Sickly Amazing Grilled Pizza Pies

A Shantilly Picnic Recipe, from the baker herself.

Shanti and Josh made divine margherita and mushroom-sausage pizzas, adorned with tomatoes, basil, onions and other seasonal, farm-fresh delights. Grilled pizza is made by laying a stretched piece of dough directly on the grates over hot coals: cooking the first side, flipping it, topping it, then returning it to the fire to cook the second side. As the second side cooks, the cheese melts, and the sauce warms. It’s as simple as that. The three key elements to making pizza dough at home are: high heat, kneading technique, and starter and fermentation technique.


  • Spring water – 550 grams
  • Oo flour – 425 grams
  • Bread flour – 425 grams
  • Whole wheat or Rye sourdough starter – 170 grams
  • Kosher salt – 30 grams


  1. Add everything to a large mixing bowl except for the salt and 25% of the flour, and mix with a wooden spoon or by hand for 1-2 minutes until fully incorporated. At this point you MUST let the mixture rest for 30 minutes or up to an hour. This rest period is called autolyse and it allows for better absorption of water and gives the dough a head start on gluten structure development. So cover the bowl and just walk away.Ok, welcome back. Add the salt and the remaining flour and knead the dough by hand for 5-10 minutes to incorporate. The end result should be a wet soft dough.
  2. Now begins the 4-hour bulk fermentation. During the first 2 hours, leave the bowl of dough at room temperature. Every half hour, fold your dough (also called turning or “stretch and fold”): stretch the dough and fold it in thirds letter-style, lengthwise. Then repeat the maneuver in the other direction. (Wild Yeast has a great step-by-step description). After the first 2 hours of folds, put the dough in the fridge for the final 2 hours.
  3. When the 4-hour bulk fermentation is finished, remove the dough from the fridge and turn it onto a lightly floured work surface. Divide and shape the dough into 5 approximately equal, loose round circles, and let the dough rest for 15 minutes. After the 15-minute bench rest, work the dough into 5 tight boules (or balls). Place each individual boule into it’s own lightly oiled container (tupperware or bowl) and put them in the fridge for 18-72 hours.Pull the dough out of the refrigerator at least an hour before you plan to make your pizza and prepare the grill for high, direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza – tomatoes, cheese, basil, and anything else you wish!
  4. Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough sag and stretch in the middle, while working around the edges of the dough (like they do in the movies!). You don’t have to aim for a perfect circle. Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to hold the paper towel and brush the grill grates. Use a lightly floured pizza peel (or rimless cookie sheet) to slide the dough onto the grill. Close the lid and let the dough cook for 2 minutes.
  5. Once the pizza dough has browned lightly on one side, remove the dough from the grill and flip the dough over so that the grilled side is now face-up. Keep the grill covered so it retains its heat for the next step.
  6. Paint the grilled surface of the pizza with a little olive oil and sauce, and add your toppings. Slide the topped pizza back onto the grill (reduce the heat slightly if possible) and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly.
  7. Enjoy!