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If you’re looking to elevate your homemade pizza game, look no further than this Grilled Pizza Dough recipe. Imagine a dough that’s perfectly crispy on the outside, tender on the inside, and grilled to golden perfection. Made with simple ingredients like 1/3 cup warm water, instant yeast, and 3 ¾ cups of all-purpose flour, this dough comes together effortlessly. The addition of cold water gives it the ideal texture for grilling.
Once the dough is grilled and ready, it’s time to get creative with toppings. Brushed with olive oil, this pizza features a delicious combination of shredded fontina and Romano cheeses that melt into bubbly perfection. But the real star of the show? A sprinkle of kettle-cooked potato chips adds an unexpected layer of crunch, while fresh rosemary and flat-leaf parsley bring an earthy, aromatic finish. The contrast of textures and flavors makes each bite of this pizza unforgettable.
The recipe can be found here.
Start by preparing the dough. Add the warm water and yeast to a small bowl and set aside. If using active dry yeast, you’ll want to let it stand until the mixture is foamy. If using instant yeast, you do not need to let the yeast activate.
Add the flour and salt to the bowl of a stand mixer and stir together. Create a well in the center and pour in the yeast mixture, followed by the cold water. Use the dough hook and turn the mixer on low speed to combine the ingredients until a dough forms. You can add additional water as needed, about 1 Tsp at a time, until all the flour is incorporated. Continue to knead the dough for 5-7 minutes or until the dough is smooth. There shouldn’t be any lumps or streaks of flour.
Transfer the dough to a large mixing bowl that has been lightly greased with oil. Rotate the dough to ensure all sides are coated with oil, then cover with plastic wrap or lay a kitchen towel over the top, and place in a warm place to rest and double in size. This will take about 1 ½ – 2 hours.
After the dough has doubled in size, it should be light and airy. Punch down the dough in the center and you should see the indent of your fingers – this means you make the dough correctly. Remove the dough to the center and divide into 4 evenly sized pieces. Form these pieces into balls, place on a greased baking sheet and cover with plastic wrap.
One thing I would like to point out, if you are going to use the pizza dough the same day, you can keep going in the steps. If you are making the dough ahead of time, which is completely acceptable, you can place the dough in the fridge to chill overnight and use it the next day. To reiterate, the dough can be made one day in advance and refrigerated overnight. Simply bring the dough back to room temp before moving on to the next steps the following day.
Let the dough rest (on the greased baking sheet) for an additional 30-40 minutes or until doubled in size again. You can also preheat the grill to medium high heat (around 400-450 degrees F) when the dough is close to being done. Once the grill is preheated, you want to keep one side of the grill turned on and turn off one side of the grill.
Spread and flatten each dough on separate greased baking sheets to form 10-12-inch crusts. You can do this one at a time if you don’t have 4 baking sheets. I find it easy to use 4 baking sheets so you can create an assembly line with the grill but do what works best for you. I will also prepare 2 pizzas one night and refrigerate the other 2 balls of dough to use the next night, so meal planning is easier.
Carefully transfer the crust, working one at a time, to the grill. You will have to make one pizza at a time, unless you have a jumbo-sized grill 🙂 Lift one side of the dough and drape it over the grates – place it on the side of the grill that is TURNED ON. Grill, uncovered, for 2-4 minutes or until the dough is slightly puffy, the underside is set, and you have nice grill marks. Then, use tongs to flip the dough over onto the unlit side of the grill (so the grill marks are facing up).
Brush olive oil over the crust. Top with shredded fontina cheese and Romano cheese. Make sure you evenly split the cheese between the 4 pizzas and don’t run out! Top with potato chips and a sprinkle of chopped rosemary. You can also add additional toppings if you like!
Slide the pizza back to the lit side of the grill and continue to cook until the cheese is melted, the other side of the crust is set, and has grill marks. Transfer the pizza to a baking sheet and garnish with fresh chopped parsley. Repeat these steps until the other 3 pizzas are complete. Slice and serve all pizzas, enjoy!
The recipe can be found here.
And just like that, you’ve transformed a simple pizza dough into a gourmet experience with bold flavors and textures. Whether you’re hosting a backyard gathering or looking for a unique twist on pizza night, this Grilled Pizza Dough with crispy potato chip topping is a must-try. You can also utilize the pizza dough recipe and get creative with other pizza toppings – don’t stop at potato chips!
Happy Cooking!
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