Dough recipe from Bread, Toast, Crumbs
- Toppings – any and all toppings of your choice! Why not try something different like ricotta and squash blossoms!
- Cheese – anything goes, traditional shredded mozzarella, buffalo mozzarella, Emmental, ricotta, feta, vegan cheese, whatever floats your boat!
- Sauce – any sauce you like, we just used a spaghetti sauce with chunks of tomatoes, but anything goes from red sauce to pesto to olive oil and garlic.
- Dough recipe (from Bread, Toast, Crumbs) – while, yeah, anything goes, I have found there is a difference with using pizza flour. In the US King Arthur makes a great pizza flour.
- 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
- 2 teaspoons (11 g) kosher salt
- 1 teaspoon (4 g) instant yeast
- 2 cups (456 g) lukewarm water
- To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
- Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat.
- Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
- Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions.
- With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in fridge. If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.
- Making the Pizza: There are various options to make the pizza, how you choose is up to you, maybe try them all and decide which method you prefer.
- We grilled our pizza and didn’t have a peel so we used the back of a baking sheet, we put a very generous amount of cornmeal on the sheet and gently formed the crust by stretching the pizza as best we could into a circle.
- After the toppings were added we slid the pizza onto the hot grill and cooked with cover down for 5-6 minutes.
- Pizza Stone, if you have a pizza stone, slide the pizza onto the preheated stone in the oven and cook.
- Cast Iron skillet – if the skillet is well seasoned sprinkle a little cornmeal on the bottom of the skillet and form the pizza into the skillet, top and pop in the oven for a “deep dish” pizza experience.