1 package (2 1/4 TSP) active dry yeast
1 cup warm (not hot!) water
2 1/2 to 3 cups AP flour
1 TBSP olive oil
1 TSP salt
2 TSP sugar
1/2 TSP garlic powder (optional)
1/2 TSP dried oregano (optional)
1/2 can crushed tomatoes
1 TSP olive oil
1/2 TSP oregano or Italian seasoning
combine crushed tomatoes, olive oil, and oregano or Italian seasoning in a small bowl.
Dissolve yeast in water, allow to sit for 5-10 minutes to foam
Combine 1 cup flour, salt, sugar, garlic powder, and oregano in mixing bowl (use a stand mixer if you have one!)
Slowly add yeast/water mixture, and beat on medium speed until well blended.
Switch to dough hook, and slowly add the rest of the flour and the oil, kneading on low to medium speed until dough forms a large ball.
Dough should be tacky and smooth, but not sticky.
Cover bowl with a dish towel, and let rise until doubled--about 1 1/2 hours.
Punch dough down and divide into 3 equal pieces. Form these into balls and cover with a dish towel; let rest for 20 minutes.
Drizzle a large baking sheet with olive oil, and shape balls into large disks.
Place crusts on baking sheet, and drizzle more oil on top (about 1 TSP per side of crust).
Preheat grill to medium-high heat and lightly oil grate.
Place 1 dough crust on the grill, cover it, and cook for 2 1/2 minutes (time it!).
Uncover, flip dough, and add toppings: sauce, cheese, and whatever toppings you like (we like pepperoni and thinly sliced green peppers and onions).
Cover and cook for another 2 minutes, until cheese is melted.
Repeat with remaining 2 crusts.
Pairs Well With
My husband and I have been experimenting with our two loves: pizza and the grill! This is a combo of several different recipes we've found, and it works really well for us. Enjoy!
Make sure you brush oil on both sides of the pizza dough, it will keep it from sticking to your grill.
Make sure a