“Grilled” Pizza

“Grilled” Pizza

Pizzas on your Kamado cooker are a very fun and easy project that the whole family can take part in, or a fun evening with friends. So get everyone together and make your own pizzas this weekend. With the following tips you can make your pizza and it will be better than a delivery pizza.

First make the dough.

Here is a good recipe:

Peter Reinhart’s Napoletana Pizza Dough RecipeHeidi notes: Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time – always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

***from 101cookbook Website***

You may also use pre-made dough as well. It works very well too and if you don’t want all the fuss its easier and fast to use.

Once you have made the dough and decided how many pizzas you are going to make roll out each pizza dough to thedesired size and dress with whatever topping you like on your pizzas. Next prep your kamado cooker. The key to pizza is to have your grill extremely hot (700 degrees is ideal). Light your grill and leave both vents wide open. Place your plate setters in and your pizza stone.

Once you are at 700 degrees lay a little corn meal on the pizza stone (flour won’t work believe me I learned thehard way) and slide your pizzas (one at a time)on to the stone; but be ready it is going to cook very quickly. Using your pizza peal pull the pizza off once it is to your desired done-ness (cheese melted and crust light brown). Now gobble it up and enjoy!

Recommended Item for this cook:

Heat deflector/ Plate setter

Pizza stone 

Pizza Peal

Till the Next recipe

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