Pizza Dough for 2 - 12” Pies
Ingredients:
500 Grams Bread Flour
250 Grams Very Warm Water makes this 50%
7 Grams Instant Yeast - I use SAF Red Label
10 Grams Iodized Salt
10 Grams Sugar
1/4 tsp. Italian Seasoning
40 Grams Fat - I use Melted Butter
Mix and Kneed for 5 minutes on Medium, cover with plastic wrap to let rise for 1 hour. Split into 2 pieces then roll each piece out onto a 12” round lightly floured board with a very light sprinkle of cornmeal.
Top with Sauce, Cheese, and all your favorite toppings.
Pizza Sauce for 2 - 12” Pies
Ingredients:
12oz. Can of Tomato Paste
2 Tbsp. Molasses
1/4 Cup Chianti - an Italian cooking wine
1-1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Red Pepper Flakes
1 Tbsp. Italian Seasoning
1/4 Finely Minced Yellow Onion
Bring up to temperature in a saucepan and cover to simmer on low for about 20 minutes to bring out the flavor. Turn off the heat and let cool covered to room temperature before putting on your pizza dough.
Starting the Pilot Rock BBQ/Smoker
Only preheat your plate 1 minute or so you can't have it too hot or the bottom of your crust will be burnt black.
Only takes a couple minutes, it's close to 1000 degrees inside there.
Check it around 3 minutes, between 3 to 5 minutes it will be done!
Check the bottom then pull it off when it's ready.
A shot of the bottom of my 4 minute Pizza
May as well re-season your pan when you are done. It is outside and you can use oil an not worry about the smoke. LOL
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I see you are following the #1 rule of barbecue.
Rule #1: Before lighting the coals crack a cold one and start drinking. :)
I wanted to add a couple tricks I sometimes take for granted.
How to get pizza onto cooking surface.
I roll out the dough on a Roul'Pat and with a fine strainer lightly flour my pizza peal and sprinkle cornmeal over the flour with my fingers. The dough will Never stick to the Roul'Pat making it very easy to transfer it to the peal by just pealing it off the Roul'Pat.
See the lightly floured and cornmeal peal.
This will allow you to easily slide it off the peal.
Pizza needs to be cooked hotter than anything else.
To reach the extremely high temperatures needed to cook Pizza perfectly on the grill I use a mix of lump coal and kiln dried wood (like 2x4 and 1x4 pieces or other building materials)
Keep in mind -> You don't preheat your oven with the door open, so don't preheat your BBQ without the lid on when doing Pizza. If the lid is not as hot as the rest of the areas it will absorb the heat instead of reflect it back onto the top of your pie, and that reflected heat is what gives you the puffed up crust and melty goodness.
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That looks great. I can't wait to do grill pizza soon.
Awesome post Mark. Thanks for sharing.