Ingredients
Equipment
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
- In a large bowl add flour, salt, garlic powder, olive oil, egg and sourdough discard. Mix just until combined, then add the yeast mixture. Mix until a shaggy dough, then use your hands to knead for 1-2 minutes, until a smooth and pliable dough. I did this in the bowl, but you can turn it out onto a clean surface also.
- Place cover the bowl and place into a warm spot to rise for 30-60 minutes.
- Heat up your grill to 500F.
- Remove from bowl onto a lightly floured surface and divide into two equal pieces of dough. Rolling each out to ¼” thick oval with a rolling pin.
- Brush the dough with olive oil, then place on the hot grill racks. Close the grill lid to cook 3-4 minutes, until slightly charred on the bottom, then flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up.
- Turn the grill down to 350F.
- While still on the grill add your pizza toppings and close the lid for 2-3 minutes to get the cheese nice and melty.
- Remove from the grill, top with chives and an extra drizzle of bbq sauce and enjoy!
