08-13-2008, 08:49 AM
i mentioned i would dig up the bosco's pizza dough recipe that i pulled from the paper several years ago, and i finally got around to doing it. it's great because it only takes 30 minutes total, with no second rise.
i'm also including the method we used to do them on the grill.
mphsfan, enjoy!
BOSCO’S PIZZA CRUST
Makes 4 individual pizzas
1 tablespoon active dry yeast
2 teaspoons sugar
1 cup warm water
½ cup light beer
2 teaspoons olive oil
3 cups all-purpose, unbleached flour
½ cup semolina flour (pasta flour)
1 teaspoon salt
*If you don’t have pasta flour, you can use bread flour, or all-purpose flour for the entire amount.
In a small bowl, dissolve the yeast and sugar in ½ cup of the warm water. Let it sit until it begins to foam, 3-5 minutes.
Place mixture in a large mixing bowl & add the remaining ingredients, adding the rest of the water as you go to see how much you need (it may take more than the ½ cup). Mix well with wooden spoon.
Once everything is combined, turn dough out on floured surface & knead until it forms a smooth, elastic ball. Do not over-knead it.
Transfer to a large bowl that has been coated with a little olive oil. Cover bowl with a damp towel and let rise in a warm, draft-free place (on top of the stove set to “warm” is fine) for 30 minutes. After dough has risen, remove from bowl & cut into 4 equal pieces.
This dough stores well in the freezer or refrigerator. To store it, roll each individual piece in a ball, and place in a Ziploc bag. (It will rise again in the fridge, but you can just open the bag, punch it down and re-close. As the dough cools it will stop.)
GRILLED PIZZA FOR 4
Roll out the balls of dough on a well-floured surface to about 1/8” thick. If the dough keeps creeping back to a smaller size, let it sit for a few minutes, then roll it out again. Once rolled out, the pizza will be about 10-12”.
If you have a charcoal grill, place the hot coals all on one side. For a gas grill, turn only one side on. Make sure your grate is clean, or spray with non-stick spray.
Place dough on the hot side of the grill until dough is basically cooked through, 2-3 minutes. (The hotter the grill, the less time this will take.) If the dough bubbles up, you can just knock them out with the spatula.
Remove crust from grill and flip grilled side up onto a plate or pizza peel. Brush entire crust with olive oil, and place your toppings.
Place pizza back on the COOL side of the grill, and cover. Cook until the cheese melts, and the crust is browned to your liking, anywhere from 5-10 minutes.
i'm also including the method we used to do them on the grill.
mphsfan, enjoy!
BOSCO’S PIZZA CRUST
Makes 4 individual pizzas
1 tablespoon active dry yeast
2 teaspoons sugar
1 cup warm water
½ cup light beer
2 teaspoons olive oil
3 cups all-purpose, unbleached flour
½ cup semolina flour (pasta flour)
1 teaspoon salt
*If you don’t have pasta flour, you can use bread flour, or all-purpose flour for the entire amount.
In a small bowl, dissolve the yeast and sugar in ½ cup of the warm water. Let it sit until it begins to foam, 3-5 minutes.
Place mixture in a large mixing bowl & add the remaining ingredients, adding the rest of the water as you go to see how much you need (it may take more than the ½ cup). Mix well with wooden spoon.
Once everything is combined, turn dough out on floured surface & knead until it forms a smooth, elastic ball. Do not over-knead it.
Transfer to a large bowl that has been coated with a little olive oil. Cover bowl with a damp towel and let rise in a warm, draft-free place (on top of the stove set to “warm” is fine) for 30 minutes. After dough has risen, remove from bowl & cut into 4 equal pieces.
This dough stores well in the freezer or refrigerator. To store it, roll each individual piece in a ball, and place in a Ziploc bag. (It will rise again in the fridge, but you can just open the bag, punch it down and re-close. As the dough cools it will stop.)
GRILLED PIZZA FOR 4
Roll out the balls of dough on a well-floured surface to about 1/8” thick. If the dough keeps creeping back to a smaller size, let it sit for a few minutes, then roll it out again. Once rolled out, the pizza will be about 10-12”.
If you have a charcoal grill, place the hot coals all on one side. For a gas grill, turn only one side on. Make sure your grate is clean, or spray with non-stick spray.
Place dough on the hot side of the grill until dough is basically cooked through, 2-3 minutes. (The hotter the grill, the less time this will take.) If the dough bubbles up, you can just knock them out with the spatula.
Remove crust from grill and flip grilled side up onto a plate or pizza peel. Brush entire crust with olive oil, and place your toppings.
Place pizza back on the COOL side of the grill, and cover. Cook until the cheese melts, and the crust is browned to your liking, anywhere from 5-10 minutes.
