Pizza Dough

Pizza Dough

I'm trying to find the best pizza dough. I made this tonight on the grill and it was the best crispy crust I've made in a long time. I think the high heat on the grill helped. I didn't have time to let it rise, and it was still pretty amazing. A New York times recipe. Adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn

• 153grams 00 flour (1 cup plus 1 tablespoon)
• 153grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
• 8grams fine sea salt (1 teaspoon)
• 2grams active dry yeast (¾ teaspoon)
• 4grams extra-virgin olive oil (1 teaspoon)
• 200 grams (a little less than 1 cup) lukewarm tap water
• Step 1

1. In a large mixing bowl, combine flours and salt.

2. Step 2

   In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

3. Step 3

   Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)