Been cooking pizzas in the upside down dutch oven using Camp Maids 4:1 lid stand. Been having some great pizza!
I'll call this a No Knead recipe as all you do is stretch it. So no hard kneading...
Here's my dough recipe:
2 cups (240g) All-Purpose Flour
3/4 teaspoon Kosher salt (4.5g)
1/2 teaspoon instant yeast or active dry yeast (1.5g)
3/4 cup (170g) lukewarm water
1 tablespoon (13g) olive oil
Mix everything until shaggy. Let rest 5 minutes. Stretch dough, rotate 90 degrees, stretch dough, rotate 90, repeat two more times. Let rest 5 minutes repeat the stretch process. Do this three more times resting 5 minutes in between. Cover let sit 40 minutes at room temp. Stretch again . Place in oiled bowl and cover with plastic wrap. Place in fridge for minimum of 8 hours and up to 72 hours.
Three hours prior to when you want to eat, remove dough from fridge.
For this cook I went with the upside down Dutch oven. Using 1 1/2 tablespoons of olive oil oil lid and 1”-2” of the sides of Dutch oven.
place dough on lid and stretch to sides. Place DO on top and let rest 15 minutes. Remove lid and if needed stretch to sides again. Replace lid and let rest 1-4 hours.
When you are ready to cook get your briquettes ready. You want to go for 425-450. 29 briquettes total 10 bottom 19 top (12" DO).
Prep toppings. Put cheese on first, then sauce, toppings, more cheese. Put DO on, set up coals. Cook for 20-30 minutes. Time may vary depending on wind, outdoor temp, etc.
Dough resting on top of the sun warmed DO.
Stretched and ready for toppings. Best to keep the toppings light. Putting cheese on first helps keep the sauce from sogging out the dough.
I'll call this a No Knead recipe as all you do is stretch it. So no hard kneading...
Here's my dough recipe:
2 cups (240g) All-Purpose Flour
3/4 teaspoon Kosher salt (4.5g)
1/2 teaspoon instant yeast or active dry yeast (1.5g)
3/4 cup (170g) lukewarm water
1 tablespoon (13g) olive oil
Mix everything until shaggy. Let rest 5 minutes. Stretch dough, rotate 90 degrees, stretch dough, rotate 90, repeat two more times. Let rest 5 minutes repeat the stretch process. Do this three more times resting 5 minutes in between. Cover let sit 40 minutes at room temp. Stretch again . Place in oiled bowl and cover with plastic wrap. Place in fridge for minimum of 8 hours and up to 72 hours.
Three hours prior to when you want to eat, remove dough from fridge.
For this cook I went with the upside down Dutch oven. Using 1 1/2 tablespoons of olive oil oil lid and 1”-2” of the sides of Dutch oven.
place dough on lid and stretch to sides. Place DO on top and let rest 15 minutes. Remove lid and if needed stretch to sides again. Replace lid and let rest 1-4 hours.
When you are ready to cook get your briquettes ready. You want to go for 425-450. 29 briquettes total 10 bottom 19 top (12" DO).
Prep toppings. Put cheese on first, then sauce, toppings, more cheese. Put DO on, set up coals. Cook for 20-30 minutes. Time may vary depending on wind, outdoor temp, etc.
Dough resting on top of the sun warmed DO.
Stretched and ready for toppings. Best to keep the toppings light. Putting cheese on first helps keep the sauce from sogging out the dough.
