The grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top.
Our Tuscan herb Olive Oil, Basil Olive Oil, or Garlic Olive Oil are all also good options if you prefer a flavored oil on your pizza. Mix it up and try your favorite oil and topping combos! Let us know what you come up with!
Ingredient Spotlight. A super high-phenol extra virgin olive oil like our Nocellara works its way into the dough, lending a grassy, peppery backbone and a beautifully crisp crust. For a finishing flourish, a raw drizzle of a flavored oil right off the grill is where the magic happens.
Ingredients
Pizza Dough:
5 cups unbleached, all purpose flour
2 1/4 cups warm (80 degree) water
1/4 cup super high phenol (400+) extra virgin olive oil Such as NCOO Nocellara
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
Cornmeal (optional)
Instructions
Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and "bloom" for five minutes. In a large mixing bowl, or in the bowl of your stand mixer, or in your bread machine, add the flour.
Mix the yeast mixture in to the remaining two cups of warm water along with the salt and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it's fully incorporated and smooth but slightly our flour. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.
Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.
It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.
Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don't dry out. Roll out each portion to desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking. You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.
Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.
Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.
Chef's Notes
The dough is meant to be a little wet. Rolled very thin it bakes into a cracker-crisp crust; left thicker it stays chewy, so roll to match the texture you love.
Get your stone, steel, or grill as hot as it will go and watch closely. A blazing surface cooks the crust in just a couple of minutes.
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