Who doesn’t love pizza? I personally don’t know anybody that doesn’t like it. For me it’s all about the crust. Don’t get me wrong, if you don’t have quality cheese and other toppings it’s not going to cut it. However, to paint a good picture, you need a good canvas. Don’t you agree?
Twice now, we have been invited to friends and have had homemade pizzas. I sort of lost hope that I could ever duplicate a good crust. But after the last invite I decided to give it another try. What you see here my friends is one of the best crusts I have ever had; including those fancy wood fired restaurants. I think I may have come up with the one that will make you stay home.
There was another motive for this last attempt. We have a ton of tomatoes. As per usual, they all come off at the same time. My husband loves goat cheese pizza. PHILADELPIA, SHAKESPEARE, and GOAT CHEESE PIZZAS I like it too but there are other flavor sensations I also enjoy. My pizza was a ramp pesto, chopped calamata olives, and burrata. Hot off the grill and topped with fresh basil. Totally AMAZING!!!
I cut my dough into 4 pieces because I wanted two larger pies. It worked out beautifully. I had two left over, so I froze one, and gave the other to my daughter. Mine was actually cooked on the grill. A thin crust with a major crunch factor and dough as light as air. I even impressed myself with this one.
If you’ve never worked with dough, don’t be intimidated. You really need to give this a try. Mine came out perfect the first time. I did have to add a little more water during the kneading process. I noticed some dry crumbs that weren’t mixing in. If you have to make additions do it sparingly and with patience. Using your Kitchen Aide is pure genius.
RUSTIC PIZZA DOUGH
- 5 C bread flour
- 1 1/2 tsp yeast
- 1 1/2 tsp French grey sea salt
- 2 1/4 C cold water
- 1 Tbsp honey
- Olive Oil
- In the bowl of a Kitchen Aide mixer fitted with the paddle attachment, mix all the dry ingredients on low until incorporated.
- Switch to the dough hook, add the cold water and the honey. Mix on low for 10 minutes.
- The dough should be smooth and elastic, it should not stick to the bowl. If it sticks to the sides of the bow sprinkle a little more flour. If it is too dry and the dry ingredients are still not mixing in, add a little more water.
- After 10 minutes, remove the dough from the bowl and cut into 4 or 6 pieces and form into rounds. Place the rounds on a lightly oiled cookie sheet and drizzle olive oil on top of each round spreading gently with your hand over the top.
- Cover with plastic wrap and place in a cold oven with the door closed for 2 hours to rise.
- On a work surface sprinkle some flour and remove one piece of dough and flatten into a disc. Using your hands or a rolling-pin spread the dough out into a disc or oval 10-12 inches in diameter (if you cut the dough into 4 pieces your discs will have a larger surface area)
- Dust a pizza peel (you can also use some sturdy cardboard) with cornmeal and place your dough on top making sure it slides around easily.
- ON THE GRILL: pre-heat and oil you grill generously. Slide the dough from the peel onto the grill and lightly brown on both sides turning gently as it cooks. Remove and top with your favorite toppings. Be careful not to overload as this is a thin crust. Return to the grill and cook to desired doneness.
- IN THE OVEN: place a pizza stone in the oven and pre-heat the oven to the highest temp (most ovens will go 500-550. Slide the dough from the peel onto the stone and repeat the steps as for the grill. Finish by placing it under the broiler for a nice charred effect.
* After the dough has risen you can easily freeze it. Just place the dough into a lightly oiled Ziploc or plastic bag and place in the freezer. When ready to use remove it from the freezer and let it thaw overnight in your refrigerator.
* Cutting: I have recently been taught by two friends to use a pair of scissors when cutting my pies. It works really well. Give it a try!!!!
Til next time,