I have had some request for a good basic pizza dough recipe for the grill following my last blog.
I particularly like this recipe for several reasons. First, it can be made ahead of time and stored in the refrigerator for up to two days. Another reason is it is easy to shape in whatever shape you desire. I don’t like using a rolling pin and this recipe is one you just press and shape. Also, a bread machine or food processor or heavy duty mixer isn’t needed. You can thoroughly mix it by hand. The dough is tender and crispy and easy to work with. If you have children, they will love preparing this dough. Follow the directions and then either let it rise on the counter or place in the refrigerator for 2 days and it will rise on its own. After refrigerating, let it set out at room temperature for at least 20 minutes before shaping. This will make about 8 small pizzas. If this is too much, cut the recipe in half.
- 4 ½ cups all-purpose flour
- 1 tablespoon of sugar
- 2 packets of active dry yeast
- 4 teaspoons of extra virgin olive oil
- 2 cups of warm water (110-115 degrees F)
- Basil and sauteed garlic
Place warm water in a medium mixing bowl. Mix in sugar and then sprinkle with yeast. Let stand for about 10 minutes until it becomes foamy.
Wisk oil into yeast mixture and add a pinch of salt. Add flour and mix with a wooden spoon. Put onto a floured surface and knead for about 2 minutes until it forms an elastic ball. Rub the insides surface of a medium size bowl with oil and place the dough inside the bowl and cover with plastic wrap. Wait for it to double in size. This can take about 45 to 60 minutes. Punch down dough and cover again. Allow to rise another 30 minutes. Divide into 8 sections and make individual pizzas or divide into 2 sections and make 2 large pizzas. Or follow the above directions if you want to make ahead. If desired, add some chopped basil and/or sautéed garlic to the dough before shaping.—Yum!
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