For the Dough....
1 pkg. active dry yeast (NOT the
Rapid Rise kind)
1 tsp sugar
1 1/4 cups warm water (105° - 115°)
3 1/3 cups high gluten flour (King Arthurs)
1 1/2 tsp salt
3 tsp extra virgin olive oil
In a 2-cup measuring
cup, dissolve yeast and sugar in warm water. Let stand until foamy,
maybe 3-5 minutes. Using a food processor with the dough blade
attached, add flour, salt and 2 tsp olive oil to the bowl. Using
the dough setting, pour the yeast liquid through the feed tube
as fast as the flour will absorb it. Process until the dough cleans
the sides of the bowl and forms a ball. Continue to process about
30 more seconds to knead the dough. Put a little olive oil on
your hands and lift the dough out. Coat the dough with the remaining
1 tsp olive oil, transfer to a large Ziploc bag and seal bag.
Let rise in a warm place for about an hour. Punch dough down and
let rise a second time (another hour). When ready, put a little
olive oil on your hands and remove dough from Ziploc bag. Cut
into two pieces and form into 2 dough balls. Place dough balls
on an oiled cookie sheet and flatten into 2 discs (1” thick).
Let proof in the refrigerator for 2-4 hours or overnight. Makes
two 14” pizzas. Meanwhile, prepare toppings for pizzas.
When ready, set
cooker up for an indirect cook with platesetter legs down and
pizza stone on top. Preheat cooker, setter, and stone to 550°.
While cooker is preheating, spray pizza screen with Pam and make
Roasted garlic infused olive oil
(about 1 tbsp)
1/2 to 3/4 cup red sauce (spaghetti, marinara, pizza, whatever
Parmesan cheese (about 2 tbsp), grated
Mozzarella cheese (about 1/2 lb), shredded
Roasted garlic (5-6 cloves), chopped
Toppings (onion, peppers, olives, tomatoes, spinach, mushrooms)
***above estimated amounts for one pizza
Take a dough ball
and roll out to a thickness of about 1/4 inch. For best results,
throw pizza dough and spin in the air so that centrifugal force
moves the dough to the outside of the circle to form a thicker
crust around the edge. If you’re not comfortable with throwing
the pie, you can stretch it by hand. Place the dough onto the
pizza screen and shape as needed. Lightly brush dough with garlic-infused
olive oil until coated. Add sauce, starting in the center and
spreading in a circular fashion out to the edges, using the bottom
of a spoon or ladle. Sprinkle with salt, pepper and Parmesan cheese.
Then sprinkle with about 1/2 of the mozzarella cheese. Add roasted
garlic and additional toppings, if desired. Sprinkle with remaining
1/2 of the mozzarella cheese. Place pizza screen with pizza into
cooker and bake for about 5 minutes. Check pizza for bubbles,
and if present, poke with a long-handled fork to deflate. Also,
turn pizza 180° to get an even browning of the crust. Let
cook 3-5 more minutes. If it looks like the top is done but the
crust needs a little more browning, use the peel to lift the pizza
off the screen and place directly on the stone for another minute.
Leave the dome open so the toppings don’t get overdone.
Remove from cooker and let sit for 5 minutes before eating.