Recipe Courtesy Peter Bastulli
7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)
3 tablespoons sugar
1-ounce vegetable shortening
1/4 teaspoon salt
3 cups water (lukewarm to slightly warm)
1 1/2 tablespoons active, dry, granulated, yeast
Pinch sugar
Place flour, sugar shortening and salt, in a bowl of a mixer. Place
water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes
or until yeast rises to the top of the water. With kneading hook on the
mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from
bowl and place on floured sheet pan. Knead slightly adding flour if needed
and form a large dough ball. Refrigerate for 45 minutes before using in
various recipes.
SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate
Yield: 6 to 8 medium sized pizzas
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Grilled Dough
Recipe Courtesy Peter Bastulli
6 ounces Master Pizza Dough
Infused Basil (Herbed) extra virgin olive oil
Flatten dough to desired thickness and brush with olive oil. Place
on a well-seasoned grill. Do not move dough other than to flip over. Cook
both sides 2 to 3 minutes to desired level of charred flavor and appearance.
Brush with more oil after flipping the first time.
Yield: 1 medium pizza
Difficulty: Easy