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Thin Crust Grilled Pizza

7/3/2016

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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. 
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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! 
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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.
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Add oil and salt to dough.  Process until dough forma a ball. 
Transfer dough to oiled cutting board.  Knead until smooth. 
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Divide dough into 4 equal pieces. 
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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.  
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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.)
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Place directly on hot grill grate and cook until slightly browned. 
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Turn 90 degrees and continue grilling until nicely browned.  (Do not flip.)
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Remove from grill and add sauce and toppings to the browned side of the crust. 
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Place pizza back on the grill to cook the bottom of the crust. 
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Cook until cheese is melted and crust in browned on the bottom.
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Enjoy!
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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. 
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Now I'm ready to host a grilled pizza party - who's in?

Ciao!
Click here for a printable version of this recipe
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