Add 1-¼ teaspoon of active dry yeast to a large bowl then add ½ teaspoons of sugar because that's what causes the yeast to get excited and start working.
Add 1 cup of water to the bowl that has been warmed to about 110°F.
Note: Filtered or spring water will taste best if you have it.
Stir things around with a spoon or whisk to dissolve the yeast then set a timer for 10 minutes.
During this time the yeast will get to work and you'll after about 8 minutes you'll see bubbles start to rise to the surface letting you know that it's almost time to move on.
Stir in 1 teaspoon of sea salt and 1 tablespoon of extra virgin olive oil to the yeast mixture then add 2-¼ cups of the bread flour.
I use a wooden spoon or rubber spatula to combine everything and once it starts looking like dough, flour the work surface and your hands and it's time to start kneading it.
I wear an Apple Watch and when I started kneading, it beeped and said, “it looks like you've started an elliptical workout, would you like me to record this workout” or something like that.
If you give me a choice to workout at the gym or workout by making dough, I'll choose the latter thank you very much!
Now, I must say that you can definitely do this in the mixer but I like to do it by hand. There's something very cathartic about kneading dough and I find it relaxing even if my watch does consider it a workout!
Here's how I knead and you may have your own method. You can also find dozens of methods online if you want to look it up.
I place the heels of my palms on the dough with my fingers facing slightly upwards and roll or push the dough forward about 10-12 inches. I then pick up the dough and move it back to the starting point and do that same maneuver again.
I then turn the dough ¼ turn as I'm moving it back to the starting point and do that same roll/push maneuver 2 more times.
I do this over and over for about 8-10 minutes until the dough starts feeling very elastic.
I have found that the faster I knead, the less it sticks to my hands and the work surface.
Add flour if necessary to keep the dough from sticking too much but you don't want to add much.. just a small amount.
The dough should be just a tad sticky for it to turn into a good pizza.
Form the finished dough into a ball then lightly flour it on all sides.
Place it back into the bowl and cover with plastic wrap. Place it in a warm place such as on top of the fridge or in the garage so it can rise for 1 hour.
During this time the dough will double in size.
After the hour is up, you will see that it has gotten at least twice as big as it was.
Remove the plastic wrap and punch it down with your fist.
Remove the ball from the bowl and lay it on the work surface. Use a knife to separate it into 2 equal pieces.
Place each of those 2 pieces into a large gallon-sized zip top bag and place into the fridge for at least 3 hours. I have had the best luck with dough that has been in the fridge for 12+ hours.
It continues to rise while it's in the fridge and this is known as the “cool rise”.
Leave in the fridge until you are ready to start making your pizzas.
I have read a LOT of pizza dough recipes and almost every one of them says to let your dough come to room temperature before stretching it.
This recipe proves that it is best to stretch the dough while it is still cold. Your hands will warm it up as you stretch it and if you're careful, you'll be able to do a 16″ diameter pizza with each of these balls that is very thin like the New York style. You can also stretch it less if you like a more traditional pizza.
To stretch the dough, hold it on the sides sort of like you'd hold the steering wheel of your car with your hands only a few inches from each other.
Let the weight of the dough stretch itself as you move your hands around the circle.
The more the dough is stretched the faster the process goes.
If it feels like it's going to tear, just rest it across your arm for a few seconds before continuing on.
When it's about the right size, lay it on the floured pizza peel and shape it into a circle.
I love to make barbecue pizza which just means that I use barbecue sauce instead of pizza sauce and I use some leftover smoked meat such as pulled pork or pulled beef.
The other toppings can be whatever you like such as mozzarella cheese, cheddar, jalapeños, onions, etc.
Here's a typical layering:
- barbecue sauce
- fresh mozzarella
- More mozzarella
- shredded cheddar
Here's one I made recently.. I like to load 'em up!
If you're using a home oven, make sure your top oven rack is about 9-10 inches from the top of the oven. Place a pizza stone onto that rack and turn the oven on to 500°F.
Let it preheat for about 30 minutes then right before you are ready to cook your pizza, turn it to broil.
It will stay on broil throughout the cooking process.
At this point the pizza stone is around 500°F due to the preheat and this is to brown and crisp the bottom of the crust.
The ambient temperature in the oven is 500°F with direct heat from the heating elements at the top of the oven for browning the top of the crust and melting the cheese from the top down.
These 2 heat sources will do a great job of cooking your pizza perfectly in about 8-12 minutes but ultimately, you'll need to keep an eye on the pizza and when it's the right color, the bottom is crisp and brown, and the cheese is melted, the pizza is ready to remove and slice.
