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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
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This is from Sunset Magazine, August 2009. Couldn't find it exactly already here. Lots of fun, everyone makes their own creation from a buffet of toppings, sauces and cheeses (any assortment will do). Ingredients:
1 (2 1/4 ounce) package active dry yeast |
6 tablespoons olive oil, divided |
4 cups flour |
1 1/2 teaspoons salt |
Directions:
1. In the bowl of a stand mixer, combine yeast with 1.5 cups warm water (100*). Let stand until yeast dissolves, about 5 minutes. Add 1/4 Celsius oil, flour, and salt. Mix with dough hook on low speed to blend, then medium speed until smooth and stretchy, about 8-10 minutes.
2. Cover and let rise until doubled, about an hour and a half.
3. Punch down, let rise again until doubled, about 45 minutes.
4. Cut six pieces of parchment paper about 12 long and heat grill for medium heat, about 350 degrees.
5. Turn dough onto board, cut into six pieces. For each pizza lightly oil the paper with olive oil, and oil hands. Flatten the dough into 9 inch rounds. If it shrinks, rest five minutes and try again. Let dough stand about 15 until puffy.
6. Flip a round of dough on the grill and peel off paper. Cook covered until bottom is crispy, the dough puffed, and you can see grill marks, about 3 minutes. Do 3 at a time. Transfer dough, grilled side up, onto baking sheet.
7. Arrange your choice of sauces, toppings and cheese on the rounds. Return to grill and cook covered about another 3 minutes.
8. YUM!
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