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Basic Grilled Pizza Dough

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    Use this dough to make our Grilled Asparagus and Ricotta Pizza.
    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

    1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
    2. 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.
    3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

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