Pizza #2

This was my second time making pizza dough from scratch. Usually, I’ve always used frozen pizza dough from Rhodes. It’s super fast and tastes good. It does take some thinking ahead though, because it needs to be thawed. A couple of times, I’ve made a pizza dough when we cook the pizza on the grill. The recipe is literally called “The Best Pizza Dough for Grilling”. I’m sure it would have been just fine in the oven, but I thought I should try a different recipe.

While searching, I wanted a recipe that I’d make in the future. Most recipes always had a rise time for the dough. That also requires thinking ahead. When I found this recipe from allrecipes.com that had really good reviews, I thought it was worth a try. There was no rise time.

So first you dissolve yeast and sugar in warm water. “Let stand until creamy, about 10 minutes.” The question is…what does “creamy” look like?

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This was the yeast and sugar “dissolving” in the warm water.

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This was after it sat for 10 minutes. I figured it looked creamy enough.

So then you stir in flour, salt, and oil. It says “beat until smooth.” Honestly, I used my hands and kind of kneaded it in.

I panicked for a second because I wasn’t sure if I had bread flour (I did) and called my mom to find out if All-Purpose Flour would work. She says it will. My plan is to use the bread flour until it’s gone for the next few recipes, but then try All-Purpose. Unless I’m using bread flour on a regular ish basis, I don’t really want to keep it in my kitchen for the few times a year that I’ll use it.

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Then you let it sit for 5 minutes. At this point, I had to run to the store and we weren’t quite ready to top the pizzas, so I let it sit quite a bit longer.

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The recipe called for cornmeal on the pan before laying down the dough. I love the texture the cornmeal added!

As you can see in this picture, I wanted to see if there was a difference between the pizza stone and a baking sheet.

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All three pizzas turned out great! The dough was good, too! We determined that the pizza on the regular baking sheet was more crispy than the pizza on the pizza stone, so I was happy to learn that too.

I will definitely be keeping this recipe for the future. It was so easy and turned out great.

If you haven’t grilled a pizza, I highly suggest trying that method this summer too!!

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