Saturday, April 4, 2009

Quick pizza dough and grill setup

There a bunch of pizza recipes for the ceramic cooker, and after a lot of trial and error (A LOT), I think I've hit on a good combination. JW was up to visit last week, and felt inspired to send me some goodies: King Arthur 00 flour, perfect pizza flour, sourdough starter, and a new metal pizza peel. That was after we made a bit of a mess with too hot of a fire and a couple of blackened pizza crusts. So, this is what I did with it.

"Quick" pizza dough. (adapted from Mario Batali's Italian Grill)

1 tsp of yeast mixed in a cup of warm water, 10 min until it bubbles, then add to the FP
1 Georgia cup (32 oz) of "perfect pizza" flour (King Arthur) or general purpose
1 tbsp of salt
1 tbsp of sugar
1/4 cup of dry white wine
1-2 tbsp of olive oil

Throw it all in the food processor with the dough blade, add a tbsp of warm water at a time until it "catches". Get it out and knead for 5-10 minutes. Got to, activates the gluten and allows it to be thin. Oil a steel bowl and cover, let it rise 1-2 hours. Beat it down, let it rise another hour. Cut in four pieces and make your pies.

Grill setup

Charcoal to the top of the vents in the firebox, let it roar to around 500 or so. Put your cooking grid down, set the double decker and a 13" pizza stone for about 10 minutes or so. Cook them until the top of the crust is starting to brown. The bottom will be perfect, and the top will be nice and cooked.

Warnings: beware of water packed mozarrella. In fact, just avoid it. Also, it's great to do fresh tomatoes, this is one circumstance where I'd seed them and let them dry out a little bit. When you make your tomato sauce, do what you can to minimize water. Water is the enemy of your pizza.


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