Description
This recipe guides you through making a delicious whole wheat grilled pizza with a simple homemade dough. Utilizing quick-rise yeast and Italian seasoning, the dough is kneaded and rested before being grilled to perfection. The grilling process imparts a smoky flavor and crisp texture while the cheese melts beautifully on top, creating a quick and tasty meal that’s perfect for outdoor cooking enthusiasts.
Ingredients
Scale
Pizza Dough
- 1.5 cups of whole wheat flour
- 3/4 cup of warm water
- 1.5 tsp of rapid rise yeast
- 1/2 tsp of Italian seasoning
Instructions
- Kneading the Dough: Combine the whole wheat flour, warm water, rapid rise yeast, and Italian seasoning in a mixing bowl. Knead the mixture thoroughly until you form a smooth and elastic dough, ensuring all ingredients are well incorporated.
- Resting the Dough: Cover the dough with saran wrap or plastic wrap and let it sit at room temperature for about 20 minutes. This allows the yeast to activate and the dough to rise slightly, making it easier to work with and enhancing the texture.
- Preparing the Grill: Preheat your grill to medium-high heat. This temperature is crucial for getting the right balance of cooking the dough quickly while preventing burning.
- Oiling the Grates: Lightly oil the grill grates to prevent the dough from sticking. You can use a brush or a paper towel dipped in oil for this step.
- Grilling the Dough: Roll out your dough to the desired pizza size and lay it carefully onto the oiled grill grates. Close the grill lid and let it cook for approximately 2 minutes to develop grill marks and begin the cooking process.
- Checking the Dough: After 2 minutes, peek at the dough. It should be puffing up with slight grill marks on the underside. If not fully cooked yet, close the lid and check every minute until these signs appear, avoiding overcooking.
- Adding Toppings: Once the dough has puffed up and grill marks are evident on the bottom, remove the pizza from the grill. Add your toppings on the side with grill marks (the side that was facing the flame) for the best flavor and texture.
- Final Grilling with Toppings: Place the topped pizza back on the grill. Cook with the lid closed, monitoring every 2-3 minutes to prevent burning and shuffle the pizza as needed. Depending on your grill’s heat, you may need to reduce the temperature. The cheese should melt after about 6 minutes, for a total cook time of 8-9 minutes including the initial grilling.
Notes
- Make sure the grill grates are well oiled to prevent dough sticking and tearing.
- Keep an eye on the pizza during the final grilling phase to avoid burning the crust or toppings.
- Feel free to customize toppings according to your preference, but avoid overly watery ingredients that can make the dough soggy.
- Using rapid rise yeast speeds up the dough preparation, making this a quick grilled pizza option.
