|Banjo Dan’s Pizza Dough
Recipe Type: Main
Cook time: 30 mins
Total time: 30 mins
This Pizza Dough was posted with and for use in [url href=”http://grilldome.net/recipes/pizza/banjo-dans-pizza/”]Banjo Dan’s Pizza[/url]! I’m dead serious about my pizza, so over the years I’ve accumulated and tested many recipes. The version below is one of the best I’ve had, and was done on my trial run with the Grill Dome. Just lucky I guess. Starting with the crust–you want to avoid using oil and sugar in your pizza crust. While you often find them in crust recipes, they tend to make a crust flaky and crackery, like a frozen store-bought pizza. You don’t want that. You want crispy on the outside and chewy on the inside. With pizza crusts, simpler is better.
- 1 Cup warm Water
- 3 Cups All Purpose Flour
- 1/2 tsp Salt
- 1 1/2 tsp Dry Yeast
- We always make our dough in a bread machine, and recommend it if you have one. You run it through the machine’s dough cycle and it comes out perfect.
- If you don’t have a machine, you can mix it by hand or with a food processor, but it is more work. First you want to mix the water with the yeast in a large mixing bowl, and let it sit until it gets foamy on top. Then stir in the salt and two cups of the flour until well mixed. Sprinkle some of the remaining flour on to a flat surface and start kneading. As it gets smoother work in more flour a bit at a time until the dough is smooth and no longer sticky. Form the dough into a ball and place in a greased bowl. Cover with a cloth and let rise in a warm place for an hour, or till doubled in size. (a good warm place is inside the oven with the door propped open a crack–just enough to switch on the oven light–which adds the warmth) After rising, turn the dough out on to a floured surface, and knead again for a few minutes, put it back in the greased bowl and let it rise again for another half hour. (The above procedure is why we like to use the bread machine)
- The dough recipe makes enough for a large pizza if you are cooking in the oven, but when cooking on the grill dome, you only want to use about 2/3 of the dough, or the pizza will be too large for the dome. Or you can divide the dough into two equal parts and cook two smaller pizzas.
Recipe Submitted by: Banjo Dan (Grill Dome Community)