Pizza Dough for the Grill

Name: Pizza Dough for the Grill
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: enough dough for 4 pizzas
Cuisine: italian
Ingredients: 1 envelope active dry yeast or 1 cake yeast; 1 teaspoon sugar; 1 cup warm water; 2 1/4 teaspoons kosher salt; 1/4 cup johnnycake meal (see note); 3 tablespoons whole-wheat flour; 1 tablespoon extra-virgin olive oil, plus oil for greasing and brushing; 2 1/2 to 3 cups unbleached white flour

By Steven Raichlen

Updated Oct. 10, 2023

Total Time: 17 minutes
Prep Time: 12 minutes
Cook Time: 5 minutes
Rating: 4(25)
Comments: Read comments

Featured in: Breads Of All Sorts, Grilled To a Turn

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Ingredients

Yield:enough dough for 4 pizzas

1envelope active dry yeast or 1 cake yeast
1teaspoon sugar
1cup warm water
2¼teaspoons kosher salt
¼cup johnnycake meal (see note)
3tablespoons whole-wheat flour
1tablespoon extra-virgin olive oil, plus oil for greasing and brushing
2½ to 3cups unbleached white flour

Ingredient Substitution Guide

Preparation

Step 1
In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
Step 2
Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
Step 3
Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.

Tip

Johnnycake meal is made from stone-ground white-cap flint corn. It can be ordered by mail from Gray's Mill, Westport, Mass., 02790. Or use another type of stone-ground cornmeal.