what's up you guys it's susie from heygrillhey.com and today we are whipping up something a little
bit different i got some flour i got some yeast some might consider this outside of my wheelhouse
however i have perfected a grilled pizza crust and i posted about it on instagram and the crowd went
wild and so i decided i should do a whole video to teach you guys how to make my super simple
homemade grilled pizza dough and that's what we're gonna do today let's get started
let's start with the dough we need to mix warm water and yeast i have one and two thirds cup
of water and we want it to hit a temperature between 100 degrees and 110 degrees that means
it's warm enough to activate the yeast but not so hot that it kills it ask me how i know this the
first time i ever made rolls i killed it is too hot under 110 above 100 that's your sweet spot
okay water just goes in the mixer also for your yeast you need instant yeast
instant quick rise yeast one packet if you have a jar of yeast it's two and a quarter teaspoons
just shake that into your water
i'm just gonna give it like the tiniest mix and then it's gotta sit for five minutes
can you tell i'm nervous i don't do a lot of like baking recipes but this is one i
feel really good about we make it all the time you're really coughing up it turns out great i
think it's just a testimony that if i can make this yeast dough anybody can make this yeast too
see my little yeasty bubbles that are like floating on the surface and oh there's even
more popping up that's a good sign that means our yeast is alive it's bubbling and i didn't kill it
so we're ready for our next step you're gonna add in a quarter cup of olive oil this is quite
a bit of olive oil for this amount of dough but i think it's the secret that makes this grilled
pizza dough have the perfect texture and perfect consistency for cooking right on the grill grates
we also need two teaspoons of salt
and a lot of pizza dough recipes you'll see call for honey or another form of sweetener i don't put
any of that in my grilled pizza dough i don't want any additional sugars that can burn too quickly
over the high heat of the grill so no sweeteners in mine give this a mix until it's all combined
as combined as it can be with putting oil on top of water okay now we need to add our flour i'm
just going to leave the mixer on low for the next five to seven minutes and add my flour one cup
at a time to our yeast and olive oil mixture you're going to use about five cups of flour
but stop at four and really get a sense for where the dough looks before you add the
fifth cup and i'll show you what you're looking for so you can get that right texture at home
what
two well this is a one and a half cup so technically three three
and i'm not being immensely exact with the flour like i said about five cups but it's different
based on how your flour is and all of these little things so it's better to have some visual cues
to look for and use the cut measurement as a guideline similar to when we're cooking meat
like temperature is a guideline or sorry time is a guideline but temperature is really like
your bible your gospel that's what you lean on use a rubber spatula to scrape down the sides of your
mixer as needed
whoa i turned it up to medium we're shaking the whole table so this is after three cups
you can see it's still really stuck to the sides of the bowl we want that to come together into one
homogenous dough ball one homogeneous dough ball i'm gonna add another cup of flour
there's flour everywhere i am not a clean baker
that dough is so needy
dad jokes okay so this is just over four cups and you can come in and take a look our dough
ball is really pulled away from the edges and it's kind of creating this this doughy shape
but when i press into the dough with my fingers it stays i want it to
bounce back a little bit which means i still need to add a little bit more flour
and then we'll be good to go i'll probably add another half a cup or so
this is looking great
all right
i'm gonna call this good so not only has our dough ball pulled away from the edges
but you can see the outside surface is pretty smooth from where it's been rolling against
the ball we want a nice smooth dough like i said the finger push situation when i push
on the dough now it actually starts to fill back in and bounce back slowly
okay so here's what happens next we are going to move this dough i'm going to put a little
flour down right here on my table i'm going to move the dough to the table and then i'm going
to divide it into dough balls now this amount of dough will either make eight personal size pizzas
which can be really fun if you have kids like i do everybody can kind of pick their own toppings
or you can divide it into four medium sized pizzas i don't recommend
going any bigger than that like two pizzas for example that are bigger because
they can be a little bit thick and difficult to maneuver on the grill so i say either four or
eight now we really don't need to knead this anymore because it's already been
needed we don't need to knead it but i kind of like you want to knead it i need you to need me
okay interlude aside we're going to divide this i like to kind of make like a
loggy shape almost so that it's easier for me to divide this evenly you could probably be smarter
than me and use a knife or like a scale make it very even i'm just gonna eyeball it and go in half
and then in half and then in half so i have four evenly sized dough balls
into a nice little ball of dough and set it on a lightly oiled baking sheet i just sprayed mine
with avocado oil canola oil is great too you could probably brush it with olive oil
that would work awesome alrighty we're going to take our balls of dough cover them lightly with
a damp paper towel you don't want this swimming in water but you don't want it to be totally dry
and then we're going to let these guys rise for the next hour and
a half 90 minutes keep them somewhere warm it is currently 105 degrees outside
so i'm going to leave mine out here and that'll actually help them rise really quickly they might
be done in an hour so i'm going to check back on them in 60 minutes if you're doing this at
home sometimes i like to put it on my stovetop not turn any of the burners on but that kind
of seems to be a place that collects a lot of heat and just let them go for 90 minutes
dough balls been rising for about an hour in my case they're huge and they're about ready
so we're gonna prep the rest of our toppings so that when our dough hits the grill everything
is ready to go because these grilled pizzas move quickly this isn't something you put
in your oven for 20 minutes the pizzas really only take like three to five minutes to cook
