Grilled Pizza

Here is a recipe for whole wheat pizza dough that is good. I have made quite a few bad ones to know that this one works. Make the dough the day before you plan to use it - this is critical to ensure correct flavor development.

Whole Wheat Pizza Dough
adapted from America's Test Kitchen
Go Ahead and look up their original recipe "Thin-Crust Pizza" you'll probably find it on someone's blog.

3 cups (16 1/2 ounces) whole wheat flour (I used fresh milled so I weighed it and added about another 1/4 cup)
2 teaspoons sugar (I didn't substitute this time with Sucanat since it was such a small amount)
1/2 teaspoon of instant yeast
1 1/3 cups ice water (more if using fresh milled flour)
1 tablespoon oil, plus more for the counter (I use EVOO)
1 1/2 teaspoons table salt

Instructions

1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

At this point you can decide to grill the pizza, which I recommend and use a pizza stone or follow the directions below for baking it.

4. TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

We had a grand evening with Paul & Sherrie.

Homemade Marshmallows for dessert

Cookie smores -(what a good idea Sherrie!)

We are so blessed!