Grilled Pizza - Can I purchase raw dough?

I'm in one of my wacky cooking moods, and after watching Alton Brown's Good Eats episodes on grilled pizza, I want to make some for dinner tonight.

Since it's already 1PM, I can go out and buy a couple missing ingredients and make the dough myself, but I would be cutting it close with all the rising and resting, etc.

Has anyone bought any raw pizza dough from one of our local pizza places here in Broadlands? Do Sal's or Brickoven sell any raw dough balls? Anyone have other sources here in Broadlands? What was your experience, good/bad?

Thanks!

 

Oh! Didn't think a grocery store would have some. I just checked Sal's Pizzeria's website and they sell both small and large raw dough. Looks like I have some options now. I'd be curious as to which source folks thought had the better tasting dough.

Thanks for the heads-up JLC!

 

LOL! I was thinking the same thing; too much work and too little time since it's mid-afternoon already. Each time I watch Good Eats, I go into a cooking craze ;-)

I'll post something later tonight and let you know how it went.

 

Sure, send it her way!

I found and bought the last 3 raw dough balls that the Broadlands Harris Teeter had. I was out there buying other things I needed and found them where they sell their subs and store-made pizzas, in the cold case. I found a recipe for a grilled desert pizza which I'm also going to be trying out. Should be a fun dinner/evening on the deck with the grill!

 

Okay, tonight's dinner was simply AMAZING!

Folks, if you've never taken the time to 'grill' pizza on your gas or charcoal grill, I urge you to do it. I picked up some raw dough from Harris Teeter (at the counter where they sell their store-made subs and pizzas). They only had 2 white and 2 wheat doughs, so be prepared to possibly have to get some elsewhere. Each 'ball' is a pound of dough and costs $1.99. You can easily make 3 large rectangle shaped thin pizzas with each ball.

I tend to mess up when it comes to portions and only split my dough in half. I suggest you split it into thirds; my pizzas using halves were quite large. I took a large wooden cutting board, lightly floured it, lightly wet my hands and took the dough out of the bag. I split my dough and took one piece and began to stretch/roll it out into a large rectangle. I made my kids pizzas a bit on the thicker side, while my wife and I went a bit thinner. Once I had the dough in a size/shape/thickness I was happy with, I took a cookie sheet, flipped it over and moved the pizza to the back of it. This is a trick I saw and it seemed to work quite well. I lightly brushed the tops of each pizza with olive oil.

Get the grill nice and hot, and then get your temperature to around 500 degrees. Make sure your grill is VERY clean and properly oiled. Take your pizza(s) and put them oil side down onto the grill. Let the pizza cook for about 5 mins and then start gently lifting the pizza with a pair of tongs to see how the underside is cooking. You'll notice some nice grill marks, and when the pizza is a light golden brown, apply some olive oil to the uncooked side and flip it over. Now, you get to put your toppings on the pizza. While the bottom cooks, the toppings will heat up and by the time the crust is ready, your toppings should be hot and the pizza should be ready. Use some tongs and 'pull' the pizza onto the back of the cookie sheet you used earlier. It makes it easy to carry your pizza back into the house and provides a good surface to cut your pizza on using a pizza wheel, etc.

My daughter enjoyed a small cheese and pepperoni pizza which she said tasted 'awesome'. My wife requested a bit of olive oil, grilled artichoke hearts, grilled chicken and a bit of 6-cheese blend shredded cheese. My pizza had a light layer of tomato sauce, followed by lots of prosciutto, some sliced fresh mozzarella (those fresh mozzarella cheese balls in water you find in the cheese section), and a bit of the 6-cheese blend. HEAVEN! One small note; if you're going to use fresh mozzarella slices, put your slices on a paper towel, cover with another paper towel and gentle push down. You want to get some of the moisture out of the cheese so you don't end up with a 'soupy' pizza.

Let me tell you folks, these pizzas were incredible. It was cheap, it was fun to make and it was DELICIOUS! The grill adds a delicious flavor to the pizza and the 'rustic' style just can't be beat. I highly suggest you get all your toppings ready ahead of time and get everything ready near your grill. Try to make all your pizzas at once if you can so that everyone can eat their hot pizzas together. You can grill your crusts ahead of time and then make your pizzas later according to what I've read, but I don't know what affect the second heating would have on the crust.

I highly recommend you go ahead and try your hands at grilling pizza; you're going to love it! It's a new family favorite at our house!

 

That's what I thought, but my grill has some wide grill 'bars'. Also, as soon as you put it down, the high heat seemed to stiffen the outside of the crust almost immediately, giving it some strength and keeping it from 'drooping'.

 

I used my gas grill and it still gave it a different flavor. Wood chips would definitely add to that though. The texture is very different on the grill; much better on the taste buds if you ask me.