Grilling Pizza Outside This Summer

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while maintaining flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: balsamic vinegar

Balsamic vinegar is a more affordable alternative with a tangy flavor.

Start by measuring 300 grams of double zero flour into a bowl.

Add 1.5 teaspoons of instant yeast to the flour.

Mix in 1 teaspoon of salt.

Pour in 222 grams of lukewarm water.

Add a bit of olive oil for flavor and tenderness.

Stir the mixture with a wooden spoon until mostly combined.

Cover the bowl with a lid or bowl cover and let it rest in a warm spot for 30 minutes to 3 hours.

After resting, perform a bowl fold by wetting hands and working around the outside of the dough.

Cover the dough again and let it rest for another 30 minutes to 3 hours, checking for puffiness.

Once rested, divide the dough into two pieces, each weighing about 270 grams.

Shape each piece into a round ball, considering how long until grilling.

Place the shaped dough on a floured surface and cover it to prevent drying out.

Prepare toppings and grill while the dough rests.

Preheat the grill, ensuring it's clean and ready for cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens