Basic Grilled Pizza Dough
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Everyday Food, July 2010
- Prep Time 1 hour
- Total Time 1 hour, 45 minutes
- Yield Makes 1 pound dough or four 10-inch pizzas
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Ingredients
- 1 teaspoon sugar
- 1 packet (1/4 ounce) active dry yeast
- 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
- Coarse salt and ground pepper
- 2 1/4 cups bread flour or all-purpose flour, plus more for work surface
Directions
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Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
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Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
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Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Cook's Note
To store, refrigerate dough pieces, covered, up to 2 days.
We love this recipe! It is easy to make, only requires half hour or so to rise, & tastes delicious! It is divine as a white pizza with fresh mozzarella & fresh arugula or as a red with tomato gravy, fresh roma tomatoes & mozzarella, grated parmesan, etc. It is our easy, go-to pizza dough recipe & when we have company, they love it too!
This dough is a great basic dough. I let it rise for an entire afternoon while I was working in the yard. I punched it down and made four small pizzas on the grill. Very nice!
Arthur in the Garden!
www.arthur-in-the-garden.com
This dough was a miserable failure. I followed the recipe to the tee, and watched Sarah's grilled pizza video twice. Dough looked like hers but was so wet and gummy and goopy I couldn't get it onto the grill. I think you guys need to retest this recipe!
I have a question regarding the dough, can you freeze any left overs? If so, how to store it in the freezer and how long can it stay in there? And then how do you thaw it out?