I have conquered yeast, well at least yeast in pizza dough that goes on the grill! Next on my list is pizza dough for the oven and bread! Yeast and I are frenemies, we used to be full on enemies, but we are starting to be civil with each other.
A few weeks ago I did a test run of this recipe for braided lemon bread and it was pretty successful! The dough rose and it had good flavor, but I was too excited to get started that I forgot to get yogurt before starting. So, in a pinch I used Greek yogurt and I think that it dried it out a bit leading to a slightly chewy texture!
|Pairs well with “red” birch beer.|
Anyways, enough about the lemon bread for now. This recipe makes an excellent and might I add easy summer dinner! My dad proclaimed “they were beyond my expectations”(he totally doubted me) and then he went on to say we should open a pizza truck! And I am totally game!
Remember the few times I have hinted that some new exciting things are coming to Bakelette, well here is the surprise behind Door Number 1! I was very fortunate to be contacted by King Arthur Flour about working together! (Insert virtual happy dance font!) I said yes of course! Then waited
excitedly like a crazy woman patiently for the bag of goodies they were sending to me, okay so it was actually a box! Now you know how much I LOVE King Arthur Flour! I love their products, their store, their recipes, their Baking Education Center, and ALL OF IT.
I had mentioned to King Arthur Flour that I was afraid of yeast. I called it a yeast phobia, but they kindly informed me it is “yeast anxiety”. They were glad to help me conquer my fear (I wish they could help me with my fear of raw meat, but that is for another time)! They sent me yeast, flour, buttery sweet dough flavor and a dough whisk! For this recipe I used the yeast and flour, but shortly you will see how I use the dough flavor and dough whisk!
The SAF instant yeast is my favorite yeast to date! I have used the packets at the grocery store, you know the ones, but the few times I used those, my recipes just failed. There was no rise and the rolls turned out like hockey pucks, but in the two times I have used the SAF instant yeast it has worked wonderfully! I used it in the above sweet bread and in this pizza dough! The dough came together easily, rose on time, cooked up tastefully charred on the grilled! Because the yeast is instant there is no need to proof, which for me was the time in which I would destroy my yeast not “proof” it. Also this dough does not need to rest overnight in the fridge, it can be used within one hour so you don’t need to plan ahead…as much!
I highly recommend all the products that were sent to me and would give each and every one of them five stars! I want to thank King Arthur Flour for reaching out to me and working with me! I feel so blessed! Thank you from the bottom of my heart!
Pizza Dough (adapted from Happyolks):
1 and 1/2 Cups plus 2 Tablespoons lukewarm water
2 Tablespoons Olive Oil plus more for greasing bowl and grill grates
2 teaspoons SAF instant yeast
1/2 teaspoon salt
2 Cups whole wheat pastry flour
1 and 3/4 Cups all-purpose flour
Topping (Customize to your liking) Ideas:
1. Place water, olive oil, yeast and salt in the bowl of a food processor. Pulse until murky (about 2-3 pulses). Add in whole wheat pastry flour and all-purpose flour. Pulse/process until dough comes together. If dough feels sticky add 1 to 2 Tablespoons whole wheat pastry flour. Place dough in oiled bowl and cover with a damp kitchen towel. Let rise for 1 to 1 and 1/2 hours.
1. Once dough has risen, preheat grill to medium-high. Meanwhile lightly flour baking sheets and gently punch down the dough. With floured hands, portion out the dough (I got 9 (5-inch) pizzas) and gently knead dough for a few seconds. Shape dough into rough circles and place on floured baking sheets.
2. Prepare toppings of your choice and place on another baking sheet or tray. Place topping tray by the grill because the process goes quickly.
3. Oil the grates of the grill using a heatproof silicone basting brush. Quickly place/fling dough rounds onto oiled grill grates, close grill and cook for 3 to 5 minutes or until browned at 425 degrees F, checking frequently. Keep floured baking sheets nearby.
4. Remove dough rounds from grill using a spatula, place dough rounds on floured baking sheets, the uncooked side down. Dress the cooked side of the dough to your liking. Place dressed pizzas back on grill, cooking for another 3 to 5 minutes, or until bottom browns and cheese melts.