First, in a medium glass mixing bowl, whisk together the warm water and sugar. Mix in the yeast, cover with plastic wrap or a shower cap (my preference) and let it sit for 10 minutes until the mixture is foamy.
Then, mix the olive oil into the mixture.
Next, in another large bowl, combine the flour and salt.
Stir the yeast mixture into the flour mixture.
Then, I like to use a standing mixer with a dough hook to knead the dough until it forms one large dough ball. Alternatively, you can also knead the dough by hand on a lightly-floured surface.
Next, spray another large glass bowl with some cooking oil and place the pizza dough ball in there. Cover the glass bowl with plastic, then cover again with a wet kitchen towel to hold in the warmth. Let the dough rise until it is doubled in size, around 1.5 hour.I like to place the dough bowl on a heat pad to help it rise. If you don’t have one then just sit your dough in the warmest spot of your house.
Then, lightly flour a clean surface and gently scoop the raised dough on it. Divide the pizza dough into 6 even portions with a dough cutter.
Finally, use a rolling pin to roll out the dough into the appropriate-sized pizza crusts.
Grilling Pizza
First, prepare and slice the topping ingredients. Then, preheat the grill with a pizza stone or metal grilling trays.If using a pizza stone, make sure to start with a cool grill and preheat the grill and pizza stone together at the same time so you don’t crack the pizza stone.
Then, set one of the pizza crust portions on a pizza tray and begin topping with sauce, sliced cheese, shredded cheese, tomatoes, onions, mushrooms, pepperoni, bacon bits, garlic, jalapenos, or desired toppings.While topping pizzas, cook the asparagus on the top rack of the grill until desired doneness.Multiple pizzas can be cooked at the same time if you have enough room.Topping Tip: I recommend using no more than 3-4 toppings per pizza, otherwise they will get very heavy.
After topping, close the lid of the grill and cook until the bottom of the pizza is golden and the cheese is melted about 4-6 minutes. Make sure to check on the pizza regularly while cooking, as it won’t take long to cook.
Then, transfer the pizza to a plate or cutting surface. Slice the pizza into individual slices with a pizza cutter.
Serve and enjoy!
Video
Notes
Notes on Grilling Pizzas Outdoors:
I like to pre-cut my fresh vegetables either earlier in the day, while the dough is rising, or the day before. That way it saves a lot of time when it’s time to make the pizzas, as they cook fast on the grill so you need to move fast too.
Pizza dough can also be made ahead of time and refrigerated or frozen to use for future recipes.
After rolling out the pizza dough, it’s very important to keep the dough out of the sun, and preferably inside. If the dough is left out in the sun for too long, it will get sticky and will become hard to deal with, or the dough could also dry out, ruining the dough.
If this happens, you can just knead the dough in a bowl and re-roll it.
To prevent this from happening, I like to stack pizza pans on top of each other with the dough already rolled out on them to keep the dough protected. When doing this, make sure to spray both sides of the pan with cooking spray so the pans will not stick together with the dough.
It’s also very important to keep the ingredients cool, as cheese can melt very easily and the vegetables can start to dry out if left in the sun. I like to keep the ingredients cool in a tub full of ice so that my ingredients don’t melt, while also being able to keep them outside and easily accessible while making the pizzas.