Faster than delivery pizza
Sitting here with our Friday night pizza. Thought I'd share my recipe for quick dough. I realize that this may not be the same as what pizza you have in your part of the country (NYC, Chicago, etc....
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I grill pizza outside every Friday night. I use a sourdough crust and it's better if made in the morning and retarded in the refrig all day. This recipe is for about a 12" crust. I scale it up for a larger crust I don't like the too thick so I'd call this a medium crust.
1 cup sourdough starter (fed and bubbly)
1 cup flour (I use organic sprouted whole wheat flour mostly but have used a variety of flours)
1 tbsp EVOO
1 tbsp organic raw sugar (or white sugar)
2 tsp yeast
1/2 tsp salt
place in bread machine on dough cycle. As it begins to knead, add water in tbsp increments until a slack dough forms. (depends on how thick the starter was)
Oil a bowl. After bread machine dough cycle is done, place dough in bowl, turn to coat, and place in refrig
Put back on counter one hour before you are going to shape the dough
an hour later, with wet hands, pat dough out into the approp size on parchment.
Preheat the BBQ grill with pizza stone in place (mine gets up to about 600 degrees)
Top with thin layer of crushed tomatoes , mozzarella, and toppings of choice.
With pizza peel, place pizza on grill. Turn down the burners under the stone to low and keep the other burners on high.
after about 2-3 min lift the edge of the pizza up and pull out the parchment so the crust is in direct contract with the stone.
Grill about 5more minutes until the cheese us bubbly and the crust is golden brown.
1 cup sourdough starter (fed and bubbly)
1 cup flour (I use organic sprouted whole wheat flour mostly but have used a variety of flours)
1 tbsp EVOO
1 tbsp organic raw sugar (or white sugar)
2 tsp yeast
1/2 tsp salt
place in bread machine on dough cycle. As it begins to knead, add water in tbsp increments until a slack dough forms. (depends on how thick the starter was)
Oil a bowl. After bread machine dough cycle is done, place dough in bowl, turn to coat, and place in refrig
Put back on counter one hour before you are going to shape the dough
an hour later, with wet hands, pat dough out into the approp size on parchment.
Preheat the BBQ grill with pizza stone in place (mine gets up to about 600 degrees)
Top with thin layer of crushed tomatoes , mozzarella, and toppings of choice.
With pizza peel, place pizza on grill. Turn down the burners under the stone to low and keep the other burners on high.
after about 2-3 min lift the edge of the pizza up and pull out the parchment so the crust is in direct contract with the stone.
Grill about 5more minutes until the cheese us bubbly and the crust is golden brown.
