This recipe comes courtesy of Chef Bobby Nahra of Lakeland Banquet & Event Centre.
Pizza Ingredients Enough for two 10/12 inch pies
- 1 1/2 cups warm water Italian Bottled Panna preferably
- 1 package (2 1/4 teaspoons) of active dry yeast
- 3 1/2 cups bread flour
- 2 Tbsp olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- Olive oil
- Cornmeal (to help slide the pizza onto the pizza stone)
- Tomato sauce (smooth, or puréed)
- Mozzarella cheese, grated
- Parmesan cheese, grated
- Feta cheese, crumbled
- Mushrooms, thinly sliced
- Bell peppers, stems and seeds removed, thinly sliced
- Italian sausage, cooked ahead and crumbled
- Chopped fresh basil
Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.
· 2 Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook until the dough is smooth and elastic, about 10 minutes.
· If you don't have a mixer, you can mix the ingredients together and knead them by hand.
· If the dough seems a little too wet, sprinkle it with a little more flour.
· 3 Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in size, at least 1 to 1 1/2 hours. You can let it sit for several hours if you want. The longer rise will improve the flavor of the pizza crust. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
· At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
1. Start charcoal fire or preheat gas grill to medium-high heat. Place stone on grill if available.
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
2. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
3. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
4. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.