This makes and absolutely delicious pizza! Try it and enjoy!
Dough Ingredients:
1 cup warm water
1 envelope dry yeast
1 tbsp sugar
1 tsp salt
1/2 tsp red wine vinegar
2 cups bread flour
1/2 cup all purpose flour
Directions:
Measure one cup warm water into glass measuring cup. Sprinkle yeast and sugar over to dissolve; stir. Let stand until foamy, about 5 minutes.
Add vinegar to yeast mixture.
Combine salt, bread flour, and all purpose flour in food processor with a bread blade. Add yeast mixture and process until sticky ball forms, add flour by 1 tbsp at a time if needed or water 1 tsp at a time if dough is dry. Process until dough is smooth, elastic, and slightly sticky, about 45 seconds.
Oil hands and transfer dough to a floured surface. Knead dough until elastic, about 2 minutes.
Coat a large ziplock bag with olive oil. Add dough to bag and coat surface with oil. Let dough rise in warm, draft-free area until tripled in volume, about 1 1/2 hour.
Divide Dough into two equal pieces. Working on a corn meal covered surface, stretch out dough to a round shape.
Heat grill to 350 to 400 degrees. Place your 2 dough rounds on the barbecue rack. Grill until top of dough puffs and underside is crisp, about 3 minutes. Using tongs, turn rounds over and grill and additional minute. Transfer to baking sheet, well grilled side up.
Add your toppings. Cover dough with barbecue sauce. Add mozzarella and shredded Colby/jack, grilled chicken pieces, and chopped fresh cilantro.
Using a large metal spatula, return the pizzas to barbecue rack. Close grill. Grill until cheese is melted and dough is cooked through and brown on the bottom, about 5 minutes. Transfer to plates.
Divide Dough into two equal pieces. Working on a corn meal covered surface, stretch out dough to a round shape.
Heat grill to 350 to 400 degrees. Place your 2 dough rounds on the barbecue rack. Grill until top of dough puffs and underside is crisp, about 3 minutes. Using tongs, turn rounds over and grill and additional minute. Transfer to baking sheet, well grilled side up.
Add your toppings. Cover dough with barbecue sauce. Add mozzarella and shredded Colby/jack, grilled chicken pieces, and chopped fresh cilantro.
Using a large metal spatula, return the pizzas to barbecue rack. Close grill. Grill until cheese is melted and dough is cooked through and brown on the bottom, about 5 minutes. Transfer to plates.
Dough recipe from Bon Appetit Cookbook
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