The dough for this grilled pizza is easy to make in the food processor and proofs for at least 24 hours in the refrigerator, where it develops complex flavor. To ensure that it cooked up thin, it uses a tiny amount of yeast to reduce air bubbles and a relatively high percentage of water, which made a relatively slack dough that easily stretched. Stretching the dough on a generously oiled baking sheet prevents it from sticking to your hands or the grill and also helps the exterior fry and crisp. To ensure that the toppings cooked quickly on a grill, preheat the sauce and use a combination of fast-melting fresh mozzarella and finely grated Parmesan; sprinkle the Parmesan evenly over the dough to create a flavorful barrier against moisture before dolloping (rather than slathering) on the sauce and scattering chunks of cheese, all of which helped maintain the dough’s crisp texture. To prevent a hot spot at the center that would burn the crust, we placed the coals only around the perimeter of the grill rather than spreading them in an even layer.
The dough must sit for at least 24 hours before shaping. We prefer the high protein content of King Arthur bread flour for this recipe, though other bread flours are acceptable. For best results, weigh your ingredients. It’s important to use ice water in the dough to prevent it from overheating in the food processor. Grilled pizza cooks quickly, so it’s critical to have all of your ingredients and tools ready ahead of time. We recommend pargrilling, topping, and grilling in quick succession and serving the pizzas one at a time, rather than all at once.