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No Knead Artisan Grilled Pizza with Veggies

Name: No Knead Artisan Grilled Pizza with Veggies
Ingredients: Makes enough dough for six 12-inch (10oz) pizzas; 3 cups lukewarm water; 1/8 cup olive oil; 1 tablespoon Platinum Yeast; 1 tablespoon sugar or honey; 1 tablespoon salt; 7 cups bread flour (see note); 1/3 cup pizza sauce; 1/2 cup bell peppers, sliced thin (used mixture of red, green, and yellow); 1/4 cup yellow onion, sliced thin; 1/4 cup mushrooms, sliced thin; 3/4 cup mozzarella cheese, shredded

Homemade grilled pizza has never been easier with this simple no-knead dough recipe! Keep the crust crisp by grilling one side, flipping it, and then adding just enough fresh veggies and cheese. Eating a slice of warm pizza is truly magical.

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Ingredients

Pizza Dough

Makes enough dough for six 12-inch (10oz) pizzas
3 cups lukewarm water
1/8 cup olive oil
1 tablespoon Platinum Yeast
1 tablespoon sugar or honey
1 tablespoon salt
7 cups bread flour (see note)

Ingredients for Finishing

1/3 cup pizza sauce
1/2 cup bell peppers, sliced thin (used mixture of red, green, and yellow)
1/4 cup yellow onion, sliced thin
1/4 cup mushrooms, sliced thin
3/4 cup mozzarella cheese, shredded

Instructions

For the dough: Combine the warm water, olive oil, yeast, sugar, and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket. Mix until all of the flour is incorporated using a stand mixer or dough whisk. Cover, and allow to rise at room temperature for 2 hours. You can use the dough right away or refrigerate it for up to 14 days.
To Grill the Pizza: Heat your gas grill: Place a baking stone on the primary burners. Turn all burners to high and let heat up for 20 minutes. After they have heated, turn the side without the stone down to low heat.
While your grill is heating, pull out a 10-ounce piece of dough from your bucket and quickly form it into a ball. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round, approximately 12-inches in diameter. If the ball is resisting, let it rest for about 5 minutes and it will relax and allow you to work with it more easily.
Using a floured pizza peel, place the shaped pizza dough over the pizza stone. Let it cook there until the top starts to bubble and the bottom creates a char to your liking. Remove the pizza from the grill and place on a nearby work surface. Making sure the charred-side is up, top your pizza: cover the pizza with sauce, veggies, and then the cheese.
Then, using your pizza peel, bring the pizza back to the grill, and finish cooking. Place over the hot side again, keeping a very careful watch. As soon as your char-marks look great, slide the pizza over to the cool side and cover the grill. Let cook for 4 to 10 minutes, until the cheese has melted. Remove the pizza from the grill, move to a wire rack, and let cool for a minute or two. Slice into pieces and serve.

Notes

Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.

Tip: If your pizza cheese won’t brown on the grill, you can use a kitchen torch to give it some color.

Recipe by Artisan Bread in Five Minutes a Day.

– BLOG –

Artisan Grilled Veggie Pizza

Get the step-by-step recipe and video tutorial.

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