Good afternoon here me will give you a recipe grilled pizza dough which is delicious The way making it is very not too difficult. You just need to be careful to get results from grilled pizza dough which has aroma and taste that can evoke our tastes.

So that the result of grilled pizza dough, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare grilled pizza dough the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required for make

1. Prepare 600 g Unbleached All Purpose Flour,
2. Prepare 14 g Demerara Sugar,
3. Prepare 12 g Sea Salt,
4. Prepare 1 TSP Active Instant Dry Yeast,
5. Prepare 205 g Water,
6. Prepare Sesame Oil, 20g + More For Greasing

Mix with a spatula until a shaggy, floury dough is formed. For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added,. Line a rimmed baking sheet with parchment or waxed paper and layer the rounds on it with a sheet of parchment or waxed paper between each.

Steps to cook Grilled Pizza Dough:

1. In a large bowl, add in flour, sugar and salt. Mix to combine well. Mix, mix, mix. Add in yeast and mix to combine well. Create a well in the center. Gradually, pour in the water and oil while still mixing with your other hand or spatula. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
2. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 8 to 10 minutes. The dough should be smooth and tacky, but not sticky. It should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Divide the dough into 8 equal portions using a weight scale. Roll each portion into balls.
3. Lightly grease the dough balls with sesame oil. Transfer the dough balls into each individual zip lock bag and seal or wrap in cling film. Let sit at room temperature for 30 mins. After 30 mins, place the dough in the fridge. Let the dough ferment in the fridge overnight.
4. You can keep the dough balls in the fridge for up to 3 days or 3 months in the freezer.* On pizza grilling day, take the dough out from the fridge and let sit at room temperature for at least 2 hours for shaping and grilling. If you intend to freeze the dough, thaw the dough in the fridge overnight and let the dough sit at room temperature at least 2 hours before shaping and grilling.
5. The distinctive shape of grilled pizza is its oblong oval shape. To achieve that shape, place a dough ball onto a lightly floured surface. Press the ball down with your palm. Using a rolling pin and roll into an oblong oval shape to about 1/8 inch thick. Lightly poke all over the dough with a fork. Poke, poke, poke. Brush the dough with oil.
6. On a griddle over medium heat, gently place the shaped dough, oiled side down onto the griddle. Brush the top side of the dough with oil. As soon as the bottom starts to charred, flip the pizza. Add whichever toppings as desire. Cover to generate steam for the cheeses to melt. Carefully remove from heat and serve immediately.
7. Done and ready to serve!

Separate the rounds with sheets of parchment or waxed paper. Pour the molasses mixture into the mixing bowl. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Using tongs, lift dough and check to see if lightly brown.

I say thank you for reading the recipe that I convey on here. hope we Congratulations enjoy