Guru
Pizza Dough for the grill
A great pizza dough for the grill.
What's In It?
- 2 tsp active dry or instant yeast
- 2 c water
- 1/4 c light olive oil
- 4.5 c all purpose bread flour
- 2 tsp sea salt
How to Make It
The Dough
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In a stand mixer with dough hook, or large mixing bowl, stir together the water and yeast. Let sit for a 8-10 minutes until the yeast is dissolved and starting to bubble. Stir in the flour, the oil and salt. Mix until a semi-dry (almost sticky) dough is formed.
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Knead the dough with the dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. The dough will form a smooth (still slightly sticky) ball and spring slowly back when poked.
The Rise
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PREFERRED: Let the dough rise slowly in the fridge overnight. Lightly oil a large plastic zipper bag and place the dough in there, and seal it. It can be refrigerated for up to three (3) days.
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If you're planning to use the dough right away, place the ball it in a lightly-oiled bowl, cover the bowl with plastic wrap and let rise at room temperature for 1-1.5 hours, or until it's doubled.
