Perfect Homemade Pizza On The Grill Or In The Oven
Updated June 12, 2023
I love pizza of all kinds, thin, thick, deep dish, and wood-fired. If it’s a pizza, I’m in heaven. About 25 years ago, I started making my homemade pizza. I started playing with recipes for crust and sauce. I’ve made this pizza recipe on the grill and in the oven; I’m showing you both ways in this post. And after 25 years of playing around, I have settled on a favorite crust recipe that I can make blindfolded and a straightforward sauce recipe.
Not Too Hot & Not Too Cold, The Key To Yeast
What makes the perfect crust? A well-risen dough. And after all these years, sometimes my dough hardly rises at all. Yeast can be a fickle ingredient. The first thing to check before you start your dough is if the yeast is expired. I’m not an expiration freak, but when it comes to yeast, it is essential. Yeast is a microorganism, and it does have a shelf life.
Other factors in your success with yeast are almost always about the temperature, not too hot or cold. It needs to be just right. The water you add needs to be at the right temperature. It really should fall between 110 and 115 degrees. I usually start with warm tap water, take the temperature, and if it’s not quite hot enough, I put it in the microwave for a few seconds and test it again.
Proofing the dough in the right conditions is essential. I use the proof setting on my oven, which is perfect. It likes a warm (about 80-90 degrees) environment. If you don’t have that option, put a pan of boiling water in your oven on the lower rack, then put your dough into the oven (make sure it isn’t on), giving you a perfect environment for the yeast.
I used to cover my dough with a towel; I changed that a few years ago, and I found that to be helpful. I now tightly cover the bowl with plastic wrap. This method helps keep in the warmth and moisture.
The Secret’s In The Sauce
The perfect sauce has just enough flavor not to overwhelm. Start with a high-quality can of crushed tomatoes. I also prefer dried herbs over fresh ones. They impart more flavor and don’t discolor the sauce making it too dark or green.
And the most important element is the cheese. I like lots of cheese. But even if you don’t load it up with cheese, I recommend using fresh mozzarella. It is just creamier and slightly sweeter. I used a grated and a fresh mozzarella ball in today’s pizza.
Tips For Pizza On The Grill
Making your pizza on the grill is the best way to mimic a wood-fired pizza at home without buying an expensive pizza oven. Don’t be afraid to just roll out the dough and toss it on the grill grate. The key is starting with a hot grill, putting the dough on and lowering the flame if using a gas grill. Let it cook for a couple minutes then flip the crust and add your sauce and toppings. Close the lid and let some heat build up to melt the cheese and keep an eye on it to make sure it doesn’t burn too much (a little char is good). The grill will make the crust crunchy and smokey.
Perfect Homemade Pizza In The Oven Or On The Grill
Ingredients
Dough
- 2 cups of all-purpose flour
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 package yeast 1/4 oz. Rapid Rise Or Instant
- 3/4 cup of warm water 105-115 degrees
- 1 tbsp olive oil
Sauce
- 28 oz crushed tomatoes
- 2 or 3 garlic cloves grated
- 1 Tbsp extra virgin olive oil
- 1/4 Tbsp sea salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 Tbsp sugar
Pizza
- Mozzarella cheese
- Toppings of your choice
- Parmesan cheese for garnish
- Fresh Basil Leaves for garnish
Instructions
- Combine all your sauce ingredients in a saucepan and simmer uncovered on low for 1-2 hours to allow the flavors to meld. Stirring occasionally. If you prefer a thicker pizza sauce, simmer for an additional hour.
- Starting about and hour before you want to eat, make the dough. In the bowl of a food processor, combine the flour, salt, sugar, and yeast. Do not proof the yeast; add it dry. Pulse a few times to combine. With the processor running, gradually pour in the water and olive oil. Continue to run the food processor to knead the dough for a minute or two (this is essential to forming the glutens, which will make stretching the dough more manageable). Transfer to a large bowl coated in olive oil, and turn the dough in the bowl to coat it with the oil (or use an olive oil spray). Cover and proof for 45 -60 minutes.
- Preheat your oven to 450 degrees (or you can place your pizza directly on a hot grill if you are adventurous).
- Roll out the dough on a lightly floured surface. Place in your pizza pan, or make a free-form pie on a stone or sheet pan. Spread the sauce over the crust, and top with the mozzarella and any other toppings. Bake for 10-14 minutes, ensuring the cheese melts and the crust turns a golden brown.
- Remove from the oven or grill and rest for a few minutes before cutting. Top with parmesan cheese and basil leaves. Enjoy!
