Our Best Pizza Dough

Name: Our Best Pizza Dough
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons package active dry yeast; 946 milliliters flour; 6 Tbsps About olive oil, divided; 2 teaspoons salt

Our Best Pizza Dough is a vegan recipe with 6 servings. One portion of this dish contains approximately 9g of protein, 15g of fat, and a total of 432 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have active yeast, salt, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In the bowl of a stand mixer, stir yeast into 1 1/2 cups warm water (100 to 110).

Ingredients you will need

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Let stand until yeast dissolves, about 5 minutes.

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Yeast

Add 1/4 cup oil, the flour, and salt.

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All Purpose Flour

Salt

Cooking Oil

Mix with dough hook on low speed to blend, then mix on medium speed until dough is very smooth and stretchy, 8 to 10 minutes. Dough will feel tacky.

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Dough

Cover dough and let rise at room temperature until doubled in bulk, about 1 1/2 hours.

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Dough

Punch down dough and let rise again until doubled, 30 to 45 minutes. Meanwhile, cut 6 pieces of parchment paper, each about 12 in. long. Prepare a charcoal or gas grill for medium heat (about 350; you can hold your hand 5 in. above cooking grate only about 7 seconds).

Ingredients you will need

Dough

Punch

Equipment you will use

Baking Paper

Grill

Turn dough out onto a work surface and cut into 6 portions. For each pizza, lay a sheet of parchment on work surface and rub with 1 tsp. oil. Using well-oiled hands, put each dough portion on a parchment sheet. Flatten dough portions, then pat into 9- to 10-in. rounds. If dough starts to shrink, let rest 5 minutes, then pat out again.

Ingredients you will need

Dough

Cooking Oil

Dry Seasoning Rub

Let dough stand until puffy, about 15 minutes.

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Dough

Flip a round of dough onto grill, dough side down. Peel off parchment. Put 1 or 2 more dough rounds on grill. Cook, covered, until dough has puffed and grill marks appear underneath, about 3 minutes.

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Dough

Equipment you will use

Grill

Transfer rounds, grilled side up, to baking sheets. Repeat with remaining dough. (Grilled rounds can stand at room temperature up to 2 hours; reheat grill to continue.)

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Grill

Arrange your choice of pizza toppings (below) on grilled sides of dough. With a wide spatula, return pizzas, 2 or 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizzas once for even cooking, 4 to 6 minutes.

Ingredients you will need

Dough

Equipment you will use

Spatula

Grill

Make ahead: Complete dough through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands).

Ingredients you will need

Dough