Grilled pizza dough and Sauce ATK DOUGH - 16 1/2 ounces bread flour - 1 tablespoon sugar - 1/4 teaspoon yeast, rapid rise/instant - 11 ounce water (use a scale) Drizzle in water Mix in food processor for about 10 seconds Let sit for 10 minutes - 1 tablespoon veg oil - 1 1/2 teaspoons salt Pour onto counter (cutting board) lightly oil and kneed Divide dough into thirds, rolling each dough third, into a dough ball Let rest in the refrigerator overnight (covered, use cooking spray on plastic wrap) SAUCE 14 ounce can whole peeled plum tomatoes (Strain (but keep juice), because it chops up better in food processor) Pulse 10 to 15 times - Add back the drain juice - Add 2 tablespoons olive oil - Add 2 teaspoons oregano, fresh if available - 1/2 teaspoon sugar - 1/2 teaspoon salt - 1/4 teaspoon red pepper flakes, optional Put into saucepan, Bring to a simmer, and cover. MAKE PIZZA To form pizza, place on well oiled sheet pan or a cutting board Stretch on oiled sheet pan or cutting board Flip dough onto Grill, - grill each side for 2 to 3 min rotate and grill for an additional 2 to 3 min - flip and repeat process grill 2 to 3 min, rotate and grill 2 to 3 min TO BUILD PIZZA - Drizzle crust with olive oil - Use fresh Parmesan cheese - Use mozzarella or fresh mozzarella - Dollop sauce onto pizza Reheat / Melt cheese on grill - Drizzle with olive oil - Sprinkling of sea salt - Basil, Chiffonade cut Chiffonade - Very light sprinkling of sea salt

@MrDW72

3 жыл бұрын

The grilling technique is wrong. The pizza comes out too crusty.

@jkrieger2595

2 жыл бұрын

Thank you!

I’ve made LOTS of pizza on the grill using many dough recipes. This by far is the best. It is NOT oily tasting

Thank you for increasing your use of Dan.

@jene2538

3 жыл бұрын

Dan’s thee best!

Looks more like he made nan (Indian bread) than a pizza? I've gotten perfect results with a pizza stone and hi yeast, hi hydration dough, pre-cooked 2m in the grill before adding source and toppings. All this weirdness with changing the dough and so much oil made no sense to me, but next time I make nan, this looks like a great recipe in absence of a tandoor.

@lailaq5738

Жыл бұрын

Totally agree with you!

@plips71755

Жыл бұрын

Absolutely… and I agree about the actual dough recipe. Just makes no sense and is just too much work for a simple dough.

@LydellAaron

9 ай бұрын

I was thinking the same thing about to comment, then I read your comment.

@lelong8521

4 ай бұрын

I actually thought this is so much easier to make a pizza though. I never seen a pizza dough be prepared in 15 mins with minimal work. I made it today even my hands and kitchen are clean, which is unheard of. Either way, make your pizza how you prefer (:

Made this pizza today on the grill! Thanks for the expertise

Amazing. Thank You.

Why do I watch these videos on an empty stomach and an empty wallet. 😭 It looks delicious! 😋

Great Grilled Pizza, Thanks so much for the videos, Love them

Great clip! Looks amazing. I just might take a run a this recipe............

Yeah! Dan is in the kitchen!

I use this technique for flat-breads. For pizza I use (olive) oiled steel pans and a pizza stone, rotating between the rack & stone to balance cooking the base and toppings. I can cook 3 at a time, creating great (but thick crust) pizzas. I prove a dough ball under clingfilm/wrap in each oiled pan, and then use the wrap to shape the dough in the pan, minimising mess/waste.

Thats what Im wondering. Made it tonight and OMG so good

I like sauce on each bite. If I spread the sauce on top more evenly will it make the dough soggy?

Would you have to use bread dough, or would all purpose be ok?

Great way to make Pizza on the grill. Thanks.

The bottom crust looks so tasty

Looks awesome! WHAT pizza peel is that?

@jlsoden

3 жыл бұрын

Yes, I want that peel!!!

