Quote:
Originally Posted by stang
Share some recipes! I’d love to do a pizza on my Kamado
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Honestly, pizza dough is super easy. It's flour, little bit of yeast, bit of sugar for that yeast, some salt and a little oil and water. I think for something like 2 12"pizzas you're looking at something like:
3 1/2 cups of flour (I often use 2 cups multigrain and 1.5 white, but that's depending on what we have and personal preference)
I'd say 1 tsp of sugar
maybe 1-2 tsp of salt
2 1/2 tsp of yeast
1.5-2 cups of water
1/4 cup of olive oil
Put the yeast in the bowl with 1.5 cups of warm water and the sugar. Let the yeast proof for ~3-5 minutes and when you have bubbly yeast going, you're ready.
Add in the flour, with a little indent for the salt and then add the oil and mix it up. I also like to add some herbs and such here. Maybe some basil/oregano/garlic things like that, but it's dependent on your preference. or I find that I add some water here to get it to the right kind of density because Calgary is pretty dry...so that is where the last 1/4 or 1/8th of a cup of water comes in. You want a good dough ball from here, so just judge what seems reasonable. It needs to be soft enough to "work" but obviously not so wet that it's a gooey mess. Let that rise for 30-40 minutes. This is a good time to get the BBQ rolling as you want that to be about 450-500 degrees.
Depending on whether you're making the deep dish or the "standard" and how you intend to do this, it changes the BBQ set-up. If you have a stone and are going to the direct heat version, you're probably going to want to cook the crusts first and you're going to want to watch them. If you do the deep dish or slower version, set it up for indirect cooking.
Then pull off a good sized chunk (roughly the size of a grapefruit or a little more), stretch/press this out with your fingers to get a good sized pizza. If you're cooking the crusts first, you can put that right on the grill and just be careful. It will cook on each side in like 30-40 seconds, and I like to baste it with some olive oil that has herbs/garlic in it also. Extra points for giving the crust a 1/4 turn and getting the nice grill marks! Now, add the toppings and sauce and you're going to want this on a stone and if you have an insert to move to indirect you want to add that here. (The reason to go this route is expedience because you can do like 6 crusts, people make the pizzas they want, and then you melt everything together after...whereas the indirect route means longer cooking times, and you'll be cooking for a long time if you make say 6 pizzas. I'm talking from experience!)
For deep dish, you need more dough, and I've used a couple different pans. You can use just a foil cake pan or if you have a silicone cake pan, those are good. Basically though, you put the pizza together, put it in the Q at ~450 for about 30 minutes and boom...prepare to savour your culinary greatness!
Lastly, post some pictures to CP (a step I should maybe do one of these days!)