Ingredients
- Makes sufficient for about four 12 inch pizzas
- 4 cups flour
- 1/2 tsp instant rise yeast
- 1 1/2 cups lukewarm water
- 2 tsp sea salt
- Place all ingredients in the bowl of a stand mixer equipped with a dough
- hook. Mix for 5 -10 minutes on medium speed. You may need to add a
- little more flour, a tablespoon at a time until the dough doesn't stick
- to the sides of the bowl. Alternatively stir together with a wooden
- spoon before turning out onto a floured bread board and kneading for
- 5-10 minutes. Cover the dough and allow to rise for about an hour until
- about doubled in size. Turn the dough onto a floured surface and knead
- for another few minutes. Divide into 4 equal portions, form into balls
- and let rest for about 10-15 minutes before stretching or rolling the
- dough out into about 12 inch rounds.
- Preheat your gas grill to about medium low heat and place the stretched
- dough portions, a couple at a time directly on the grill. Watch these
- carefully, adjust the temperature and move them around on the grill as
- Chunky Pizza Sauce
- 4 cloves minced garlic
- 4 tbsp olive oil
- 8 - 10large ripe tomatoes diced
- 2 tbsp brown sugar
- 4 tbsp balsamic vinegar
- salt and pepper to season
- 1/2 tsp chili flakes (optional)
- Saute the garlic in the oil over medium heat for just a minute before
- adding the tomatoes, brown sugar, salt, pepper and chili flakes. Continue to cook until
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 435g | |
Recipe makes 10 servings | |
Calories 293 | |
Calories from Fat 57 | 19% |
Total Fat 6.49g | 8% |
Saturated Fat 0.95g | 4% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 508mg | 21% |
Potassium 430mg | 12% |
Total Carbs 51.75g | 14% |
Dietary Fiber 3.4g | 11% |
Sugars 7.7g | 5% |
Protein 7.01g | 11% |
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