The Best Thin Crust BBQ Pizza
|Posted By:||MaggieC||on 2010-07-04 21:49:25|
Once you grill a pizza on your BBQ you will never make a pizza any other way. A pizza stone is required to make this great recipe.
IngredientsDough (bread machine)
- 11 oz. flat beer
- 3 3/4 cup(s) all purpose flour
- 3 Tbsp. sugar
- 1 1/2 tsp. salt
- 1-1/2 Tbsp. butter
- 1 1/2 tsp. active dry yeast *
- 2 oz. cornmeal **
- 12 oz. pizza sauce
- 3 oz. sliced black olives
- 3 oz. sliced mushrooms, fresh
- 4 oz. sweet onion
- 12 oz. shredded mozzarella
Notes* or 2 tsp. of rapid rise yeast
** before rolling dough apply corn meal to the counter top to prevent sticking
Note that the ingredients listed are enough to make three 12" pizzas. The Prepare Time does not include making the dough.
- Make the dough for the crust (preferably on the dough setting in a bread machine).
- Preheat your pizza stone for at least 20 minutes in your BBQ on Medium/High heat. The temperature in the grill should be between 450 and 500 degrees.
- Divide the dough into three equal parts. These will each become a separate pizza.
- Apply a thin layer of cornmeal to about a 2 foot section of your counter top, form dough into a round patty and using a rolling pin roll the dough patty into approximately 12 inch round, thin pizza dough. Repeat for all three pizzas.
- Apply a thin layer of cornmeal to the top and bottom of the dough. Just enough to prevent the dough from sticking to the pizza stone.
- Grill the thin fresh pizza dough for about 1 minute on each side. This prevents the dough directly beneath the sauce from being gummy, and it prevents the dough from sticking to the stone.
- Remove the crust which should now be very slightly browned at least in some areas.
- Apply the sauce to the center of the pizza crust and using a large spoon thinly spread the sauce over the pizza crust in a circular motion. The sauce should be within a half inch of the edge of the crust.
- Add the toppings. Note: a common mistake is to put too many toppings on the pizza which prevents proper cooking. 3 or 4 different toppings is best, and spacing is critical. If your crust is getting too done before the toppings are cooked and cheese is melted, you are putting on too many toppings.
- Add the cheese, making certain to get the cheese all the way out to the edges of the crust. Adding the cheese after the toppings helps to tie the toppings together and make the pizza look better and easier to eat.
- Place the pizza on the stone and grill until the crust is golden brown and the cheese is completely melted and just starting to turn brown. The cook time will vary by the number of toppings you have and temperature of your grill. It can be as short as 4 minutes or as much as 8 minutes. Keep the lid on the grill closed as much as possible.
- Remove from the stone with a pizza peel, cut into 8 pieces, and serve.
- Having all of the pizzas prepped before you start grilling is advisable, especially your first time. You will want to stay by the grill so you can remove the pizza as soon as it is done.
Save this recipe and modify with YOUR favorite toppings!