The best blank canvas ever!
Ingredients
3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons
Directions:
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Hints:
Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. My kids perter the chewier crust.
Great crust to to right on the grill. Just don't overload your pizza with toppings.
I often use a a mixture of fresh pesto and ricotta cheese as a base instead of traditional pizza sauce.
Favorite Combinations:
Fresh figs, blue cheese, mozzarella cheese, caramelized onions, prosciutto and arugula (add this once it comes out of the oven)
Pesto ricotta mixture for the "sauce", pizza mix cheese, sliced peaches or nectarines, prosciutto and arugula (add this once it comes out of the oven)
Pesto ricotta mixture, Grilled Zucchini, fresh sweet corn (I had leftovers from night before), basil and toasted pine nuts.
BBQ Sauce, shredded chicken, Mexican cheese mixture, thinly sliced red onions and cilantro.
Kommentarer