Donna's Daily Dish
Inspiring people to create every day recipes
Tonight's supper is grilled pizza. The pizza dough recipe is from "Naples at Table" by Arthur Schwartz. Yeast, water, salt and flour, how simple. Put the ingredients in a stand mixer and let it go with the dough hook for 10 minutes. Let it rise couple for a couple of hours and you have pizza dough. I grill the pizza on my gas grill for approximately eight minutes, or until the bottom of the pizza is brown. I top mine with L. E. Roselli Pizza Sauce available at Delicious Orchards. One pizza became margherita, topped with mozzarella and basil, while the other was a white pie, mozzarella, ricotta and caramelized onions. Pizza Dough “Naples at Table,” Arthur Schwartz HarperCollins ©1998 Makes 4 9-10” pizza 1 envelope dried yeast (2-1/2 teaspoons) 1 cup warm water 4 cups unbleached all purpose flour ¾ teaspoon salt ½ cup warm water Donna note: you can make this by hand, but I use my KitchenAid stand mixer with the dough hook. Instead of purchasing the three small packets of yeast, I purchase a large canister from Costco and keep it refrigerated. It’s last a while and comes to about the same price as the three pack.
Note: Simple herb and olive oil toppings require less cooking time than tomato or other heavier/moister toppings.
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