Pam’s Pizza Dough
Whether you prefer to cook with natural charcoal or propane, grilling pizza outdoors makes for a fun, collaborative meal—appetizer through dessert. Thanks to initial coaching from friends Brian Bicknell and Pat Riddle, It has become Pam Denholm’s favorite summertime meal. Pam shares a couple of topping recipes, but of course the idea is to do what your own taste—and garden—suggest. Fight the urge to overload grilled pizzas, especially with liquidy substances, like chopped tomatoes or sauce. A few well-chosen ingredients go a long way here.
- 2½ cups (12 ounces) all-purpose flour
- 2 cups (9 ounces) whole wheat flour
- 1 tablespoon instant yeast
- 1½ teaspoons salt
- 1 3/4 cups warm water
- 3 tablespoons olive oil
In a large bowl, mix dry ingredients. Stir in water and olive oil, forming a soft dough—adjust water as needed. Knead a minute or so on a lightly floured counter.
Close up dough into an airtight tub and set aside to ferment for 45 minutes.
Do-ahead note: At this point you can proceed with the recipe directly. Or, to put the dough aside for later, dump it out of the container onto your counter, stretch it out in all directions and fold it up like a letter, and return it to the container. Then store the dough in the fridge for up to two days.
At least an hour before you want to cook, cut the dough blob in 8 even-sized pieces, and round each one into a nice ball. Cover and allow to rest while you get everything else ready.