Grilled Pizza Dough
Ready In: 1 hr 5 mins
Serves: 6
Yields: 6 1/2 oz. balls
Ingredients
- 5 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt (or 3 1/2 tsp. kosher salt)
- 1 teaspoon yeast
- 3 1⁄2 tablespoons olive oil, divided
- 1 3⁄4 cups water, room temperature
Directions
- In a large bowl of a stand mixer, stir together the flour, sugar, salt, yeast, 1 1/2 Tbs olive oil and the water with a big spoon until combined.
- Fit the mixer with the dough hook and mix on low speed for about 4 min, or until the dough forms a coarse ball and clears the sides and bottom of the bowl.
- Add more flour or water by the Tbs as needed.
- Let the dough rest for 15 min, then mix again on medium-low speed for an additional 2-4 min, or until the dough is smooth, supple and tacky, but not sticky.
- Immediately divide the dough into 6 equal pieces.
- Gently round each piece into a ball and brush or rub each ball with olive oil.
- Place each ball inside its own zippered freezer bad, and drizzle 1 tsp of olive oil over the ball in each bag.
- Seal the bags closed and let sit at room temperature for about 30 minute.
- Refrigerate the balls for at least 3 hours or preferably overnight.
- Remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off and to relax the gluten.
- Any balls you do not use can be frozen for up to 3 months, or kept in the fridge for up to 3 days.
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