Tailgate88 said:
Just bought an Akorn last week and Amazon delivered my pizza stone yesterday, so pizza is on the weekend menu. I've never done it "not in the oven" - looking for tips. We like thin crust. What's your go to dough recipe? We'll probably be doing pepperoni, margarita, and for fun a BBQ chicken.
Since you like thin crust and are doing it on an Akorn, I'd recommend making a sizable batch, and then cutting it into balls for individual pizzas.
So use 6 cups of flour, 1 teaspoon of active dry yeast, 1 teaspoon of granulated sugar, a pinch of salt, 1 teaspoon of olive oil or cooking oil, 1.75 cups plus two tablespoons of lukewarm water to make the dough, then cut the dough ball into thirds and then into sixths. Each sixth equals one cup of flour, and will make for a nice thin crust personal pizza, perfect for a grill like an Acorn.
Mix dry ingredients together, then add oil. Continue to mix in stand mixer, then slowly add water. Wait for all ingredients to incorporate into dough, add additional one or two tbsp of water if dough is too dry while mixing. You want a tacky dough that is moist but not wet enough to come off on your fingers. Knead for 5 minutes, minimum, in mixer until it is soft and supple.
Roll dough into ball, coat with another tablespoon of oil to keep moist, then cover bowl with plastic wrap (or put dough ball in a gallon plastic bag) to rise until doubled in size. Sometimes this takes an hour, sometimes two hours, it depends on temperature in your kitchen. Don't worry about time, just make sure it doubles.
Remove from bowl or bag, punch down/roll into another ball, then cut ball into thirds and then sixths, roll into balls, and shape into individual pizzas.
