This is a two-part post:  Part I will discuss the dough; Part II will discuss the topping variations and preparation.  It will all be worth your wait.

Long before pizza became a take-out item (or order in) for our house,  I made homemade pizza, mostly a deep-dish variety.  Hubby loved it.  I thought it labor intensive and so pretty much quit making it in favor of letting someone else do it for me. 

I mean we were practically surrounded by all of the popular pizza chains.  They were handy,quick and fairly inexpensive.  Back in the day when we were warming basketball and softball bleacher seats several times a week, those things were very important.  What was lacking was quality.

 

It was not the pizza of our long-time favorite Italian restaurant, Bruno’s Little Italy.  I pretty much grew up watching Jimmy Bruno toss and twirl that pizza dough in his magical way.  But, unfortunately, that pizza was thirty minutes away and, finally, nonexistent when Bruno’s closed its doors a couple of years ago.  (We’re excited to learn that there’s soon to be a reopening, however.)

 

Nor could we trek off to NYC’s to stand in line for a place at Garibaldi’s table either.  That’s a tad bit far and too expensive  to satisfy our frequent pizza yearning. So what’s a girl to do?

Return to homemade, of course.  But this time, since I’m sans a wood-fired pizza oven myself, I turned to the grill.  With much success, I might add.  We so prefer pizza this way now that ordering it out is not something we really consider anymore.

If you’ve got a grill, gas – charcoal – or electric – it doesn’t really matter, you pretty much have all of the specialized equipment that you need.  I don’t bother with a pizza stone anymore as we prefer the texture and look that direct grilling provides.  And you don’t have to be a master dough twirler like Jimmy Bruno either.

It’s easy as pie.  Easy as pizza pie, that is!

This will be the first part of making grilled pizza at home.  We’ll be focusing on the basic directions for making the dough.  We’ll deal with what to put on that dough and how to cook it all in the next post so be sure and come on back, ya’ hear!

Yeah.  I know you can pretty much buy frozen pizza or bread) dough in just about any grocery these days, but it is so easy to make and keep on hand, why would you?  And those premade disks of dough that you can purchase already prepared? I’ve also bought frozen pizza dough which is certainly better   than the premade disks.  Well, I’ve used those in a pinch.  I think once you make your own, you won’t be returning to those.  Trust me.

 

Pizza Dough Variations

Whole Wheat Blend

2 1/4 teaspoons instant yeast (1 package)1/2 cup warm water

1/2 teaspoon sugar
Sprinkle the yeast and sugar into the warm water; stir with a fork and let stand until the yeast is dissolved and becomes bubbly, about 5 – 10 minutes. 

1 1/4 cups warm water2 Tablespoons olive oil or herb or garlic-infused olive oilStir the warm water and olive oil into the yeast mixture; combine.4 cups whole wheat blend flour (or 2 cups bread flour plus 2 cups whole wheat flour)1 1/2 – 2 teaspoons salt

1 1/2 Tablespoons Italian seasoning, optional (I actually like to add fresh herbs such as rosemary, oregano or thyme.)

Blend the flour, salt and seasoning together in the large bowl of your food processor (only a large food processor can handle this amount of dough) or mixer.  Add the yeast, water and olive oil mixture about 1/2 cup at a time while pulsing the dough after each addition.  Continue adding the water until the dough forms a ball.  Process until the dough is elastic and smooth, about 30-45 seconds after it forms a ball.

Turn the dough out onto a floured surface and knead for 1-2 minutes; place the dough into an oiled bowl, cover with kitchen towel and allow to rise until doubled, about 1 1/2-2 hours.

If you plan to freeze the dough, cut it into portions after punch it down following the  rising, wrap in plastic wrap and place in a freezer bag or airtight container.  When ready to use, allow the dough to thaw before shaping it.

This makes enough dough for 4 individual pizzas at our house.

More on shaping the dough in my next post.

Note: This is probably the dough variation I use most often.  By using the whole wheat blend, the dough is a cross between soft and crisp.  Not too soft; not too crisp.  We also like the somewhat nutty taste that results.  I don’t really recommend a crust made entirely of whole wheat flour.  For us, the dough is just too heavy. 

 Bread Flour Variation

1/2 cup warm water

2 1/4 teaspoons instant yeast (1 package)

1 teaspoon sugar

Mix the sugar with  warm water and sprinkle the yeast over.  Let it stand until the yeast dissolves and bubbles, about 5 – 10 minutes.  If this doesn’t happen, your yeast is dead.  Start over with fresh yeast.

1 1/4 cups warm water

2 Tablespoons olive oil (or garlic or herb-infused olive oil)

1 1/2 teaspoons salt

4 cups bread flour

Process the bread flour and salt so that it is mixed well.  While the processor (or mixer) is still running, begin to add the olive oil in a steady stream through the feed tube.  Push down the sides of the processor bowl so that the mixture combines.  Pour in the yeast liquid in the same manner, a steady stream rather than all at once.  Continue adding the warm water until the dough forms into a ball.  Process for about 30-45 seconds until the dough is smooth and elastic.

Turn the dough out onto a lightly floured work surface and knead by hand a few times.  Place in a well-oiled bowl and cover with plastic wrap.  Allow to rise until it doubles in size, about 1 1/2 to 2 hours.

You can also prepare it for the freezer as directed before.  Again, this makes enough dough for four individual pizzas at our house.
Allow both doughs to rest at least 10 minutes before working.

Note: Bread flour makes a crisp and chewy crust for those of you who prefer your crust that way.  You can use all-purpose flour, but the results will be less crisp.

• There are any number of variations; these just happen to be our two favorites.
• I sometimes add freshly grated Parmesan and freshly cracked pepper to the dough just as a variation.
• Either dough will keep in the freezer for 3 – 4 months.  That makes me happy..
• Nice to have pizza equipment: pizza stone, pizza paddle, pizza wheel None of which is absolutely necessary.

 

Now for a confession:  I usually use the dough function on my bread maker to mix the dough.  It’s just too easy:) Just following your manufacturer’s directions for doing so.

On a side note: I wanted to let ‘you know that if you just happen to be watching KTHV Channel 11’s This Morning (Little Rock) program with Tom Brannon, Alyse Eady and Ashley Blackstone next Wednesday, July 17, look for me.  I’ll be making that Roasted Banana and Toasted Walnut Ice Cream I recently treated you to.  I hope my eyes aren’t crossed and my tongue’s untied.  There’s always your DVR.