Droop Free Dough for Humboldt Fog Grilled Pizza
This dough was designed to be grilled over high heat, directly on the grates of your grill. It is sturdy enough to stiffen and crisp when it hits the heat, rather than slumping and drooping between the slats. You can substitute all-purpose flour for the bread flour; the pizzas will turn out a bit more fluffy and less chewy, but will still taste great.
1 ¼-oz. envelope active dry yeast (about 2¼ teaspoons)
1 teaspoon sugar
⅓ cup (42 g) whole wheat flour
2½ teaspoon kosher salt
2 tablespoons. extra-virgin olive oil, plus more for bowl and drizzling
3 cups (375 g) bread flour, plus more for surface
Humboldt Fog, Bacon, and Mushroom Topping (see pizza recipe)
Flaky salt, for serving
Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
Add whole wheat flour, salt, and 2 tablespoons oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes.
Scrape down mixer bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes. If you don’t have a stand mixer, combine the flour and yeast mixture in a large bowl with a spoon, then turn out and knead by hand until dough is smooth and shiny, which will take a bit longer but is meditative for the brain and great exercise for the forearms.
Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in a warm draft-free spot until doubled in size, 1–1½ hours. Alternately, let sit until puffed and risen by about 10%, about 30 minutes, then refrigerate overnight. Let sit at room temperature until doubled, 1 to 2 hours, before shaping.
Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into taut balls, about 6 ounces (175 grams) each. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20–30 minutes for gluten to relax before stretching into rounds and grilling.