Sunday, June 9, 2013

Build Your Own Pizza Night


On Chris' Father's Day wish list was a Kettle Pizza attachment  which turns your charcoal kettle grill into an outdoor pizza oven.  We'll be out of town next weekend during Father's Day, so he decided to take it out for a test drive tonight.  We're doing make your own pizzas, so you make up your own recipe.  Since we decided this at lunch, I did a rush pizza dough, actually using basically the same recipe as the one I used for pita, but adding a tablespoon of sugar to hopefully aid in the rising process as well as placing the dough into a slightly warm oven to rise.

3 1/4 cups bread flour
2 teaspoons salt
2 teaspoons active dry yeast
1 tablespoon sugar
2 tablespoons olive oil
1 1/4 cup warm water

Place the dry ingredients in a bowl of a standing mixer.  Using the hook attachment, turn the mixer on medium to mix the ingredients.  Combine the olive oil and water and slowly pour into the flour mixture with the mixer on the number 2 setting.  Add a little more water if necessary if the dough does not come together.  Once the dough comes together turn the mixer up another notch and knead the dough for about 6 minutes.  
Lightly coat a large bowl with olive oil.  Place the dough ball in the bowl and cover with plastic wrap.  
Turn the oven on for a few minutes, just to slightly warm it.  Then turn the oven off and place the bowl inside the oven.  Let sit for a couple of hours, then take the dough out.  It should have risen but at least twice it's original size.  Push the dough down.  Recover with plastic wrap and let sit on the counter at room temperature until ready to use.
About an hour ahead of cooking, separate the dough into 4-6 balls, depending on how large you want your pizzas.  I made four, approximately 7 ounce balls.  Cover and let sit for 30-45 minutes.
On a well floured surface pull and work the dough into rounds.  
Sprinkle a little corn meal onto the surface of a cutting board and place the rounds on top.  This will help them from sticking.  
Now dress your pizzas to your hearts desire.
Last week I made a stop at Marx Foods and picked up a piece of Wild Boar Bacon.  Tomorrow, it will be BLT's but tonight, we're having a little wild boar bacon with olive oil, Beecher's Flagship cheddar, aged balsamic vinegar and arugula.
Chris set up the Kettle Pizza according to direction provided.  It worked fabulously and the dough was outstanding as well.  This may be my new dough method.  
 Stella's Hoisin sauce, mozzarella, scallion pizza.  She requested a doughy-er dough and we were happy to oblige by making her crust thicker and cooking it less.
Homemade tomato sauce, fresh mozzarella, prosciutto and arugula and margherita pizzas.  Chris' favorite was teh margherita.
Wild boar, olive oil, Beecher's Flagship, arugula and aged balsamic pizza.  The wild boar bacon was mild yet flavorful.  The girls snacked up the left over bits. 

No comments:

Post a Comment