Jan. 5th - Pizza Night

This basics of this pizza dough recipe came from my sister who got it out of a cooking magazine.  It's for grilling pizza on the bbq.

Dough for grilling:
1 pkg (2 1/4 tsp) active dry yeast
1 1/4 cups warm water
1 1/4 lbs (approx 4 1/4 cups) flour  ( I like to use part wheat/part all-purpose)
2 tsp kosher salt
1/4 cup olive oil (more for bowl)
**for pizza in the oven instead of the grill, I add a pinch of sugar to the yeast/water

Put water and yeast in stand mixer fitted with dough hook.
Add salt and oil
Then add part of the flour and begin mixing.  Gradually add the rest of the flour.  (If you add too much flour and the dough is not coming together, add a few drops of water until it combines)
Knead for 6 minutes on low speed and then another 2 minutes by hand.  Place in bowl and let it rise until double.

This is a versatile dough.  We've made small pizzas on the grill (divide the dough into 8 equal parts) and we have used it for larger pizzas in our oven on the pizza stone or a cookie sheet.

Toppings:
Creamy goat cheese
Olives
Goat cheddar or mozarella
Mushrooms
Tomato sauce
Sun-dried tomatoes

My husband makes a bbq'd chicken pizza by using bbq sauce for the pizza sauce and then adding cooked chicken, cheese, red onion, olives.

During the summer, I usually grill some veggies such as eggplant, squash and mushrooms to add to my pizza.