for Grilling"},"content":{"rendered":"

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\u2019s crispy, delicious and super thin! Even better: it\u2019s easy to make, whether you plan to make the pizza the same day or are planning ahead.<\/p>\n

Besides achieving a thin and crispy crust pizza, there is a side benefit: it\u2019s healthier! Why is it healthier? Well, there\u2019s less dough and therefore less calories overall! So if you\u2019re watching your waistline, thin crust is the way to go.<\/p>\n

How to make the best grilled pizza dough<\/h2>\n

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).<\/p>\n

If you\u2019re using a food processor<\/a>, 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.<\/p>\n

You\u2019ll know the dough is kneaded properly when you can form it into a smooth ball that springs slowly back when poked.<\/p>\n

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).<\/p>\n

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!<\/p>\n

\"Thin
\nGetting ready to grill<\/h2>\n

Once the pizza dough is done, you are ready to grill!<\/p>\n

Here are the supplies you\u2019ll need to grill a pizza:<\/p>\n