Grilled Pizza Dough
Ingredients
- 1/3 cup warm water (105°F to 110°F)
- 2 teaspoons active dry yeast
- 3 3/4 cups all-purpose flour (about 1 pound), plus more as needed
- 1 3/4 teaspoons kosher salt
- 1 cup cool water (60°F to 70°F)
- Extra-virgin olive oil
Instructions
- Combine 1/3 cup warm water and yeast in a small bowl. Let stand until mixture is foamy, about 5 minutes. Meanwhile, stir together flour and salt in a large bowl; create a well in center of flour mixture. Pour yeast mixture and 1 cup cool water into well. Stir together using your fingers, moving hands in small circles to gradually incorporate flour mixture into water mixture and working from center of well out. Once all flour is incorporated, transfer dough to a clean work surface. Knead until dough is smooth and shiny, 5 to 7 minutes. If dough is very sticky, knead in additional flour, 1 tablespoon at a time.
- Transfer dough to a large bowl brushed with oil. Brush top of dough with additional oil to prevent a skin from forming. Cover bowl with plastic wrap, and let dough rise in a warm place (75°F to 85°F) until doubled in volume, 1 hour and 30 minutes to 2 hours.
- Punch down dough in bowl to deflate; transfer dough to a clean work surface, and divide into 4 (about 6-ounce) portions. Shape each portion into a ball. Arrange dough balls on a baking sheet lightly greased with oil, spacing at least 2 inches apart. Brush tops of dough balls with oil, and cover loosely with plastic wrap.
- Let dough balls stand at room temperature until doubled in volume, 30 to 40 minutes. Proceed with desired grilled pizza recipe as directed.
