If you have a beautiful garden that you’re proud of, you probably like to show it off. One fun way to do this is to throw a pizza party for your friends and family. You can encourage them to forage through your garden to choose their own favorite vegetables and herbs to top their personal mini pizzas. My favorite way to make pizza for this type of party is to grill it outside, and this great homemade pizza dough recipe is easy to make and tastes so authentic and fresh.
My suggestion for the least stress is to create your dough one day ahead of time. All you’ll need to do is put the dough in a lightly oiled bowl at least twice the size of the dough, and cover it with plastic wrap overnight. The dough will rise slowly and be ready the next day. Then you let the dough come to room temp for 30 minutes to an hour.
Once your dough has risen at room temperature, you can cook the dough balls one at a time by using your hands to stretch them into pizza circles. Once this is done, you’re ready to place each stretched-out dough on the grill one at a time! They only need to cook for about 1 minute, then open the top and flip, and cook for another 30 seconds on the other side. You’re now ready to top the pizza crusts with your favorite fixings, put back on the grill for a very short while, and enjoy!Print
Homemade Pizza Dough
Create this easy-to-make homemade pizza dough one day before you’re ready to serve for a stress-free and delicious homemade pizza dough
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: Makes 8 mini pizzas 1x
- Category: Entrées
- 1 tsp active dry yeast (use 2 tsp if using same-day)
- 1 1/2 cups warm water (100-120ºF)
- 1/4 cup olive oil
- 4 1/2 cups all-purpose (or whole wheat) flour
- 2 tsp salt
- Optional: you can add chopped rosemary or thyme into the crust if you desire.
Grease a baking sheet.
In a bowl, pour in active dry yeast and warm water. Let sit for 5-10 minutes until the yeast starts to bubble. Use a spatula to add oil, stir, then add flour and salt and mix until combined.
On a lightly floured counter, knead for about 8 minutes, or until the dough ball is uniform in texture, soft, and comes back when poked. Alternatively, you can use a stand mixer with a dough hook on low speed for about 5 minutes.
Cut the dough into 8 equal parts (about the size of a baseball each) and place it on your greased baking sheet. Rub all the dough balls with a little more olive oil, then cover the baking sheet with plastic wrap tightly.
If you plan to use the dough later, put wrapped dough in the refrigerator until ready to use (they’ll be fine in the fridge for 1-2 days if air-tight). At least 30 minutes to an hour before you want to cook, remove from the refrigerator and place on the counter to warm up.
If you plan to use them right away, cover with plastic wrap for about 15 minutes to let rise a little, then punch down and stretch into pizza crusts. They may snap back at first, but keep pulling into circles, careful not to tear.
To grill, grease your grates, then preheat your grill to 500°F. Cook for about 2-3 minutes on each side, until crusts puff up. Add toppings, turn off the heat on the grill, and add back to the grill until toppings are hot, then enjoy.
To bake, sprinkle some cornmeal on a baking sheet, press your crusts into form. Preheat oven to 475°F, add toppings, and bake for 15-20 minutes.