Pizza Crust

By kris_march

We?ve been baking this for years, but
recently discovered how wonderful it is
cooked on the grill! Add a bit of smoke with
woodchips and it becomes sublime. Dough can
be made to ?punch down? stage and kept
tightly sealed in refrigerator for one day,
or grill ahead, wrap tightly and freeze until
ready to use.

Ingredients

• 2/3 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast
• 3 tbsp. olive oil, plus an additional 2 tbsp.
• for brushing
• 2 cups flour (plus additional for kneading)
• 1 tsp. sugar
• 1 tsp. salt

Details

Servings 7

Preparation

Step 1

Combine water and yeast in a large bowl; let stand for about 5 minutes. Stir in oil, then add remaining ingredients. Stir until dough forms a ball, then transfer to a lightly floured board. Knead for about 2 minutes or until smooth and elastic, adding additional flour a little at a time to keep dough from sticking. Place in a lightly oiled bowl; cover and let rise in a warm place for about 1 hour or until doubled in bulk. Punch dough down and divide into 3 pieces. Roll each into a 7-inch thick circle on a lightly floured board. Brush each side lightly with oil and cook on a covered grill over low heat for about 5 to 10 minutes on each side. (If you prefer, you can bake at 425°F for about 10 minutes).

Makes three 7-inch pizza crusts. Recipe may be doubled.