I was reading an article the other day The Power of ‘Good Enough.’ and it talks about how you can be happier with choosing ‘Good Enough’ when making a decision. It struck me how I (and many it seems) tend to think of good enough as being… not great, not the best or not perfect. But the article gave me pause to think about what is good enough and what it really means. As we learn new things there is a process we go through where we will have to settle on good enough and move on. If we held out for perfection on the first try we would surely be disappointed. And probably give up. This blog would not exist without my ‘Good Enough’ photos to be certain. After 2 years of doing this I still have to utter those words at times and get my post up. We can get lost in perfecting, which is often subjective and ever changing. It’s really the process and growth that’s meaningful when all is said and done.
I’m not sure how all this relates to pizza dough, although even there you have the potential for some good enoughs while shaping the dough or getting the best crust you can get. And I am picky about pizza crust. But again the perfect pizza crust can be subjective, I love a thin crisp crust, others may not. Is my idea of a perfect pizza crust really perfect? Could it be better in some way? Perfection is more of an illusion it seems. Something to be sought after but never really found.
Grilled Pizza. it’s hard to go wrong with them. This is the same dough recipe I made over a year ago, which was baked in the oven, and was really good, but I prefer this grilling method, it just gives you a crispier crust. It’s great for a BBQ because you can prep all sorts of different toppings and there’s something for everyone. Also the dough can be made ahead of time and frozen, that’s what I’ve used here. After the dough is prepared just roll them into balls, wrap in plastic wrap and pop them in the freezer. They’ll defrost in the refrigerator in about 24 hours when you need them.
So is this dough perfect or good enough? It’s perfect to me and that’s good enough.
I definitely recommend bacon on pizza, get the smokey kind!
Rolling out between parchment sheets is quick and super easy to clean up
Use the same sheets for stacking your pizza dough rounds
They're ready to flip when they can easily move on the grill but not fully cooked
Prepare a variety of toppings
Vegetable: some vegetables may need to be grilled or cooked in advance because of the quick grill time for the pizza. I sliced some peppers then charred them in a basket on the grill for a few minutes.
Meat: Cook up some bacon or whatever protein you like
Cheese: Seriously whatever cheese you have on hand will work, feta, cheddar, mozzarella, parmesan
Sauce: I used prepared pizza sauce on both, but you can also use olive oil or a smear of Mascarpone
As shown in the photos, whatever I could find in the fridge:
- Pizza with sauce, sliced heirloom cherry tomatoes and Burrata cheese
- Pizza with sauce, red and green peppers (charred on grill), bacon and Quattro Formaggio from Trader Joe’s (Parmesan, Asiago, Fontina and Provolone)
Thin-Crust Pizza Dough
- 1 1/2 tsp. active dry yeast
- 1 tsp. sugar
- 3/4 cup warm water (about 105°F)
- 1 cup cake flour
- 1 cup plus 3 Tbs. all-purpose flour
- 1 1/4 tsp. kosher salt
- 2 Tbs. extra-virgin olive oil
Makes two 10-inch thin-crust pizzas. (or four 5" individual pizzas, the smaller ones are easier to handle on the grill)
In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the cake flour, all-purpose flour and salt and mix for about a minute.
Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Mix for a few minutes to knead the dough, scraping down the sides of bowl as necessary. The dough will be slightly sticky when done.
Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the mixer. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in desired portions, roll the dough between two sheets of parchment paper or use flour on a board as needed. Roll from the center out. You can also just stretch these our by hand if you have a knack for that. My pizza skills are limited and I’ve found rolling it out to be a bit easier.
Stack your rolled out pizza rounds with parchment paper between each (they will be very sticky)
On a preheated grill (high, at least 500°) place your pizza rounds on the grill, close and grill for about 30 seconds to 1 minute until just done on 1 side. Flip them over and add your toppings, close the grill and cook for another 3-5 minutes, checking them occasionally. Remove and serve.