The best homemade pizza I ever made was with regular dough, topped it, slid it onto my Weber charcoal grill, put on the cover and let it go! So smoky and so delicious. Too bad my wife and her family were away; and I mean that sarcastically. Since then, I have added liquid smoke to my sauce.

This was great to watch in the daze between sleep and awake, Dan is such a cutie! I want more of him :3

close to how i do it. going to have to try this.

The best homemade pizza I ever made was on my Weber charcoal kettle grill using my standard dough and recipe. I arranged most of the coals (half chimney) around the edge with just a few scattered evenly though the middle area. It was smoky, crispy and came out perfectly cooked. It was on a hot day in San Diego, around 100 degrees outside. No, the toppings didn't fall off. I miss that grill! (even though it's just outside; the Nazis here at my apartment complex don't allow charcoal grills even though they have FIREPLACES INSIDE!) Maybe I need a fireplace pizza technique lol.

Can you freeze the dough?

Should have called it cajun style crust the way that bottom was burned. Notice they did not show the bottom after the final grilling with the toppings.

That is A LOT of work!

@aloras405

5 жыл бұрын

mrbear1302 it’s worth it though

@kconrad5893

5 жыл бұрын

Not really, it’s just a lot of steps.

@bl6973

4 жыл бұрын

Majority of the time is just waiting

@LisaLisa-zl9vu

3 жыл бұрын

I've tried this dough...amazing

@kconrad5893

3 жыл бұрын

🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago A lot of steps can be performed in a minimal amount of time. “A LOT” of work to me is more about time spent than tasks involved.

7:21 "oh hell y-ooh"

Nice method.

I luv you Dan ❤️

I made this recipe last week, it was fantastic!! Way better than the premade naan or pocketless pitas we used to use for grilled pizza. The dough looks like it will not work on the grill, but it does!! Thanks for a great way to grill pizza

Yum

Preheat grill to high and cook on both sides for several minutes? Not a formula for success!!! We did not even have grill on high, but that was way too much heat and time. Ruined first pizza. Turned grill down considerably and cooked much less time for remaining 2 pizzas. Still had a few grill marks that tasted burnt - very fine line between grill marks and burned taste. All of that being said, the pizzas that were not over done tasted fantastic. The crust was crunchy and we could easily eat slices by hand. We put more topping than demo, but crust was still not soggy. Still not convinced this is the perfect grill pizza, though. Will keep experimenting.

There's a restaurant nearby where I live called Joe's Farm Grill that used to have the BEST grilled pizzas. Absolutely amazing levels of flavor. Unfortunately the custom grills they used kept breaking so they discontinued them after years in favor of deep dish :(

How hot is the grill?

Wow mind blown 🤯 looks so banging !!! 👨🏾‍🍳👌🏾😍

I disagree; standard pizza dough works wonderfully on the grill. With the sauce and cheese (and additional toppings if you're into it) the center doesn't puff considerably as you describe. The end product in this video looks "flat" for lack of a better term. Also, I wouldn't recommend the process here to anyone making grilled pizza.

How fun!

I flip a plastic bin over my doughs, no more plastic wrap. 🌹🙏

@misscndnwoman2177

5 жыл бұрын

Bin the size of your pans.

That is a lot of OLIVE OIL, said nobody ever!

Uhmm, I think it needs a bit more oil

J'ai d'abord suivi cette recette, eu des problèmes, et fait les modifications suivantes: 1. Moins étirer la pâte (trop mince, elle brûle vite). 2. Laisser cuire les galettes 1 min au lieu de 2-3 min pour chacune des phases (pour éviter qu'elles ne brûlent). Les indications de chaleur de la recette sont assez approximatives. J'ai trouvé que pour la cuisson des galettes, la chaleur maximale fonctionne, mais pour la cuisson finale de la pizza, il faut chauffer beaucoup moins fort, de préférence de façon indirecte. C'était pas mal de travail, mais le résultat final a été bon.

That grilled dough looks like naan

I think that is the best 🍕 EVER.... Off to make the dough. 💬

Her cooing is so funny whenever she eats.

