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Grill Dough
August 02, 2008

SOOOOO GOOD!!!!!! Okay, to be fair yeast breads are my downfall. It took me 2 tries to get my yeast to proof. I used my kitchen aid mixer with dough hook attachment to mix. Even with floured hands, dough was very sticky. I divided into 2 separate dough balls to rise for 1 hour. The dough was very delicate and still quite sticky so I added more flour and kneaded some before rolling out into about two 8" circles. Used a charcoal grill/smoker and got heat up to 250 degrees. Placed on grill *without* toppings first, because my dough was a bit thick. Grilled one side, removed from heat and added toppings. One pizza was basil pesto, fresh mozzarella, and fresh picked roma tomatoes (Pioneer Woman recipe). Back on the grill another 5 minutes, then put under the broiler on low for 3 minutes. Second pizza was tomato sauce, shredded mozzarella and pepperoni. The second pizza we put toppings on *before grilling*. However, because our crust was thicker in took longer to grill. Had to place under the broiler for a few minutes also. Make sure to *place your toppings* on your pizza dough *after* you place it on the pizza peel! When I make these again I will grill one side first BEFORE adding the toppings.

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