Ingredients
- 375 ml luke warm water
- 1-2 package instant yeast (7-14 g) (see method!)
- 4 tablespoons extra-virgin olive oil (60 ml)
- 650 g pizza flour (Type 00)
- 2 teaspoons sea salt
Instructions
- In the bowl of a food processor or a large mixing bowl, add the water and yeast. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.
- Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on a floured surface for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
- On a floured surface, form the dough into a ball and use a pastry scraper or knife to cut the dough into 4 equal-sized pieces. Form into a ball and transfer to a parchment lined baking sheet. Coat the ball of dough evenly with olive oil.
To Make Pizza the Same Day (using 2 packages of yeast)
- Cover the dough with plastic wrap (or a damp kitchen towel if not coming in contact with the dough) and let rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in size.
- At this point, the dough can be used immediately, or refrigerated (max 3 days) or frozen, wrapped in plastic wrap, for later use.
To Make Pizza the Next Day (using 1 package of yeast)
- If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 48 hours.
- Before making the pizza, remove the dough from the refrigerator and bring to room temperature (45-60 minutes).
Preparing the pizza
- Shape the pizza dough on a slightly floured surface until you have a nice round shape, about 24-28 cm in diameter. Avoid making a raised crust, as this will interfere with the grilling process.
- Place a pizza dough round on a lightly floured pizza peel, if you have one.
- Once the grill is hot, let the dough slide off the pizza peel onto the hot pizza stone. Grill one side of the pizza crust until golden brown (2-3 minutes). Then remove it, flip it, brush with sauce and add other toppings. Then reduce the heat (or open the vents) and continue grilling for about 2-3 more minutes, with the lid down, until the cheese is bubbling and crust charred. Serve and enjoy!
- If you are using an electric glass ceramic grill, check my video and post for how to grill pizza on the LeMax grill.
Nutrition
Notes
- I like to freeze half of the dough. Then, when you want pizza for dinner, let the dough thaw out in the fridge during the day, and then in the evening place on the counter to further warm, before you get started with the grill.