Ingredients

¼ c Rioja (light red or white)
½ oz yeast
1 Tablespoon honey
1 teaspoon sea salt, plus 1 teaspoon for garnish
1 Tablespoon olive oil, plus 2 Tablespoons for garnish
3½ cups flour
1 teaspoon sugar

 

 

 

Directions

1. In a large bow, place wine, ¾ cup warm water, yeast and honey; stir until dissolved. Let sit until mixture is frothy (this means the yeast is alive), about 10 minutes. Add 1 teaspoon of the salt and 1 tablespoon of the olive oil; mix well to combine.

By hand:
2. To yeast mixture, add 1 cup of the flour; mix with wooden spoon, the consistency will be loose. While stirring, add remaining flour ¼ cup at a time. Bring dough together by hand. On a clean, flour counter top or wooden board, turn out dough. Knead until dough is smooth and firm, about 8–10 minutes.

or
With stand mixer:
2. Fit stand mixer with dough hook. In bowl of mixer on low speed, add yeast mixture and 1 cup flour. Continue adding flour ¼ cup at a time until 3 cups have been added. Raise speed to medium-high; mix until dough is smooth and firm, about 6 minutes.

3. Coat a large bowl with 1 tablespoon olive oil, add dough; cover bowl with plastic wrap. Place bowl in warmest part of the kitchen; allow dough to rise until double in size, about 45 minutes.

4. Divide dough into 2 pieces.

For grill:
5. Start fire about ½ hour before cooking pizza. To determine if the fire is the right temperature, hold your hand AT LEAST 5 inches above the grill, if 3 or 4 seconds is the longest you can hold it there, the grill is hot enough.

6. Oil a baking sheet; with hands, spread and flatten dough until desired size and shape; thickness of dough should be uniform.

7. Place dough on grill; sprinkle with salt. Cook until puffy, about 1 minute; turn over; cook another 3 minutes, rotating dough constantly to keep from burning. Remove from grill; garnish with salt and sugar; serve immediately.

For oven:
5. Put pizza stone in over; heat oven to 425º F.

6. Sprinkle counter top or cutting board with ¼ cup flour; roll out ½ of dough into a 14-inch circle; keep remaining dough covered and set aside.

7. Transfer rolled out dough to pizza stone; brush with olive oil; cook 10-12 minutes. Garnish with salt and sugar; serve immediately
Serve immediately.

Yield: 2 14-inch pizzas

Rioja Pairing:This is a very neutral dish, so it can be served with just about any wine you like, even the wine you used for the base of the dough!