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Yields6 Servings
 1 tbsp Sugar
 2 ¼ cups Warm Water, (80 degrees fahrenheit)
 2 ¼ tsp Active Dry Yeast
 5 cups Unbleached All-Purpose Flour
 1 tbsp Fine Sea Salt
 ¼ cup VSOP Extra Virgin Olive Oil, any robust varietal, high polyphenol count 400+
 1 pinch Cornmeal, (optional)
1

Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and "bloom" for five minutes.

2

Add the flour and salt to a large mixing bowl or your stand mixer. Mix the yeast mixture into the remaining two cups of warm water and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it's fully incorporated and smooth. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.

3

Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.

4

It using a pizza stone, place your stone onto your grill and preheat to its highest possible temperature for at least 20 minutes.

5

Divide the dough into six portions. Keep the portions of dough not being rolled covered so that they don't dry out. Roll out each portion to the desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough onto small sheets of parchment paper. The pizza and parchment will go directly onto your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly onto the hot stone without sticking. You can also use cornmeal to help the pizza off the peel and onto the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help it slide off of the peel and directly onto a medium grill.

6

Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone. Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered. Be creative and top with your favorite toppings. Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on. Enjoy!

Ingredients

 1 tbsp Sugar
 2 ¼ cups Warm Water, (80 degrees fahrenheit)
 2 ¼ tsp Active Dry Yeast
 5 cups Unbleached All-Purpose Flour
 1 tbsp Fine Sea Salt
 ¼ cup VSOP Extra Virgin Olive Oil, any robust varietal, high polyphenol count 400+
 1 pinch Cornmeal, (optional)

Directions

1

Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and "bloom" for five minutes.

2

Add the flour and salt to a large mixing bowl or your stand mixer. Mix the yeast mixture into the remaining two cups of warm water and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it's fully incorporated and smooth. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.

3

Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.

4

It using a pizza stone, place your stone onto your grill and preheat to its highest possible temperature for at least 20 minutes.

5

Divide the dough into six portions. Keep the portions of dough not being rolled covered so that they don't dry out. Roll out each portion to the desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough onto small sheets of parchment paper. The pizza and parchment will go directly onto your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly onto the hot stone without sticking. You can also use cornmeal to help the pizza off the peel and onto the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help it slide off of the peel and directly onto a medium grill.

6

Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone. Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered. Be creative and top with your favorite toppings. Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on. Enjoy!

Grilled Pizza With EVOO Dough