Perfecting Our Pizza Crust……

Hi family, friends and fellow bloggers, hope everyone had a great weekend!!

When Walt decided to take this week as a vacation week he said his sole purpose was to eat his way through the week …trying out new recipes every night on the grill and to drink….trying a new bottle (or two) of wine(s) with dinner.  This is going to be our adventure for the next week and I’m all in.

What better day to start our foodies adventure than on Saturday and we started with pizza.  I know, I know, for those of you who follow you’re thinking “hey, you guys make pizza a lot!”  You’re right we do, but we generally use Boboli pizza crusts to make things a little easier.  This week we decided to make our own crust and we (Josh, Walt and I) unanimously voted that it is the only crust that we’ll use.

Our crust recipe was taken from “Weber’s Charcoal Grilling – The Art of Cooking With Live Fire (page 48).  We added our own toppings.

We had to read the directions


Gather the ingredients


Measure everything


Making sure we’re ready

Thin Crust Pizza


1     envelope (2-1/4 tsp.) active dry yeast

1     tsp. granulated sugar

4     cups all-purpose flour plus more for kneading the dough

3     tbsp extra virgin olive oil plus more for oiling the dough

1     tbsp kosher salt


  • In a very large bowl combine the yeast and sugar with 1.5 cups warm water 105 degree F – 115 degree F)
  • Stir for a few seconds to dissolve the sugar and let stand until foamy about 5 minutes

Combine yeast and sugar with 1-1/2 cups warm water

  • Add 4 cups of flour
  • 3 tablespoons of oil
  • Salt

Add Salt


Add 4 Cups of Flour



  • Mix and knead with your hands until all the flour comes off the sides of the bowl and the dough holds together in a coarsely textured ball.
  • Allow the ball to sit in the bowl at room temperature for 15 minutes

Mix and Knead

  • Knead for 10 to 15 minutes
  • Test the dough; tear off a small pice; pull and tug the dough from all sides if the center tears easily the dough needs more kneading
  • If you can stretch a paper-thin translucent membrane of dough in the center it has been kneaded enough.

Transfer the dough to a lightly floured work surface and knead for 10 to 15 minutes

Shape into a ball

Place in an oiled bowl

Cover with a kitchen towel
Set aside in a warm place for 1.5 – 2.5 hours

  • When dough has risen punch the dough down in the bowl

When the dough has risen
Punch down the dough in the bowl and transfer to a work surface

  • Transfer to a work surface

Transfer to a work surface

Cut into 4 equal pieces

You can place dough in baggies and refrigerate or freeze until ready to use


Oil parchment paper


Using your fingers…flatten each piece of dough


Create a round crust

  • Brush the tops with oil
  • Let sit at room temperature 5-10 minutes

Place the crust on the grate with the paper sides facing up.
Grill over direct medium heat with the lid closed until the crusts are well marked and firm on the underside – 2 to 5 minutes


Brush the bottom with oil
Flip and add toppings







Grill indirect heat about 20 minutes moving the pizza to avoid burning


Perfect Pizza


Down to the crust before I could even get the photo!


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