PIZZA DOUGH

 3 cups All-purpose Flour
1 packet Rapid Rise Yeast
1 teaspoon Kosher Salt
1 cup Water, very warm (as hot as your tap will go, 120°-130°F)
2 tablespoons Olive Oil
Cornmeal

For Garlic Herb Dough add to the flour:
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning

For Whole Wheat Dough:
Substitue 1 cup All-purpose Flour with 1 cup Whole Wheat Flour

Place 2 cups flour, salt, and yeast (and optional seasonings) in the bowl of your stand mixer.  Stir (just with a spoon or spatula) to combine.  Add very warm water and the olive oil, stir again until combined.  Place the bowl on your mixer with dough hook attached and turn to speed 2. Slowly add 1/2 to 1 cup of flour, just enough until the dough pulls away from the sides of the bowl and forms a ball on the dough hook.  Continue to mix at speed 2 for 2 minutes.*  The dough ball should be smooth and elastic.  Drizzle the dough in the bowl with a little olive oil, turn to coat.  Cover the bowl with plastic wrap and let rise until doubled in size, or for several hours. 

Remove dough to a floured surface and shape into a ball to make one large pizza; or cut dough in half and shape each half into a ball to make two smaller pizzas.  Cover and let rise until ready to use, or refrigerate for up to 3 days.

To make pizzas:
Slowly, pre-heat grill to about 500°F, with a pizza stone on top of the grates.  Try to use indirect heat.  (Or pre-heat your oven to 450-500° with stone on the middle rack.) Roll out the dough to desired thickness.  Sprinkle a pizza peel with a little cornmeal.  Place dough on top of the pizza peel** and give it a little jiggle to make sure it doesn't stick to the peel.  Top with desired toppings.  Slide dough onto the heated stone.  Close grill cover.  Cook for about 6-8 minutes or until crust is crispy and top is cooked. Times will vary by grill/oven.

*I use a Kitchen-aid Mixer with a dough hook, but you can also mix dough together by hand and knead on a lightly floured surface for 5 min.
**If you don't have a peel, prepare the pizzas on parchment paper.  Leave the pizza on the the parchment paper while cooking.


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