Rich sent me a sample of the pizza shake with my order and once I smelled it, the Italian in me started craving a wood fired pizza. Now my wife is a pizza connoisseur so I had a lot of proving to do. So I kept it simple with a pepperoni and mozzarella pizza and rubbed a little garlic herb butter on the crust at the end.
For the crust I used dsgarner06 recipe
Pizza Dough Recipe (ala Bobby Flay)
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3 1/2 to 4 cups all purpose flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
I placed the pizza stone on the Yoder and set to 425 to heat up while I was assembling the pizza. I made my own sauce earlier in the day and let it cook down and cool. You can make your own sauce or even buy the ready made sauce at the store. The dough really expanded after setting an hour as you can see in the pics. So my pizza was a Chicago really deep dish. After the sauce was spread on the dough, I sprinkled a liberal amount of Mad Hunky Pizza Shake. Then laid the pepperoni and cheese down. By this time the Yoder was hot and ready to go. Also make sure if you use a pizza stone, that you place it on the smoker before you start it up. The stone can shatter with sudden temp changes. Since the crust was so thick, I cooked for 30 min with apple wood at 425 degrees. The crust was crisp on the outer edges and soft, but not doughy in the middle. I sprinkled a second round of Mad Hunky Pizza Shake about 5 min before I took the pizza off. Here's some pics of the step by step process. A side note, to transition the pizza to the stone, a pizza paddle would have really made things easier. Also with the amount of dough made, you can probably make two pizzas.
Cheers!
For the crust I used dsgarner06 recipe
Pizza Dough Recipe (ala Bobby Flay)
------------------------------------
3 1/2 to 4 cups all purpose flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
I placed the pizza stone on the Yoder and set to 425 to heat up while I was assembling the pizza. I made my own sauce earlier in the day and let it cook down and cool. You can make your own sauce or even buy the ready made sauce at the store. The dough really expanded after setting an hour as you can see in the pics. So my pizza was a Chicago really deep dish. After the sauce was spread on the dough, I sprinkled a liberal amount of Mad Hunky Pizza Shake. Then laid the pepperoni and cheese down. By this time the Yoder was hot and ready to go. Also make sure if you use a pizza stone, that you place it on the smoker before you start it up. The stone can shatter with sudden temp changes. Since the crust was so thick, I cooked for 30 min with apple wood at 425 degrees. The crust was crisp on the outer edges and soft, but not doughy in the middle. I sprinkled a second round of Mad Hunky Pizza Shake about 5 min before I took the pizza off. Here's some pics of the step by step process. A side note, to transition the pizza to the stone, a pizza paddle would have really made things easier. Also with the amount of dough made, you can probably make two pizzas.
Cheers!
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