grilled pizza dough
This recipe for grilled dough is adapted from Williams-Sonoma Grilling Cookbook. Makes enough dough for 2 pizzas.
Mix in a food processor, stand mixer, or by hand:
2 cups all-purpose flour
1.5 cups whole wheat flour
2.5 tsp yeast (dry active or quick-rise)
1 Tbsp sugar
1 scant Tbsp salt
2 tsp chopped fresh or dried herbs (oregano and thyme are nice)
Slowly add 1.25 cups warm water and 2 Tbsp olive oil. As dough pulls together, knead by hand until smooth and elastic.
Place dough in bowl, coat with olive oil, cover with a towel, and let rise in a warm place until doubled in size. about 1-2 hours.
Punch down and divide in half. Use immediately, refrigerate for up to 3 hours, or freeze for later use.
Bon appétit!
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