Best 4 Grill Dough Recipes
If you're craving a delicious and easy-to-make dish, look no further than grilled dough! This versatile ingredient can be transformed into various delectable treats, from crispy flatbreads and tender dumplings to savory pies and sweet pastries. The possibilities are endless, and with the right recipe, you can create a culinary masterpiece that will impress your family and friends. In this article, we'll guide you through the art of grilling dough, providing tips and tricks for achieving perfectly cooked results every time. So gather your ingredients, fire up your grill, and let's get started on a delightful journey of grilled dough creations!
Let's cook with our recipes!
PIZZA DOUGH FOR THE GRILL
Provided by Steven Raichlen
Categories pizza and calzones, project
Time 17m
Yield enough dough for 4 pizzas
Number Of Ingredients 8
Steps:
- In a bowl dissolve the yeast and sugar in the water. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually stir in enough white flour to form a soft but not sticky dough. Knead until smooth. (The dough can also be made in a food processor.)
- Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk. Punch the dough down.
- Let the dough rise again for 40 minutes or until doubled in bulk. Punch down. If the dough is sticky, knead in a little more flour.
GRILL DOUGH
Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer.
Provided by Krissyp
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Proof yeast in warm water.
- In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
- Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
- Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.
Nutrition Facts : Calories 92.7 calories, Carbohydrate 17.3 g, Fat 1.4 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 98.1 mg, Sugar 0.2 g
PIZZA DOUGH FOR THE GRILL
Yield 6 small pizzas
Number Of Ingredients 7
Steps:
- 1. Set up your Kitchen Aid mixer with the dough hook and place all the dry ingredients into the bowl, give it whir. Stir in the water and 1-1/2 Tbl of the olive oil, and let the dough just come together. Set a timer for 4 minutes and mix on low speed for that time. Add flour and/or water as needed to help the dough form a coarse ball that clears the sides and bottom of the bowl. It may be kind of loose, that's OK. Let the dough rest for 15 full minutes, then mix again, this time on low-med speed. The dough should completely clear the sides and bottom and will become smoother, supple, and tacky but not sticky. 2. Remove the ball of dough from the mixer and place on a smooth surface lightly oiled with some of the olive oil. Divide into 6 balls, using olive oil as needed to prevent the balls from sticking together. Place each ball of dough in a sandwich size baggie and add about 2 tsp. of olive oil to each bag. Seal the bags and let rest for 30 minutes. If you will be using the dough within the next 3 days, store in refrigerator. If not, store in freezer. To use refrigerated dough, remove from refrigerator about 2 hours before making pizza. To use dough from freezer, remove it about 4 hours before making pizza.
PIZZA DOUGH FOR GRILL
Steps:
- Combine water, yeast and sugar in large bowl. Let sit until foamy. Add remaining ingredients and combine until dough forms. Knead for 5 minutes until shiny and elastic. Use additional all purpose flour as necessary. Form into ball. Oil a large bowl and roll ball to coat with oil. Cover with damp towel and let dough rise 1 1/2 hours. Punch down and rise again for 1 hour. Cut dough into 3 sections, and form into discs. Cover with platic wrap until needed. Heat grill to medium high (about 400 degrees). Stretch dough by hand into desired shape/size. Oil top of dough and placed oiled side on grill until bubbles form on top (about 1 to 2 minutes). Remove dough. Add toppings to grilled side of dough and place back on grill offset from heat until done.
Grill Dough: Best Practices, Tricks, and Techniques
Unlock the Secrets to Perfectly Grilled Dough: A Comprehensive Guide Mastering the art of grilling bread is a culinary skill that requires attention, practice, and a few clever tricks up your sleeves. To ensure a successful grilling experience, follow these essential tips:- Use the Right Dough: Opt for a well-kneaded and rested pizza or bread recipe. The ideal texture is firm enough to withstand the heat without tearing, yet pliable and easy to work with.
- Create a Well-Shaped Dough: Form the bread or pizza into a desired shape, taking care to create an even and symmetrical loaf. This helps ensure even grilling.
- Oil it Up: Lightly brushing the surface of the uncooked bread or pizza with oil helps it brown beautifully while preventing it from sticking to the grates. Less is more.
- Let the Grill Do the Work: Once you've placed the bread or pizza on the hot, oiled grates, resist the urge to move it around. Let it cook undisturbed until you notice clear char marks on the underside.
- Flip Wisely: When flipping the bread or pizza, use a tool like a large flat-bottomed turner to lift it off the grates without tearing it.
- Cook Indoors if Necessary: If the weather is not ideal for outdoor grilling, you can finish cooking the bread or pizza in your kitchen. Place it on a pizza stone or sheet pan in a preheated, very hot kitchen.
Conclusion: Achievements unlocked.
By combining the right type of bread with proper shaping, brushing with oil, and careful flipping, you're well on your way to grilling like a pro. With a little practice, you'll create delicious and evenly grilled creations that will impress family and friends. So fire up your grills, and let's get cooking!
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