Dough for Grilling

Step into the world of artisanal pizza-making with the Dough for Grilling—an essential foundation for crafting perfect grilled pizzas. As the heart of any exceptional pizza, this dough recipe combines the art of traditional baking with the smoky allure of grilling. Created with a delicate balance of active dry yeast, 00 flour, ice water, and fine sea salt, this dough yields a total of 27 ounces, enough for three 9-ounce balls. Embrace the baker’s percentages as you embark on this culinary journey—allowing the yeast to bloom, guiding the dough to its velvety smoothness, and providing it with ample time to rest. The process might require patience, but the end result will reward you with a sumptuous canvas for your grilled pizza creations.

INGREDIENTS:

• 4.5 grams (1½ teaspoons) active dry yeast
• 85 grams (1/3 cup plus 1 teaspoon) warm water (80°F to 85°F)
• 453 grams (3¾ cups) 00 flour, preferably Caputo or San Felice, plus more for kneading
• 210 grams (¾ cup plus 2 tablespoons) ice water
• 9 grams (2 teaspoons) fine sea salt

PREPARATIONS:

1. Dissolve the yeast in warm water by whisking vigorously until the mixture foams.
2. In a stand mixer with the dough hook, combine flour, most of the ice water, and the yeast-water mixture.
3. Add the reserved water to the yeast bowl, swirl it to dislodge any yeast bits, and add to the mixer.
4. Mix the dough on the lowest speed until it comes together around the hook.
5. Add the salt and continue mixing until the dough is smooth and the salt is fully dissolved.
6. Transfer the dough to an unfloured work surface and knead for 2 to 3 minutes until smooth.
7. Cover the dough with a damp dish towel and let it rest at room temperature for about 1 hour.
8. Loosen the dough with a dough cutter and cut it into three equal pieces of 9 ounces (255 grams) each.
9. Form each piece into a ball, set them on a sheet pan, wrap them airtight with plastic wrap, and refrigerate for 24 to 48 hours.

YIELD:

• 27 ounces (765 grams) of dough, enough for three 9-ounce (255-gram) balls.

SPECIAL INSTRUCTIONS:

• Refrigerate the dough for 24 to 48 hours to allow it to develop flavor and texture.

TIPS:

• Use high-quality 00 flour, such as Caputo or San Felice, for the best results.
• Allow the dough to rest at room temperature for an hour before refrigerating to develop flavor.

In the realm of pizza-making, the Dough for Grilling stands as an essential building block—a testament to the artistry that transforms simple ingredients into culinary delights. As the process begins with the gentle bloom of active dry yeast in warm water, the dough begins to come alive, setting the stage for a delightful dance of flavors and textures. Precisely measured 00 flour, chosen with care from the likes of Caputo or San Felice, imbues the dough with a silky smoothness, capturing the essence of true Neapolitan-style pizza.

Guided by the hands of a skilled baker, the dough is transformed within the embrace of a stand mixer, skillfully weaving the elements together to form a harmonious whole. As the dough rests and rises, it undergoes a metamorphosis, developing flavor and character, eagerly awaiting its transformation on the grill.

When the time is right, the dough is coaxed into its final form—three perfectly portioned 9-ounce balls, each promising to yield a culinary masterpiece. The journey continues as the dough is left to repose within the cool sanctuary of the refrigerator, allowing time for the flavors to mingle and mature.

With anticipation, the grill is fired up, beckoning the dough to embrace the flames. As it hits the heat, the dough springs to life, bubbling and charring in perfect harmony. In this culinary dance, the dough for grilling finds its true destiny—a canvas of pure delight, waiting to be adorned with vibrant sauces, luxurious cheeses, and a symphony of carefully curated toppings.

From humble beginnings to the pinnacle of perfection, the Dough for Grilling epitomizes the beauty of simplicity and patience. As each bite of grilled pizza reveals a harmonious blend of flavors, it becomes clear that this dough is more than just a base—it is the essence of a culinary journey, an homage to tradition, and an exploration of creativity.

As you embark on your own pizza-making adventure, remember that the Dough for Grilling is not just a recipe—it is an invitation to embrace the art of baking and the allure of the grill. Savor every moment, from the first bloom of yeast to the moment you place the dough on the grill, and let the flavors tell their own story. In the world of pizza, the journey is just as enriching as the destination.