Grilled Pizza Dough

Bobby Flay’s Grilled Pizza Dough Recipe
(this links to a VIDEO of how to make the pizza dough)

NOTE: I previously tried Martha Stewart’s Grilled Pizza Dough Recipe. It is a DISASTER do NOT make it. EVER.

MAKES 2 14 inch pizza crusts

INGREDIENTS:

3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast (2.5 tbsp)
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

DIRECTIONS:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

LET RISE 1 HOUR: Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

LET RISE 10 MINUTES: Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


FREEZING THE DOUGH FOR FUTURE USE:

Make a triple batch and freeze them in freezer bags.

Coat in olive oil before putting in freezer bag and make sure you get all of the air out.

Allow 12 hours in fridge to thaw before using.


USE FOR LEFTOVER DOUGH:

If you happen to have any dough leftover, form into rolls, and bake at 350 F till golden brown. Dip in olive oil. Sooooo good!


USING THE DOUGH TO MAKE PIZZA 1:

Use a pizza stone or cast iron pan and pre bake the crust for about 7 mins at 350 then crank the oven up to 425, add your toppings, and bake at 425 for about 10 mins or until golden and the toppings are bubbling!

Also: shape into breadsticks or pesto sticks.


USING THE DOUGH TO MAKE PIZZA 2:

Wow, made this pizza crust for my family of five. Substituted regular all purpose flour for bread flour, used one teaspoon sea salt instead of kosher salt, but made as directed. I then coated my pizza pans with olive oil and corn meal, hand pressed the dough for the pizzas, topped with homemade marinara sauce, lots of cheese and various toppings, baked at 500 degrees for 10 minutes, best pizza ever! (also, as I am not a fan of marinara like my family, i brushed the top of the crust with olive oil and put an insanely thin layer of sauce, was just perfect for a non-sauce lover 🙂 )


VARIATIONS:

Add spices to the crust, like garlic, parsley, italian herbs you may like, all to taste.

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