Pizza Dough

I made this with Erin on August 2nd, 2020

From Fine Cooking https://www.finecooking.com/recipe/pizza-dough-for-the-grill 

• 1 package (2-1/4 tsp.) active dry yeast or 1 oz. fresh yeast

• 1-1/4 cups warm water (about 105­­°F)

• 1-1/4 lb. (about 4-1/4 cups) all-purpose flour 

• 2 tsp. kosher salt

• 1/4 cup olive oil; more for the bowl 

Stir the yeast into the water; let sit for 15 minutes. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook or in a large bowl. On low speed in the stand mixer or stirring with a wooden spoon, slowly add the yeast mixture and the olive oil alternately to the flour. Knead for 6 minutes on low speed in the stand mixer or on a floured surface by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a time (up to 1/4 cup). Knead for another 2 minutes by hand on a floured surface.

To use the dough the same day:

Transfer the dough to a lightly oiled bowl that’s at least twice the size of the dough and cover with a damp dishtowel. Let rise at room temperature until almost doubled, about 1 hour. The dough is ready when you poke a finger in it and it holds the impression.

To hold the dough for one day:

Put the dough in a lightly oiled bowl that’s at least twice the size of the dough and cover with plastic; refrigerate overnight. It will rise slowly in the cold, doubling in size. Time increases the flavour.

To freeze the dough:

Put the unrisen dough directly into a large zip-top bag. Freeze for up to one month. Transfer it to the refrigerator one day before proceeding.

Let refrigerated dough warm up for 20 minutes at room temperature before proceeding.

Punch down the dough and divide it into eight 4-ounce balls. Put each ball on a floured surface and, with your hands, flatten and stretch it into a disk that’s about 1/2 inch thick. The dough will be fairly elastic and will tend to spring back. Cover each piece with plastic and let rest for 5 minutes. Stretch or roll each disk into an 8- to 10-inch round about 1/8 inch thick (the thinner, the better). If they continue to seem springy and resist rolling, cover and let rest for a few more minutes. Line a rimmed baking sheet with parchment or waxed paper and layer the rounds on it with a sheet of parchment or waxed paper between each. Use the dough immediately or cover and refrigerate for up to 4 hours.

Take it Outside!

Place the round on the grill. This takes a little practice. It's easier to start with smaller pizzas.

Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, 1 to 3 minutes; check frequently to prevent burning.

Flip the dough with a spatula and tongs until the bottom has browned and developed strong grill marks, 1 to 3 minutes. I like to take the cooked dough off the grill to arrange the toppings. Return the pizza to the cooler part of the grill.

Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes. Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.