A few weeks ago we hosted a last-minute pizza party for a few friends. It was a hit, and now we’ve decided to make it a recurring event – and we’ve decided to make it a larger. Tomorrow night’s party will include 7 children and 10 adults (our first had only 5 children and 6 adults). That means lots and lots of dough, so tonight I quadrupled my usual recipe and I’m still a little nervous that it’s not enough. I’ll probably keep the number to Pizza Hut handy.
Here’s my giant bowl of pizza dough after rising for 2 hours:
Here’s my favorite dough recipe for grilled pizza:
- Stir 1 tbsp flour, 2 1/4 tsp yeast and 1/2 cup warm water in a small bowl
- In a larger bowl, mix 1 1/2 cups bread flour with 1 tsp salt
- Add yeast mixture to the flour
- Add add’l 1/2 cup water and mix
- Add add’l 1/2 cup flour
- Knead for 10 minutes or so. Dough will be very wet. Add add’l flour while kneading as necessary.
- Place dough in a bowl and cover lightly with olive oil. Cover with plastic wrap and let sit for 2 1/2 hours.
- Once the dough rises, roll out individual size pizzas and par-grill (not sure if that’s a word but my husband and I use it a lot) them until they’re firm but not browned.
- Bring the pizzas back to the kitchen for toppings and then return to the grill for a final cooking.