Want to make amazing pizza at home? No need for a backyard brick oven. Grilled Pizza is where its at.
Its still summer. You want to grill.
Here’s a simple formula for grilled pizza. I did this last month for my in laws. They loved it. You will too.
1000g King Arthur All Purpose Flour
640g Cold water
25g Sea Salt
5g Instant Dry Yeast
10g Extra Virgin Olive Oil
1. In a large bowl combine flour and yeast. Mix for 20 seconds with a whisk. Add water. Mix by hand or with a wooden paddle until combined. Do not over mix or knead. Dough should be shaggy. If the dough feels dry or there is an excess of flour left in the bowl after mixing, add a little water and mix until all of the flour is combined. Cover with a damp towel and let sit for 20 minutes
2. Add salt. Perform your first fold. A fold is a simple technique for mixing dough which relies more on time than physical effort. To perform a fold pick a corner of the dough. Lift the corner of the dough in the air and then “fold” it into the middle. Here is a video. Once you’ve done one fold, turn the bowl 90 degrees and do your next fold. Do this for a total of four times until you are back to the corner where you started. You have just completed one “turn” of your dough. Four folds = one turn. Let dough rest for 20 minutes.
3. Create a pocket in the dough with your finger and add oil. Perform two turns (8 folds). Try to keep as much of the oil in the dough. Let dough rest for 20 minutes
4. Perform two more turns. Dough should be smooth and elastic by this point. Cover the bowl with plastic wrap. Put it in the refrigerator and let it sit for at least 12 hours, but ideally for 18. This is called a bulk ferment. The dough should double in size by the time you go to the next step.
5. Take the dough out of the fridge. Cut the dough into seven even sized clumps. If you want to be really precise use a scale. Now form the clumps into dough balls.
6. Put the dough balls on a sheet tray. Leave 1-2 inches of space in between each dough ball. Apply a drop of oil to each dough ball and rub it all over the surface. This will help the dough from drying out during its final rise. Cover dough with a towel let is rest in a warm spot in your kitchen or house.
7. Dough should be ready in 2-3 hours. Be careful not to let dough overproof. Dough is ready when it’s grown in volume, is room temperature and pliable.
In my next post I’ll have an in depth post on how grill pizzas.
- Wednesday Night Sourdough Pizza Formula
- Sourdough Pizza “a taglio” Style
- The Foundation of Great Pizza Dough (Geeky)
- Tools to Make Great Pizza at Home