The best part about a pizza is the dough and for the last 6 months I have been working to get one I am happy with. I love a dough that is thin with a big, soft, and tender crust. I can probably say that I am not totally done with this recipe, but I wanted to get it up for future referencing in my kitchen. So once you have your crust then you have everything you need. Without any doubt, one of the best things about pizza are the endless possibilities. You can really do almost anything on a pizza. From a classic like Pepperoni or Spinach, to throwing leftovers over bread with some cheese and a simple sauce: simple and tasty.
Ingredients (makes 2, 12″ pizzas)
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (250 grams by weight)
1 tablespoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Proof the yeast in about 1/4 cup of warm water (between 90-110 degrees). Let it proof for about 10 minutes. Note, the temperature of the water is important; if it is too cold, it won’t activate the yeast and if it is too hot, it will kill the yeast. I usually measure about the water out in a glass measuring cup and heat that quarter cup in the microwave for about 30 seconds. That will usually get it to about 100 degrees in my microwave, but it is best to use an instant read thermometer to ensure the temperature of your water.
In your stand mixing bowl add the dry ingredients: the bread flour, sugar, and salt then mix till combined. Add the proofed yeast water, plus the remainder of water and olive oil to the mixing bowl with the dry ingredients. Spray your dough hook with a bit of oil and start your mixer on low-speed. Once the ingredients are combine, move the mixer speed up to medium-low and run for about 15 minutes to work the gluten in the flour.
Roll the dough out onto a lightly floured surface. The dough should be soft and a bit sticky. You can incorporate a bit more flour at this point, till the dough is just barely tacky. Divide the dough ball into two equal pieces (by weight if you have a scale). Roll both pieces up into individual balls.
Lightly oil two bowls and place the dough balls into its own separate bowl. Lightly oil the tops of each dough ball, cover with a tea towel and allow to proof for another hour or so (till the balls have doubled in size).
Lightly dust your rolling surface and the proofed dough again. Your dough is ready to roll, however you may want to consider using cornmeal as well on your surface, which allows an easier roll of your dough across the work surface. Shape your dough and add your toppings.
Ready to Roll
Cooking the pizza, it is also very important to work with very hot temperatures. I crank mine oven to about 500 degrees. And when I do it on the grill, I get all my burners running on high for about 10-15 minutes, till the grill is 600 degrees or higher. I then turn the burns down to low on one half of the grill and leave them on high on the other half. While grilling my pizza I like to use pizza screens. I had tried using a stone once, but the high heat of the grill, 700+ sometimes, broke the stone…not good.
So continue to cook till the pizza is a beautiful brown, allowing a slight be of burn to come on the bottom of the pie. It takes anywhere between 6-9 minutes to cook a pizza at 600 degrees.