Thought I'd post the pizza dough recipe that has worked well for me in both the pellet grill( MAK 2 Star ) and our home oven, when it's too nasty outside to use the MAK.
This recipe makes three dough balls of about 275g each, for a 12" or so pie.
500g Caputo 00 Pizza Flour
325g ( 65% ) Water
15g ( 3% ) Fine Grain Sea Salt
10g ( 2% ) Extra Virgin Olive Oil
5g ( 1% ) Diastatic Malt Powder aka Dough Conditioner
.75g ( .15% ) Dry Active Yeast ( Not a typo. It takes very little yeast in a long ferment dough. )
Let it rest for 30-45 minutes after the initial mix, and then knead for 5-6 minutes. I've done it by hand, in stand mixer( on "Mix" ), and the dough setting on our bread machine. Mostly do it in the stand mixer.
Cover tightly( in a lightly oiled bowl with cling wrap ), and let it sit out at room temp overnight.
In the morning, portion out into three even balls, cover tightly, and into the fridge for 48 hours minimum.
Set out at room temp the morning of the cook.
In the pellet grill, I run it as hot as it will go ( 450°F ) for a good 45-60 minutes, and wait until the stone is at least 500°F. You may have to play with your rack height setting to find the hot spot. Cook time is usually about 10 minutes in the MAK. I rotate it once or twice.
In the home oven, ours runs at a max of 550°F ( if you have Convection, use it ). Let it preheat a good 45-60 minutes, with the rack up high, but still enough room to get the pie on the stone.
Right before launching the pie, turn the stove to Broil and launch the pie. Broil for 2 minutes, then turn the stove back to Bake 550°F for the remainder of the cook. I take a peek and rotate it at about 4 minutes in. Ours is usually done in about 6 minutes or so.
You can freeze the dough after the fridge ferment, and just set it out the morning you want to cook it.
This recipe makes three dough balls of about 275g each, for a 12" or so pie.
500g Caputo 00 Pizza Flour
325g ( 65% ) Water
15g ( 3% ) Fine Grain Sea Salt
10g ( 2% ) Extra Virgin Olive Oil
5g ( 1% ) Diastatic Malt Powder aka Dough Conditioner
.75g ( .15% ) Dry Active Yeast ( Not a typo. It takes very little yeast in a long ferment dough. )
Let it rest for 30-45 minutes after the initial mix, and then knead for 5-6 minutes. I've done it by hand, in stand mixer( on "Mix" ), and the dough setting on our bread machine. Mostly do it in the stand mixer.
Cover tightly( in a lightly oiled bowl with cling wrap ), and let it sit out at room temp overnight.
In the morning, portion out into three even balls, cover tightly, and into the fridge for 48 hours minimum.
Set out at room temp the morning of the cook.
In the pellet grill, I run it as hot as it will go ( 450°F ) for a good 45-60 minutes, and wait until the stone is at least 500°F. You may have to play with your rack height setting to find the hot spot. Cook time is usually about 10 minutes in the MAK. I rotate it once or twice.
In the home oven, ours runs at a max of 550°F ( if you have Convection, use it ). Let it preheat a good 45-60 minutes, with the rack up high, but still enough room to get the pie on the stone.
Right before launching the pie, turn the stove to Broil and launch the pie. Broil for 2 minutes, then turn the stove back to Bake 550°F for the remainder of the cook. I take a peek and rotate it at about 4 minutes in. Ours is usually done in about 6 minutes or so.
You can freeze the dough after the fridge ferment, and just set it out the morning you want to cook it.
