As summer comes to a close, I know many of us are trying to get as many of those last grilling days of the season in as we can. The recipe I’m sharing with you today is a delicious sourdough pizza recipe that I baked on our grill.

I don’t know if there is anyone else out there that never seems to have instant yeast on hand, but I’ve found that making nearly every bread-related thing out of sourdough is easy and always seems to turn out well.

If you’re interested in learning more about sourdough or seeing related recipes, check out our sourdough tag.

Pizza Crust Recipe

I’m definitely the type of person to wait until about mid-morning before deciding what I would like to make for dinner. This recipe reflects that.

As you’ll know from our previous sourdough recipes, it requires quite a bit of time to ferment to give you the ideal rise and texture. This is true, but temperature plays an equally as important role. The dough will need much less time to rise in the summer, when temperatures are hot, than in the winter. This is why many of us place the dough in the refrigerator to better control the temperature and ensure ample time (usually overnight) to rise.

In this case, I, as usual, didn’t decide to make pizza until about 1 pm and wanted to eat dinner by 6 pm. So, I quickly mixed this dough together, put it in a metal pot with a lid and placed it in the sun on a 80 degree day. This resulted in a dough that had become bubbly and doubled in size by 4 pm and was ready to cook by 5 pm. woohoo!

some inspiration for this recipe was taken from here.

I created this recipe to make 8 personal size pizzas (one for dinner, one for lunch the next day!)

Ingredients

• 1/2 cup of sourdough starter
• 8 cups of all purpose flour
• 3 cups of water
• 1 tbsp salt
• 3 tbsp ollive oil

Process

1. mix all of the ingredients together, starting with liquids and salt followed by dry ingredients.
2. knead well and add a bit of olive oil to cover the outside of the dough to keep it from drying out. Cover.
3. Place in the sun, or in a cool place if you’re looking for a longer ferment. Leave it to rise!
4. Check every hour or so. Once it has doubled in size, shape into 8 equal pieces.
5. Roll the pieces into balls and leave to sit for an hour, or until doubled again.
6. shape into crust, top with your toppings of choice and cook!

Baking Pizza on the Grill

Baking pizza on the grill was easy, kept us outside, and resulted in great pizzas.

We used a pizza stone, a propane grill, and a thin cutting board in place of a pizza peel.

Place the pizza stone on the grill before turning on the flame. Allow the temperature will get up to 500 degrees before adding an assembled pizza on top. At this temperature, our pizzas took about 10 minutes, but keep an eye on them to ensure they don’t burn!

Thanks for Beth for the photos

I hope you enjoyed reading, check out our other posts for more! -Hailey