Easy Pizza Dough Recipes

Simple grilled pizza: Lawrence pros offer tips on great outdoor pies

“Get a bottle of wine, sit outside, grill a pizza and hang out with friends,” Pousson says, adding it’s even a changeup to traditional summer grillouts. “It’s just a little alternative from the standard fare of chicken or steaks or burgers or something.”

Grilling not only gets you out of the house and into a chair on the deck, patio or driveway, but it imparts a specific Neapolitan-style char that pizza lovers seek when hunting a New York-style pie. And if that weren’t enough, grilling pizza is an efficient, easy way to create a party-like atmosphere where kids and grownups alike can personalize their own dinner to their heart’s delight — whether that means with extra cheese or extra New York-style char.

A win-win-win for pizza lovers all around.

Grilled pizza hints and tips

Taming the crust. First, you need to decide if you want to make your own dough, or if you want to buy a ready-made crust.

“I think a lot of the fun is in making the dough. My method is always to start it the morning before the day you’re going to use it and just keep it really wet to get some maturation in the flavors, get those strands of gluten really going so you have a much easier dough to work with,” says Rick Martin, longtime chef at Free State Brewing Co., 636 Mass. “I think some of the problem with the prebaked doughs is that they already have got a flavor established in them and it’s really hard to get your own flavor into it like you can with your own raw dough.”

If you make your own dough, our experts highly recommend parbaking, aka putting it in the oven to cook it a bit before grilling.

“Normally, I would parbake the crust in the oven just for a little bit, just so you can handle it,” says Michael Beard, executive chef of 715, 715 Mass. Though he adds that as long as you don’t roll your raw dough too thin — as in less than a quarter-inch — it should bake OK on a naked grill, but you do need a pizza peel to get it off.

Pousson says if he doesn’t have a pizza peel handy, he has used well-floured flexible cutting boards to transfer raw pizza dough to a grill. His method is normally to make his own crust and then transfer the raw, rolled-out dough to a pizza stone, to get it extra crispy. With this method, no parbaking is needed.

Jennifer Remington, co-owner of Wheat State Pizza, 711 W. 23rd St., says she has customers who pick up the store’s take-and-bake pizza, parbake it slightly and then grill it with their preferred toppings. She says she’s also occasionally sold the store’s dough to grilling customers. She recommends to anyone using raw dough — hers or homemade — to oil one side, slide it into the oven, then once it’s hardened up a bit, take it out, flip it, top that side with your cheese and veggies, then slide it onto the grill.

Easy Pizza Dough Recipe | WebNuggetz.com

Easy Pizza Dough Recipe

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