This recipe comes from our friends at Green Mountain Grills. We purchased our grill in 2019 and love using it. One accessory we purchased was the pizza oven attachment. I reviewed it in the pizza sauce recipe. We love the sauce and their pizza dough recipe is pretty good. If you want to see the recipes from their site, follow this link to the pizza oven attachment manual and then scroll towards the end of the PDF.
Here’s the abbreviated version:
While we recommend “00” (“double-ought”) pizza flour for light, crispy crusts, it is not readily available in grocery stores. You can buy it online from several sources. You can also yield great results using bread flour, which will still produce a crisp crust. If you want chewier crusts, use “AP” (all-purpose) flour. This recipe makes two 13” pizza crusts.
- About 3 ½ cups flour plus more for dusting and prepping the dough ball
- 1-2 ¼ teaspoon active dry yeast (use 1 teaspoon. for thin crusts and up to 2 ¼ for thick crusts.)
- 1 tsp. white sugar
- 2 tsps. salt
- 1 ½ cups hot water – as hot as your tap will get. 120° F (49° C) is ideal.
- 2 tbsps. olive oil
- If you have a stand mixer, use the wire whisk attachment to thoroughly mix the dry ingredients (flour, yeast, salt, sugar). Otherwise, use a hand whisk to mix them thoroughly.
- Change to the bread hook attachment on the stand mixer, and turn it on low speed. Very gradually add the olive oil and then the hot water by hand, pour slowly with one hand and begin mixing gently with the other.
- As soon as the ingredients are thoroughly mixed, turn the mixer speed on medium for about 5-7 minutes.
- If the dough is sticky, as evidenced by dough still sticking to the sides of the bowl, then add flour, a little at a time, until the sides come clean. If the dough is too dry, the mixer will work hard, jump around on the counter, and try to throw the dough out the top. Add hot water, a little at a time, until the dough relaxes.
- Next, form the dough into a round ball. Put about 2 teaspoons of olive oil into the bottom of a non-conductive bowl (glass or stainless steel) and roll the dough ball to cover with the oil. Cover the bowl tightly with plastic wrap and put in a warm place (80° F/27° C) for about an hour until it doubles in size. This process is called “proofing” the dough. If you prefer a more sourdough flavor for your pizza crust, proof at a higher temperature (90° F/32° C). Do not proof at any higher temperatures than this, as the yeast basically dies at 95° F/35° C.
- Then, spread a light coating of flour on a work surface and place the dough ball on it. Cut the ball in half and punch down lightly. Reform each piece of dough into a round ball and roll in the flour until dry and dusty.
- Place the dough balls on a cookie sheet and cover them loosely with a clean towel. Put them back into a warm place (80-90° F/27-32° C) for half an hour.
- To prepare the crust, place on a lightly floured surface. Gently stretch the dough in all directions, forming a flat circle. If the dough springs back, just wait a few minutes.
- Light flour both sides of the crust and brush excess from the top.
- Lightly brush the top of the crust with about one tablespoon of olive oil before building your pizza.
You can freeze the dough for several weeks.
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