@AirrowRocket

5 жыл бұрын

Annoying I would say.

@dtemp132

5 жыл бұрын

Better than Chris's old "UGGNNHHHH"

Hello

I par cook my crust then add uncooked toppings and cook until cheese is cooked right. Extra par cooked crusts can be plastic wrapped and refrigerated for a later meal. I water mist that cold, par cooked crust that was saved for a later meal and then build my pizza ingredients. All this is done in a regular oven, not on a BBQ grill. I’m still searching for grill videos that don’t blacken the bottom at all.

Never had one problem making grilled pizza with the dough i always make . Never had a any of the toppings falling off of it being raw in the middle . But then again I have been a working Chef for 37 years

Pizza is usually just meh for me but that was fantastic. I could eat that everyday

Hi, interesting

At 0:55 "filtered" water 💧 to remove the solids

❤

A lot of commenters apparently never had grilled pizza. It's not flat bread. It's not naan. This is what a grilled pizza looks like. Pizza cooked on a grill.

@AirrowRocket

5 жыл бұрын

Is it normally burnt?

@LENZ5369

5 жыл бұрын

Actually it is a flatbread; an unleavened flatbread to be specific. Even 'normal' pizza is a flat bread.

Pizza looks good. Video has a cheesy element like an infomercial.

this is the first time i've ever been MAD at a Dan segment.

good method but try the PizzaQ sold by - bbqpizzagrill - is a much better way to cook the pizza on a BBQ

Oil. It seems so obvious now. :)

I'll stick with standard pizza dough.

Get some bacon on it boi

I will eat the bread just like this. No toppings for me

Is it crucial to pour the water through a strainer before adding it to the flour?

@joeymama4666

5 жыл бұрын

If you don't want the ice cubes to fall into the dough, it is.

@Jaydenwhip

5 жыл бұрын

Aqualad it was only to stop the ice going in the water

@aqualad6220

5 жыл бұрын

@@joeymama4666 totally missed that in the first go. seemed funny to me. now i feel kinda stupid.

@JavierFernandez01

5 жыл бұрын

@@aqualad6220 ice makes pizza extra cool.

@samuelwilliams8560

5 жыл бұрын

The iced water is intended to keep the dough cool by countering the heat generated by the food processor.

The lady in red is always hungry!!

Marco Pierre would love the amount of oil here

UM THAT IS NOT PIZZA

@__seeker__

3 жыл бұрын

Um yes it is you cretin

8:51 "Ill see you later" Seemed rather sexual

The trick to pizza is to make a cheese only pizza and cook any toppings separately to remove moisture. Been doing it that way for years and it is so much better to have the toppings prepared in the 'best method' and the pizza cooked perfectly with a dry center. Sausage with some searing on the skin form grilling or saute, vegetables that still have some snap to them, everything cooked appropriately instead of compromised to just throw it on top and be a bit lazy. Almost all toppings add way to much moisture. This method makes a frozen pizza actually good, just get cheese only and make your favorite toppings. it makes a homemade pizza epic. Always make the toppings separate, its just so much easier to control that moisture and never have soggy dough.

@misscndnwoman2177

5 жыл бұрын

I do the same.

@misscndnwoman2177

5 жыл бұрын

@@s1iznc1d34 I use sauce.

@AlohaMilton

5 жыл бұрын

@@s1iznc1d34 yes sauce, that is integral to the pizza didn't think it needed to be mentioned. Its flatbread without sauce.

@jareknowak8712

5 жыл бұрын

But how do you make separate bacon, onion, etc....? I also have problem with moisture in my home made pizza.

@misscndnwoman2177

5 жыл бұрын

@@jareknowak8712 I actually par cook everything and then put on pizza as normal,but cooled down. Even pepperoni I fry it for a few seconds or so to render the fat.

I don’t know about this one guys. The dollops of sauce seems wrong.

You completely burned the pizza! Why not use a pizza stone so you don't end up with a piece of charcoal? I do grilled pizza that has a great grilled flavor and isn't burned. How can you say it looks good when half the pizza is black?

