Made grilled pizza tonight and thought I would share my favorite pizza crust dough.
1 cup warm water
1 1/2 tsp yeast
3 to 3 1/2 cups bread flour or all purpose
1/2 tap salt
1/2 tbs ground black pepper
2 heaping tbs lard
Pour water into a bowl and sprinkle on the yeast to proof.
Add 2 1/2 cups flour, salt, pepper and lard and mix well
Knead in the rest of the flour as necessary.
Let the dough raise for an hour and then punch it down and divide in 2.
When I do pizza on the grill I like to cook the dough over direct heat. I oil up one side with some evoo and put it on the grill oil side down.
Brush the up side with oil and flip it over.
Take it off and load it up. Return it to the grill this time indirect heat.
This time it was more evoo,wilted spinach, feta, red onion, red bell pepper, tomatoes, and some fresh mozzarella.
The lard makes the crust crispy on the outside and soft on the inside.
A couple slices and a pint of Old Nation M-43 wheat IPA. Friday night dinner.
1 cup warm water
1 1/2 tsp yeast
3 to 3 1/2 cups bread flour or all purpose
1/2 tap salt
1/2 tbs ground black pepper
2 heaping tbs lard
Pour water into a bowl and sprinkle on the yeast to proof.
Add 2 1/2 cups flour, salt, pepper and lard and mix well
Knead in the rest of the flour as necessary.
Let the dough raise for an hour and then punch it down and divide in 2.
When I do pizza on the grill I like to cook the dough over direct heat. I oil up one side with some evoo and put it on the grill oil side down.
Brush the up side with oil and flip it over.
The lard makes the crust crispy on the outside and soft on the inside.
A couple slices and a pint of Old Nation M-43 wheat IPA. Friday night dinner.
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