Making pizza on an evening when you are not in a rush is good for the soul. For us, it is a team activity which means time well spent together. I prep the dough, we both do the toppings and Kevin cooks it on the grill which avoids heating up the house.
By using instant yeast, rising time is cut in half so we can start the dough around 4 and be eating by 6:30.
So, this Saturday night, when dinner can get to the table ‘eventually’, mix your dough, then maybe mix a cocktail to unwind… kick back and listen to some great music with your significant other and wait for the dough to rise.
While you are waiting, chop up some fresh herbs and stir them into to can of tomato sauce for a fresher tasting pizza sauce.
And, remember to have fun with your toppings. What about that leftover brisket, souvlaki or bbq chicken already in your fridge? Maybe charred veggies? Or stick with traditional pepperoni. Whatever makes you happy.
Cooking time will depend on where you are cooking it – our charcoal grill cooks it in about 6 minutes, but it takes nearly 15 in our oven. So you will have some experimenting to do, but don’t stress over it, its all part of the fun.
The one piece of specialty equipment you will need for this is a pizza screen or use an upside down pizza pan or cookie sheet. Using one of these takes all the stress of getting that dressed pizza off of the peel and onto the grill. Just be sure that if you are grilling this, the pan you choose fits your bbq.
1 teaspoon sugar
1 teaspoon salt
1 tablespoon instant yeast
2 1/2 cups flour
6 – 8 oz water
2 tablespoons olive oil, plus a bit more for brushing the bowl
In bowl of stand mixer, whisk sugar, salt, yeast and flour together. Add the olive oil and 6 oz of water. Using the dough hook, on low speed, mix until dough comes together and forms a rough dough. If dough looks dry or is not coming together, add more water by teaspoons until it looks right. Knead with mixer until smooth. About 5 minutes. (this can be done by hand if you prefer).
Turn dough onto floured board and knead 3 – 5 minutes until smooth and elastic. Place dough in an oiled bowl, cover with plastic wrap, place in warm, draft free area and let rise until doubled in size- 30 – 40 minutes.
Punch dough down and place on lightly floured board. Divide in half for 2 large pizzas or into 3 for 3 medium ones. Form pieces into balls, place on cookie sheet, cover with plastic wrap and put back in warm place to rise for another 30 minutes. ( here is where we take that 3rd ball of pizza and toss it into the freezer for later use. Also, if you are making the dough ahead, you can pop it into the fridge now for up to 2 days. Of course, you will thaw and or let dough warm up and rise before proceeding)
Preheat your oven or grill to 500F.
Working with one ball at a time, roll or press out dough on a lightly floured surface to a roughly circular shape, about 10″ across for a mediium pizza. Place on your pizza screen or upside down pan. Add sauce and toppings as desired. Pop the pan into your oven or the grill and bake 8 – 14 minutes, until cheese has melted and crust is golden.
Pour yourself another glass of wine and enjoy.