Traditional Thin Crust Dough for Grill
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
Combine water and yeast, stir lightly and let stand 3-5 minutes until creamy. Sift together the flour and the salt. Make a small well in the center and pour in yeast and water. Using both hands or a wooden spoon, combine ingredients until a soft dough forms. Remove dough to a floured countertop and knead for about 10 minutes or until texture becomes smooth and elastic. If dough sticks, add flour one tablespoon at a time to the countertop until dough can be easily kneaded without breaking or sticking.
Using two tablespoons of olive oil, coat dough and the inside of a large bowl. Place dough inside and cover with plastic wrap or a damp towel. Let dough rise in a warm place until doubled in bulk (1-1½ hours).
Remove dough, place once again floured work space and divide into two equal balls. Let sit for 10 minutes with tops lightly covered with flour.
If you want to stop here and save your dough for later, wrap it tightly and store it in the refrigerator for up to three days.
Otherwise, knead dough into rounds about ½” thick, or thicker if you desire, leaving no rim around the edge as it will interfere with the cooking process.