This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Ingredients
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1 teaspoon sugar
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1 packet (¼ ounce) active dry yeast
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2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
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Coarse salt and ground pepper
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2 ¼ cups bread flour or all-purpose flour, plus more for work surface
Directions
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Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
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Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
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Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Cook's Notes
To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.