I have a Camp Chef pizza oven that runs on propane and it's a joy to use. The home oven works well but the pizza oven is designed for pizza and if you love pizza, it's a great investment without spending a whole heckuva lot.
Light the pizza oven about 20 minutes before you're ready to bake your pizza.
The Camp Chef pizza oven that I use has a single burner and I have found that I can set it to just below medium to maintain a steady 550°F.
I also use an infrared thermometer to test the temperature of the stone but this is completely optional. If you preheat the oven for around 20 minutes, the stone will be about the same temperature as the ambient temperature.
Here you can see the VersaTop burner on the bottom and the pizza oven that sits on top of that burner. The VersaTop is purchased separately and includes a flat top griddle.
You can then purchase accessories that can be used with the VersaTop including a barbecue box and the artisan pizza oven that I use.
The VersaTop uses 1 lb propane bottles but you can get a hose that converts it to use a larger 20 lb bottle.
Here's what you'll need to get started:
VersaTop Burner with Griddle Model FTG250
Pizza Oven Accessory Model PZ30
At this temperature, you can expect the pizza to get done in about 12 minutes but this will vary depending on your dough, amount of toppings, wind, etc.
Don't leave the pizza unattended and you'll be fine. Watch the pizza and when it's the right color, the bottom is brown and crisp and the cheese is bubbling, you can rest assured that it's about as perfect as can be.
Using a pizza peel get easier with practice but I can tell you that I've used one quite a bit and I'm still not very good at it.
Make sure you flour your pizza peel really good before you place the dough on it.
When you ready to move the crust from the peel to the oven, hold it at about a 30 degree angle with the leading edge of the peel touching the pizza stone in the location where you want the back side of the pizza to be.
Give it a couple of good forward then back flicks and once the dough touches the pizza stone, you'll be able to slide the pizza peel out from under the dough completely.
I have found that I do a better job of not losing all of my ingredients if I press them down a little bit first and make sure they are well seated and ready for some forward/back movement. That may not be kosher but it's what I still have to do to make it happen. One of these days I'll be a pro but until then, I do what I have to do and so should you.
Using a pizza pan is a viable option for sure.. in fact, I have a whole box of the disposable kind that I purchased when I first started making pizza and they kept me sane when I just couldn't seem to get the pizza peel to work properly.
Your crust won't get quite as crispy that way but it's still crispy, still delicious and it's okay if that's what you need to do to make it happen.
Sometimes if we have a pizza party, I'll give everyone a pan and let them stretch and build their own pizza on that instead of using the pizza peel. It speeds things up and everyone is happy.
Absolutely and I have that planned.. be watching for that very soon! In fact, I'll send out an email to everyone on my newsletter list once that is available. Subscribe here to make sure you get that email as well as receive my new recipes just as soon as they get published.
By: Jeff Phillips
Title: The Best Pizza Dough Recipe
Sourced From: www.smoking-meat.com/best-pizza-dough-recipe
Published Date: 09/30/21
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Pellet Grill Tips and Tricks
If you're planning to use a pellet grill, you may be wondering how to prepare the meat. There are a few tips you should keep in mind, but the first step is to understand what you're smoking. The most important tip is to understand the composition of your meat. For instance, do you plan on smoky or dry meat? You also need to consider whether you'll be smoking white or dark meat?
If you've never used a pellet grill before, you should learn the basics and avoid sloppy cooking. Proper care is the key to making your grill last for many years. When it's time to replace the pellets, make sure you clean the grill thoroughly. Do not put the pellets on cement or 2X4s; they'll turn to cement. When they're smoky, they'll stick to the sides of the pellet rack and stick to the bottom.
You should also learn how to cook different types of food. While most pellet grills come with a digital display, you should read the owner's manual before using them. The temperature range for each type of food varies, so make sure you know your food well before you begin cooking. You should know that filet mignon beef requires 360 degrees Fahrenheit for three to 10 minutes, while pork belly needs 225-300°F for four hours. Before starting your cooking, it's important to research the ingredients. By doing so, you'll know how to use the right pellets for your specific recipe. Aside from ensuring that the temperature is appropriate, you'll also know how much wood pellets you need to use.
In addition to these tips, you should also know how to season your pellet grill. By properly seasoning your grill, you'll prevent food from sticking and ensuring that it cooks evenly. You should also make sure that the pellets are clean as possible. By doing this, you'll be able to prevent any flare-ups and uneven cooking. If you are a beginner, this may be the ideal option for you.
