Grilled Pizza :: The Dough
Vincent Rotolo, our instructor and grilled pizza extraordinaire taught our class how to make the most perfect grilled pizza dough. The end result is perfectly crispy and thin, and just wait till you see the toppings, so yummy. The class really got in there, fists and elbows – and everyone took home a large ball of dough so they could make their pizzas at home as well. The recipe is below on the recipe card. Let us know if you try it out – we don’t think you’ll be disappointed.
Photos by Karen Mordechai
Recipe Courtesy of Vincent Rotolo/Sunday Suppers
Grilled Pizza Dough
1- envelope dry yeast
1- cup water – room temperature or warm
1 teaspoon honey
2 1/2 teaspoons salt
1/3 cup fine ground flax meal- corn mean can also be used- I even sometimes substitute semolina flour
3 1/2 tablespoons whole wheat flour
1 1/2 tablespoons good quality virgin olive oil
3 cups all purpose flour
1- in a large bowl add the water, yeast and honey
2- after all is dissolved slowly stir in the flax meal, whole wheat flour, salt and olive oil
3- slowly stir in the flour until a firm dough has formed
4- remove all contents from bowl and continue to knead on a floured surface until a smooth dough has formed adding additional flour to prevent the dough from sticking.
5- after you have achieved a smooth sough clean of any lumps transfer to a large bowl that has been lightly coated with olive oil. add oil to the top make sure a skin does not form while rising. cover the bowl and let rise for about 2 hours. remove dough and knead again.
6- let the dough rise again for about 30 minutes.