Grilling Pizza Crust
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Grilling Pizza Crust
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The mix of flours in this recipe gives the crust added texture and helps it stand up to the heat and smoke flavors of the grill.
Makes crust for four 12-inch pizzas
Ingredients
2 packages active dry yeast
1¹⁄2 cups warm water, about 100°F
1 teaspoon sugar
1¹⁄2 teaspoons salt
5 cups bread flour
1 cup semolina flour
¹⁄2 cup whole-wheat or rye flour
2 tablespoons olive oil
cooking instructions
1.In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or
until bubbly. Combine sugar, salt, and all flours in the bowl of a mixer with a
dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour
mixture and pour in the water, followed by 1 tablespoon of oil.
2.Turn the blender on low to mix, or start mixing the flour into the fluid with
a wooden spoon, a little at a time. When ingredients are well combined, turn
the mixer on medium-low to knead for 5 minutes. If working dough by hand,
turn the dough onto a well-floured work surface. Use a pressing motion with
the heels of your hands to push and stretch the dough. Work dough until
mixture is slightly shiny and not too sticky to the touch.
3.The kneaded dough should be divided into four equal pieces. Store any
dough not being used in a resealable bag in the refrigerator. Oil remaining
Dough and put in a bowl and cover for one hour until it rises. Punch the dough
down, shape into two disks, and let rest for 30 minutes.
4.Grab dough by the edges, turning the disk a few inches at a time, allowing
gravity to stretch the dough without tearing. Roll the dough into a crust
shape or press into a pizza pan. Top as directed in recipe.
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Grilling Pizza Crust
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Good appetite for everyone.
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