- 2 ½ cups warm water
- 1 tsp sugar
- 2 ½ tsps active dry yeast
- 7 cups 00′ Flour
- 6 tbsp extra virgin olive oil, more for greasing.
- 1 ½ tsps kosher salt
- ¼ cup semolina flour
- Corn meal for dusting
- Optional Toppings:
- Marinara (I use any old marinara in a can)
- Mozzarella (pre-grated)
- Garlic (pre-peeled garlic is the easiest)
- Tomatoes (mix tomatoes in the sauce for a more full sauce)
- And more! (anything works except pineapples)
- Mixer/Kitchen aide blender I recommend.
- Dough hook attachment
- Dough rolling pin
- Pizza stone
- Pizza paddle for placing pizza on stone
- Pizza cutter to slice the yummy pizza when finished
- Combine sugar, active dry yeast, 00′ flour, kosher salt, and semolina flour into mixing bowl.
- Turn mixer on lower with dough attachment mixing all dry ingredients. About 3 min on low.
- Add the olive oil and then water slowly in mixer as dough begins to form. Mix for about 5 to 10 min on medium.
- Pull dough out of mixer. Add flour to dough if it sticks.
- Separate dough into 6 even portions and let sit for 1 hour.
- Roll dough out to desired thickness.
- Preheat BBQ to near 500º with pizza stone already in BBQ.
- Dust pizza paddle with cornmeal, place dough, and add toppings.
- Carefully slide pizza on to pizza stone. Cook for 5 to 8 min depending on desired crispiness.
- Freeze unused dough in ziplock bags, make sure to coat bag with olive oil so it doesn’t stick.
- Dusting the pizza stone with cornmeal when placing the pizza will keep it from sticking.
- For a crunchier pizza, cook a tad longer, but you may want to play around with time based on grill and heat. Recommend at least or close to 500 degrees. The hotter, the grill, the more crisp.
- Can substitute 00′ flour with all purpose flour, but dough maybe more chewie.
- Mix tomatoes in the sauce for thicker sauce.
- Try bulgogi for a korean style pizza!