Makes 1 lb (500 g) or one 14-inch (35 cm) pizza round.
The type of grill you use will affect the shape of your pizza. After grilling the bottom of the crust, the dough needs to sit over the indirect heat source of your grill (to avoid scorching). It all depends on the number of burners involved. If you have a 2 burner grill, turn off one burner and put the dough with toppings back over the burner you have turned off. It is called indirect grilling. There is no heat directly under the food. Your grill must have a lid. The lid turns the grill into a convection oven and cooks your pizza.
Making dough from scratch is comparable to homemade veggie broth. Make extra.
This dough requires one rising, not two. It is easy to make, and can be frozen for 3 months in oiled plastic wrap. I recommend defrosting the dough in the fridge overnight, and letting the dough stand at room temperature for at least an hour before using.
All purpose flour is made from a blend of hard wheat flour, which has a high protein (gluten) content and soft wheat flour. It is a good combination for pizza dough, especially on the grill. Sturdy and coarser, this is the perfect pizza dough.
Preheat grill to high with lid closed; after 10 minutes, reduce heat to medium.
1 cup (250 mL) warm water
1 package active dry yeast (2-1/4 tsp/11 mL)
1 tsp (5 mL) granulated sugar
½ tsp (2 mL) salt
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
4 Tbsp (60 mL) yellow cornmeal, divided
2 Tbsp (30 mL) olive oil
1. Stir water, yeast, sugar, and salt together in a large mixing bowl. Let stand as yeast dissolves, for 5 minutes. Stir in whole wheat flour, all-purpose flour and 2 Tbsp (30 mL) cornmeal. Stir until dough forms ball and place on a lightly floured cutting board.
2. Knead dough for 10 minutes, until smooth and elastic. (If using a stand mixer or food processor, mix dough ingredients until they form a ball and mix for one minute.) Transfer dough to an oiled large bowl and turn to coat entire surface of the ball. Cover with a lint-free dish towel and place in a warm, draft free environment for 1 hour or until dough has doubled in size.
3. Meanwhile, prepare the ingredients to top your pizza.
4. Punch the dough down using your fist. To roll out your dough, sprinkle a clean work surface with remaining cornmeal. Using cornmeal gives the pizza a more authentic texture. Turn the dough out onto the middle of the surface and flatten with the palm of your hand. Use a rolling pin to roll into a circle 14 inches (35 cm) in diameter. Dough should be 1/8 (2 mm) to ¼ (0.5 cm) inch thick.
5. Brush both sides of the dough generously with oil. Pick up the dough by the two corners nearest you and lay the dough flat on the cooking grate, cornmeal coated side down. Close the lid and grill for 3 to 4 minutes or until the bottom is nicely browned.
6. Using tongs, transfer the crust from the grill to a baking sheet. Turn grill off and close lid to keep it hot. Flip the crust on the baking sheet so that the toasted side is down. Follow recipe instructions for adding toppings.
7. Place dressed dough back on grill. Grill with the lid down until the bottom is browned, about 8- 10 minutes
Variations: Ingredients to Sprinkle on Top of Dough
- Olives – whole, chopped or sliced
- Nuts – chopped pumpkin seeds, pine nuts
- Herbs – whole fresh leaves or chopped
- Garlic- chopped or dehydrated
- Cheese – grated Pecorino, Parmesan Citrus Zest- grated orange, lemon, lime
- Roasted red peppers
- Artichoke hearts
- Green Onions – thinly sliced
Meat Suggestions
- Sliced pepperoni
- Sliced or chopped cooked ham or chicken
- Chopped cooked bacon
- Cooked chopped or whole seafood
The recipe for Whole Wheat Pizza Dough is from the book Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike. Photo by Pat Crocker.
