Pizza Dough

We made Grilled Pizzas while camping.  It was so good and such a fun dinner.  We made this recipe  for Pizza Dough ahead of time and put it in the freezer.  The Grilled Pizza recipe can be found on this blog under Sandwiches/Pizzas or the Camping tab.

1/2 cup warm water

2  1/4 tsp. instant yeast

Measure the warm water into a 2 cup liquid measuring cup.  Sprinkle the yeast over the top.  Set aside.

4 cups (22 oz.) bread flour

1  1/2 tsp. salt

In the bowl of a stand mixer with the paddle attachment, combine the flour and salt, mixing to blend.

1  1/4 cup water, at room temperature

Measure the room temperature water into the measuring sup with the yeast mixture.

2 T. olive oil

With the mixer on low speed, pour in the yeast mixture and the olive oil.

Mix until a cohesive dough is formed.

Switch to the dough hook and knead on low speed until smooth and elastic – about 5 minutes.

Transfer dough to a bowl that has been sprayed with oil, turning once to coat.

Cover with plastic wrap and let rise until doubled in size – about 1  1/2 – 2 hours.

Press the dough down to deflate.  Divide in two equal pieces.

FREEZE AHEAD:  At this point you can freeze the dough.  Wrap each piece in plastic wrap.  Place this in a gallon size freezer bag.  Dough will continue to rise while it is in the freezing stage.

If using that day –  Cover dough with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake at home:  Preheat oven and pizza stone to 500 degrees.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.

Brush the outer edge lightly with olive oil.

Top as desired.

Bake until the crust is golden brown and cheese is bubbling – about 8 – 12 minutes.

Using frozen dough:  When ready to use the dough – place bag of dough in the refrigerator in the morning to thaw.  Let dough sit out at room temperature for 30 mins before shaping.

FULL RECIPE WITHOUT PICTURES —

PIZZA DOUGH

1/2 cup warm water

2  1/4 tsp. instant yeast

4 cups (22 oz.) bread flour

1  1/2 tsp. salt

1  1/4 cup water, at room temperature

2 T. olive oil

Measure the warm water into a 2 cup liquid measuring cup.  Sprinkle the yeast over the top.  Set aside.

In the bowl of a stand mixer with the paddle attachment, combine the flour and salt, mixing to blend.

Measure the room temperature water in to the measuring sup with the yeast mixture.

With the mixer on low speed, pour in the yeast mixture and the olive oil.

Mix until a cohesive dough is formed.

Switch to the dough hook and knead on low speed until smooth and elastic – about 5 minutes.

Transfer dough to a bowl that has been sprayed with oil, turning once to coat.

Cover with plastic wrap and let rise until doubled in size – about 1  1/2 – 2 hours.

Press the dough down to deflate.  Divide in two equal pieces.

FREEZE AHEAD:  At this point you can freeze the dough.  Wrap each piece in plastic wrap.  Place this in a gallon size freezer bag.  Dough will continue to rise while it is in the freezing stage.

If using that day –  Cover dough with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake at home:  Preheat oven and pizza stone to 500 degrees.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.

Brush the outer edge lightly with olive oil.

Top as desired.

Bake until the crust is golden brown and cheese is bubbling – about 8 – 12 minutes.

Using frozen dough:  When ready to use the dough – place bag of dough in the refrigerator in the morning to thaw.  Let dough sit out at room temperature for 30 mins before shaping.