by Johnny Loua, Chef, Seattle, Washington
Makes 4 individual pizzas
- ¼ cup light white wine
- 1½ cups warm water
- 1½ ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- 3 cups flour + ½ cup for rolling out dough
In a large bowl, combine wine, water, and yeast and stir until yeast dissolves. Add the honey, salt, and 1 tablespoon of the olive oil and mix well to combine. Add oregano, thyme, and 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Lightly oil a clean bowl with the remaining tablespoon of olive oil, transfer the dough to the bowl, and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
For individual pizzas, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. Let rest for 15 minutes.
To Grill Pizza:
Once the dough has been rolled out to the desired size, bake it in a 500°F degree oven for 1 to 2 minutes, just so it firms up, which will make it easier to handle when grilling. Preheat your grill on low heat and lightly brush the grate with a little oil to prevent the dough from sticking. Remove from oven, and place your desired toppings on the crust. Slowly slide your pizza on grill and grill for 5 to 7 minutes.