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Kitchen Witch
September 18th, 2012, 12:12 PM
Pizza Dough

3 cups all-purpose or bread flour, more as needed
2 teaspoons instant yeast
2 tablespoons olive oil
2 teaspoons coarse kosher or sea salt, more for sprinkling

1. Combine flour, yeast, oil and salt in a food processor. Turn
machine on, and add 1 cup water through feed tube. Process for
about 30 seconds, adding more water, a little at a time, until
mixture forms a ball and is slightly sticky.

2. Turn dough onto a floured work surface, and knead to form a
smooth, round ball. Put dough ball in a bowl, and cover with
plastic wrap. Let rise until dough doubles in size, 1 to 2 hours.
Use immediately, or wrap tightly in plastic, and freeze for up to
a month. Defrost in a covered bowl in refrigerator or at room

White Pizza and Variations

Pizza dough
Extra virgin olive oil
Coarse kosher or sea salt
3 tablespoons or more roughly chopped fresh rosemary leaves

1. Divide dough ball into 3 pieces. Roll each into a ball, and place
on a lightly floured surface. Sprinkle with a little more flour,
cover with plastic wrap or a towel, and let rest while you start a
covered grill. Fire should be medium-hot on one side, medium to
cool on the other. Set grill rack about 4 inches from heat source.

2. Lightly press each dough ball into a flat round, lightly flouring
the work surface and dough as necessary. Let rounds sit for a few
minutes. This will relax dough and make it easier to roll out.
Roll out on a cookie sheet, flouring the rolling pin or your hands
as necessary.

3. Slide pie onto hot side of grill, and brush top lightly with olive
oil. Grill until lightly browned on bottom. Remove from grill with
a large spatula. Lightly flour top, then flip pie over onto its
other side, on cooler part of grill. Top grilled side with salt
and a third of the rosemary, and drizzle with a little olive oil.
Cover, and grill 6 to 12 minutes, until hot and nicely browned on
bottom. Serve immediately or at room temperature (these will keep
for a few hours). Repeat with remaining dough.

Margherita Pizza: After flipping pie, top it with fresh sliced
tomatoes, extra virgin olive oil, grated fresh mozzarella and salt
to taste. When pie finishes grilling, top with basil leaves and a
little more olive oil.

Fern-Bar Pizza: After flipping pie, top it with prosciutto,
thin-sliced fresh figs, fresh goat's milk cheese and a little
extra virgin olive oil. When pie finishes grilling, drizzle with
more oil.

Marinara Pizza: After flipping pie, top it with fresh sliced
tomatoes, thin-sliced garlic, extra virgin olive oil and anchovy