Pizza Dough and Recipes

King Arthur Recipe Pizza Dough

15.5 oz flour (~3 cups; I use Italian 00 flour)
2 tsp yeast
1 tsp salt
2 tbs olive oil
9.3 oz hot water
semolina flour (for pizza peel)

Combine dry ingredients.

Stir in olive oil.

Stir in hot water (reserve some and add as needed).

Turn shaggy mass onto floured work surface and knead until smooth and shiny. Don’t use any more flour than needed.

Divide into 3* equal parts and rise in oiled, covered bowls until double in bulk; about 3 hours.

Place dough on well floured surface shape by hand, flipping a couple times. Make sure dough and surface are well floured. Continue to shape by hand making a raised edge. Another option is to roll out with rolling pin (an easy way to get even and thin crust pizza).

Put generous amount of semolina flour on pizza peel, place rolled out dough on peel, spread toppings.

Place the dough into to BBQ oven. If the dough sticks bring the peel up at a sharp angle to ease pizza onto BBQ bricks.

Bake in BBQ with fire bricks. About 5-7 minutes if temp is ~600F.

*See Super Thin Crust Pizza below.

Smoked Apple Bacon and Maple Syrup

Spread cooked, finely chopped bacon onto pizza dough. Drizzle entire pizza with maple syrup. Don’t hold back! Bake. DELICIOUS!

Pepperoni Pizza

Top pizza with thinly sliced Margherita brand pepperoni along with mozzerella cheese. This is not your childhood pepperoni pizza.

Canadian Bacon and Pineapple

80 grams marinara sauce
35 grams shredded smoked gouda cheese
150 grams shredded mozzerella
canadian bacon
pineapple chunks

Spread marinara sauce over uncooked pizza crust. Top with gouda cheese, mozzerella cheese over sauce. Place canadian bacon and pineapple evenly.

Stuffed Crust Pizza

After rolling out pizza dough, place a ring of shredded cheese along the outside edge and roll the dough over the cheese lightly pressing into the crevice to seal the crust. Proceed with other ingredients of choice.

Bell Pepper and Feta Pizza

80 grams marinara sauce
1 bell pepper, sliced
8 ounces Feta, crumbled (2 cups)
1/2 cup pitted kalamata olives, halved
kosher salt and black pepper
1/4 cup fresh parsley leaves (I used basil but parsley might be a better choice)

BBQ Chicken Pizza Filling

1/3 cup of BBQ Sauce (measure)
5 oz Chicken Breast
3 oz Red Onion, thinly sliced
4 oz Shredded Mozzarella
2 oz Shredded Smoked Gouda
Cilantro

Cook chicken in olive oil, cube, chill and mix with enough BBQ sauce to cover. Spread (measure) BBQ sauce on rolled out dough. Spread with smoked gouda and then 3/4 of mozzerella. Add chicken and red onion. Add remainder of mozzerella. Bake then top with cilantro.

Mushroom, Onion and Basil Pizza

1 tablespoon olive oil
8 ounces mushrooms, sliced
1/2 medium red onion, sliced
80 grams marinara sauce
1/4 cup sliced, reconstituted sun-dried tomatoes
150 grams shredded, part-skim mozzarella cheese (about 1 cup)
1/4 cup freshly grated Parmesan
1/4 cup thinly sliced fresh basil leaves

Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes.

Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan cheeses. Bake. Sprinkle with basil.

Quick Pizza Sauce

28 oz can Crushed Tomatoes (or tomato sauce)
1 tbs Oregano
1 tbs Basil
1 tbs Marjoram
ground pepper
(optional: rosemary, garlic, use fresh herbs, …) Mix and let sit 30 minutes.

(I did not measure spices, so measured amounts need to be confirmed)

Reheating Frozen Pizza
Set oven to 450 degrees, place frozen pizza directly on the rack, takes about 10 minutes.

making pizza on bbq grill

Next Up:  Super thin crust pizza

Divide dough into 4 equal parts.  Roll or press out dough to very thin.  Try pizza peel or try halving then halve again (like pie crust) and unfold on pizza peel with semolina.  Bake dough in grill oven for ??? (2-5) minutes.  Remove cracker-like crust.  Top lightly and put in oven for another ??? (4-6) minutes.  Test: try lightly spraying dough with water, similar to baguettes before baking.

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