Pizza is an American staple that is best made at home and shared with friends and family. I am a huge fan of pizza cooked on a stone in the oven, but there is another way that works very well and produces different results, cooking the pizza on the griddle. To do this you need to make the dough very thin, so thin it is almost see through. The toppings should be kept light and are entirely up to you, but here are a few suggestions: tomato sauce (I like plain pureed D.O.P. certified San Marzano tomatoes, or you can use any sauce you like even bbq sauce; cheeses like whole milk mozzarella (or part skim if you prefer), provolone, Romano, Parmesan, goat cheese, cheddar, anything that melts (be creative); fresh garlic and herbs like basil, oregano, cilantro; cooked vegetables like mushroom or onion (cooking them first is better because the quick cooking time for the pizza does not give the vegetable enough time to cook properly), be creative here too. Just be careful not to put more on the pizza than the dough can support, good pizza is hand held food even if you use a knife and fork (you should not have to). Enjoy!
- 1 Tbsp yeast (12 g)
- 1 Tbsp sugar (15 g)
- 2 cups warm water between 100°F and 110°F(500 g)
- 1 cup whole wheat flour (140 g)
- up to 4 more cups unbleached all-purpose or bread flour (600 g)
- ¼ cup + 2 tsp extra virgin olive oil (55 g)
- 1 Tbsp salt
Pour the water into a large mixing bowl. Sprinkle the yeast over the water and add the sugar. Stir to dissolve. Allow the water to sit and begin to ferment. The signs of fermentation is a thick foam forming on the surface of the water. This should happen pretty quickly.
Add the whole wheat flour and 1 cup of the white flour. Stir with a whisk to combine. Add the salt and ¼ cup of oil and continue to stir until all combined. Add 2 more cups of the white flour immediately and combine with a wooden spoon. This should form a very wet dough. Add about ½ of the remaining white flour and work it into a ball by stirring.
See the first video for the next instruction.
Let the dough rest while you clean the mixing bowl. Add 2 tsp of oil to the bowl, spread to coat the bottom and sides. Place the dough into the bowl and roll around to coat all sides with the oil. Cover the bowl with plastic wrap or a good towel. Leave the bowl in a nice warm place in the kitchen to double in volume. Takes 45 minutes to 1½ hours.
See next video to continue.
The procedure continues on the next video.