and then you know anyway it goes fast so we're gonna do barbecue chicken pizzas today which
means i need to grill up some chicken this works great if you have leftover chicken maybe leftover
pulled pork would be delicious on these but since i've got my charcoal grill going anyway we're just
going to throw some chicken breasts right on there i'm going to season them with sweet rub and then
i'm going to dump out my coals to create kind of this two zone heat situation so the coals are on
one half of the grill really high temperatures and the other half of the grill doesn't have any coals
and that'll give me some nice heat management for pizza cooking and the chicken is just
to go right on the hot heat side and we're going to cook it until it's set
we're just going to cook these five to seven minutes per side until the chicken reaches 165
degrees fahrenheit and then we can pull it off and get our pizzas onto those hot coals
chicken's off the grill and sliced dough balls are risen and i have all the rest of my ingredients
prepped for my pizzas because they're going to move now i need my olive oil hold on
okay everything's fine a little bit of olive oil on your hands
to shape your dough balls look at that beautiful risen piece of dough so we're just going to
take our crust and we don't want to flatten them but we kind of want to stretch them out
slowly by grabbing a little bit close to the edges and kind of letting gravity help us out
with stretching the dough
and this dough ball is one that will serve like two people so i would say like a small to medium
sized pizza it's a really good dough this is a good job why does this work so good on the grill
deep it's the olive oil in the dough there's no sugar it just has the right balance it's a
little bit thicker i think than most traditional pizza doughs that you would cook in your oven
in terms of like the density but i don't know it just it just works okay i'm happy with this guy
so we're gonna open the grill and put this right on the direct heat side of the grill
we're going to crisp up one side first
about how long boss like two to three minutes it's gonna go pretty quick we
want some nice like crispy crunchy browned edges on the bottom it'll give us a great
base to layer our sauce and toppings on too so only one side only one side on the direct
heat side of the grill yes so this beauty has not been on long but you can see the bubbles
forming in the dough
the color on the bottom see that
beautiful
so i have a nice big fat spatula but you could probably use like a normal spatula also
but this guy does make it easy okay a couple minutes on direct heat
flippy isn't that perfect that's perfect the goldeny brown is exactly what you want next up
is toppings i'm going to start with my everything barbecue sauce because i'm doing a barbecue
chicken pizza but if you're doing like a regular pizza this is where you put on your marinara sauce
or if you were going crazy your buffalo sauce back of a spoon give it a little spread
you don't want to go too heavy but you want it all over
then we come in with our cheeses i like a mozzarella and this was
hand shredded don't use the pre-shredded stuff
it doesn't melt as good there's a coating on the outside of it to keep it from sticking together
in the bag but that actually prevents it from melting is nice and gooey too on your pizzas
and soups and whatever else you want to put it on throwing on some thin sliced red onions
bell peppers sausage olives you can go crazy here take some of our sliced chicken breasts
that we just cooked and then top the whole thing off with some medium some medium cheddar cheese
this is where you close the lid
leave it for five to seven minutes we really want the cheese to get melty on top and tastes super
delicious but check it after a couple minutes depending on how hot your grill is you don't want
to overcook anything but leave it on the indirect leave it on the indirect side with the lid closed
the nice thing about it being on the indirect side is you really don't have to worry about the bottom
burning because it doesn't have coals immediately underneath it and since we charred the top of the
dough on the direct heat side first we don't have to worry about our dough being undercooked or not
being baked through it's kind of the best of both worlds where you get that crunchy
crispy crust texture and it's nice and soft and supple also it's like the perfect pizza crust bite
all right pizza is technically done i could take it off right now move it to the platter
slice it up and have a delicious pizza if you are like me and you like a really crunchy crispy
crust you can slide your pizza over to the direct heat side of the grill and you remember how fast
the pizza cooked when we initially put it on it's going to cook even faster now because
it's already so hot so i would say a minute max and your pizza will be ready to come off
the direct heat side and it'll have those nice brown crispy crunchy spots on the bottom okay
all right i have three more pizzas to make we're gonna do some with marinara and mozzarella for
the kids but honestly we're all here for the barbecue chicken pizza so that's the one that
we're gonna finish up and taste test now in my house we love topping this with fresh cilantro
if you are somebody that does not like cilantro green onions are an absolutely delicious addition
to the topping of this pizza just tear a few leaves sprinkle about as you please
it'll give you nice color but also a really great pop of fresh bright herby
when everything on here is kind of like tangy and smoky and cheesy and rich and if you're feeling
fancy and saucy you can add a little extra barbecue sauce just drizzled across the top
she's so pretty
can you hear that crunch crispy crusty crunchy crunchy when i cut it
i'm gonna like get my microphone
i'm gonna burn my whole face off
that's perfect
okay
cheesy goodness aside look at this crust
it is perfect thickness is crunchy on the bottom but not just crunchy
for the sake of being crunchy like this crunch has flavor from the grill
and it tastes so good that chicken on there with the sweet rub and everything sauce and the
cilantro and red onions like it all plays together for this creamy tangy fresh kind of spicy bite
i am very very very into my favorite pizza come here todd
okay my friends you guys need to make this pizza at home when you do snap a photo use
the hashtag #heygrillhey when you post to social media that way i can see it and cheer you on on
your journey to becoming a backyard barbecue hero and i want to see all the fun things
that you guys put on your homemade grilled pizza crust whether it's barbecue chicken or otherwise