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Best recipe for homeade pizza..!!
Posted on 7/2/12 at 3:38 pm
Posted on 7/2/12 at 3:38 pm
Well guys I'm finally going to try and cook a pizza on my BGE. Any of you guys have a recipe to make pizza dough. Also include any tips/tricks on getting the dough ready to cook..!!
This post was edited on 7/2/12 at 3:44 pm
Posted on 7/2/12 at 3:43 pm to LSUtiger09
You seem very excited, I hope someone hooks you up.
Posted on 7/2/12 at 3:49 pm to LSUtiger09
Having made my own pizza dough and bought fresh pizza dough from Whole Foods, do yourself a favor and stop by Whole Foods. It's cheap as hell and you take it home and roll it out yourself.
Posted on 7/2/12 at 3:54 pm to LSUtiger09
If you're not near a Whole Foods, but are near a Sam's, you can buy the frozen balls of their dough where they sell the pizza by the slice.
Martini has done a lot of pizzas on the BGE, but I think he gets the dough from WF. You can buy the balls frozen or fresh there, by the way.
Martini has done a lot of pizzas on the BGE, but I think he gets the dough from WF. You can buy the balls frozen or fresh there, by the way.
Posted on 7/2/12 at 3:56 pm to LSUtiger09
My "quick" pizza dough recipes are always changing and subject to whims. But in general it looks like this: 600 grams of flour to 2 cups of water. 1/2 packet of rapid rise yeast, a healthy pinch of salt. Mix it, then knead for a few minutes. Form into a ball and rub olive oil over ball of dough(sometimes I'll add olive oil to mixture).
Place in a bowl, cover with tea towel and let rise in a warm place for 2 hours or until triple in size. Punch down and form into doughs, cover and let rise for another 30 minutes. Then stretch and top.
Place in a bowl, cover with tea towel and let rise in a warm place for 2 hours or until triple in size. Punch down and form into doughs, cover and let rise for another 30 minutes. Then stretch and top.
Posted on 7/2/12 at 4:39 pm to LSUtiger09
i highly recommend making your own dough. let me find my recipe i've posted before.
quote:
this is the one i use:
3 1/3 cup all purpose flour
1/4 cup whole wheat flour
1 package quick rise yeast
1 tbsp salt
1 tbsp sugar
mix all of these in a processor or mixing bowl while slowly adding 1 1/4 cup warm water and 2 tbsp olive oil
it will turn into a nice lump after about 30 sec or so. leave it alone for about 5 min then give it another 30 sec or so. dough should be tacky but not too sticky. form it into a smooth ball on a lightly floured surface. let it rise for 2 hours in a bowl coated w/ olive oil and covered w/ a kitchen towel.
after letting it rise, form it into a column and divide into 2 equal halves. you can use both or freeze in a gallon size freezer bag up to 2 months.
when ready to use, i make it into the shape of the crust with my hands. add olive oil and kosher salt and freshly crushed black pepper. then add whatever toppings you want.
as far as the grill, i use a pizza stone from william sonoma that was about $100 bucks or so. it is basically a square of granite that is slightly elevated from the grill. get your grill as hot as possible and put your pizza on there. i use parchment paper as an extra safety measure to get it on and off the peel but you can get by just using some corn meal to help it slide.
This post was edited on 7/2/12 at 4:43 pm
Posted on 7/2/12 at 4:48 pm to Coater
this is from a previous pizza i made using mozzerella, provolone, white bbq sauce, smoked chicken strips, jalapeño, roma tomatoes, and bacon. one thing i do differently now is use whole mozzarella that i cut up instead of using shredded.
if you want something simple but very tasty, i always recommend the margarita (basil, roma tomatoes, mozzarella)
Posted on 7/2/12 at 5:09 pm to Gris Gris
gris gris, when I went to sams they told me I had to buy dough by the case. what gives?
Posted on 7/2/12 at 5:17 pm to puffulufogous
Last time I bought it, I bought a half case, but I know some folk who have bought the balls. That's was a while back. I think a case is 12 balls of dough. I guess they changed the policy. Strange.
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