Pizza Dough

This recipe will take at the earliest 2 hours and 15 minutes before use, but for best results make the dough the night before using.

Summer time is the best time to make Pizza on the grill. Yes, I said on the grill.... Here's my recipe on the best pizza dough. This can also be a Peta bread as well. :)

In a large bowl put 7 Cups of "type 00" flour, you can use all purpose if you can't find type 00, but type 00 is the best for pizza dough!

In a large bowl with your flour add 1 1/2 tsp of Salt and 6 TBS of Olive Oil.

In a separate bowl add 2 1/2 Cup of 105*F Water, 2 tsp Sugar & 2 tsp Active Yeast sprinkled on top and then stir quickly with a spoon and let activate for 5-10 minutes (if you don't see foam the yeast is bad, dump and start over with new yeast) Once it has bloomed you can add to the flour and mix together until you can use your hands to form a ball and knead on a floured surface for at least 10 minutes and form a ball and put in a clean oiled bowl and cover with saran wrap and let it rise in a warm place until doubled (about 1 hour) or for best results, over night. Then dump over on a floured surface and knead for a few more minutes and roll in a ball and cut into quarters and this will make about 4 pizzas. What ever you are using place a towel over for an hour and let rise again before creating your pizza.

(If you don't want to use all the dough you can freeze for a few weeks and bring to room temperature and knead again and cover with a towel for 1 hour before use).

Let it rise in a warm place for at least 30-45 minutes before creating your pizzas. For best results ALWAYS use freshly grated cheese or fresh mozzarella (pre shredded cheese has ingredients in it that helps it to not stick together and won't give you the same fresh taste you get from high quality pizzerias.