Classic Pizza Dough
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 3½ cups 00 flour*
- 2 cups warm water, 100 to 130°F
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon instant yeast
- 2 tablespoons oil, for grill grates
- Pizza sauce
- Pizza toppings
*00 flour is a finely ground, high-protein flour ideal for breads, pastas, and pizza crusts. Order it online or find it with other specialty flours at your grocer.
Combine all ingredients in a mixer with the dough hook attachment and knead for about 5 to 6 minutes. Stop the mixer, remove the dough hook, and cover the dough with plastic wrap. Let rest and rise for one hour. Return the dough to the mixer and mix again with the dough hook for 30 seconds. Portion the dough into three equal dough balls. Let refrigerate overnight. Remove the dough from the refrigerator and let rest at room temperature for 30 minutes. Liberally dust the dough with flour on both sides and stretch the dough on a pizza peel to desired size.
Preheat the grill by setting up direct and indirect heat areas (direct heat area should be around 400°F, and the indirect area should be around 300°F). Oil the grill grates to prevent sticking. Flip the dough onto the direct heat area and cook until the bottom shows char marks, about 1 to 3 minutes. Use tongs to flip the dough over and transfer to the indirect heat area. Quickly spread the dough with the sauce and cover with toppings. Close the grill lid and cook until the toppings are warmed and the cheese is melted, about 2 to 3 minutes. Use a large spatula to slide the cooked pizza onto a large cutting board. Let cool for a few minutes, then slice and serve.