Tutta Bella's Pizza Dough + Grilled Pizza Ideas & Instructions

As prepared by Chef Brian Gojdics of Tutta Bella during his cooking demonstration on September 1, 2010.


  • 1800-1900 grams of flour—roughly 4.5 pounds
  • 50 grams sea salt—roughly a ¼ cup
  • 3 grams fresh compressed yeast
  • 1 liter of cool water


Combine the water and salt in the bowl of a mixer. Using your hands dissolve the salt in the water. Next, add the yeast and dissolve it in the water, also. Add all of the flour to the water, salt, yeast mixture and mix on low for approximately 20 minutes or until the dough is smooth. Divide the dough into 225 gram balls (roughly 8 oz) and cover tightly. Let the dough balls proof at room temperature for 6 hours or (and I suggest to do it this way) place the dough balls into your refrigerator for 24-48 hours making sure to bring to room temperature before using (roughly 3 hours). Recipe can be halved if necessary.

Grilling instructions:

Heat your grill to medium high. With gas you have more control of the heat and with charcoal you have better flavor. If using charcoal, make sure that the heat is not too high or you will burn your dough before it can turn into pizza!!  You should be able to hold your hand over the grill for 3 seconds.

Stretch the dough out into 12 in circles. Brush the top side with olive oil. Carefully pick up the dough and place the olive oil side down. This will prevent the dough from sticking to the grill, brown the pizza nicely and help add a subtle flavor. Close the lid and grill for 4-5 minutes, or until the dough is cooked half way through. Once it is cooked halfway, brush the top with olive oil again and flip it over. Next, add your favorite sauce, veggies, meats, cheese and herbs. Close the lid and cook for another 4-5 minutes, or until the pizza is cooked all the way through and the cheese is melted. Enjoy.

While grilling pizzas is simple, it can be more of an art as opposed to a science. Because you are the only one that knows your grill the cooking temperature and cooking times above are guidelines. Both may vary due to the size of your grill and the amount of heat it lets off. Really dialing it in may take a few try and you may want to do a tester, or two, with a dough ball simply dressed with a little olive oil, sea salt and your favorite herbs. Then you can get a good idea where you stand with your grill and then adjust temperature and time if needed. Serve your grilled testers as flatbread appetizers or tear them into pieces and add to a salad as croutons.

Pizza combination suggestions:

You can really go crazy and use what you like best. This is a good opportunity to walk through the market and use what strikes your eye. Use your favorite veggies, meats and cheeses from your favorite growers/producers.

Some favorite combinations of mine throughout the year:

  • Olive oil base with buffalo mozzarella, sliced heirloom tomatoes, fresh basil and sea salt
  • Olive oil with Italian sausage, sautéed rapini and fresh mozzarella
  • Olive oil with wild mushrooms, grilled onions, pancetta and fresh mozzarella
  • Olive oil with thinly sliced Meyer lemon and fresh mozzarella. Garnish with prosciutto
  • Figs, peaches or pears with goat cheese, prosciutto, rosemary and balsamic reduction
  • Tomato sauce Hungarian hotwax peppers, onions, sausage, fresh basil and fresh mozzarella
  • Tomato sauce with Mami Lil’s sweet pickled peppers, roasted red peppers, Italian sausage, basil and fresh mozzarella
  • Tomato sauce with fresh mozzarella. Garnished with prosciutto, arugula, reggiano parmesan, and a spicy extra virgin olive oil

And for dessert:

Light brushing of olive oil with grilled pears, fresh ricotta and a generous drizzle of Nutella

The possibilities really are endless!