Pizza made on the grill is delicious! My kitchen is a disaster because my 5 year old sous chef was VERY helpful with the flour and because I was in a hurry and just throwing things around, but we had a lot of fun. I had heard of grilling dough before, but did not have the nerve to try it until I saw it on the blog This Stop Willoughby. It was an adventure to say the least and now that I have done it once I know next time will be easier.
I had tried to make this once before, but my yeast was very old and did not 'proof'. This means that after adding yeast to warm water it will bubble and foam, it takes 5-10 minutes. Another good tip is too add your sugar to the water, then add the yeast; it will foam up a lot more. I also tested the water temp with my candy thermometer and after running the hot water tap for a couple minutes, it came out at a perfect 110 degrees. If the water is too hot it will kill the yeast, too cold and it won't work.
Anyway, this time it worked! I put all the other ingredients into my KitchenAid stand mixer with the dough hook and it did all the work for me. The full recipe for Grill Dough is at Allrecipes, if you are interested. Then I placed the dough in an oiled bowl, covered it with a towel, and put it in the attic (a very warm place) to rise. While it was rising, I made garlic oil and started the grill. After the dough was done rising, I punched it down and tore the dough in half. Then I was trying to get it to stretch out so it wasn't too thick or too thin and I ended up making it too thin. So when I threw it on the grill I folded it in half. The second one went much better. I grilled it on both sides and brought it back into the kitchen to top.
I put pizza sauce, red onion, green pepper, and a dash of S&P on one; the other one got garlic oil, fresh sliced tomato, basil, and S&P, and of course they both got lots of Italian blend shredded cheese. Back on the grill they went, and after about 8 minutes they were done. My FiL was here for dinner and we all gave the pizza rave reviews. Triumph! I was afraid the dough would be under-cooked, but it was perfect and the grill gives it a nice layer of flavor that you can't get in your oven.
I will definitely make this again, maybe doing a BBQ chicken topping with Gouda for me and a sliced jalapeno with a cheddar/mozzarella blend for my husband. Yummmm...