Homemade dough
Fontina, grated
Grilled peaches (toss 2 sliced peaches with a tablespoon of canola oil and grill each side)
Thyme, chopped, preferably fresh out of the garden
Bacon
Aged Balsamic, drizzled on right at the end
Pizza dough:
1 ¼ cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Combine water, yeast, honey, and olive oil in the
bowl of your stand mixer fitted with a dough hook. Stir briefly (just about 2
second will do) then allow to sit for 10 minutes. Mix 3 cups flour and salt in
a separate bowl. Add mixture to yeast mixture in the bowl and turn on your
mixer to medium speed. Add in the remaining cup of flour and continue to knead
on low speed for about 10 minutes until dough is smooth (you may need to
sprinkle in more flour to keep it from sticking to the sides).
Remove bowl from stand, cover with a dishcloth, and
allow the dough to rest at room temperature for 1-3 hours.
When you are ready to prepare the pizza, divide the
dough in half and stretch out (or roll out) your pizza to desired size. Brush
the top with olive oil then allow it to rest 15-30 more minutes before cooking.
Meanwhile, fire up your grill and allow it to reach
high heat. When ready, turn dough out directly onto grill. Brush top (it will
be the opposite side now) with olive oil. Cook for about 1-2 minutes (lift up
the edges a little to check it and make sure it is not completely charring).
Flip the pizza carefully. Top with ingredients of choice and cook 1-2 more minutes.
Remove promptly from grill and dive in!
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