About a year ago I was on a streak of making grilled pizza. I was both making them at home and taking the show on the road to make grilled pizza at other homes as well. My inspiration was a recipe my grandma sent me that she pulled from the Penzey’s Spices catalog. This is dough that you should always have on hand. The recipe makes two balls of dough that you can use immediately if you’re feeding a crowd or store in your refrigerator or freezer for later use. On top of that – it’s so simple to make!
- 4 c. bread flour, plus ⅓ to ⅔ c. extra for kneading
- 2 tsp. salt
- 1 tsp. sugar
- 2 ¼ tsp. yeast
- ½ to 1 tsp. freshly ground pepper,
- 1 to 2 T. Italian seasoning (or something similar), to taste
- 2 T. olive oil
- 1 to 1 ½ c. warm water
- In a large bowl, combine flour, salt, sugar, yeast, pepper and seasoning. Stir to combine. Make a well in the center. Pour the olive oil in the well and mix with just enough warm water to form a soft dough. Remove the dough from the bowl and place on a lightly-floured surface. Knead for about 10 minutes, adding extra flour to the surface as required as long as the dough is sticky, kneading until smooth and elastic. (I did all the mixing and kneading in my stand mixer. I kneaded the dough at medium-high speed for approximately 5 minutes.)
- Place the dough in a lightly-greased bowl, cover with plastic wrap and leave in a warm place for about 1 hour or until doubled in size. You can cover and refrigerate overnight at this point if desired.