Pizza time! Pron Heavy

Big Bears BBQ said:

I like the pizza dough can you give the recipe .......

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I love and use this flour that comes from a mill in Utah. If you happen to have it in your area I recommend it but any unbleached natural all purpose will do.



22.5 oz or 5 cups of unbleached flour
14 oz or 1 3/4 cups of lukewarm water (110*)
1 tsp white sugar
2 tsp sea salt (or any kind you have on hand)
2 tsp active dry yeast
1 to 1 1/2 tbsp olive oil

I find that its crucial to weigh the flour and water which I did. The rest of the ingredients I measured with tsp and tbsp as noted above.

1. I mixed in the yeast and sugar to the lukewarm water and waited for about 10 mins until the yeast activated.

2. I mixed the flour and salt in my Kitchenaid mixer

3. Next I whisked the olive oil into the now ready yeast mixture

4. I put the Kitchenaid speed on 1(low) and slowly poured in the liquid. Once all liquid was poured in the bowl I put my speed on 2 (slightly faster) and mixed for about 4 to 5 mins or until the dough is formed. (Make sure to have some flour and water on the side in case you need to add either into the mix while the dough is forming)

5. The dough at this point obviously is formed and maybe a little tacky but its ok. Use some flour to handle the dough and fold it into itself a few times, make it into a large ball and put it in a oil coated glass bowl or any bowl that will handle your dough ball doubling in size. Make sure not to overwork the dough. Cover the bowl with plastic wrap and/or towels and put it in a warm spot in the house. I rested mine in the microwave.

6. After resting I cut it into three pieces. Its a good idea to cover the cut pieces with towel and let them double in size again before forming your pies for even better dough. Due to time constraint I just cut and formed my pies.


That's pretty much all to it. Let me know if you have more questions.

glaudds said:

Thanks for posting....looks like crispy crust. I'll take a margherita to go! What is the dome temp you're cooking at? Does your pizza stone sit up high in the dome?

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My dome temp was 450 to 500. My fire box switched back to it's original white color as you can see since it got way hotter grate level than the 450 to 500 stated by the dome thermo. Regardless, my indicator that the pies are ready to go on is the dome temp showing 450. I turn out real good consistent pies at that temp so I'm happy with that.



This is how I had it set up







I've also set it like this below but prefer space between the stones.

glaudds said:

Thanks for the pictures. BTW, what is that bracket on the right leaf of your kamado for?

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No worries! The bracket is for my Cyberq WIFI.

glaudds said:

Thanks for the timely thread. I have a Vision Classic that I just got late summer and was planning to attempt pizza for the first time this weekend. Your setup and info are very helpful!

I also need to find some elegant way of hanging my paraphernalia from the leaves!

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These may help you out for ideas

Big Bears BBQ said:

Thanks for the recipe ........

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No worries.