We made this classic pepperoni pizza recipe for the first time a couple of days ago. Everyone loved it! It was literally devoured in minutes. A huge deal of the credit for the awesomeness of the pizzas we make goes to the fact that that we make them on a pizza stone on the grill instead of the kitchen oven.
So without further ado, let me share with you the super easy steps to ace this recipe.
Of course, making awesome dough is absolutely key. This easy pizza dough recipe is our go-to recipe for any and all pizzas we make. There are no bells and whistles. It’s a basic dough recipe with consistent results every single time. This pizza dough recipe, if followed to the tee, should be enough to make four 12-inch pizzas.
First, start by dusting the countertop with flour. Place the dough on the countertop and press it by hand. Keep dusting the dough with more flour as you press it. Turn it to the other side, dust it with more flour and press it some more.
Use a rolling pin to form the dough into a medium circular shape, about 12 inches.
Tip: Remember to keep dusting the dough with generous amounts of flour as you roll it on both sides. This is important so that the dough does not tear.
Before adding the sauce, make sure that the bottom side of the dough is generously coated with flour. This is important to be able to slide the pizza peel easily underneath it.
Apply the pizza sauce all over the pizza dough coming as close as possible to the edges. We like to pamper it with lots of sauce which helps the pizza stay moist when placed in the hot grill on the super hot pizza stone.
As you probably know by now from the dough recipe, we prefer adding the herbs to the sauce instead of the dough mixture. So now is the time to add the oregano and basil. In this recipe, I added 1 tsp of each.
We added about 1/2 cup of shredded mozzarella cheese and some pepperoni.
Dust the pizza peel with flour! This is key to ensuring that the pizza doesn’t stick to the pizza peel making it impossible to slide on the stone.
Go ahead and slide the pizza peel underneath the pizza. Pick it up and run outside to the pre-heated grill.
Make sure there are no lego pieces on the floor in your way. Don’t ask me how I know! 🙂
Tip: Make sure to preheat the grill with the stone in it for about 15 minutes on high.
Slowly and gently slide the pizza onto the stone. Immediately set a timer for 3.5 minutes. Yes, 3.5 minutes. This is not a typo. 3.5 minutes is all it takes.
Open the grill and lift the pizza with the pizza peel to see if the bottom is to your liking. If you feel it needs more time, close the grill and wait for another 30 seconds or so. Timing here is key and it varies depending on your grill, the thickness of the dough and the amount of sauce you use.
Slice the pizza and enjoy!Print
- Pizza dough
- Pizza sauce, 1/2 cup
- Mozzarella cheese, 2/3 cup
- Dried basil, 1 tsp
- Dried oregano, 1 tsp
- Salt, 1/4 tsp
- Pepperoni, 14 pieces
- Place the pizza stone inside the grill
- Pre-heat the grill on high for 15 minutes
- Dust the countertop with flour
- Press the dough by hand, dust with more flour and press some more to shape the dough
- Flip to the other side, dust with flour again and press again by hand gently to shape it into a larger circle
- Dust it with more flour and use a rolling pin to expand the dough into a 12″ circle
- Do this on both side a couple of times while dusting with more flour to ensure it holds shape and doesn’t tear
- Before adding the sauce, ensure that the countertop is not wet and the bottom side of the pizza dough is generously coated with flour so that the pizza peel can later slide easily underneath it
- Spread the pizza sauce with a large spoon or better yet a soup ladle coming as close as possible to the edges
- Add the basil, oregano and salt.
- Add the mozzarella cheese.
- Place the pepperoni
- Press all the ingredients down very gently with both hands or the spoon to ensure they don’t shift when you’re picking up the pizza
- Dust the pizza peel with flour
- Slide the pizza peel underneath the pizza and place it on the pre-heated stone in the grill.
- Set a timer for 3.5 minutes, close the lid and don’t peek.
- After 3.5 minutes, lift the pizza gently with the pizza peel to see if the bottom is to your liking. If it’s not done yet, leave it in there for 30-60 more seconds.
- Remove the pizza with the pizza peel.
- Place on a large tray or pizza tray. Slice and enjoy!
- Note that the pizza might need a little more time in the grill depending on your grill, the thickness of the dough and the amount of sauce in case you didn’t follow this recipe to the tee.
- A very important tip is to ensure that the bottom side of the dough is generously coated with flour before placing the ingredients on it. Otherwise, you run the risk of it sticking to the pizza peel which makes picking it up and sliding it onto the stone difficult.
- Serving Size: 1 slice
- Calories: 127
- Sugar: 1
- Sodium: 222
- Fat: 6
- Carbohydrates: 14
- Protein: 5
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