I intended to barbecue this pizza dough. That's why I looked specifically for a barbecue pizza dough recipe. I'm at the tail end of my propane, so I keep trying to come up with a low pressure dish in order to use up the rest of the propane, but that I could also make in the oven in the event that I actually did run out of propane. I ended up making something like 5 or 6 pizzas over multiple batches of pizza dough across the next 2 weeks and never once broke out the barbecue! So, you know, life happens. The important part is that there was actually food. And I might still be able to barbecue something before it snows this year. Or maybe after it snows. Who knows. That might be fun.
Either way, this is a quick and easy recipe is adapted from King Arthur Baking's Grilled Pizza. I let mine slow proof in the fridge for 2 days, but you can make this recipe with a 6 hour proof. Just put the dough in the sun or in a warm place until it's doubled in size. Really, pizza dough is pretty idiot-proof. Even bad dough will still make pizza!
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Variations of Barbecue Pizza Dough
I do actually make barbecue pizza sometimes. I wouldn't say "quite a bit" because I don't really make pizza all that much at home. Although it's surprisingly easier to toss together than it looks. And it's a great recipe to customize in order to fit your own dietary needs. I sometimes go into pizza with a grand plan for everything that I've always wanted on pizza.
This quick and easy Barbecue Pizza Dough consists of warm water, yeast, honey, all-purpose flour, salt, and olive oil. You really don't need anything fancy. Pizza dough is one of the simpler bread-type things to make. Even if you mess up, just about any ratio of flour and yeasted water that actually forms a dough will make something that vaguely resembles pizza dough and will probably be usable. So, don't stress too much about it. Pizza dough isn't rocket science. It will be okay.
7g.honey(or 2 tsp. granulated sugar, maple syrup, or brown sugar)
300g.all-purpose flour(2½ + 1 tbsp.)
15g.olive oil(1 tbsp.)
6g.salt(1 tsp.)
Instructions
Proof Dough
Combine warm water, yeast, and sugar. Let rest for 15 minutes, or until the yeast begins to bubble.
Meanwhile, whisk together whole wheat flour, all-purpose flour, and salt in a large bowl.
After the yeast has proofed, stir yeast mixture into the flour. Mix until roughly incorporated and the dough has a shaggy appearance.
Add in the olive oil and mix until all of the ingredients are combined.In a mixer with a dough hook attachment, this only takes a minute or two. By hand, this takes about 5 minutes. It's a no-knead bread recipe, so you're not necessarily looking for soft and pliable dough. Really, you just want all of the ingredients to be mixed thoroughly at this point! Which does make it a great recipe to make by hand if you prefer or don't have a mixer.
Cover dough and let proof for 6 hours, or until doubled in size.Alternatively, place in the refrigerator for 1-3 days.A quick pizza dough proof can be done in about 6 hours. Ideally, the dough is made 2 days ahead of time and proofed in the refrigerator for that time. However, I almost never know that I'm going to make pizza 2 days ahead of time! And 6 hours is perfectly adequate.
Grill Dough
Preheat the barbecue to medium-high heat.Alternatively, you can do what I did today and cook the pizzas on a griddle in the oven. Preheat the griddle in the oven at 550 degrees Fahrenheit for 45 minutes.
Divide the dough in half. Lightly flour a large, flat surface and roll out each dough until roughly 1/4 inch thick.I like to do this on a pizza peel because they're relatively large and mobile. You have to transport the dough from your prep area to the barbecue. So, any cutting board or flat surface that is mobile helps in this regard. Otherwise, you can roll out the dough on your countertop, lightly flour a plate, and transport it that way.
Carefully pick up the dough and drop it onto the grill or griddle.There is no great way to do this. If you have a pizza peel, you can tilt the peel at about a 30 degree angle and shimmy it slightly as you pull the peel out from under the dough. For anyone who's never done this before, it's easier said than done! And dough is not forgiving at this stage. If it doesn't slide onto the grill smoothly, you really only had one shot at it!So, I suggest getting both of your hands under the dough with your fingers outstretched, holding it in as much of a flat, round shape as possible. Letting it hover just above the grill and then gently, but swiftly, pulling both of your hands out to the right and left side at the same time.This sounds complicated, but you're really just doing your best to plop the dough evenly on the grill! You don't want it rolling under itself, stretching into oblong shapes, or slipping between the grates. Do whatever method helps you achieve this.
Grill until the dough just begins to char and grill lines begin to form. This takes about 1-2 minutes on the barbecue and 3-5 minutes in the oven.What you're looking for here are grill lines. The dough will rise and puff up ever-so-slightly. But focus more on how quickly the dough chars. You want the dough to darken, but NOT BURN. You don't want to be moving the dough around too much. Although there is no going back if you burn it. It's best to slightly under-cook as well because you still have to top the pizza and cook again until the cheese melts.
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