Ingredients:
1 1/3 cup warm water (105-110 degrees F)
1 package dry yeast
2 cups all-purpose flour
1 cup bread flour (high gluten)
1 tablespoon rye flour (optional: rustic cooking dough)
1 teaspoon salt plus extra
1 tablespoon extra virgin olive oil plus extra
1 teaspoon granulated sugar
Preparation:
Place the yeast and sugar in the mixing bowl and add warm water. Turn the mixer on high for a few pulses to dissolve the yeast in the water. Cover and set aside in a warm spot. When the yeast blooms it will appear foamy. This will take approx. 10-15 minutes. Add the tablespoon of olive oil.
Sift the two types of flour together. Add rye flour and salt to sifted flour. Add 1 cup of flour at a time to yeast while the mixer is on low with the bread hook attachment. Continue kneading on medium speed until dough is elastic and smooth. The dough should form into a ball. Turn the dough out onto a lightly floured surface. Knead the dough by hand, making sure dough is smooth and elastic. Form a ball with the dough.
Dough can be made in a food processor or completely by hand.
With the extra olive oil, lightly grease a large bowl and place the dough into the bowl, rolling the dough so the ball is covered with an oil film.
Cover the bowl with a towel or plastic wrap and store in a warm spot until the dough doubles in volume (approximately 2 hours). During this time, punch the dough down once. Remove the dough ball and cut in half. Roll out the dough on a lightly floured surface into the traditional pizza shape. Place dough on board lightly covered with cornmeal. Cover and allow the pizza to rise about 1/2-1 hour in a warm spot.
Place hand 1 inch over grill surface. If your hand can stay only 1 or 2 seconds, grill surface is ready for pizza.
Cut or pull small dough ball about the size of a baseball. Flatten into disc approximately 1/2 inch thick. Grease both sides of pizza dough liberally with olive oil. Throw pizza on grill. Bake 3-4 minutes, checking dough surface with spatula to ensure it doesn’t burn. When golden brown, flip pizza over to grill topside. When dough feels completely baked, remove and top pizza with grilled vegetables, cheese and extras.
Dough will yield 4 pizzas approximately 10 inches in diameter.
