Pizza Dough – from Grilled Pizzas and Piadinas by Craig W. Priebe and Dianne Jacob
- 1 1/2 cups warm water
- 4 1/2 tsp yeast
- 1 tsp sugar
- 3 cups unbleached white flour
- 1/2 cup whole wheat flour
- 2 tsp kosher salt
- 4 TBS cornmeal, plus extra for the pizza peel
- 4 TBS olive oil, plus extra for the bowl
Makes two 18 – 20” pizzas
In a large bowl combine the warm water and yeast; wait a few minutes for the yeast to activate (it will get bubbly/foamy). Add the remaining ingredients, stir well to combine, then knead on a floured surface for 8 – 10 minutes (or, if you have a standing mixer, change to the dough hook and let it knead for you). Oil a clean bowl, turn the dough into it and roll the dough around to coat it with the oil, cover with plastic wrap and let it rise until doubled, about an hour. Refrigerate for at least a few hours and up to three days (good planning tip – you can make it a day or two before you need it, when you have a little extra time).
- 1 bunch Swiss Chard
- 1 red onion, sliced
- 1 1/2 cups fresh ricotta
- garlic oil – literally, a bunch of garlic chopped up, put into a glass jar, filled to the top with olive oil; this can keep for a long, long time in the fridge
- salt and pepper
(For my kids’ pizza – Trader Joe’s pizza sauce and Trader Joe’s shredded mozzarella)
Chop the swiss chard, leaving out big stems, and saute in a little olive oil over medium heat. Let cool, and squeeze out extra liquid. (I cheated; I got too much swiss chard one week from my CSA and did this part, then froze it, already!)
Wipe out the pan and slowly saute the red onions in a little olive oil until they are soft and browned, adding salt and freshly ground black pepper to taste.
On a floured surface, divide the pizza dough and roll out. Preheat either your oven, with a pizza stone inside, to 450, or your grill, to same. Place the rolled out dough on a pizza peel or upside down cookie sheet sprinkled liberally with cornmeal. Slide onto the pizza stone or grill and let cook (gas grill, close the lid) for a few minutes, until the dough puffs up and there are grill marks on the bottom.
Remove using the pizza peel, flip over, and brush with garlic oil. Then put on the toppings: I usually make my kids’ pizza first and keep it warm in the oven, at 200, until ours is ready.
For ours, I scattered the swiss chard, onions, and dollops of ricotta all over it. Slide pizza back onto the grill, cook for a few more minutes, until the cheese is melted (if using melty cheese) and there are grill marks on the bottom.
Served this with a simple salad of red leaf lettuce and spinach dressed with balsamic vinegar.