|
|
Preparation time
15 minutes
Total time:
2 hours 15 minutes
Serves
Two 30 cm (12”) pizzas
|
Ingredients
Pizza dough
-
250 mL (1 cup) Warm water, 38 °C–43 °C (100 °F–110 °F)
-
5 mL (1 tsp.) Active dry yeast
-
500 mL (2 cups) Robin Hood® Pizza Style Flour
-
5 mL (1 tsp.) Salt
Garnitures
-
170 g (6 oz.) Fresh mozzarella cheese, sliced
-
125 mL (½ cup) Pizza sauce
-
To taste Fresh basil leaves, torn
|
Directions
- Combine warm water and yeast in a large electric mixer bowl. Let rest until foamy, about 2 minutes. Add flour and salt. Beat on low for 1 minute. Increase speed to medium-high and beat for 2 minutes. The dough will be sticky. Place dough in a greased bowl and cover with plastic wrap and a tea towel. Let rise in a warm place for 45 to 60 minutes.
- Place dough on a lightly floured surface. Divide dough in half. Shape it into a ball and stretch by hand into a 30 cm (12”) round, with the edges higher than the middle to form crust. If dough is too elastic, let rest 2 minutes.
- Preheat barbecue to 260°C (500 °F) with the lid closed.
- Lightly grease a 30 cm to 35 cm (12” to 14”) round pizza pan. Place dough on greased pan and add toppings. Place pizza pan on barbecue grill, close lid and cook for 6 to 7 minutes, or until crust is golden brown and cheese is bubbling.
- Top with fresh basil leaves. Let rest 2 minutes, then cut and serve. Repeat with remaining ball of dough.
|
|