Nola's Pizza Crust for the Grill




Yes, I am aware that grilling season is ended, but print this and save it for March, (or July if you are in the midwest). The crust is super thin and crispy like a flatbread, we make it frequently (very) in the summer, and even have a couple in the freezer in case we get a freak-warm day in November. Nola came to visit in July and got us hooked on these babies.

4 -10" Diameter Thin Crusts

8 Servings

3/4 C Warm Water
1 Pkg Yeast*
1/2 t Sugar
Let stand until foamy, about 10 minutes

Stir in
1 C Whole Wheat Flour
1 C All-Purpose Flour
1 1/2 t Extra Virgin Olive Oil
1 t Kosher Salt

Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in oiled bowl, cover loosely with plastic wrap and let rise until double (about 1 hour)
Form dough into 4 balls
Roll out dough on very lightly floured surface until 1/8" thick (10" diameter)
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or until ready to use


*use pizza crust yeast and you can roll out dough right after kneading, no need to wait for it to rise!

Preheat Grill to medium high heat. Brush one side of crust with oil. Put crust oil-side down on the grill and heat until golden (about 2 minutes)
Flip the crust and put your sauce and toppings on. Grill until bottoms are golden (about 2 minutes)