Italian Hoagie Pizza baked on the grill! (2024)

5 from 6 votes

Pizza Dough

• 2 cups all purpose flour 240 gm
• 1 ½ teaspoon yeast 8 gm
• 1 teaspoon sea salt 5 gm
• 1 ¼ cup warm water 300 ml
• 2 Tbs extra virgin olive oil 30 ml

Pizza Topping

• 1 Tbs extra virgin olive oil
• ½ teaspoon oregano
• 2 oz Genoa salami cut into strips
• 2 oz sopressata cut into strips
• 4 oz Italian Blend cheese shredded
• ¼ cup diced fresh tomatoes
• ¼ cup shredded lettuce
• sprinkle of sea salt
• sprinkle of black pepper
• 1 Tbs extra virgin olive oil to drizzle after baking

US Customary – Metric

Pizza Dough

• Place the water, olive oil and yeast in the bowl of your mixer and allow yeast to sit for a few minutes. (Water should be about body temperature)

• Using your dough hook, add the flour and the salt and begin mixing.

• Mix for about two minutes, then turn out the dough onto a floured work area and knead the dough for a few minutes.

• The dough should be fairly dry and elastic when finished kneading.

• Divide dough into two balls, and allow to rest for at least four hours before using it.*

• Dough will rise slightly but you won’t see a dramatic change.

• If you are using a grill to bake the pizza, have your stone in the grill heating up before you begin making the pizza.

• When ready to make your pizza, flour your work area and flatten the dough ball**

• As the dough spreads out, make the outer circle of the crust , using your fingers to make the indentations around the circle.

• Begin stretching the dough out until you have about a 12-14 inch circle.

• It’s okay if the dough isn’t perfectly round. Its rustic!

• Sprinkle some corn meal on your pizza peel and lay the formed dough on the peel.

• Brush the dough liberally with olive oil and sprinkle with oregano, sea salt and black pepper.

Pizza Topping

• Spread one half of the salami, and sopressata on the pizza dough, then crumble the Land O Lakes® 4 Cheese Italian Blend on top of the pizza. Reserve half of your meats and cheese for after the pizza is baked.

• Place the pizza on the stone in the grill, and close the grill.

• Bake the pizza until the dough has gotten a nice brown color, and the bottom of the pizza is fully cooked.***

• Remove pizza from grill, and top with shredded lettuce, chopped tomato, and the remaining Italian meats.

• Crumble the rest of the Land O Lakes® 4 Cheese Italian Blend on top of the pizza, sprinkle with oregano and drizzle with extra virgin olive oil.

• Slice pizza into 6 slices and enjoy!