homemade pizza dough

Posted on May 21, 2012. Filed under: Dinner | Tags: , , , , , , , , , , |

One of my absolute FAVORITE summer dinners is grilled pizza.  It’s shockingly easy with endless possibilities, plus it looks impressive and tastes SO GOOD!  In NH, the grocery stores always had fresh dough in the deli area but when I moved to DC, I found it harder to find.  I tried some pizza places but they wouldn’t sell it to me either.  The places that had it were completely inconvenient to my apartment when I was struck with the craving so my best option was to find a decent recipe.  Sooo clearly that’s what I did.  Once you have the dough, you can top it with your favorites but the two that I tend to gravitate towards are fresh mozzarella, basil and tomato or caramelized onion, goat cheese and prosciutto (the latter is my absolute favorite).  I do not make these pizzas with sauce, but others do so follow your cravings.  I advise you to go light on the toppings because it will get soggy if you aren’t careful – this is especially true for veggies and some cheeses (like fresh mozzarella).

After you make the dough (or buy it), the easiest way to handle it on the grill is in smaller pieces.  I normally quarter the the ball of dough, slather each piece in olive oil and work it into a 10″ round (or oval or triangle) piece.  I like random shapes because they end up more rustic.  I often will take the round and stretch it in the air and let gravity help.  The key is lots of olive oil and I also like to sprinkle it with kosher salt.  Optionally, you can add some herbs (I like rosemary) and that alone can be awesome as your bread with dinner.  The dough needs to be grilled about 2-3 minutes per side, until golden brown.

Have your toppings ready and top the pizza as soon as it comes off the grill.  Drizzle with some more olive oil and add your toppings.  If you want to melt the toppings, place the pizza on some foil and put it back on the grill, preferably away from direct heat.  I will do that and put the cover on for a few minutes and things have warmed up enough that it’s gooey and delicious.  Serve immediately and if you have leftovers, reheat in a 400F oven.

So in case you need it, here’s your dough recipe – easy, fast and awesome every time!

pizza dough
1 envelope dry yeast
1 cup cool water
1 teaspoon honey
About 3 cups flour
1 teaspoon salt

Put water in a medium bowl and add yeast packet.  Let it rest about 5 minutes to make sure it’s active (there will be a few bubbles but it’ll be hard to tell right away).  Add honey and 2 cups of flour, mix well to combine.  I use a spoon.  Then add salt and continue to add flour until the dough is not sticky.

I usually add the whole 3 cups (or just about).  Remove the dough from the bowl and put it on a clean counter and then remove all of your rings.

Knead the dough for about 10 minutes, until it is smooth and silky.  Take a clean bowl and pour some olive oil in it.

Place the dough in the olive oil and turn it until the entire ball is covered.  Drizzle a little more on top for posterity.  Cover the bowl with plastic wrap and place in a warm place.  Let the dough rest until it doubles in size.

I usually find this to be a great time to go get a pedicure.  Come back in an hour and you’ll find the dough all puffed up.  If you aren’t ready to cook, just gently punch the dough down, tuck it into a new ball and let it continue to rest.  When you are ready to use it, punch it down again and then cut it in quarters.

Heat the grill and you are good to go!


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