Sir Dave really brought it with this pizza situation right here. I’m not sure if the prosecco we were drinking is influencing my memory of how tasty these pizzas were, but I’m willing to say this pizza dough is some of the best I’ve ever had. This was the first time we made pizzas on a pizza stone in the grill, and now I can’t imagine doing it any other way. In fact as we were shovelling this pizza into our faces we agreed that having a party based on these pizzas is a must this summer. So friends, get ready for that. In the meantime, I hope y’all give this recipe a try, we LOVED it!

The dough recipe comes from feelingfoodish.com.

Ingredients

Dough:
*this makes enough for 4 pizzas, we made two and froze two
**also Dave says you have to weigh everything, so you’ll need a scale
796 grams of King Arthur Brand all-purpose flour or 6 cups of Gold Medal brand
493 grams or mls of water (cool to room temp)
3.5 grams instant dry yeast
15.6 grams salt
7.8 grams sugar
3 tsp or 11.8 ml olive oil

Prosciutto Pizza Toppings
2 tbs olive oil
3/4 cup shredded mozzarella cheese
4 slices of prosciutto cut into bite size pieces
6 tbs of fresh ricotta cheese
1/2 cup sliced artichokes
1 tsp red pepper flakes
fresh cracked pepper

Sausage Pizza Toppings
1/2 cup pizza sauce (we used Dei Fratelli)
3/4 cup shredded mozzarella cheese
1/2 cup cooked italian sausage
1/2 white onion sliced
5 sliced cherry tomatoes

To make the dough:
***Note this needs to be done at least 48 hours in advance!
Mix the salt, yeast and sugar in with the flour. Then add the water to this mixture until all ingredients are well incorporated. Then add the oil and knead for 4-5 minutes.

Test the final dough temperature, which should ideally be between high 70s to low 80s. Divide the dough into 4 equal pieces and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours – we did 48 hours and thought it was perfect.

Remove the dough balls 1 hour before you plan to cook them and allow the dough to come to room temperature. Open each dough ball using care not to de-gas and place it onto a well-floured surface.

Stretch the dough into a 14″ round pizza crust – you can find tips on how to do this best via the video on this page.

Next you’ll need to get the pizza crust dough onto a peel. Use a generous amount of semolina flour on the peel to keep the pizza from sticking. Give it a slight shake occasionally while adding your toppings to make sure the pizza is still sliding around freely.

Top the pizza with toppings, ensuring not to over-sauce or over-load with too much, nobody wants a droopy or soggy pizza!

To get cooking, place a baking stone on top of the grill grate and preheat the grill to 550-600 degrees. If you have two pizza stones, I recommend stacking one on top of the other which acts to displace some heat and keep the bottom of the pizza from burning.

Transfer the pizza onto the preheated pizza stone and bake each pizza for 4 to 6 minutes (with the grill closed) until it’s browned on top and the cheese has melted but not burned. Move the cooked pizza onto the peel and serve up!

Let’s end on a happy man, mid-chew! 😀 😀 😀 Cheers guys!