One of the most important pellet grill tips is to use a specialized water pan. It can be placed over the racks in the smoker. You can place the pans in the freezer to store the water and avoid the meat from drying out. Then, cover the entire grill with foil to prevent the heat from escaping. A good pellet smoker has a water vapor chamber, which is ideal for slow-cooking brisket.
When using a pellet grill, make sure you purchase hardwood pellets. Unlike home-heating pellets, hardwood pellets should be purchased specifically for use on a pellet grill. While not all types of foods are suited to smoke, most of them will do well with smoke added to them. Besides, if you want to smoke brisket for an extended period of time, you should buy a hardwood-pellet smoker with a water pan.
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How Do I Get More Smoke From My Traeger?
If you're wondering how to get more smoke from your Traeger, there are several options available to you. One of the easiest ways to increase the amount of smoke coming out of your smoker is to lower the temperature. If you cook at too high a temperature, you'll be cooking at too low a temperature. As a result, your meat will cook unevenly and you won't get the deep flavor and aroma of smoked meat you've been looking for.
The first option is to use low smoking temperatures during the first hour of cooking. This will ensure that your meat gets most of the nitrogen it needs, which is essential for a great smoke ring. You can also reduce the amount of fat on your meat and the temperature of the smoker itself. By doing so, you'll have more control over the amount of smoke your meat produces, which is important for achieving the perfect smoke ring.
You can also cook longer at a lower temperature to enhance the smoke in your food. In doing so, you will give your meat more time to absorb the flavors of the smoke. You should also cover the drip tray with aluminum foil to make cleaning easier. Another option is to add wood chips to the smoker. Finally, try adding more hardwood pellets. But remember that the longer you cook, the more smoke you'll get.
When preparing your next smoked meat, try using a Pellet Grill. This method will give you more smoke than you'd get from a charcoal grill. While wood pellets add a great flavor to your food, you can use other types of pellets, such as hickory and oak, for an even more authentic smoke flavor. If you want to smoke a whole pig, you can use alder, hickory, or even a wood blend.
Depending on the size of your food, you may have to smoke it for a longer period of time. A few minutes might do for salmon, while a large brisket might take several hours. The more smoke you get, the better, and the more flavorful your food will be. But, you should keep in mind that pellets can be expensive, so you should check if they will work for your specific needs.
If you have a Traeger smoker, you can choose to add a wood pellet to the fire. You can also use a shop-vac to clean the firepot, auger entry, and fans of the smoker. After cleaning the unit, turn it on and check the amount of smoke from the grill. It will emit a small amount of smoke by itself, but you can also add more if you want to.
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Are Propane Grills Safe?
The National Fire Protection Association has tips on grill safety. Make sure that the food you cook does not touch the heat source, or you risk cross contamination. You can prevent this by using disposable gloves to handle raw meat. You should wash your hands thoroughly before handling other ingredients or food. Before you start cooking, be sure to remove the gloves and wash your hands with soap and water. When you have finished grilling, clean the grates. After cleaning the grates, you should discard them.
Proper placement is critical. Make sure that the grill is not too close to structures. Ensure that you have a clear area around it. When using a gas grill, the hose should not be left out. The debris from the grill can fall onto the hose, causing a leak. You should also keep children away from the grill. Keeping kids out of reach is essential. Ideally, you should place the grill far enough from people and structures to keep children away.
Propane tanks should be stored in a dry, shady area. Do not store the cylinder in an enclosed garage or indoor. Ensure that there are no cracks or splits. You should also check the hose for cracks, and check for any evidence of critters or insects. If you find any of these signs, you should replace it. However, if you want to use gas grills outdoors, you should check with a local retailer or propane provider for the best advice.
Propane tanks should be kept upright while being transported. Never store propane tanks on their sides, as the valves may be open when you open them. If you find that your propane tank has a leak, the gas could spill onto the grill. This can be dangerous to you and your family. If you have a gas grill, always use one tank and never store an empty one. This is due to the fact that the fire risk is higher in a tank that is not connected to the main source of propane.
Propane tanks should not be used in confined spaces. The gas tanks are designed to be placed outside where children cannot easily reach them. They can be a flammable fire hazard. Having a propane tank indoors is not a good idea. It can be dangerous to your family. If it gets wet, it will explode into flames. So, it is important to have a safe space for your grill.
You can also avoid fire by grilling in a designated area. A barbecue grill should be placed on a level surface, which will prevent a grease fire. When cooking, it is important to keep the flames away from the fire by putting on a breathable cover. This will protect you and your guests from burns. If you use a charcoal grill, be sure to follow the manufacturer's instructions to avoid a grease spill.
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