Most pizza dough is just plain boring and tasteless. Not this stuff! WOW!
I will first start by tributing and giving thanks to RAY (AKA Noboundries) where this Pizza dough making got started. Here is his thread and recipe:
http://www.smokingmeatforums.com/t/261586/wsm-gourmet-pizza-because-i-dont-know-what-else-to-call-it
The exception as noted is that it is made with 00 Tipo Flour and I omitted the gluten. Fermentation for the first round of dough was 4 days as suggested, but the second batch went 7 days.
Fermenting dough
First round classic pizza- Special made sauce, homemade Italian sausage, mushroom, olive, and Mozzarella.
550' convection oven preheated with baking stone. Cooking right on parchment paper.
Next up was a Calzone for the Mrs. Same ingredients, no sauce inside! Served on the side.
Second round- 1 pizza and 1 Calzone! No olives this time, but fresh loads of peperoni.
Unfortunately this could not be done as a "Camp" pizza. But next batch will be on the Mini on the Dutch oven lid to prove out the concept.
Enjoy!
Erik
I will first start by tributing and giving thanks to RAY (AKA Noboundries) where this Pizza dough making got started. Here is his thread and recipe:
http://www.smokingmeatforums.com/t/261586/wsm-gourmet-pizza-because-i-dont-know-what-else-to-call-it
The exception as noted is that it is made with 00 Tipo Flour and I omitted the gluten. Fermentation for the first round of dough was 4 days as suggested, but the second batch went 7 days.
Fermenting dough
First round classic pizza- Special made sauce, homemade Italian sausage, mushroom, olive, and Mozzarella.
550' convection oven preheated with baking stone. Cooking right on parchment paper.
Next up was a Calzone for the Mrs. Same ingredients, no sauce inside! Served on the side.
Second round- 1 pizza and 1 Calzone! No olives this time, but fresh loads of peperoni.
Unfortunately this could not be done as a "Camp" pizza. But next batch will be on the Mini on the Dutch oven lid to prove out the concept.
Enjoy!
Erik
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