Pizza Dough

Directions

1. 1
   Mix in a bread maker on the dough setting.
2. 2
   This recipe makes 2 pizza doughs.
3. 3
   Sometimes I mix in herbs into the pizza dough (basil / oregano - maybe 1 tsp each).
4. 4
   Once the dough is complete - put about a TBL EVOO into a gallon zip-lock and then work the bag to get the oil all over the bag.
5. 5
   Dump dough into the bag.
6. 6
   For best results - I make the dough the day before, let it sit and ferment on the counter for a day.
7. 7
   (you'll have to open the zip loc occasionally and let the gas out - or I suspect it would burst) Put the dough into the fridge overnight and then take it out the next day.
8. 8
   Let the dough get to be room temp before cutting it in half and working with one dough.
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   The durum will give the dough a bit of elasticity -- so be patient when working it.
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    If it fights you in stretching - let it rest for 5 - 10 min and then come back and stretch more.
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    Once you've got the pizza stretched, put it on a pizza sneak / paddle that has cornmeal (or semolina flour) on the top.
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    (that works as teeny marbles to get the pizza off the sneak) Build the pizza (add toppings) while dough is on the sneak / paddle.
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    We cook our pizzas on a pizza stone - on the grill (450 - 500 degrees).
14. 14
    Leave the stone on the grill to get that hot.
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    Make sure the stone has time to get really hot.
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    Then sneak/ slide the pizza onto the stone - and leave for about 8 - 12 minutes depending what toppings you have and how many -- Check the crust using a spatula to see if it starts to get too done.
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    Generally we build the pizzas by putting olive oil onto the dough, then adding fresh tomatoes (no sauce!)
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    and then salt the tomatoes.
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    Then add low fat mozzarella (save some calories - no one EVER notices) and then pre-cooked italian sausage (save more calories) and fresh peppers etc --.
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    I also sometimes start with a couple of pounds of caramelized onions and Evoo - as the base and then the tomatoes --.
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    Sometimes we do roasted garlic on the base.
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    But we found roasted garlic can be hard to spread, so it works better if you put a head of roasted garlic into a half to 3/4 C of Marscapone cheese (there goes the calorie count) --.
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    You can google for gourmet pizza recipes - but this is a good base to get you started!
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    Enjoy!