These days it’s so rare for us to make any dish that includes real carbs like pizza, pasta, bread, etc… And, when we have some we eat it like it’s our last meal, enjoying every bite, every crunch and every flavor. It was hard for us in the beginning to plan a meal not considering some kind of carbs, but now it doesn’t it even cross our minds. We splurged and decided to have pizza one night because we were craving it! Looking for pizza dough recipes I was overwhelmed! There are sooo many great pizza dough recipes out there to try. Some use bread flour, whole wheat flour, coconut flour..the possibilities are endless really. I chose a simple, basic recipe I saw in Sunset Magazine. It’s really foolproof and was delicious ! We topped our pizza with mozzarella, peach barbecue sauce that we made, pulled pork, grilled peaches, onions and peppers. We already had these ingredients from a previous dinner so it worked out great! Create! Enjoy! Celebrate!
Summer Peach Barbecued Pizza
1 package (2 1/4 tsp.) active dry yeast
About 6 tbsp. olive oil, divided
4 cups flour
1 1/2 teaspoons salt
In the bowl of a stand mixer, stir yeast into 1 1/2 cups warm water (100° to 110°). Let stand until yeast dissolves, about 5 minutes. Add 1/4 cup oil, the flour, and salt. Mix with dough hook on low speed to blend, then mix on medium speed until dough is very smooth and stretchy, 8 to 10 minutes. Dough will feel tacky.
Cover dough and let rise at room temperature until doubled in bulk, about 1 1/2 hours.
Punch down dough and let rise again until doubled, 30 to 45 minutes. Meanwhile, cut 6 pieces of parchment paper, each about 12 in. long. Prepare a charcoal or gas grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only about 7 seconds).
Turn dough out onto a work surface and cut into 6 portions. For each pizza, lay a sheet of parchment on work surface and rub with 1 tsp. oil. Using well-oiled hands, put each dough portion on a parchment sheet. Flatten dough portions, then pat into 9- to 10-in. rounds. If dough starts to shrink, let rest 5 minutes, then pat out again. Let dough stand until puffy, about 15 minutes.
Flip a round of dough onto grill, dough side down. Peel off parchment. Put 1 or 2 more dough rounds on grill. Cook, covered, until dough has puffed and grill marks appear underneath, about 3 minutes. Transfer rounds, grilled side up, to baking sheets. Repeat with remaining dough. (Grilled rounds can stand at room temperature up to 2 hours; reheat grill to continue.)
Arrange your choice of pizza toppings (below) on grilled sides of dough. With a wide spatula, return pizzas, 2 or 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizzas once for even cooking, 4 to 6 minutes.
Make ahead: Complete dough through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands).
Beijos e Tchau!
Ludmilla and Marilyn Mercer