I received a wonderful gift from my yoga instructor, 1 lb of turkish yeast from the market. She told me her and her family has been using it for years. After opening the packet I could already tell it was different than the little packets you see in the store. Just opening the package I got the beautiful blooming yeast smell and the yeast was light and feathery. I was so excited. I wish I could just stay home and bake breads, rolls and so many other amazing yeasted goodies. First on my list was pizza dough. I brought up the yeast to the cottage so we could make grilled pizzas. This would be a great idea.
- 1 3/4 cups water divided, 1/2 cup warm, remaining at room temperature
- 1 1/4 teaspoons instant active yeast
- 1 tablespoons olive oil , plus extra for brushing dough and bowl
- 1 cup Multi-grain bread flour
- 1 cup high gluten flour
- 1 1/2 tsp salt
- Semolina for dusting
1. Measure 1/4 cup of warm water into a 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups room temp water and olive oil.
2) Combine flour and salt in workbowl. Make a well in the center. Add liquid ingredients into the well of the flour (holding back a tablespoon or so). Slowly bring in the center and bring the dough together roughly.
3). Turn dough onto lightly floured work surface; knead by hand with a few strokes to form a smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
4). Heat the BBQ to 400F and brush oil on the grill. Turn dough out onto lightly floured work surface. I cut the dough into two to form two pizzas. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, gently roll out, occasionally picking up and spreading with your knuckles and hands.
|One little one for me, one big one for my hubby.|
6) Place the dough directly on the grill. Once dough begins to firm up, about 5-8 minutes. Start to your desired ingredients. Cover lid and continue to cook until cheese has melted.
Give me some MORE! This was the best homemade crust I have ever had. I have put pizza on the grill before but this one just turned out so well. The dough was quick, easy and doubled perfectly. It grilled up so well, developing a nice crunch with an airy texture and a beautiful fresh flavour.. The dough just pulled the whole pizza together. For the sauce we actually used the sauce I made on my very first post - Homemade Tomato Sauce, which just made it even better. Hmm..that reminds me, I need to make some more sauce.
MEG's RATING : D-EEEEE-LICIOUS!!