Thin Crust Grilled Pizza

I am a huge fan of pizza cooked on my Big Green Egg but I've never been able to figure out how to make multiple pizzas at one time.  It was always a struggle to feed grilled pizza to my family of four because its easily a good hour after the first pizza comes off the grill to the time the last pizza is finished.  I end up spending our entire meal time, running back and forth to the grill to cook pizzas. 

It's taken me a while to come up with a solution to my grilled pizza issue but I think I've come up with some really great solutions to make grilled pizza night a little bit more efficient. 

First of all, I prepared the pizza dough and the sauce well in advance and stored it in the refrigerator until I was ready to use it.  This is good for the dough but also a great way to make dinner time, less hectic. 
Secondly, I precooked the crust on one side in advance.  Once all the pizza doughs are parcooked, everyone can create their own unique pizza and they only take a few minutes to finish cooking on the grill. 

This thin crust grilled pizza is absolutely amazing.  This was my fresh mozzarella, fresh basil and olive pizza and it was DELICIOUS! 

Grilled Pizza
Dough
3 cups flour
1 Tablespoon sugar
1/4 teaspoon yeast
1 1/4 cups ice water
1 tablespoon canola oil
1 1/2 teaspoons salt

Sauce
14 ounce can crushed tomatoes
2 Tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt

Pizza
1/2 cup olive oil
8 ounces fresh mozzarella
3 Tablespoons fresh basil
sliced olives

For the dough: Process flour, sugar and yeast in food process for 2 seconds. 

With mixer running, slowly add ice water and process until dough is just combined.  Let rest 10 minutes.

Add oil and salt to dough.  Process until dough forma a ball. 

Transfer dough to oiled cutting board.  Knead until smooth. 

Divide dough into 4 equal pieces. 

Wrap each dough ball in plastic wrap and refrigerate from 24 hours to 3 days. 

For sauce: Combine tomatoes, oil, sugar and salt.  Refrigerate until ready to use.  

One hour before cooking, remove dough from refrigerator and let stand at room temperature.  Light grill.  Clean and oil cooking grate.  Oil a baking sheet and stretch dough on sheet.  (Don't skimp on the oil.)

Place directly on hot grill grate and cook until slightly browned. 

Turn 90 degrees and continue grilling until nicely browned.  (Do not flip.)

Remove from grill and add sauce and toppings to the browned side of the crust. 

Place pizza back on the grill to cook the bottom of the crust. 

Cook until cheese is melted and crust in browned on the bottom.

Enjoy!

Of course, there ARE those people that would rather have their pizza baked in the oven instead of over a grill.  (There's one in every group.)  This pizza works just as well in the oven.  I prebaked mine in a 425 oven for 5 minutes, took it out, flipped it over, topped it and then finished cooking for another 8 minutes. 

Now I'm ready to host a grilled pizza party - who's in?

Ciao!

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