I made pizza dough!!! I can't believe it! Thanks to Deb in Mi and Melissa in Dallas

B

barbara-in-va

Well-known member
for encouraging me on! I used a dough recipe from my Earthbound Farm cookbook and had another recipe copied from a post here. The posted recipe said if you want a crisp crust to refrigerate the dough overnight so that is what I did. The recipe for the dough said to preheat the pizza stone for 30 min at 500°F so I did and the crust turned out perfectly crisp! We topped the crust with some fresh pesto, some very thinly sliced tomatoes and some crumbled goat cheese. Oh boy was it good! I can't believe that I made it!! Thanks for the encouragement!!

I still have two balls of dough in the fridge, hope it will still be good tonight as I want to try again. This time with a layer of chopped oven dried tomatoes sprinkled with sauteed mushrooms and onions, black olives and mozz (because I have thoese things in the fridge).

 
Congrats Barbara! Isn't pizza dough fun!

For the dough left in the fridge, I read somewhere that if the zip loc bags start filling with air, just open the bags enough to release the air, then seal again. It worked perfectly for me. Yum, might be a pizza kind of night tonight!

 
Bravo! Isn't it great to break through such a tasty barrier? Hint for tomatoes:

Place thin slices of tomato between thick paper towels to blot excess water from them. That way they don't mush up the dough.

Thick (Sicilian Style Pizza) dough: You can precook it blank ahead of time and let sit. Then, when you're ready to eat, simply add the sauce, and bake a few minutes at high temp, then add the toppings and finish off the bake.

 
Good idea. When I make pizza, I place the onions on first so that they become the barrier

between the crust and the tomatoes. I find that the onions cook better as well, with tomatoes to keep them moist. My symbiotic pizza.

I use grated Emmenthal as it has a lower moisture content than mozzarella and do a layer above and below the tomatoes.

 
It only gets better in the fridge! I have been making the artisan bread dough recipe that sits in

fridge for a week or more. your dough will be fine and tasty.

 
You can frreeze the balls for later use. I just used up the last 3>>>

from a six-batch (individuals) last week. I baked the first 3 one at a time on a stone in oven but last night's were grilled outside.
Used long-sauteed onion slices w/ chopped fresh rosemary. Topped with a sprinkling of feta & parmesan. I also added a few sliced, marinated, dried tomatoes to the cooled & cooked onions & a few slices of fresh romas (cause I had them) on top under the cheese. Wonderful. Half the grill was too hot but we'll do better next time.

 
I also freeze. Here's my favorite pizza on the grill at the moment...

We grill one side until just crisp and remove from the grill. I turn it over and add shredded smoked Gouda cheese, diced cooked chicken tossed with BBQ sauce, diced pineapple and minced chives onto the cooked side. Back on the grill until the cheese is melted and bottom side is crisp. Yummos! We also like to do a breakfast pizza on the grill the same way with any of your favorite breakfast foods. We do everything on the grill in Florida! LOL

 
Barbara, would you post your tried and true pizza dough recipe? >>

I've never grilled pizza dough and wonder if it would work on a weber grill metal grate?

Thanks for reading,
Ann

 
Thank you all for the ideas and suggestions. Luisa, I think I might have all

the ingredients for your recipe at home, if I do I will give it a try tonight!

Thank you, thank you!

 
Too easy! Shape your dough how you want it and just lay it on the

grill. Hubby always preheats the grill (did I mention we have a gas grill?)and then wipes it with oil. As soon as the dough is on the grill he drops the heat to low. He just lets it cook until there are nice grill marks and is lightly browned. We don't like our pizza real thin so it will depend on your thickness how long that will take. Ours..about a minute. The smoked Gouda takes a little longer to melt than most other cheeses so he turns the grill off under it and cranks up the other side of the grill to high. Then it kinda becomes an oven and that Gouda can have the time it takes to melt without ruining the pizza dough. (Have I mentioned that I have baked a cake in the grill?) Any other cheese melts at about the same time that it takes to cook the dough. You'll know when it's done.

 
Ann, the grates are fine. I'm assuming you use charcoal. We have a

gas grill so there will be charcoal guru's who will be able to give you direction on how to regulate the heat. But there is no problem with the grate. And I don't use a stone.

 
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