Table of Contents
Ingredients
1 package (2-1 / 4 tsp.) Active dry yeast or 1 oz. fresh yeast
1-1 / 4 cups of warm water (approximately 105 ° F)
1-1 / 4 lb. (about 4-1 / 4 cups) flour for all purposes
2 tsp. kosher salt
1/4 cup of olive oil; more per container
Nutrition Information
Preparation
Add the yeast to the water; let it sit for 15 minutes. Mix the flour and salt in a mixing bowl mixer with a dough hook or in a large bowl. At low speed on a mixer stand or wrap with a wooden spoon, slowly add the mixture of yeast and olive oil alternately in the flour. Stir for 6 minutes at low speed in the suspension mixture or a hand-held flour until it expands. The dough should feel soft and sticky. If it feels green or dry, add 1 teaspoon of warm water at a time (up to 1/4 cup). Mix another 2 minutes by hand in a floured pan.
Using the dough on the same day
Transfer the dough to a greased bowl at least twice the size of the dough and cover with a damp towel. Allow rising to room temperature for about twice, about 1 hour. The dough is ready when you put your finger in it and hold the view.
Holding the dough for one day:
Place the dough in a low-fat bowl at least twice the size of the dough and cover with plastic; in the fridge overnight. It will rise slightly in the cold, doubling in size.
Freezing dough
Place the non-stick dough directly into the large zip-top bag. Freeze for up to one month. Transfer to the refrigerator for one day before proceeding.
Let the dough in the fridge warm for 20 minutes at room temperature before proceeding.
Knead the dough and divide it into 4 4-ounce balls. Place each ball on a floured surface and, with your hands, lower it and spread it into a 1/2 inch thick disc. The dough will be elastic and will often come back. Cover each piece with plastic wrap and let it rest for 5 minutes. Stretch or fold each disc into 8- to 10-inch rounds about 1/8 inch in size (the smaller, the better). If they continue to appear green and resistant to wrinkles, cover them and let them rest for a few more minutes. Line a baking sheet with rimmed leather or wax paper and wrap the loops in parchment paper or wax paper in the middle of each other. Apply the dough immediately or cover and refrigerate for 4 hours.
Divide the rounds into leather or waxed sheets.
Grease the pizzas
Heat the grill (gas or coal).
Use both hands to pick up the round dough. To quickly move and hold the upper edge of the dough, place the lower edge (the oiled side on the bottom) on the hot side of the grill. As soon as the first layer of dough comes in contact with the grill grate, gently pull the dough as you have finished laying it down to level it.
Place the circle on the grill
Grease the top of the dough with olive oil and sprinkle with salt. Stir without stirring until the pizza turns brown and enhances the find grill marks on the bottom, 1 to 3 minutes; check regularly to prevent burns.
Sprinkle the dough with a spatula and fork and set your choice of grease on the brown side of the pizza. For toppings, try Olive Tapenade, Vidalia Roasted Onion, Roasted Red Pepper Purée, Roasted Garlic, or other non-cooked recipes listed below. (Work quickly, or move the pizza to a cool grill area while frying.) Once the bottom is brown and the grill marks have improved, for 1 to 3 minutes, move the pizza to the cool part of the grill.
Roll out the dough
Close the lid and grill until the top of the pizza is hot when touched and any cheese is melted for 3 to 8 minutes. Check the bottom of the pizza regularly, turning the pizza from back to front and side to side to prevent overheating in case your grill has hot spots. Transfer the pizza to a cutting board and cut. Serve immediately.
