Most of you know how much I love to cook, thus the nickname The Cookin’ Momma. I cook just about anything, but I think my absolute favorites are soup and pizza. But, of course, who doesn’t like pizza? I learned years ago how to make my dough that FINALLY tastes just like it came from the pizza shop. Yes, I learned how to make pizza shop-style pizza at home. There are two major tricks: high gluten flour, and you have to let the dough ferment for at least two days. So I will not only share the perfect pizza dough recipe, but I’m going to share some cooking methods too. And you can use these methods even if you purchase your dough.
If you want to make your dough (which I highly recommend), here’s the recipe. If not, that’s OK, too; the cooking methods below will still work. You can knead the dough by hand, use a solid mixer like a KitchenAid, or even use a bread machine. I like it easy, so I use the bread machine because it has a dough cycle. I plop it in there, and 1 ½ hours later, it beeps, and I’m good to go. This will make enough dough for two 12-inch pizzas.
Cooking It On The Grill With A Pizza Stone. Use my grill for the whole thing, and pizza is no exception. The trick to getting a pleasant, crunchy crust is excessive heat (500 degrees) and a truly top pizza stone. If you’re cooking it on the grill, the pizza stone needs to be ½ inch or thicker. I’m not a pizza grasp, and I can use my palms. However, I like to apply a rolling pin because it lets me roll the dough out flippantly. When I use my fingers, I always become stretched a bit too much in spots. So I roll my dough out on a pizza peel that has cornmeal sprinkled on it. Don’t roll it out too thin – you will get used to how plenty after a couple of attempts. Once I roll it out, I switch it to a pizza display screen. I do that because I never had luck sliding it off the peel despite the cornmeal. Plus, all that cornmeal makes a large amount for your grill or oven. If you are using the dough you purchased, you can bypass the stairs before setting your dough on the pizza display screen. You want to warm your grill with the pizza stone internally, so it gets hot and warm. Once you have assembled your pizza (guidelines below), you’ll need to place the display on the recent stone and close the lid. Depending on the thickness of your pizza, you need to prepare dinner in 3-4 minutes, then rotate the pizza ninety degrees, close the lid, and cook dinner it another three to four minutes.
If your grill and stone are hot enough, your pizza ought to have a pleasant, crunchy bottom and must stay stiff as soon as you take it. If it sags, it’s going to taste top nonetheless, but not be that crunchy fashion pizza. If you do not have a stone, that’s OK too. It would be best if you kept an eye on the warmth on this one because every grill is one-of-a-kind, and your dough could be properly above the flames. Roll your dough out by way of hand as described above. Lightly brush the dough with olive oil and location the dough side down properly on your grill. Keep it there till it crunches up about 3-four minutes or so. In the suggested time, oil the pinnacle part of the dough. Once the bottom has crunched up, turn the dough (new oil aspect down, crunchy facet up) and vicinity your toppings on the top. Close the lid and let the pizza cook dinner about 3 minutes.
