Haven’t had a chance to try pizza in the new RT 1250 so had to give it a go......
The toppings:
sauce, mozzarella, Romano, Italian sausage, bacon, smoked ham, pepperoni, tree ripened olives, red onion, baby Bella’s, fresh grape maters, fresh chopped basil, sea salt, topped after cook with balsamic glaze
This is a bite full of flavor!!!
FYI, each person pizza portion is formed and then put on the grill for 2 mins to firm them up and do a slight pre-cook....Gordon Ramsay tip for the flat bread....it keeps it from sticking when full of toppings too!
Flat bread dough:
2-1/4 ounce packets dry yeast
3.5c flour
1 Tbsp sugar
1 Tbsp fine sea salt
1/4 c olive oil.
sauce, can of crushed maters, 1/4 c red wine, diced onions, garlic, fresh chopped herbs, mater paste to thicken it up, SP
Balsamic glaze:
1 c each red wine & balsamic
Red onions, thresh thyme & rosemary, reduced by 2/3rds a pinch of sugar, starch slurry for thickness and SP to taste...
Desert:
Desert dough:
2.5 tsp dry yeast
3.5c flour
1 tsp baking power
2 tsp kosher salt
2-3 Tbsp water
1 1/2 c beer
1/4 c olive oil
Topping:
Butter
Brown sugar
Cinnamon
Glaze: (enough for 2 pizzas)
1cube butter
1 3/4 c powdered sugar
2 tsp vanilla
2 Tbsp milk
Whipped together
The finish!.....be sure you save room for this!!! Hence the smaller personal size pies!
The cooks were all done at 500 - 540 deg on the RT. The wife and kids and desert were cooked on a 1/4 world market pizza stone, mine right in the grate..... about 10 min a pizza depending on toppings and dough thickness....
The toppings:
sauce, mozzarella, Romano, Italian sausage, bacon, smoked ham, pepperoni, tree ripened olives, red onion, baby Bella’s, fresh grape maters, fresh chopped basil, sea salt, topped after cook with balsamic glaze
This is a bite full of flavor!!!
FYI, each person pizza portion is formed and then put on the grill for 2 mins to firm them up and do a slight pre-cook....Gordon Ramsay tip for the flat bread....it keeps it from sticking when full of toppings too!
Flat bread dough:
2-1/4 ounce packets dry yeast
3.5c flour
1 Tbsp sugar
1 Tbsp fine sea salt
1/4 c olive oil.
sauce, can of crushed maters, 1/4 c red wine, diced onions, garlic, fresh chopped herbs, mater paste to thicken it up, SP
Balsamic glaze:
1 c each red wine & balsamic
Red onions, thresh thyme & rosemary, reduced by 2/3rds a pinch of sugar, starch slurry for thickness and SP to taste...
Desert:
Desert dough:
2.5 tsp dry yeast
3.5c flour
1 tsp baking power
2 tsp kosher salt
2-3 Tbsp water
1 1/2 c beer
1/4 c olive oil
Topping:
Butter
Brown sugar
Cinnamon
Glaze: (enough for 2 pizzas)
1cube butter
1 3/4 c powdered sugar
2 tsp vanilla
2 Tbsp milk
Whipped together
The finish!.....be sure you save room for this!!! Hence the smaller personal size pies!
The cooks were all done at 500 - 540 deg on the RT. The wife and kids and desert were cooked on a 1/4 world market pizza stone, mine right in the grate..... about 10 min a pizza depending on toppings and dough thickness....
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