According to Susan Miller, coordinator and instructor at the Baking Education Center at King Arthur Flour, Each person can prepare his or her own favorite topping such as pesto with tomato and olives and then roll out the dough for an individual pizza. If you don t want to heat up the kitchen, get outside and use your grill, said Miller. Assemble the pizza on a piece of parchment and transfer it to the grill. Pizza cooked outside develops a delicious charbroiled flavor. A fun and friendly meal for weekend company.
Great pizza starts with a great crust and that starts with a biga.
Also called the sponge, the word biga comes from a Roman word for the team of horses that pulled a chariot. Many believe the best pizza dough is made with flour that is high in gluten, such as King Arthur Unbleached All-Purpose Flour or King Arthur Special For Bread. The gluten in these flours helps to make the dough stretch. In a large bowl, combine the starter and the remainder of the dough ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it s supple, but the surface is still somewhat rough.