I call this backyard pizza because you can make the entire recipe on your BBQ or in your outdoor pizza oven, which are becoming increasingly popular. Cooking outdoors on these long summer evenings is the best. This hand-mixed dough can be used within 8 hours, but it’s best after resting for 24 to 48 hours. The extra time allows the flavors to develop and makes the dough much easier to roll out. Enjoy!
Printable PDF of this recipe here.
Makes four 8 oz dough balls
¾ cup milk (or water to make it vegan)
¾ water, warm (approx. 80°F)
1½ tsp sugar
2 tsp dry active yeast
2 Tbsp extra virgin olive oil
2¾ cups unbleached all-purpose flour
¼ cup whole wheat flour
2 tsp kosher salt
Semolina for sprinkling on the pizza peel (if using)
Extra flour for dusting
Your favorite pizza toppings
Extra virgin olive oil for finishing
Leslie’s Topping Recommendations:
Marinara sauce, fresh sliced mozzarella, pepperoni, and Mama Lil’s peppers.
Pesto, sliced prosciutto, burrata cheese, and fresh basil.
Olive oil base, green olive tapenade, roasted cherry tomatoes, roasted zucchini, and goat cheese.
In a medium bowl, whisk together the milk, warm water, sugar, and yeast, until the yeast dissolves. Let it sit for 3 minutes to bloom the yeast. Add the olive oil, flours, and salt, and mix using a wooden spoon for 2 to 3 minutes. The aim is to dissolve all the lumps of flour and mix until all the liquid is absorbed. To clean up the shaggy mixture, perform a “four direction turn.” First, wet your hands. Grab a 4-inch section of dough from the far edge of the bowl and stretch it 5 to 6 inches upwards, laying it over the center mass of dough. Rotate the bowl 180 degrees and repeat the stretch from the opposite side. Continue this process for the remaining two directions. Finally, place your fingers under the mass of dough and invert it. The dough should form a ball-like shape, though it will not be smooth.
Cover with plastic and let sit at room temperature for 2 hours. Do another “four direction turn,” finishing by inverting the mass of dough, re-covering it with plastic, and allowing it to rest at room temperature for 1 more hour. Finally, refrigerate it for 3 hours (or more) before rolling it out. This allows the flavors to develop and the gluten to relax, making it easier to roll out.
Brush olive oil on a rimmed sheet and set aside. Pull the refrigerated dough onto a lightly floured work surface. Shape it into a square and cut it into 4 equal pieces. The dough may be sticky, so lightly dust your hands with flour and pull the four corners of the dough pieces into the center. Invert the dough and roll it in a circular motion to form a ball. Place the 4 dough balls onto the oiled rimmed baking sheet, leaving a 2-inch space around each ball. Brush their tops with olive oil, cover with plastic, and refrigerate again. They need to chill for a minimum of 45 minutes but will improve in flavor and become easier to work with if you use them 24 to 48 hours later.
Remove the dough balls from the refrigerator and allow them to rest at room temperature for 30 minutes before using. Simultaneously, preheat your pizza oven or BBQ for 30 minutes. Grab a dough ball and flatten it on a floured surface. Lift the dough, letting it stretch under its own weight while maintaining a thicker 1-inch border for the pizza rim. Rotate the dough in a circular motion. The base should be thin, about 8 inches wide, without any holes. If holes develop, pinch them together. You’ll soon master the technique: cup your hands, place them on the center of the dough, and rotate it in a circular motion on the work surface until you have an evenly thick, round disk.
If you’re grilling your pizzas, oil the grill first to prevent the dough from sticking. Carefully lift the stretched dough and place it on the preheated grill at 450°F. Bake for 2 minutes until the rim rises. Use a spatula to release the dough from the grill and flip it over. Grill for an additional 3 to 4 minutes. The second side will be the pizza top and won’t gain more color after it’s topped and returned to the grill. Top the crust with pizza sauce (if using), cheese, and your favorite toppings. Reduce the grill heat to 350°F and return the topped pizza to the grill for another 2 to 3 minutes, until the cheese is melted. The base crust will be delightfully crispy.
If you’re using your oven or a backyard pizza oven, preheat it to 450°F. Sprinkle semolina on your pizza peel to prevent sticking. Flatten the dough as described earlier, then top with pizza sauce (if using), cheese, and your favorite toppings. Gently shake the peel to ensure the pizza isn’t sticking, then transfer it onto the preheated brick base. Baking time will vary depending on your oven’s intensity, so watch for the crust to brown and the cheese to bubble. You may need to rotate the pizza for even cooking. Remove the pizza when the crust is golden brown.
Before serving, add a drizzle of extra virgin olive oil to the top. Serve the pizzas with a big garden salad and a bottle of wine. Enjoy!
