Basic Grilled Pizza Dough
Makes: Two 12-inch pizzas
- ¾ cup warm water
- 1 packet active dry yeast
- ½ teaspoon granulated sugar
- 1 ½ cups unbleached flour
- ¼ cup whole wheat flour
- 1 teaspoon kosher salt
- 2 tablespoons cornmeal
- 2 ¼ tablespoons extra virgin olive oil
I like unbleached flour without the chlorine agents that take away the nutrients. Besides being better for you, these nutrients add flavor and color to your crust. The whole wheat flour gives it great texture and also makes the dough easier to handle on the grill. That said, be sure to follow the recipe because too much whole wheat flour makes it dense and heavy.
Measure the flours, salt, and cornmeal into a large bowl. Dissolve the yeast in another bowl in warm water about 100 to 112 degrees Fahrenheit—any hotter and the yeast will die, any colder and the yeast won’t activate and rise. Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand for about 5 minutes or until the yeast begins to foam a little bit indicating that the batch is good. Mix the dry ingredients with the yeast starter, and 2 tablespoons of olive oil until it forms a ball. Lightly flour a clean, dry countertop. Place the ball on the counter and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 8 minutes until the dough is smooth. Add only enough flour to prevent it from sticking.
Rub the remaining olive oil around the dough ball and put in a bowl large enough to hold it and cover with plastic wrap. This prevents a crust from forming on its surface as it rises. Allow the dough to almost double in appearance. Refrigerating it for 1 to 2 hours will make it less sticky and easier to roll out.
When ready, divide the dough in half and roll each portion out into a 12-inch circle with a rolling pin. Dust lightly under the circle with extra flour as you begin, to keep it from sticking.
At this point you can put whatever toppings you like on your dough to make a pizza or brush both sizes of the circle with additional extra virgin olive oil. Add your favorite toppings and grill to perfection.
Happy eating!
-Chef D