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Grilled Pizza Dough

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Ingredients

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  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
  • 1 teaspoon coarse salt
  • 2 1/4 cups King Arthur Flour gluten free all-purpose flour, plus more for work surface
  • coarse salt and freshly cracked pepper to taste

Instructions

  1. Pour the warm water into a small bowl and sprinkle the sugar and yeast on top. Allow the bowl to sit undisturbed for 5 minutes until the yeast is foamy. Whisk the oil and salt into the water with the yeast.
  2. Place the gluten free all-purpose flour into a separate bowl and pour the yeast mixture on top of it. With a wooden spoon stir the flour and the yeast together until combined; the dough will be very wet and sticky.
  3. Turn the dough out onto a well floured surface, sprinkle the top generously with more gluten free all purpose flour until you can touch the dough without it sticking to your hands. Knead the dough, adding small amounts of flour as necessary, until the dough comes together and is elastic; about 1 minute.
  4. Transfer the dough to a large mixing bowl that has been lightly oiled and brush the top of the dough with oil as well. Cover with plastic wrap and place in a a warm draft free place to rise for 45 minutes until it has doubled in bulk. At the end of the first rise punch down the dough, cover again, and allow to rise for 30 more minutes.
  5. After the second rise turn the dough out onto a lightly floured work surface and divide it into 4 equal portions. Then divide each of those 4 portions into halves for a total of 8 pieces of dough. Allow the dough to rest for 15 minutes.
  6. *At this point you can refrigerate the dough overnight before proceeding if you like. See the notes for instructions on how to proceed if the dough has been refrigerated.*
  7. Heat a grill pan over medium-high heat and lightly oil the pan with olive oil. On a lightly floured work surface, stretch or roll 1 piece of dough into an oval that is about a 1/4-inch thick. You may need to stop and sprinkle more flour over the surface of the dough and on the rolling pin if it starts too stick.Brush one side of the dough lightly with olive oil and season with coarse salt and freshly ground pepper to taste. If the dough is sticking to the counter at this point you can run a metal spatula between the dough and the work surface and it should lift right off.
  8. Use your hands to gently place the dough oil side down in the preheated pan and allow the dough to cook undisturbed for 1- 1 1/2 minutes until you see bubbles forming in the top of the dough and the dough is slightly browning around the edges. Brush the top of the dough lightly with oil and using tongs, flip the dough over and cook for another 1 - 1/2 minutes. Transfer the cooked dough to a sheet pan lined with parchment and repeat the process until all of the dough has been cooked.

Notes

To prepare the dough after it has been refrigerated simply bring it to room temperature and continue with the steps to shape and cook the dough.

Gluten free dough is very fragile, if your dough tears or breaks simply press it back together with your fingertips.

This recipe adapted from Martha Stewart

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