Homemade Grilled Pizza Recipe/Technique

Bobby Flay Pizza Dough Recipe
Can be made by hand or in a stand mixer, at least 1 1⁄2 hours before cooking or several days in
advance.
1 1⁄2 Cups Water, 110 degrees F
1 tsp instant yeast (or 1 envelope instant dry)
1 tsp sugar
4 Cups bread flour
2 tsp kosher salt
2 Tbsp olive oil
1. Reserve a 1/2 cup of the flour.
2. Combine 3 1⁄2 Cups of flour with the sugar, yeast, and salt in bowl. Add the water and oil
while mixer is running and knead until the dough form a ball. If dough is sticky, add
enough of the remaining flour, 1 Tbsp at a time, just until the dough comes together in in
a solid ball. Scrape onto a surface lightly floured with the remaining flour and gently
knead into a smooth, firm ball.
3. Lightly grease a large bowl, add the dough, and cover with plastic wrap.
4. To use the dough the same day, put it in a warm area until doubled in size, about 1 hour. (To use later, put it in a refrigerator overnight or for several days, then remove it and let it come fully to room temperature, 1 to 2 hours. The dough will develop more flavor over a slow, cold rise, but with the strong flavors I use on the pizza, it doesn’t matter at all)
5. Turn the dough out onto a lightly floured surface and divide into 2 equal dough balls. Cover each with a clean towel or plastic wrap and let them rest for 10 minutes.

PREP: Toppings, Pizza Peel, Baking stone
Feel free to experiment, but my go-to toppings are:
1. Strained tomatoes such as Pomi or a can of simple tomato sauce such as Kirkland Organic (from Costco). 14-15 oz. for two pizzas. Trust me, this is all you need sauce-wise.
2. Grated parmesan or romano cheese
3. Shredded mozzarella or asiago cheese, about 12 oz. for 2 pizzas
4. A confit of garlic cloves in olive oil with herbs. I use about a cup of olive oil and a full head of garlic. You can do this on the stovetop (or I've learned to do it very gradually in the microwave, the lowest power setting). Separate the cooked garlic cloves.
Reserve the oil.
5. Two whole onions (one per pizza), sliced and caramelized
6. Sliced, caramelized mushrooms (sauteed or roasted)
7. Fresh black pepper
8. Fresh (or dried) oregano
9. Fresh basil
10. Pizza peel dusted heavily with corn meal (to move dough to the grill)
11. Heat oven with baking stone to 575 F or your max oven temperature for a full hour.

Grill the Dough
1. Clean the grill grates thoroughly.
2. Preheat grill to a low temperature for at least ten minutes.
3. Flatten dough ball into a round, either by hand stretching or using a rolling pin. This
dough can be stretched out easily to between 12"-16" or more if warm, depending on
your taste. I like to make them big and thin.
4. Dock the dough if you have a docker, or poke with a fork, or skip this step and you may
have some rustic bubbles.
5. Transfer dough to the pizza peel
6. Brush the dough liberally with the garlic oil
7. Carefully lift the dough, and working quickly, place it oil-side down on the hot grill, unfolding it to preserve the round shape as quickly as possible
8. As soon as dough can be lifted without sticking, turn up the grill heat and rotate the dough to even out the hot spots until the entire bottom is blistered, then remove from the grill to begin topping
9. Finish both crusts on the grill, then move inside to build your pizzas
Build and Bake the Pizza
1. Brush partially-cooked dough surface with more of the garlic oil
2. Sprinkle with grated parmesan or romano, and freshly grated pepper
3. Swirl 7-8 ounces of the tomato sauce onto the dough
4. Top with a couple of handfuls of grated mozzarella or asiago (about 4-6 oz.)
5. Add caramelized onion, cooked garlic cloves, mushrooms, and/or oregano, or more parmesan
6. Bake on pre-heated pizza stone until toppings are sizzling, 4 to 6 minutes.
7. Serve immediately