Pizza Dough (Active Dry Yeast, 66% Hydration)

• servings: 3 10 inch pizza crusts
• active time: 20 min
• total time: 3 hr 30 min

Ingredients

1 1/2 cups water (350g) at 110°F - 115°F

1 package active dry yeast (1 pkg == 2.25 tsp, or ~10g)

3 cups bread flour (530g)

1 1/2 teaspoon table salt

Directions

Proof the yeast:

Use a thermometer to ensure the water is at the correct temperature. Add the water and yeast to the mixing bowl and wait until the yeast foams up (about 10 min)

Make the dough:

Add the flour and salt to the bowl. Mix on low using the dough hook on the mixer, until the dough comea together and away from the sides of the bowl. The dough will be quite sticky at this point. Flour your hands, then shape the dough into a tight ball while folding it over on itself a few times.

Add enough olive oil to another larger bowl, just enough to coat the bottom of the bowl. Add the dough to the bowl, cover loosely and set in a warm place to rise for about an hour.

Remove the dough to a floured surface and divide into three equal parts.

Shape each part into a dough ball with a tight skin across the top.  Place the dough balls on plates and cover with plastic wrap.  Let rise at room temperature for 2-3 hours or until at least doubled in size.

Make the pizza:

After the dough has risen, shape the dough balls into a pizza crust and top with whatever you like, remembering that less is more on a pizza like this

Cook this on a preheated pizza stone in your grill at 600-700 degrees until done.

Notes

This recipe results in approx 66% Hydration dough.