Welcome back to the Summer Grilled Pizza Dough Challenge.
Guys! This week’s recipe from Food & Wine was an epic fail. Twice!
The recipe begins, as they all do, by adding sugar (the food) and yeast to warm water. I added water to a glass measuring cup and checked that the temperature was between 105-110 degrees with a thermometer. Happy with the temp, I added 1 teaspoon of sugar then 1 teaspoon of active dry yeast and whisked, per the instructions. After 10 minutes, I added the foamy yeast mixture to the mixing bowl already containing flour and salt and set it to mix for about 10 minutes. So far, so good.
However, after the prescribed 10 minutes of mixing, there was just a soupy bowl of…not dough. But, I continued with the instructions and transferred it to an oiled bowl, covered it and set it aside to rise for 30 minutes.
Not feeling very confident that this recipe would yield a dough I could actually work with, I set about making another batch being careful to not miss any steps or ingredients. The second batch turned out exactly the same.
This recipe calls for rolling out the dough, but there was no way a rolling pin would miraculously turn this into anything other than what it already was. They both got tossed and we ordered in from our favorite pizza delivery!
If anyone has a clue what happened, please enlighten me! Week One’s recipe used only 1 teaspoon of yeast also, but did call for more flour. Maybe that was the weak link? If I get a chance this week, I might just try one more batch, but increase the flour to 2-1/2 cups (like Week One) and see what happens.
For the record, this experiment relies on me following the instructions as written. Since it didn’t call for adding more flour, except to dust the board and rolling pin, I was not going to add any more.
So after another week and another dough, the Kitchn’s recipe from Week One is still the frontrunner. This coming weekend, I’ll be trying out another pizza dough recipe from Food & Wine — it calls for less yeast and a different type of flour! Stay tuned for Week Four of the Summer Grilled Pizza Dough Challenge.