Grilled Pizza

Grilled Pizza
2 1/4 tsp active dry yeast
1 package
1 1/3 cup water
room temperature
2 1/2 cups white spelt flour
1 cup whole spelt flour
1 Tbs fine sea salt
2 Tbs extra virgin olive oil
1 Tbs honey
course corn meal
as needed
  • grill or open fire with a cooking grate
  • mixer or strong hands
Cooking pizza over a fire makes a fantastically crisp crust, and it's SO FUN! A great way to bring people together, choosing toppings can make a meal into an event, and it can be really healthy. Plan to make this dough the day before your pizza night.
In a large mixing bowl, dissolve yeast in water and allow to sit a few minutes to become active (you'll see little bubbles dancing to the surface)
Add the flours, salt, oil and honey.
Mix with a dough hook attachment to your mixer or by hand until a smooth ball of dough forms. You may need to add a bit more flour until it comes together as they will vary by brand. The dough should form a ball but still be soft and a little sticky to work with.
You could continue from here with a machine mixer, but I recommend you turn the dough out on a floured surface and finish the kneading by hand. There is something very therapeutic about working with dough. Simply repeat pushing forward with the heal of your hand and folding over. It will take about 8 min. by hand for the dough to transform into a silky smooth elastic mound.
Place the dough ball in a gallon plastic bag which you have coated with olive oil, seal and place in the refrigerator overnight. This extended fermentation time will allow for a deep flavor to develop and a fine network of air bubbles to give your crust a great texture. You might want to check on it a few times to make sure the bag hasn't burst open.
When you are ready to make your pizzas, turn the dough out on to a floured surface and divide into two portions. Roll and stretch the dough into a thin circle...or any shape. An odd looking oval makes it more rustic. ;)
Place your rolled dough on a pizza peel or inverted sheet pan which you have sprinkled with course corn meal. This will act like little ball bearings so the dough will slide right off and on to the grill.
Slide the dough onto a hot grill (preheat as hot as you can get it) The trick here is not to hesitate. Place the edge of your peel at the back of the grill and quickly pull it out from under the dough.
Close the lid and allow the dough to cook until its set. Time will vary depending on how hot your grill is, so peek in at it. When it is set, use a pair of tongs to flip it over and cook on the other side. You will want a bit of color and nice grill marks.
When the crusts are baked you can dress them with your favorite sauces and toppings and either finish in an oven under the broiler or back on a grill at a low temperature.