Grilled Pizza
Servings: 4
Prep Time: 72 hours
Cook Time: 5 minutes
This grilled pizza is all about patience and payoff. The dough undergoes a slow fermentation for maximum flavor, while a simple homemade sauce and quality toppings bring it all together. Hot off the grill, the crust is bubbly and charred, layered with tangy tomato sauce, creamy mozzarella, spicy soppressata, and finished with fresh basil and a drizzle of honey. Perfect for summer evenings, it’s a rustic yet refined way to enjoy pizza at home.
Serves 4
Ingredients
- Pizza Dough
- 3 3/4 cups bread flour (plus more for kneading)
- 2 teaspoons kosher salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups water
- olive oil
- Pizza Sauce
- 2 cups Pomi strained tomatoes
- 1 clofe garlic (peeled)
- 1 sprig oregano (leaves only)
- 1 handful basil leaves
- kosher salt and freshly ground black pepper (to taste)
- Toppings
- 1 8oz ball fresh mozzarella (thinly sliced)
- 1/2 hot soppressata (thinly sliced)
- fresh basil (for garnish)
- honey (for garnish)
- Pizza Dough
- 7 1/2 cups bread flour (plus more for kneading)
- 4 teaspoons kosher salt
- 1/2 teaspoon instant yeast
- 3 cups water
- olive oil
- Pizza Sauce
- 4 cups Pomi strained tomatoes
- 2 cloves garlic (peeled)
- 2 sprig oregano (leaves only)
- 2 handful basil leaves
- kosher salt and freshly ground black pepper (to taste)
- Toppings
- 2 8oz ball fresh mozzarella (thinly sliced)
- 1 hot soppressata (thinly sliced)
- fresh basil (for garnish)
- honey (for garnish)
- Pizza Dough
- 18 3/4 cups bread flour (plus more for kneading)
- 10 teaspoons kosher salt
- 1 1/4 teaspoons instant yeast
- 7 1/2 cups water
- olive oil
- Pizza Sauce
- 10 cups Pomi strained tomatoes
- 5 cloves garlic (peeled)
- 5 sprig oregano (leaves only)
- 5 handful basil leaves
- kosher salt and freshly ground black pepper (to taste)
- Toppings
- 5 8oz ball fresh mozzarella (thinly sliced)
- 2 1/2 hot soppressata (thinly sliced)
- fresh basil (for garnish)
- honey (for garnish)
- Pizza Dough
- 37 1/2 cups bread flour (plus more for kneading)
- 20 teaspoons kosher salt
- 2 1/2 teaspoons instant yeast
- 15 cups water
- olive oil
- Pizza Sauce
- 20 cups Pomi strained tomatoes
- 10 cloves garlic (peeled)
- 10 sprig oregano (leaves only)
- 10 handful basil leaves
- kosher salt and freshly ground black pepper (to taste)
- Toppings
- 10 8oz ball fresh mozzarella (thinly sliced)
- 5 hot soppressata (thinly sliced)
- fresh basil (for garnish)
- honey (for garnish)
Directions
- Place the flour, salt, and instant yeast into a large bowl. Stir until combined. Slowly add the water until a shaggy dough forms.
- Dust a clean work surface with flour. Knead the dough for 3–4 minutes, until smooth.
- Oil a large bowl. Place the dough into the oiled bowl, cover with plastic wrap, and leave at room temperature for 24 hours.
- Transfer the dough to the refrigerator for at least 48 hours or up to 5 days to allow for slow fermentation. The longer it rests, the more flavorful it will become.
- When ready to use, divide the dough into 3 equal portions.
- To make the sauce, place the strained tomatoes, garlic, oregano, and basil into a blender. Blend until smooth, then season with salt and pepper. Set aside in a bowl until ready to use.
- Preheat an outdoor grill to 500°F. Brush the grill grates with oil and allow to heat.
- Stretch one portion of the pizza dough into the desired shape. Place the dough onto the hot grill and cook on the first side until bubbly and golden, about 3–5 minutes.
- Flip the dough, then quickly spread with pizza sauce and top with mozzarella and hot soppressata. Close the grill and cook for about 3 minutes, until the cheese has melted.
- Remove from the grill and garnish with fresh basil leaves and a drizzle of honey. Slice and serve immediately.