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  • Ted Crawford wrote “Next time you should make your own dough. I have a great recipe. You won’t have to worry about all the additives they put in it when you make your own.
    I make little pizza dough rolls, flatten them out real thin, then cook them on a stone on the grill, or in the oven. AND, you can freeze them! They are really fun for a small party. They cook in 3-5 minutes. My grill gets up to 650°. In the oven, on broil, the kitchen gets too hot in the summer. Just made some a couple weeks ago, and have 5 balls in the freezer. Might be awhile before I do it again to take pictures.”

4½ cups unbleached flour
1½ tsp salt
2 tbls olive oil
1¾ cups warm water
1½ tsp active dry yeast

Add yeast to water, mix and let sit 5 minutes.

Add the olive oil, salt and flour, and mix for 10 minutes.
I knead it with my hands, or you can use a mixer.

Cover with towel or plastic and let sit at 75-85°
until it doubles in size (1/2 hour?).
(I put the bowl over a sauce pan filled with hot water. 
Also poking with 2 fingers, if the dough does not return
to original shape, you’re ready to roll it out and cook.

What you don’t use, you can freeze in balls for single use.
When you do use a frozen ball, it must be room temperature
before rolling it out.

I cook on a pizza stone, on the grill (or in the oven on broil).
Get it as hot as it can get. I have a nice Weber grilling stone
with handles on the holder for handling. I remove the stone to
a work surface, throw some flour on the stone, then throw the
dough on the stone. Add tomato sauce, and sparcely add toppings
(usually thinly sliced mushroom, green pepper, onion, fresh
Mozzarella cheese & fresh basil, oregano…

Back in the grill it goes, and it’s done before you know it!

I only use the best!


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