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I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

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Friday
Apr012011

a call for your best pizza dough recipe...

Friends...I need you! Here we are on April 1, Spring has sprung and I've already made my first grilled pizza, and I still don't have a pizza dough recipe that I am completely head-over-heels for.  May I ask...do YOU have a favorite pizza dough recipe?  And if you do, would you please, please share it with me?  In exchange, I will give you my very favorite pizza topping combination...do we have a deal? Thank you. :)

Happy weekend, all!

Andrea's very favorite Pizza Topping Combination, inspired by Dr. Ho's Humble Pie

  • your pizza dough of choice (please share!!!)
  • corn meal for dusting your very hot pizza stone
  • tomato sauce (preferably from this recipe)
  • thinly shaved ham (preferably from your favorite local farm...we always use Double H Farm ham)
  • fresh mozzarella (from Mona Lisa Pasta)
  • caramelized red onions (heat over medium heat in olive oil for about 10 minutes, until golden brown)
  • fresh arugula (also from Double H Farm) dressed with a little bit of olive oil and fresh lemon juice (or, lemon olive oil...yum!)
  • shaved parmesan cheese
  • sea salt to sprinkle on top

We grill one side of the pizza dough before topping, remove the dough and top the grilled side, then put the pizza back on the grill.  The arugula and shaved parmesan go on the pizza once it has come off of the grill and is ready to be served.

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Reader Comments (11)

Ok now I'm sooooo craving your big green egg pizzas!!!!!

04.1.2011 | Unregistered Commenterchristina

I learned how to make a simple, crispy, authentic pizza dough last October during a 5 day cooking class in Italy. Since then, I only use this recipe and have had tremendous success. I usually make the dough in large batches then freeze individual portions for later use. If you can get fresh yeast, it makes all the difference.
http://travelingtogether.wordpress.com/2010/10/20/salad-pizza-and-tiramisu/

We will have you over for this pizza crust soon. I could not stop raving about it when we had it last week! It's herby and almost like shortbread - crispy on the bottom and super chewy on the inside. 50% whole wheat.

http://www.katheats.com/feelin-dandy

Matt March 30, 2011 at 8:00 pm [edit]
Here’s what I made (about 8 hours before bake time):

130g WW flour
130g AP flour
169g water
26g oil (I swear that wasn’t intentional)
6g kosher salt
1g instant yeast
1.5T chopped rosemary

I just kneaded it together by hand, let it sit, covered, in a warm place (our cable cabinet), and then shaped it 8 hours later! Top with delicious veggies, dash of olive oil, piquant cheese, bake at 500* on a pizza stone for 12 minutes. Done!

04.1.2011 | Unregistered CommenterKath

Christina :: That was such fun! :)
Kendel :: Thank you! I'll have to try it out...if it comes from Italy, I certainly trust it! :)
Kath :: Thank you!!! I had a feeling you'd have a solution for me! :)

04.1.2011 | Registered CommenterAndrea

After a lot of research I developed a recipe that I've been using with great success for several years now. Not too thick or thin and it's half whole wheat and only needs about an hour to rise. Here's the link to the recipe on my blog- http://www.ahintofhoney.com/2009/01/pizza-dough.html. And definitely make sure you're using a pizza stone when you bake it- it makes all the difference! Your blog and photos are beautiful!

04.2.2011 | Unregistered CommenterJessie

This is one beauuutiful pizza! Bookmarked!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls

Gorgeous photos. I'm a fan of Jamie when it comes to pizza - have you tried his approach? I've pasted it below - hope it goes well!

ingredients

• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Jessie and Sprinzette...Thank you!
Mary...I am glad you found me to! :)

04.7.2011 | Registered CommenterAndrea

This is our FAV

http://www.bitethis.net/2011/04/score-the-best-pizza-dough-ever/

04.11.2011 | Unregistered CommenterBite This

Here is my favorite grilled pizza recipe, I just made it this week.....twice!
5 cups ( 22.5 oz ) unbleached AP flour
1 TBSP sugar
2 tsp table salt
1 tsp instant yeast
1 1/2 TBSP olive oil and more for brushing dough balls
1 3/4 room temp water
Mix all ingredients in stand mixer on low speed with the dough hook for 4 minutes, making sure dough ball clears sides and bottom of bowl. Add more water/flour as needed to accomplish this. Let dough rest fro 15 minutes. Mix again on medium low for 3-4 more minutes, dough should be supple and slightly tacky, not sticky. Immediately divide dough into 6 equal pieces. Gently round each piece and brush with a small amount of olive oil. Place each ball inside it's own zippered sandwich size bag and seal closed. Let sit at room temp for 30 minutes then place in refrigerator for at least 3 hours or preferably overnight. Remove dough balls 2 hours before you plan to use them to let gluten relax and come to room temp. At this point you can freeze any dough balls that you won't be using for up to 1 month.
Roll (or toss) each dough ball on slightly floured surface to desired size. I stack them between slightly olive oiled pieces of wax paper until grill is hot and ready to go.
You can also swap out up to 5 TBSP flour and replace with whole wheat or cornmeal.

05.15.2011 | Unregistered CommenterNiki

I love all these great additional recipes from other posters!! I have the page bookmarked so I can try a couple of these soon. We love pizza so this is going to be a real treat over store bought, which is never really that good no matter what the commercials say! :) Thanks for sharing everyone!

01.9.2012 | Unregistered CommenterJeri

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