no hot kitchen in the summer, throw this right on the grill for thin, crispy pizza every time
- 3 cups al-purpose flour, unbleached
- 1 1/4 tsp table salt (may use kosher)
- 1/2 tsp instant-rise yeast
- 1-1/4 to 1-1/2 cups ice water
- 1 TBSP olive oil
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In a stand mixer or in a large bowl, add all dry ingredients and blend to combine.
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Add ice water and stir vigoruously until thoroughly blended.
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Add olive oil to incorporate evenly. If mixture is too dry, add enough water to allow mixing but dough should be firm, not to soft or sticky.
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Brush with olive oil and cover bowl with plastic wrap or a towel and let rise at room temp. 4-12 hours.
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Alternatively: you can put the dough in the refrigerator after mixing and covering and let sit 3-10 hours and then let rise at room temp 4-10 hours.
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When ready, punch down dough, divide in half. The smaller doughs are way more manageable on the grill. If you use the dough for one big pizza, I would recommend baking in the oven.
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You can also wrap in plastic wrap at this stage and freeze for later use. When you want to use, just let thaw on counter to room temp.
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I have also made a pizza with all the toppings and then put this in the freezer. This is ready to throw in the oven for a super quick dinner, add in a salad and you are done.