Recipe

How to Pre-Cook Pizza Flatbread on Your Grill with a Pizza Steel (Recipe)

How to Pre-Cook Pizza Flatbread on Your Grill with a Pizza Steel (Recipe)

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Summary

Summer, a time for being outside, relaxing in the sun, and firing up that grill!

The last thing you want to do during the heat of summer is preheat your oven as high as it’ll go for an hour and bake off some pizzas indoors.

Let’s take advantage of your grill and put a pizza steel in it!

Grilled pizza, due to how a grill heats, is never going to be the kind of pizza that comes out of your oven. As there isn’t any heat coming directly from the top of the grill, your approach to pizza and how you cook it needs to change.

You’ll need to create a hybrid pizza that shares characteristics of your typical round pizza with a raised rim while having some similarities to a typical flatbread.

The long summer days provide plenty of time for fun, which means you won’t want to bother with a complicated pizza recipe.

Here you’ll find an unfussy dough that can be made in the late morning or early afternoon and be ready for your grill the same night.

Ingredient List

Makes 4 dough balls approximately 280g in weight for 10”-12” diameter pizzas

Ingredient How much
Water 425g
Flour** 654g
Instant Dry Yeast 5g
Sugar 10g
Olive oil 33g
Salt 16g
Notes:

**This recipe was developed using All Purpose Flour but would be successful with Bread Flour as well.

Why grams, and not cups?

The weight of one cup of flour can vary up to 20 percent and this variance can completely change the intended final product.

Weighing your ingredients ensures that your dough comes out consistently each and every time.

Recipe Overview

Hand Mix (recommended):

  • Add warm water (95F) to bowl
  • Add IDY to water and whisk to dissolve
  • Add flour, sugar, and mix with a wooden spoon until no dry flour remains
  • Add oil and start by mixing with a wooden spoon, eventually switch to mixing by hand to fully incorporate the oil
  • Add salt and mix by hand, making sure all salt is incorporated into the dough
  • Turn dough out onto counter and knead for 2 minutes
  • Cover and allow to rest for 20 minutes
  • Knead for 2 more minutes
  • Cover and bulk ferment for 3 hours

Stand Mixer:

  • Add lukewarm water (75F) to bowl of stand mixer
  • Add flour, IDY, sugar, and mix on medium low speed until fully combined
  • Add oil and mix on medium speed until absorbed
  • Add salt and continue mixing for 3 more minutes
  • Cover and bulk ferment for 3 hours

Make Dough Balls

  • Take out a container(s) large enough to hold the dough balls
  • Divide the dough into 4 equal dough balls by weight and shape into tight balls, being sure to pinch the bottom seam shut before placing in your container, seam side down, and cover
  • Proof for 2-3 hours at room temperature (68F-70F)

Preheat Gas Grill

  • Remove all but two grates from your grill
  • Remove the grill flame guards from your grill
  • Center your steel inside your grill, using the two grates to support it on either side
  • Ignite all burners and preheat on Hi for 20 minutes
  • The steel should be approximately 650F* at launch

*An infrared thermometer is your friend here

Shape Your Pizza

  • Dust the top of the dough ball with flour and flip upside down onto your counter
  • Sprinkle flour over the top of the dough and, cupping your hands around the sides of the dough, rotate it a few times to ensure it is a circle
  • Using your fingers, press into the dough ball and along the sides to flatten it, form a rim, and push gasses to the edge. Be sure to press from the middle out while not making it too thin and pop any large bubbles that develop at the rim
  • Rotate the dough 90 degrees and do the same
  • Rotate again and do the same
  • Flip the dough over and do the same to the other side
  • Flip the dough back over and pick it up with your hands and using your knuckles along the rim of the pizza dough, stretch and rotate it to form a disk 10-12” in diameter
  • Place it back on the countertop and using a rolling pin*, from the center out, roll the pizza dough into an oval
  • Lift the dough off the counter, rotate 90 degrees, and using the rolling pin roll from the center out, bringing back its circular shape
  • Pick it up with your hands and using your knuckles as above, gently stretch it into a circle and place down on your wooden peel
  • Using a dough docker or a fork, roll/poke holes over the pizza dough*
  • Gently lift and stretch with the back of your hands once more if desired

*Generally, you should NEVER use a rolling pin to shape pizza dough as it eliminates all the gas bubbles you worked so hard to create through fermentation.

However, as this pizza will initially be baked untopped, you need to avoid creating a pizza “pillow.”

The dough docker or fork punctures also facilitate in lessening unwanted rise while the dough bakes.

Because you first shaped the pizza with a rim before rolling and docking, the finished pizza will have a raised rim somewhat similar to oven baked pizzas.

Grill Your Pizza

  • Launch the pizza dough once the steel is approximately 650F
  • Close the lid let it cook for 1 minute
  • Flip the pizza over and cook for another 1.5 minutes
  • Turn off the burners directly below the steel, or if the only burners on your grill are directly below the steel, turn them to low.
  • Flip the pizza back over and top to the edge with warmed sauce, cheese, and cooked toppings*
  • Close the lid and allow the toppings to melt and warm together for 2-3 minutes
  • Using a peel, take the pizza off the steel and place on a cooling rack
  • Top with additional ingredients**, slice into triangles or squares (my preference), and serve immediately

*Grills do not have a top heating element like a home oven or pizza oven. Therefore, it is the ambient heat of the grill that melts the cheese and warms your toppings.

Pizza sauce won’t thicken like it would in an oven so if it is on the thinner side, it can be a good idea to thicken it slightly on the stovetop. Cook all other ingredients before placing them on your pizza - meats and vegetables.

**Grilled pizzas that have additional post-bake ingredients are often more aesthetically pleasing and delicious.

Basil, arugula, cilantro, burrata, parmesan, olive oil, and BBQ sauce are all common post-bake ingredients depending on the pizza you may be making.

In-Depth Explainers

Hand Mix
1) Shaping a Pizza for the Grill
2) Launch on Grill
3) Flip Once
4) Flip Again and Top
5) Take off Steel
6) Top with additional ingredients!

A Note on Gas Grills

A note on gas grills: Gas grills are all built differently with varying burner configurations. This recipe was developed with a 4-burner gas grill that has  burners that run vertically.

If possible, always have your steel centered in the grill with the burners directly below and to the side of it.

If you have a 3 burner set-up with burners that run horizontally or in another configuration that isn’t vertically, experiment with what burners can be turned off before topping your pizza while still melting the cheese.

You want to be able to maintain heat without burning the bottom of the pizza. An infrared thermometer is affordable and will help you greatly in your pizza journeys.

Ideally you’d want to launch with a steel temperature of approximately 650F-665F.

Developed by

Visit @rubofthekitchen on instagram

Robert Brown