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.
- 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.
Pizza on the Grill!
2, 10"-12" Thin Crust Pizzas
1 Cup Water, warm
8-9 Tbsp. Olive oil
1 Packet Yeast
3 Tbsp. Herbs, fresh, minced, or a combination of herbs including; rosemary, Italian seasoning, parsley, basil, oregano, cilantro, garlic powder, etc.
1 Bag Wild About Bread™ mix
4 to 6 Tbsp. Flour, divided
1 1/2 Cups Pizza sauce or tomato sauce of your choice
1 3/4 - 2 Cups Cheese, shredded, or a combination of cheeses including; mozzarella, provolone, Parmesan, cheddar, etc.
1 1/4 - 1 1/2 Cups Meat, cooked, diced or a combination of meats including; sausage, pepperoni, hamburger, etc.
4 Tbsp. Basil, fresh, torn, optional
Prepare grill according to the above grilling directions. Determine when you need to start your grill to be heated in time to bake your pizzas.
Pour warm water and 4 Tbsp. olive oil into PrepPal™, add yeast packet and whisk well until yeast is dispersed. Add the herbs to the liquid in the PrepPal™. Mix again.
Add Wild About Bread™ mix, cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated. Scrape down sides, bottom and top of the PrepPal™ with rubber spatula. Cover and snap two of the five snaps. Set PrepPal™ in warm place until dough has doubled in size, approximately 2 to 3 hours.
Open PrepPal™, mixing and scraping sides, bottom and top after proofing, then dump dough on to floured board or work surface. Sprinkle dough with additional 1 to 2 tablespoons flour.
Flatten dough with hands, shaping into a rectangle, short end towards you. Fold short end over top of the opposite short end. Sprinkle again with a tiny amount of flour, pushing dough away from you using heels of both hands, and shaping again into a rectangle. Repeat these steps a few times, turning the dough a half turn each time. Repeat until dough is easier to handle and less sticky. Scrape any dough sticking to the work surface, adding back to dough ball. Shape dough into ball and divide in to three equal parts. Reshape each part into a ball and allow dough to rest in warm place, covered, 15 to 25 minutes.
Prepare 10" - 12” pizza pans, cookie sheet, or half sheet pan sized baking sheets by lining with parchment paper or spraying with pan release spray such as Pam Cooking Spray.
Transfer dough balls to the prepared pans. Press each dough piece into a circle working from the center out. Continue to press out a round shape using your fingers, moving dough to the edges of pan or forming a circle shape on baking sheet until desired thickness. Note that thinner dough bakes more evenly. Repeat process with second and third piece of dough. Form a slightly raised edge around perimeter of crust using fingers to pinch dough.
Top first pizza, starting with half the sauce, spreading sauce within a half inch of the crust edge. Sprinkle sauce with a quarter of the cheese, half the meat and finish with another quarter of remaining cheese. Brush crust edge with some olive oil. Repeat with second and third doughs in the same manner.
Bake pizzas over indirect heat as described in the above grilling directions. If you are using a gas or charcoal grill, you may need to bake your pizzas one at a time depending on the size of your grill.
Bake at 400° for 15 to 20 minutes, or until cheese begins to bubble and edges begin to brown. Check the bottom of the crust, lifting with a metal spatula. If pizzas brown too quickly, lower temperature to 375°. Bake until bottom of crust is a rich golden brown. Wait 5 minutes to set, then slice and enjoy.