Anyone got a foolproof pizza dough recipe for making bbq pizzas (in my WSM or OTG)?
I'm wanting to make the thin, crispy kind not the thick, fluffy kind.....
There's millions of recipes on the interweb but I've never tried making it and I'm hoping one of the Brethren have some experience they can share.....
I've always cheated and got storebought bases that are ok but I'd love to be able to make smokey BBQ pizza with crispy bases! I have some apple wood that would be perfect for cooking them...
Thanks in advance
Here's the recipe I use. Makes 2 twelve inch pizza's
3/4 c warm water
1 packet active dry yeast
1/2 teaspoon sugar
1 1/2 c all purpose flour-unbleached
1/4 c whole wheat flour
1 teaspoon kosher salt
2 tablespoon cornmeal
2 tablespoon extra virgin olive oil
Pour warm water (100 degrees) in a mixing bowl. Add yeast and sugar and stir until dissolved. Let stand for approx 5 min until a thin layer of foam forms on the top.
Add flour, salt, 2 tablespoon olive oil and cornmeal to the liquid. If using a stand mixer, fit it with the dough hook and mix on low-med speed until the dough forms a ball.
Add 1/4 teaspoon olive oil to a bowl and place the dough ball in the container, coating all sides of the ball with oilive oil.
Cover with plastic wrap and allow to rise at room temp (75-80) degrees until double in size. This could take as little as 2 hrs, maybe longer depending on the ambient temp of your kitchen.
if you have time, place the dough in the fridge overnight to firm up the dough. This will give a little extra flavor. If you don't have time, chill in the fridge for an hour. This will make the dough easier to roll out.
Cut the dough in half. Lightly flour your counter top and roll out as thin as you want. Make sure your dough does not stick to the counter. Add a little extra flour as needed to keep the dough from sticking.
Pre cook your dough on the grill for 2-3 minutes on each side. Remove, then top and place back on the grill until the cheese is melted.
You may want to check out pizzamaking.com. They have alot of info on that site pertaining to pizza. You can basically use any pizza dough recipe for grilled pizza. You just need to roll the dough as thin as possible.
This thread is worth checking...
I make this dough every week as Fri is Pizza night on the BluDawg Ranch. I make it 1-2 days ahead that would be Wed or Thur.and leave it to ferment in the Icebox until Fri morning. When making breakfast I sit it on the counter to proof it will be proofed by 4 pm ready to punch down and roll out.
makes 1 16" NY Pizza
2 1/2 cups AP flour
1 tsp salt
3/8 tsp yeast
1 cup water
2 tbl EVOO
Put the flour yeast & salt into the bowl on your stand mixer pour in the water add the dough hook and let it mix as the dough begins to come together add the olive oil mix for 5-7 min until smooth. Lightly oil a bowl pace dough in the bowl and cover with plastic wrap and refrigerate for 24-48 hrs to allow flavor to develop.
|All times are GMT -5. The time now is 03:31 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.