Rocco Dough

Rocco Agostino's Pizza Dough

Ingredients

1 pkg (12 mL) dry active yeast
2 tsp (10 mL) warm water, 100° to 110°F (37° to 43°C)
2½ cups (625 mL) lukewarm water
1 oz (30 g) salt
7¾ cups (1.925 L) 00 flour (00 is a type of flour found in many Italian supermarkets or specialty baking stores)

Directions

  1. Mix the yeast and 2 tsp (10 mL) warm water.
  2. Add the 2½ cups (625 mL) lukewarm water and salt to the bowl of a stand mixer. 
  3. Add three-quarters of the flour to the water and mix on low for 5 minutes.
  4. With the mixer still going, add the yeast and the rest of the flour, mixing for another 5 minutes.
  5. Stop the mixer and let stand for 10 minutes.
  6. Restart mixer and mix for another 5 minutes.
  7. Remove dough from mixer, and portion out into balls of 1 lb (500 g) each. You may need a little extra flour to help with the dough if it’s too wet. Place in a container, cover and let it rest for 2 to 3 hours, or until balls have doubled in size.
  8. Freeze any dough balls you don’t plan to use immediately. We recommend making a large batch and freezing it in about eight 1-lb (500-g) balls. Defrost the dough 3 to 4 hours before grilling, making sure it’s room temperature before prepping. Dough will last in the freezer for 3 months. If you prefer, use store-bought dough. 
This recipe yields about eight 1-lb (500-g) balls. Each ball makes two 9-inch (23-cm) pizzas or up to 10 individual pizzettes
 
 
HOW TO PREPARE THE DOUGH 
 
  1. Preheat BBQ to highest point (around 550°F/290°C), about 30 minutes. (If using a pizza stone, place on grill to preheat.)
  2. Lightly flour a work surface and divide dough in half. 
  3. Using a lightly floured rolling pin, roll out dough to about 9 inches (23 cm) in diameter.
  4. Using hands, flatten to ⅛-inch (3-mm) thickness.   
  5. Roll one more time and leave dough draped over the rolling pin, then take to the grill. 
  6. Repeat with remaining dough.
  7. Carefully open the barbecue lid. Unroll dough onto grill (or stone), or place carefully with fingers. 
  8. Close the lid for 1 minute, then monitor for 2 to 3 minutes, or until dough starts to brown and char in spots. (Ignore the bubbles that form as the dough grills; the toppings will weigh them down, creating a crisp result on the other side.) 
  9. Remove from grill (or stone) with tongs or pizza peel and place, grilled side up, on work surface. 
 
 
 
 

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