Everyone should have a delicious easy to make pizza dough pizza dough on hand.
Then create a nothing like you've tasted before pizza with garam masala curried tomato cream sauce and a creative array of toppings.
Prep Time1 hr 15 minsCook Time15 minsTotal Time1 hr 30 mins
Pizza Dough
5 cups unbleached, all purpose flour
2 ¼ cups warm (80 degree) water
1 tbsp kosher salt
1 tbsp granulated sugar
2 ¼ tsp active dry yeast
cornmeal (optional)
1This grilled pizza is made with a garam masala curried tomato cream sauce, thinly sliced purple potatoes drizzled with our Ultra Premium Extra Virgin Olive Oil and dusted with cumin, baby beet greens, and farm fresh eggs.
2Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on.
Directions
3Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and "bloom" for five minutes.
4In a large mixing bowl, or in the bowl of your stand mixer, or in your bread machine, add the flour.
5Mix the yeast mixture in to the remaining two cups of warm water along with the salt and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it's fully incorporated and smooth but slightly our flour. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.
6Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.
7It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.
8Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don't dry out. Roll out each portion to desired thickness.
9If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking.
10You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.
11Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.
12Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.
Makes 6 medium sized pizzas
Ingredients
Pizza Dough
5 cups unbleached, all purpose flour
2 ¼ cups warm (80 degree) water
1 tbsp kosher salt
1 tbsp granulated sugar
2 ¼ tsp active dry yeast
cornmeal (optional)
Directions
1This grilled pizza is made with a garam masala curried tomato cream sauce, thinly sliced purple potatoes drizzled with our Ultra Premium Extra Virgin Olive Oil and dusted with cumin, baby beet greens, and farm fresh eggs.
2Toppings to consider: Pesto, pizza sauce, mozzarella, olive oil, Parmesan, thin sliced potatoes, baby greens, arugula, peppers, olives, eggs, smoked salmon, squash, grilled chicken, shrimp and on, and on.
Directions
3Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and "bloom" for five minutes.
4In a large mixing bowl, or in the bowl of your stand mixer, or in your bread machine, add the flour.
5Mix the yeast mixture in to the remaining two cups of warm water along with the salt and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it's fully incorporated and smooth but slightly our flour. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.
6Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.
7It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.
8Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don't dry out. Roll out each portion to desired thickness.
9If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking.
10You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.
11Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.
12Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.
Makes 6 medium sized pizzas
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