Grilled Margherita Pizza

A classic Margherita pizza with sauce, fresh mozzarell and fresh basil, cooked on the grill.

📝 Ingredients

• For the dough:
• 1 cup 236 ml water warmed to 100– 110 °F (38 - 43°C)
• 2 teaspoons instant dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• For the toppings:
• 1/2 cup 100 grams pizza sauce
• 6 ounces 170 grams fresh mozzarella, sliced
• 16 fresh basil leaves

👨‍🍳 Instructions

1. 1--- For the dough: ---
2. 2Add the water to a bowl and stir in the yeast, honey, salt and olive oil.
3. 3To a clean work surface pile the flour and make a well in the center. Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky.
4. 4Knead the dough for 5 minutes until smooth.
5. 5Lightly oil a bowl with a little olive oil and transfer the dough to the bowl. Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
6. 6After it has risen, punch down the dough and place it on a lightly-floured surface. Divide the dough into 2 balls. Cover and allow to rest for 20 minutes. You can freeze the other ball for the future.
7. 7Preheat outdoor grill. It needs to be very hot, like a pizza oven. 500°F/260°C is a good temperature so it doesn't cook too quickly.
8. 8Use your hands to shape into a 13-inch (33 cm) round and place onto a sheet of parchment paper. This is help to transfer to the grill. Brush the entire top of the dough with olive oil.
9. 9Flip the dough off the parchment paper and onto the grill, oil-side down for 3 minutes with the lid open or 1 to 2 minutes closed.
10. 10Use a large spatula to flip the dough. Add the sauce to the center, spreading it in a circular motion from the middle to the edge, leaving a 1-inch border.
11. 11Place the slices of mozzarella evenly on the pizza and grill for 5 minutes with the lid closed until the cheese starts to melt. Check the underside of the dough, if it’s cooking too quickly move to a cooler part of the grill.
12. 12Use the large spatula to slide the pizza onto a large cutting board and top with basil leaves. Slice and serve immediately.