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Chef Natalia Machado’s Grilled Pizza

BT Montreal | posted Wednesday, Jul 10th, 2019

serves 4 


  • 1 7-grams package of dry active yeast
  • 400 grams water
  • 1 tablespoon sugar
  • 600 grams all-purpose flour
  • 2 tablespoon olive oil
  • 1 teaspoon salt


  1. Mix water, yeast and sugar until a white foam forms (activation). Pour flour in the table and make a well in the center. Sprinkle the salt on the flour.
  2. Add yeast preparation and oil and mix until a soft dough forms (about 5 minutes).
  3. Knead to develop gluten for about 3-5 minutes. Let dough rest, covered with plastic wrap for 30 minutes. Split dough into 4 pieces and let rest covered overnight.
  4. Stretch the dough with semolina , place on the grill and then top with your desire toppings, grill for 3-4 minutes, till its golden and crunchy on the bottom and the cheese has melted. Transfer to a cutting board and cut.
  5. Enjoy!