HOW TO MAKE: PIZZA ON THE GRILL
Pizza on the grill is a great twist on a barbecue. Invite family and friends and allow guests to top with choice of ingredients!
Thaw frozen dough by placing in refrigerator for a minimum of 12 hours. Or, thaw on counter for 3 hours until the center of the dough is thawed enough to be cut. Just before making, let rest on the counter for 30 minutes or until dough comes to room temperature.
Gather toppings and otherwise prepare.
Flour surface and remove dough from bag.
Cut dough into three even sections. For each section, round into a ball and flour with all purpose flour.
Roll out the dough balls into 10 inch round flat pizza shells. Use your fingers to gently flatten dough outward. Then, use a rolling pin to complete the process. Dough should be about 2 mm thick.
Use a fork to pierce holes all over the rolled out dough. Sprinkle with cornmeal.
Turn on the grill and set to 450°F. Spray with a non-stick spray.
Flip dough onto pizza peel so that the corn meal side is on the bottom, then scoot the dough onto the grill. Close grill lid.
After a minute or so, open the grill lid and rotate the pizza for even grilling. Close grill lid again and grill for about 2 more minutes.
Remove pizza dough when the bottom of the dough is toasted and has minor burn spots. Flip back onto a working surface, toasted side facing up.
Top as desired.
Dust pizza peel with cornmeal to prevent sticking and use pizza peel to transfer pizza back onto the grill. Close grill lid.
As before, after a minute or so, rotate the pizza for even grilling. Close lid and grill for a final few minutes.
Remove from grill, cut and enjoy!
Have tips of your own? The Papa Sal’s Team would love to hear them! Contact us at help@papasals.com.