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Had a hankering for some pizza on the YS640 so decided to whip one up for a nice Sunday lunch.
made the dough using a basic pizza dough recipe from Bobby Flay
Pizza Dough Recipe (ala Bobby Flay)
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3 1/2 to 4 cups 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.
Toppings were some shredded motz cheese, country sausage, sliced onions and garlic, mushrooms, green bell peppers, a little black pepper, sliced tomatoes and some smoked tomato and bacon jam for the sauce. I simply smoked the tomatoes for 20-25 minutes than pureed with some olive oil, salt, pepper, dried oregeno, dried basil and some finely diced applewood smoked bacon. Spread on the jam very thinly and sprinkled heavily with Mad Hunky's Pizza Shake. I sauteed the onions, garlic and mushrooms in a couple teaspoons of butter until tender, then drained any excess fluids. Spread the mix onto the dough and then added the sausage that I had browned. Covered with the shredded motz, then placed the tomato slices on top.
Fired up the YS640 to 450 using Lil-Devil pellets mixed with apple and cherry. Threw on the pizza stone while the Yoder was coming up to temp so that it got hot.
After about 25 minutes, the crust was nicely cooked and I pulled off the pizza. Microplaned some fresh parm over the top and then had at it.
Here is the final result and it turned out awesome
made the dough using a basic pizza dough recipe from Bobby Flay
Pizza Dough Recipe (ala Bobby Flay)
------------------------------------
3 1/2 to 4 cups 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.
Toppings were some shredded motz cheese, country sausage, sliced onions and garlic, mushrooms, green bell peppers, a little black pepper, sliced tomatoes and some smoked tomato and bacon jam for the sauce. I simply smoked the tomatoes for 20-25 minutes than pureed with some olive oil, salt, pepper, dried oregeno, dried basil and some finely diced applewood smoked bacon. Spread on the jam very thinly and sprinkled heavily with Mad Hunky's Pizza Shake. I sauteed the onions, garlic and mushrooms in a couple teaspoons of butter until tender, then drained any excess fluids. Spread the mix onto the dough and then added the sausage that I had browned. Covered with the shredded motz, then placed the tomato slices on top.
Fired up the YS640 to 450 using Lil-Devil pellets mixed with apple and cherry. Threw on the pizza stone while the Yoder was coming up to temp so that it got hot.
After about 25 minutes, the crust was nicely cooked and I pulled off the pizza. Microplaned some fresh parm over the top and then had at it.
Here is the final result and it turned out awesome
I loved the flavor of the shake on the za! Might even consider adding it into the dough before rolling it out... would get that wonderfulness throughout I would think.
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