Twin Eagles partner Heartbeet Kitchen’s grilled sourdough pizza
Heartbeet Kitchen takes us back to our childhood with this nostalgic Grilled Sourdough Pizza recipe. She’s been perfecting this recipe on her Twin Eagles 36″ Outdoor Gas Grill over the past few weeks and we are excited to share it with you.
The dough bakes up crisp on the edges, with a pillowy, fluffy interior, making for the perfect bite. It has the ideal thickness, enough for a bit of chew and holds up to some glorious toppings.
When you cook pizza at the right temperature, the crust gets the correct amount of crispy texture, without being brittle or dry. Hot ovens also mean that your pizza stone inside stays hot consistently and retains heat so each pizza will only take 5 minutes to make.
And here’s where your Twin Eagles Gas Grill comes in clutch – it can get up to 700°F, much hotter than a traditional kitchen oven will ever get. In effect, it acts like a pizza oven, but it’s a grill!
The blazing heat means a crisper bite, more bubbly toppings, and those deliciously charred spots on the bottom of the crust.
Through trial and error, having zone dividers on the grill is a significant piece of the success puzzle. While the two burners on the left side of the grill are responsible for cooking the crust, the right side of the grill can be off, so you can move the pizza to the top cooking rack, close the lid, and let it finish “baking” without burning the crust.
Another important topic: organization, an essential part of this pizza making situation.
You want to be able to work quickly after the dough is on the pizza peel, so it has less time to possibly stick to the parchment paper.
Be sure to lay out these things:
- Toppings – with veggies cut up if needed and cheese shredded or torn
- Sauce and olive oil at the ready
- A pastry brush and several spoons
- Parchment paper sheets
- Extra flour and cornmeal for stretching the dough and coating the parchment
- A large cutting board
- A pizza peel with long handle – don’t try it without this, the grill is way too hot for any part of your body to be exposed to!
Topping combinations are endless. These are the three pizzas Heartbeet Kitchen made:
- Red sauce, pepperoni, olives, and shallots with Tillamook white cheddar and fontina cheese
- Margherita with tomatoes from my garden
- Ricotta, arugula, prosciutto, and peach
Grilled sourdough pizza recipe
130 grams sourdough starter, fed and at its peak
190 grams water
610 grams King Arthur Organic Bread Flour
14 grams olive oil
10 grams honey (or maple syrup)
13 grams fine sea salt
cornmeal and all-purpose flour dusting
- Add starter and water to the bowl of a stand mixer. Stir with a fork to loosen starter.
- Add flour, olive oil, honey, and salt. Stir with a spatula to incorporate flour into wet mixture. Doesn’t have to be fully mixed.
- Attach dough hook to stand mixer and secure bowl. Mix on low speed for 10 minutes.
- Remove bowl from mixer and cover with a towel, letting bulk fermentation happen for 6-8 hours, until dough has doubled in size.
- Once doubled, place parchment paper on large baking sheet and spray with non-stick spray such as olive oil.
- Turn dough out onto pan and let rest for 15 minutes.
- Dust the top of the dough with flour and use your hands to press dough out to make it flat.
- Using a bench scraper, cut the dough into pieces weighing about 180 grams. Flour your hands, and pick up each dough ball. Form each into a very tight ball. You want to create a ball that has a completely closed bottom. You want a tight skin on each of these that completely surrounds the dough ball.
- Place back on baking sheet and repeat with remaining dough.
- At this point you can let the dough rise on the counter for 45 minutes, for its second rise. Or you can put it in the refrigerator for up to a day.