Pizza Conversion Operator Manual
Using the Pizza Conversion
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7
Making Pizza
Making pizza at home with your Paradise Grill should be fun and tasty! Here is a simple recipe to start with.
The recipe should make enough dough for two 12-inch pizzas, and you can freeze some for later if desired.
Making Dough
Ingredients:
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1 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
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2 1/4 teaspoons (7g) instant yeast (1 standard packet) (NOTE: active dry yeast can be used instead,
with a rise time of at least 90 minutes)
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1 Tablespoon (13g) granulated sugar
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2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
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1 teaspoon salt
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3 1/2 cups (about 450g) all-purpose flour (spoon & leveled), plus extra for hands and surface
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Sprinkle of cornmeal for dusting the pan
Instructions:
1.
Whisk the warm water, yeast, and granulated sugar together in a large mixing bowl; cover and allow
to rest for 5 minutes
2.
Add the olive oil, salt, and flour, and mix with a wooden spoon for 2-3 minutes, and turn out the
dough onto a lightly floured surface
3.
Knead the dough for 3-4 minutes with lightly floured hands; the dough should still feel a little soft.
Poke it with your finger – if it slowly bounces back, the dough is ready to rise. If not, keep kneading
4.
Lightly grease the dough bowl with oil or nonstick spray; place the dough in the bowl and turn it to
coat all sides in the oil
5.
Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.
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Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
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If the room is cool, heat the oven to 150°F (66°C). Turn the oven off, place the dough inside, and
keep the door slightly ajar and allow the dough to rise. After 30 minutes, close the oven door.
Remove the dough from the oven when it has doubled in size.
6.
Preheat the grill and pizza conversion as described in Normal Operation above
7.
Shape the dough:
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When the dough is ready, punch it down to release any air bubbles; divide the dough in half
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Use lightly floured hands or a rolling pin to gently flatten the dough into a circle on a lightly
floured work surface
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Sprinkle flour or cornmeal on the pizza peel. Place the dough on the peel. Stretch and flatten the
dough into a 12-inch circle, about 1/2-inch thick.
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If the dough keeps shrinking back as you try to stretch it, stop, cover it lightly for 5-10 minutes,
then try again.
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Lift and pinch the edge of the dough to create a lip around the edges
