I know it feels like fall out there, especially here in the mitten. I prefer the darker edges, but you knew that already. There is nothing like a pizza made from pizza dough from scratch. Once the cheese is melted and the bottom side of the pizza is golden… I pulled it back onto the cutting board and let it cool down for a smidge. Next, top it with grated farmers cheese (or use Mozzarella) and with as many pepperonis as you can fit.Ĭlose the lid and let the grills heat circulate to melt the cheese… I also sprinkled it with Parmesan. Working fast, I smothered it in this sauce… … And slid the dough off and back onto the grill. Using tongs and a flipper-do, I flipped the dough onto my cutting board. Watch for the bottom side to start getting nice and golden. And for the record, no I did NOT purposefully shape my pizza to look like a stocking. Once hot open the lid for a few to let the heat escape a tad, reduce the temp to medium-high and slide the dough onto your grill.Ĭheck on the pizza crust after 3-4 minutes. Have it all by the grill because this pizza moves FAST. ALSO this is very important: make sure all of your ingredients are ready to go sauce made, cheese grated… etc. I drizzled some olive oil on a paper towel and used tongs to wipe every square inch. Next, clean the grates and rub with a little olive oil before preheating. With your impeccably clean hands, work the dough into a shape that will fit on your grill or on a pan in your oven. Then lightly flour a large cutting board and sprinkle the dough as well… Next, once risen, punch down the dough with your fingers. There you go, pizza dough from scratch! You know it’s ready when it has doubled in size. Next, cover with a towel and let’er rise for an hour. Roll the ball around and up the sides to coat the dough and bowl completely with olive oil. Use the pizza dough to coat the inside of the bowl. Then add a splash of olive oil to a large bowl. Next add in all of the flour until the dough is sticky, it should pull clean from the sides of the bowl.
Then add in a cup of flour and mix on low to incorporate. Next, measure and add in 3/4 teaspoon of kosher salt. Then add in a skosh of olive oil… like about a teaspoon. Next, allow it to just sit there for about 10 minutes. Next, sprinkle in a packet of yeast, DO NOT MIX. Then add a cup of water that is between 115-120 ° (my mom goes by instinct… I use a digital thermometer, I’m not that good) and quickly whisk so the honey dissolves into the water. Next, in the bowl to your mixer add some honey… about a half teaspoon, I eyeball it. I made grilled pizza… and who doesn’t love the sound of that? I tell ya, it’s easier than it looks and the more times you make it… the more you’ll be able to do it with your eyes closed. From scratch pizza dough is where it’s at you guys. But since I have one of those beasts… and strongly dislike wearing dough-gloves while mixing, I thought that I should probably make this pizza dough recipe a post all in its own. That’s ummm, because I did the step-by-step of it for a calzone recipe… but hey it’s still a great reference if you don’t have a Kitchen Aid and want to make it by hand. Sorry.Īfter the 167th time of being asked if I had a pizza dough recipe on my blog I finally realized that it might not be the easiest recipe to find here on SS. Beige pizza dough… beige, beige, beige, BEIGE, blah.
SCRATCH PIZZA HOW TO
This is my fool proof and easy recipe for homemade pizza dough and how to grill it to perfection!īeige bowl.
css-uqx86q.css-x7b3mp:disabled.Pizza dough from scratch is the only way to make pizzas.
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