| Yield | 1 |
|---|---|
| Source | (from Joy of Cooking, 75th Anniversary Edition, page 607) |
| Prep Time | 2 1⁄2 hours |
| Yield | 1 |
|---|---|
| Source | (from Joy of Cooking, 75th Anniversary Edition, page 607) |
| Prep Time | 2 1⁄2 hours |
See Annie Van Cleve's article about how to make grill your own veggie pizza.
Combine water and yeast in large bowl (or bowl of heavy-duty mixer) and let stand until yeast is dissolved, about five minutes.
Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap or a clean cloth and let it rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1½ hours.
Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Then roll out.
This is where I diverge from the recipe. If you want to store the dough in the fridge overnight, wrap each ball tightly in plastic or seal into an airtight dish. (If the forces of nature turn on you and grilling is not possible, you can also bake this dough at 475° for about 12 minutes.)