Traditional Thick Pizza Crust for the Grill
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- Cooking Time: -
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- Yield: 2-4 People (2 9" pizzas)
Dissolve honey in warm water, stir in yeast and set aside until mixture becomes creamy. Sift together flour and salt, make an depression in the middle and pour in yeast mixture. With a wooden spoon, stir to combine and create a sticky dough. Do not over mix. Once dough comes together, knead until it becomes smooth and elastic (about 10 minutes) on a floured work space.
Oil the inside of a large bowl. Place dough inside, being careful to coat in oil so as not to dry out during the rising process, and leave covered in a warm spot until it doubles in size (about 1-1½ hours).
Once it has risen, cut to make two portions and roll lightly into two equal balls. As with the first rise, place loosely covered in a warm place. You may let the it rest for 10 minutes and then continue working or leave it for up to an hour in order to gain more bulk and a chewier final product.
If you want to use your crust at a later point you may store it, tightly covered with plastic wrap, in the refrigerator for up to three days.
Uncover dough and knead into two rounds, leaving no rim around the edge as this will cause the dough to cook unevenly on the grill. Place rounds on baking sheet and let rise 20-30 minutes.