Dough recipe from What’s Cookin’ Chicago?
I love buffalo chicken pizza, and I’ve been wanting to make pizza on the grill for a while now. I searched around for a dough recipe that looked good, and found this one from Joelen.
It was delicious and really simple to make! It was nice and crunchy from the grill. J and I both loved this pizza! I’ll definitely be making grilled pizza again.
When grilling pizza, make sure you have the toppings prepped and ready to go before placing the dough on the grill, because the dough only takes a couple of minutes to cook on each side.
1 (.25 ou) package active dry yeast
1 c warm water (110 degrees F)
1 c bread flour
1 c all-purpose flour
1 t salt
2 t sugar
Cornmeal (for rolling dough)
Combine the yeast and warm water in a small bowl and let sit for about 10 minutes, until mixture is creamy.
In the bowl of your stand mixer, combine the dry ingredients with the paddle attachment. Slowly pour in the yeast mixture until dough forms a ball and pulls away from the sides. At this point, switch to the dough hook.
Knead with the dough hook for about 5-7 minutes, until dough is smooth and forms a nice ball.
Remove dough and lightly grease the bowl. Return dough to bowl and cover and let rise for about 1 hour, until doubled in size. Or, preheat oven to 200 while kneading dough. Turn off oven when ready and place bowl (covered with plastic wrap) in oven for about 30 minutes, until doubled in size.
Preheat grill to medium heat. Clean and then oil grill grates to prevent sticking.
When dough is ready, place it on the back of a cutting board or flat (no sides) cookie sheet sprinkled with cornmeal. (I actually cut dough in half to make 2 thin crust pizzas). Roll dough to desired thickness. (My pizzas were slightly odd shaped – I definitely need to learn how to do the dough toss. :p )
Brush dough with olive oil on one side, and place, oil side down, on the grill for about 2-4 minutes, until bubbles begin to form on top.
Move dough back to cookie sheet or cutting board, grill side down. Brush non-grilled side with olive oil, then flip. Place desired toppings and return the pizza to the grill. Grill for another 2-4 minutes, until bottom is lightly browned and cheese is melted.
Buffalo Chicken Toppings
(May need doubled for 2 pizzas)
1 lb shredded or cubed cooked chicken
1/2 c Frank’s Red Hot
1 T butter
3 T finely chopped onion
Blue cheese crumbles
In a small saucepan melt butter, then add the onion until soft and translucent. Add the Frank’s Red Hot and chicken. Mix to coat all chicken pieces and remove from heat.
When topping pizza, sprinkle on some mozzarella and blue cheese (desired amounts), then, with a slotted spoon, place the chicken on the pizza. Top with more mozzarella, and dashes of Frank’s Red Hot (if desired).
Cook until cheese is melted. Serve with Ranch or Blue Cheese Dressing if desired.