My house loves pizza. We have it every week. Now that I have my Gozney dome, homemade pizza’s are the family’s favorite food to make. Everyone joins in and get’s creative with the toppings. Pizza dough is a key ingredient and finding the perfect recipe was long but I finally nailed it down. Let me show you how to make the best homemade pizza.
How to make homemade pizza dough.
I have tried almost a dozen dough recipes and finally landed on the process I’m about to share with you. I borrowed it from the Mastering Pizza book which is a great recipe book in general.
The recipe that I use is an old school Naples dough with 60% hydration. To start, add water and salt into a standing mixer bowl and mix the ingredients together. Add in active dry yeast and mix again. Turn on your mixer on low speed and slowly add pizza flour. Let the mixer continue to knead the dough until it becomes plump and bounces back when poked. Scrape the dough from the bowl and shape it into a ball. Place it back in the bowl and cover with a clean kitchen cloth. Allow the dough to ferment in room temperature for 4-6 hours allowing it to rise.
Next, divide the risen dough into 3 even sized balls at 9.5 oz each. Sprinkle some flour in an air tight container, place the dough balls inside and seal it shut. Let it ferment another 6 hours or for best results leave it overnight.
Be creative with your toppings.
I had some left over pulled pork and decided to use it as a pizza topping.
Start with stretching the dough ball. Place the ball on a flat surface and push out with your fingers. Once the dough is flatter pick it up and stretch along the sides until you get a round shape. It’s homemade so don’t worry about an even circle. An odd shaped dough gives it a little character.
Instead of tomato sauce, I used BBQ sauce to keep this pizza on the BBQ theme. Spread a generous layer of the pulled pork add some red onion strips and cover with shredded colby jack cheese.
Preheat the pizza grill to 550 degrees. Sprinkle some flour or corn starch on the pizza peal and pull your fully loaded pizza on top. Gently place it in the oven on the other side of the fire and rotate the pizza every minute to ensure an even cook all around.
Once the cheese is melted and the bottom of the pizza dough has a nice light brown color, remove if from the grill. Sprinkle some cilantro or parsley and this BBQ pizza is ready to be served. Enjoy!
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Pizza Dough
Ingredients
Pizza Dough Ingredients
- 13 grams Fine sea salt (2 1/8 tsp)
- 300 grams Water (room temperature)
- 0.1 grams Active dry yeast (1/8 tsp)
- 500 grams Pizza flour
Instructions
- Add water and salt into a stand mixer bowl and mix the ingredients together. Add in active dry yeast and mix again. Turn on your mixer on low speed and slowly add pizza flour.
- Let the mixer continue to knead the dough until it becomes plump and resistant when poked. Scrap the dough from the bowl and shape it into a ball. Place it back in the bowl and cover with a clean kitchen cloth. Allow the dough to ferment in room temperature for 4-6hours allowing it to rise.
- Next, divide the risen dough into 3 even sized balls at 9.5 oz each. Sprinkle some flour in an airtight container, place the dough balls inside and seal it shut. Let it ferment another 6 hours or for best results leave it overnight.
- To shape the dough place the ball on a flat surface and push out with your fingers. Once the dough is flatter pick it up and stretch along the sides until you get a round shape.
- Add in sauce and preferred toppings.
- Preheat the pizza grill to 550 degrees. Sprinkle some flour or corn starch on the pizza peal and pull your fully loaded pizza on top. Gently place it in the oven on the other size of the fire and rotate the pizza every few minutes to ensure an even cook all around.
- About 5 minutes in, once the cheese is melted and the bottom of the pizza dough has a nice light brown color, remove it from the grill.
Check out the Recipes Page for other tasty ideas!
