Very good pizza dough. I always make this in batches ahead of time & freeze them. One of the best doughs I've ever tried.

Its pizza dough that could be used in different ways

This is the result of massive amounts of research and time and taste testing. A pizza dough that can handle high heat (600°+) that a Kamado-Style grill can produce. This dough is relatively quick, tasty and looks good as well.Notes: prepare pizza and immediately place in grill for less puffy crust. Also, turn pizza with peel a quarter turn every few minutes to cook evenly.This crust will bubble and "leopard" on high heat.

Everyone and their mother has a pizza dough recipe. This is the one I use. 🍕

I wrote down this recipe years ago but don’t recall where I got it from. Anyway, it’s very good.#pizza #dough #yeast #scratch #homemade #pie

source: https://sugarspunrun.com/wprm_print/13562Notes¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!