@bettybanovic9570

Жыл бұрын

My pizza stone burns the bottom every time on my Napoleon.

uhm yes you can.... you don't need another dough

I caught that salt bae

You can use traditional pizza dough on a grill. Just use a Teflon grill mat and prebake the dough on both sides before adding the sauce, cheese, and toppings.

@madthumbs1564

5 жыл бұрын

Lol Teflon? - Pizza should be cooked at 450-550F (at temperatures that Teflon becomes toxic).

You use ounces when every baker in the world uses grams?

it doesn't look like a pizza,more like Italian topping on a naan bread. prob. delicious but not a PIZZA!

What about cauliflower crust?

@JavierFernandez01

5 жыл бұрын

Id eat that.

so much oil.

@bentleyr00d

5 жыл бұрын

Oh, Jesus, stop clutching your pearls, people! It's healthy olive oil.

@BrianMcNay

5 жыл бұрын

Frank Ulfberht | you must be a really bad cook

There's not enough sauce on that pizza.

Also looking for Pareve Keto Friendly Foids...I count Total Carbs, please.

Noooo no sugar in the dough.

You gotta coarsely grind that red pepper. It gets between the gums and teeth. ;)

You just made flatbread, not pizza

Damn the amount of oil on that thing.

If you’re not making your own pizza dough by hand you’re not living.

🍉

clearly sponsored by an oil company!, not sure you can really call that a pizza, as much as fried dough with pizza toppings

Honestly- buy store fresh dough - rock that shizzz - it comes out Fabulous on grill !! I watched Carla / Bon appetit on YT - and made it a few times now - it’s awesome !! I just searched to see if someone else was doing something interesting

sifting water... Next level geek shit.

"the deep brown side" Uh huh, Dan. 🤣🤣 How about you show what you think black is, and put it next to your "deep brown" pizza. Then explain the difference. 😂😂😂

all the eye contact is making me uncomfortable

I'd call that pizza oil.

No pepperoni, no sausage? Not pizza.

Please all the chemicals you use. Instead of fake veg oil use Real extra virgin oil, instead of pam use evo.

I'm pretty sure autolyse is not pronounced autoleese. Just saying consult a biologist please XD

@minds_and_molecules

5 жыл бұрын

@Jyoti Das how interesting. What a neat little fact. So weird how it's a prefix and suffix of one language different together in smother. I think cells end up being broken down in the baking version as well? Perhaps both work

Are you crazy, that is ruined by burned.

Bottom is horribly burnt!

Looks like flatbread

Meh....It doesn't look cooked enough on top. This is the first recipe on test kitchen I had an issue with. I know my grill, I can adjust.

The only thing I think is better is to use a peel and to use a hot pizza stone. He is making more like naan bread here. I usually find their recipes really good, make sense etc. BUT this one is just double work and isn’t really pizza to me. It’s naan bread with some stuff on it. I agree with Jonathan. There are much better ways to make pizza on a grill.

I stopped watching when he burnt the fuck out of the crust.

I have to say I am a little disappointed by the looks of it, I mean I had majestic pizzas before so the expectation is high. Ok, let's give it a try

This is a topped flatbread. I’m sure it’s delicious, but it’s not pizza!

What was the point of pouring the water through a sieve?? The pizza base was scorched, and the amount of oil used ridiculous. Wouldn't it just be easier to place a pizza stone on the grill and use an ordinary dough base?

@flegory

5 жыл бұрын

Karl Delavigne he was catching the ice cubes before he weighed the water.

@brianshenk6912

4 жыл бұрын

Karl Delavigne you get a completely different flavor from grilling directly over the fire. And, I would not say it was scorched. Have you ever seen the bottom of a true Neapolitan pizza crust that has been fired in a 900 degree wood burning oven? It’s definitely “charred” on the bottom. Tastes delicious

This is not a great pizza, this is just an oily pizza, you are full after one bite.

Or u can just use Naan

@bentleyr00d

5 жыл бұрын

Doesn't naan dough usually include yogurt?

@Elkycreates

5 жыл бұрын

ERIKA DOWDY no way!