Easy summertime dinner - Pizza on the Grill!

Easy summertime dinner - Pizza on the Grill!

When it's too hot to turn on the oven, make your own

personal pizzas on the grill!

Choose your favorite toppings, shred some cheese, and make up some Wild About Bread pizza dough using our recipe below.

The challenge with grilling pizzas is keeping the temperature consistent and using indirect heat. You may need to tweak some of our directions to fit your grill. Having fresh baked personal pizzas in the summer, however, without turning on your oven is worth some trial and error. Here are some grilling tips to help you be successful.

 IN GENERAL

  • Do not open the grill door or remove the grill cover while baking your pizzas because this will cause a loss of heat. 
  • To get a nice brown crust, brush the surface of your dough with a mixture of 1 egg white whisked with 1 Tablespoon of cold water.

 WHAT TYPE OF BAKING PAN TO USE?

 Recommended baking pans are 10-12" pizza pans, cookie sheet (that fits your grill), or half sheet pan sized baking sheets.

  • Prepare your baking pan by lining with parchment paper or greasing with pan release spray such as Pam.
  • Option is to liberally brush the parchment paper or baking pans with about 1-2 Tablespoons of olive oil.

 WHAT TYPE OF GRILL DO YOU HAVE?

Wood pellet grills such as Traeger and RecTeq are great grills for baking Wild About Bread™ because of consistent heat. Bake at 400°F for 27-35 minutes or done.

Gas grills: If you have multiple burner controls, turn off the middle burner or one of the burners to create indirect heat. Set the heat to 400°F. Place the dough on the part of the grate without the lit burner and bake for 27-35 minutes or done.

Charcoal grills: Do not bake bread directly over charcoal. Your bread will burn on the bottom. To create indirect heat using charcoal, arrange your charcoal around the edges of your grill. Place your dough in the middle of the grill, close cover and bake for 27-35 minutes or done.  Do not open the grill cover.

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