Homemade Pizza Dough

STEP 1

Mix the Ingredients
For best results, use a stand mixer fitted with a dough hook. If you don’t have one, you can mix in a bowl and knead by hand. Start by combining 500 g of flour and 1 teaspoon of salt in the mixing bowl. In a separate container, mix ½ teaspoon of dried yeast into 300-350 ml of warm water. Allow the mixture to sit for about 5 minutes—bubbles should form on the surface, indicating that the yeast is active.

STEP 2

Knead the Dough
Turn on the mixer and gradually pour the yeast mixture into the flour. Keep the speed at medium-high, and soon the dough will begin to form a ball. If it sticks to the bottom, add 1-2 tablespoons of flour as needed. Knead for about 5-7 minutes until the dough is shiny and springs back when pressed. If kneading by hand, this process will take around 10 minutes. Try to avoid adding too much extra flour, as a slightly sticky dough helps achieve a light, airy texture.

STEP 3

First Rise
Using oiled hands, carefully remove the dough from the hook and bowl. Grease another bowl and place the dough inside, turning it to coat lightly with oil. Cover the bowl tightly with cling film, then drape a tea towel over it. Set it in a warm, draft-free area to rise until it doubles in size—about 2 to 3 hours on a warm day, or up to 4 hours if it’s cooler. If you don’t plan to use the dough within a day or two, refrigerate it immediately. Just remember to punch it down and let it come to room temperature for 3-4 hours before using.

STEP 4

Divide and Shape
Once risen, divide the dough into 2 pieces for large pizzas or 4 pieces for smaller ones. Shape each piece into a ball, dusting them with flour to prevent sticking. Cover with a tea towel or cling film for 20-30 minutes while you prepare your toppings. You can also freeze the dough in sealed bags; just thaw in the fridge and bring to room temperature 3 hours before use.

To Shape the Dough:

Hand Stretching Technique
For a light, airy crust, avoid using a rolling pin, as it compresses the air bubbles. Allowing the dough to rest in the fridge for two days can enhance the airiness. When ready, use your fingers to gently stretch the dough to about 16 cm. Place the disc over your knuckles (not palms) and continue stretching until it reaches about 25 cm. You can prepare multiple discs and do the final shaping just before cooking. Feel free to experiment with different shapes—rounds, rectangles, or squares!

To Cook the Pizza:

Preparing the Grill
An outdoor gas barbecue is ideal for temperature control, while charcoal offers a delicious smoky flavor. For gas, set the flames to medium-low to prevent burning the crust. If using charcoal, wait until the coals are gray before adding your pizza.

Step 2

Transfer to the Grill
Place your shaped pizza on a floured baking sheet or pizza peel. The flour acts as "wheels" to help slide the dough onto the grill—avoid using oil as it may cause sticking. Ensure the grill is hot and that flames have died down if using charcoal.

Step 3

Initial Cooking
Slide the pizza onto the grill and close the lid (if applicable). Cook for about three to four minutes, allowing the dough to puff up. It’s ready when you see light brown stripes on the bottom. Use tongs to carefully flip the dough over.

Step 4

Add Toppings
Now, add your desired toppings—less is more for a crisp crust and better-cooked ingredients. Refer to 'Complete the Dish' for topping suggestions.

Step 5

Final Cooking
Place the pizza back on the grill with the uncooked side facing down, then close the lid. Cook for an additional three to four minutes, or until the cheese is melted and the toppings are heated through. Enjoy your delicious homemade pizza!