Thread: Pizza Dough
View Single Post
Old 01-18-2013, 05:32 AM   #2
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Default

Here's the recipe I use. Makes 2 twelve inch pizza's
3/4 c warm water
1 packet active dry yeast
1/2 teaspoon sugar
1 1/2 c all purpose flour-unbleached
1/4 c whole wheat flour
1 teaspoon kosher salt
2 tablespoon cornmeal
2 tablespoon extra virgin olive oil
Pour warm water (100 degrees) in a mixing bowl. Add yeast and sugar and stir until dissolved. Let stand for approx 5 min until a thin layer of foam forms on the top.
Add flour, salt, 2 tablespoon olive oil and cornmeal to the liquid. If using a stand mixer, fit it with the dough hook and mix on low-med speed until the dough forms a ball.
Add 1/4 teaspoon olive oil to a bowl and place the dough ball in the container, coating all sides of the ball with oilive oil.
Cover with plastic wrap and allow to rise at room temp (75-80) degrees until double in size. This could take as little as 2 hrs, maybe longer depending on the ambient temp of your kitchen.
if you have time, place the dough in the fridge overnight to firm up the dough. This will give a little extra flavor. If you don't have time, chill in the fridge for an hour. This will make the dough easier to roll out.
Cut the dough in half. Lightly flour your counter top and roll out as thin as you want. Make sure your dough does not stick to the counter. Add a little extra flour as needed to keep the dough from sticking.
Pre cook your dough on the grill for 2-3 minutes on each side. Remove, then top and place back on the grill until the cheese is melted.
You may want to check out pizzamaking.com. They have alot of info on that site pertaining to pizza. You can basically use any pizza dough recipe for grilled pizza. You just need to roll the dough as thin as possible.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Thanks from:--->