I fooled around with a few pizza dough recipes and found that THIS ONE was the very best pizza dough recipe for the BBQ Grill! Letting it rise once and then a second time in the refrigerator makes this dough easier to work with if you love thin crust pizza that has a extra crunchy crust. This dough will hold up and grill perfectly on a well oiled bbq grill. No pizza stone needed!
Here I am serving it up grilled with cream cheese, smoked salmon, capers, tomatoes & thinly sliced red onions. Grilled breakfast pizzas while "Glamping" with fun friends kicks ass! You can do this! Seriously it’s easy as hell and so worth it!
Also, it tastes better with great music playing and I recommend The Stone Foxes, my new favorite local band. Just caught their show at the Hardly Strictly Bluegrass Festival 2015.
2 small packets active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons coarse salt
4 cups bread flour
(Add minced garlic, basil, or other herbs if desired for extra goodness)
DOUGH MAKING MUSIC SELECTION: The Stone Foxes - Everybody Knows
Pour 1½ cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk sugar, egg, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms.
Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 2 hours. It should double in size. Knead dough once more and then oil the bowl again and cover with plastic wrap and let it rest in the fridge overnight. (This makes the dough epic, more fermented, easier to work with and because you added the egg, the crust will be crispier when cooked or grilled.
The next day, turn out onto a lightly floured work surface and gently knead 1 or 2 times before using. You can freeze this dough and when you want to use it, let it thaw out in the fridge. This dough is also amazing for making focaccia bread.