Grilled Pizza -Three Ways

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I used 75% AP flour 25% white whole wheat and it came out great. I have been trying to find a thin crust dough recipe that rivals a good pizza place and this is it. That secret ingredient malted barley syrup gave it the most amazing flavor. I did mine on a goldtouch thin pizza pan in a 475 oven. Alton how in the hell did you think of barley syrup?? I will never make pizza dough without it.

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The dough comes out very sticky even after weighing the flour but after being kneaded with a wee touch of flour turns into a perfect baby bottom smooth ball.

Has far as prep goes I would suggest using a pizza stone directly on the gril racks and dressing your pizza before you bake instead of grilling the raw dough first straight on the racks, and then finishing the top in your oven's broiler. Baking it on the stone gives it a perfect texture and still makes the crust very crispy with a little char that you would find on a real neopolitan pizza. And still only takes a few minutes to bake. The only problem is the cheese on the top doesn't melt that great and the crust doesn't brown but nothing a few seconds of sitting in the oven under a broiler won't fix. His first recipe for pizzas inspired me too to start cooking has a teenager and this pizza beats the old or any other recipes I've tried hands down!

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This is a great dough recipe, I had some reservations when i first looked at the rating for this recipe but then noticed that the reviewers mentioned only using 2 cups of flour and that is not the correct amount of flour. 8 oz is the fluid conversion for 1 cup but is not equal to a dry measure. When you use a dry measure a cup of flour is closer to 5-6 ounces depending on the moisture level. So you can either weigh your flour or start off at 3 cups of flour and slowly add quarter cups until it looks about the right consistancy. The dough is fantastic, i only did the margarita but it is good.

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1. Flour measure MUST be done by weight. It is NOT equivalent to fluid ounces! Those on here complaining of soupy texture only put in about 1/2 of the required flour. From another website: "The Gold Medal flour package says that 1/4 cup equals 30 grams. Therefore, 16 oz of flour equals about 3-3/4 cup flour. Also the Betty Crocker cookbook uses the conversion of: about 3-1/2 cups flour equals 16 oz. Hope it helps."

2. Although I love the previous AB pizza crust, my wife always loves thin, thin, THIN crust so I've used a recipe I found elsewhere. We were thrilled when we watched the Flat is Beautiful episode and it had thin crust pizza. You won't be disappointed! Will definitely try again

3. AB helped make my July 4th family get-together a hit with his Baby Back recipe, this pizza is another outstanding recipe!

1a. flour oz do NOT equal fluid oz!!

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i've made enough pizza doughs to know when things aren't looking right, so i added just a couple of extra ounces of flour when i saw it was looking a bit soupy. i made this on very humid day (and no air conditioning, so i imagine that if the conditions were right, i wouldn't have had to add the extra flour.

in any event, the dough was great, perfectly crispy and the char from the grill really does enhance the flavor of whatever kind of topping you choose. we did one with grilled tomatoes, basil and fresh mozz; one with caramelized onions and blue cheese; one with grilled apples, pears and bananas -- cinnamon & sugar on the dough. all were delicious and fun to make, share and eat with loved ones. :

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The dough was soup with 2 c. of flour. Ended up adding almost 3 additional cups just to make it into a ball. Don't know if it will even rise... I've made many different pizza dough recipes over the years and this was the worst. Something is wrong w/ adding 10oz. of water w/ 2 c. of flour. (Giada's very similar recipe - and others I've tried - only calls for 4 oz. and turned out great. I was intrigued w/ the malted barley syrup and made a special trip across town to get it. I think it might work, but will cut the water down to 1/2 c. IF I try it again. :( YUCK!

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Today, using this recipe, I made pizza dough for the first time ever. I grilled pizza for the first time ever. And it was great. Crispy, slightly chewy, a bit on the smoky side. I usually buy dough and cook my pizzas on a stone in the oven. I'll be doing that only in the winter going forward. This recipe is too easy, and too good, to not repeat lots of times.

To the person who thought the dough was too gummy: Add a bit more flour and it will tighten right up. No worries at all. This recipe definitely works, and works well.

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This is a great method for cooking pizza. I cheated and bought store bought pizza dough. I rolled the dough out so it was very thin and followed Alton's instructions for cooking the dough. It was delicious and a hit with my family!

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First off, I had to make a few substitutions to my pizza. I live in the middle of nowhere, so I couldn't find a few of the ingredients. Instead of barley malt syrup, I used really good maple syrup, instead of prosciutto, I used bacon, and instead of dates, I used figs. My family loved the Margherita pizza! The tomatoes were delicious! I might use those instead of pizza sauce from now on! The bacon and fig pizza was a bit too sweet, but it would have probably been much better if I had the toppings in the recipe. : I had picked my bacon by which one had the most meat, which ended up being a sweet bacon. For my third pizza, I made a kid-friendly pepperoni with canned pizza sauce. My dough was a bit too sticky and not so manageable at first, so I mixed in extra flour and then it was perfect. The crust was really great. It was an awesome pizza and I'll definitely make it again.

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I tried the recipe twice because the first time, the dough never would mix well. It just stayed a soupy mush consistency. The second time, it worked a little better, but it was way to sticky, even after 15 minutes of mixing turned into an hour. Is there something I may be doing wrong? I checked the measurements over and over. Can humid weather affect it?