Pizza Dough Recipe for Pizza straight from the BBQ
Some meals are fun to experiment with! Pizza for instance is one of the projects where I’m searching for perfection! There are so many different ways to prepare and top the pizza. I’ve been testing some different methods but lately I’m getting near my kind of perfection but there are still some things I want to improve.
I started some years ago on my Weber Kettle BBQ. First I tried to prepare them on a hot fire under the pizza stone. Result: Black crust and undone on top. I lowered the temperature to 200°C (390°F) and got better results. Actually back then they were pretty good. They only missed some air in the crust for me. About that time I bought my Black Bastard Kamado, leading to some new problems.
Along with my kamado I bought some Jospers Charcoal because of the awesome smoke flavour it produces. Unfortunately these coals were terrible for pizza. The smokey flavours ruined the taste of the crust. Besides I didn’t own a platesetter leading to the same problem I had in the beginning on my Weber. I bought a platesetter and preheated the kamado with pizza stone at 250°C (480°F) also leading to black bottom. Last sessions I’m putting the stone in the BBQ shortly before I start baking pizza’s at 250°C. This way I’m getting in the direction I want. But as you can see the cheese is missing the shining golden brown colour.
While searching for the right metho I’ve been experimenting with my pizza dough. I combinated some recipes (Family recipes, Pitmaster X, …). My first attempts were rather flavourless. I added some more salt and sugar (inspired on the Pitmaster X recipe). I also wanted a thin crispy crust with a soft, airy top. Like the good old Roman Pizza tradition. This is how I made my last pizza’s (toppings are at taste).
Homemade Pizza Dough Recipe:
Ingredients (2 pizza’s):
- 450 gr. 00 flour
- 4 gr. dry yeast
- 250 ml. lukewarm water
- 1 Tbsp. (+- 10 gr.) olive oil
- 4 gr. sugar
- 7 gr. salt
- Optional: a handful of fresh herbs (oregano, basil, …)
Making your own homemade pizza dough is not difficult but it needs attention and love. This sounds a little bit cliché but it’s really leading to the best results I achieved myself. These are the steps to follow:
- Start by activating the yeast in a part of the lukewarm water you put aside for about 10 min.
- Meanwhile you put weigh the dough and put a whole in the middle where you toss in the fresh herbs, sugar, salt and the rest of the water. Slowly mix these ingredients as the dough begins to form (you can do this by hand or with the Kitchenaid or Kenwood in a slow pattern).
- When the dough is forming you add the rest of the water with the activated yeast and the oil. Keep kneading at slow speed for about 10-15 minutes. You’ll end up with a silky elastic dough.
- Let this dough rise for about 2 hrs. Your good when the dough doesn’t rebound after you poked it. Make sure you put a moist towel on top of your dough to prevent it from drying out.
- Carefully cut the pizza dough in 2 pieces and let it rest for another half hour.
- Now the dough is ready to roll out. Pour some flour on the countertop your working on (another one would be silly…) and knead the dough. Take your time for this part since you don’t want to push the air out of the dough.
Making the pizza:
From now on you have to work fast. Make sure your BBQ is hot. Put your platesetter or heat shield in your BBQ and place the pizza stone on top of it +- 5min. before you start baking the pizza. Make sure there is some space between your heat shield and your pizza stone. Pour a small amount of flour on the stone. This prevents the dough from sticking to the stone. This is the set-up:
Once your BBQ is ready you add the toppings as quick as possible to the dough. The longer it takes, the more time the juices have to enter and ruin the dough. Make sure your the bottom of your pizza has some flour too. This helps to slide the pizza on the stone. I use a baking sheet in a Pizza pan to transport the pizza to the BBQ. Over there I slide it on the stone! Don’t bake your pizza on a baking sheet since the effect of your stone will be gone. The higher the temperature the faster your pizza should be ready. At 250°C it took about 5-7 min. I’m aiming for 3 min. Check after at 3-4 minutes if the bottom of the crust isn’t burning.
Here’s a look on the crust! This is what I was looking for:
Thanks for reading. Please let me know if you have some advice or questions or want to share your own recipe. I’ve made this blog for interaction so don’t be shy! If you like what you read, please spread the word by hitting the buttons.