BBQ Pizza From Scratch


 
Josh Dekubber said:
I was a little nervous cuz this batch of dough was much stickier than what I'm used to. After I rolled it out thin and put it on the pan it seemed to be sticking to the pan quite a bit but after I barbecued them they slid right off. I just make my pizzas right on the pan because they're so thin I can't really move them after I make them until after they are cooked. I haven't figured out another way but it seems to work good.
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the fresh dough can sometimes be sticky but so worth it!
 
BobH-SCW said:
the fresh dough can sometimes be sticky but so worth it!
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That dough was perfect! We loved it! It's was sticky compared to what are use to and had really good stretch. After i cooked them on the BBQ. They slid right off the pans. Didn't stick at all.

We agree definitely worth it! We make pizza dough from scratch at least a couple times a month or more.
 
She thanks you for the complement! Said that this time used the KA stand mixer to make the dough rather than had knead-uses less flour than the manual method which is why its more sticky. I think just adding a small bit of flour to the pan before stretching the dough on it might alleviate the problem, we'll try that next time.
BTW-I was a bit overly optimistic on that pan price-her store gets $20 for it, she gets almost half off. But just told me to order two of the ones you have! Can't beat that price!
 
BobH-SCW said:
She thanks you for the complement! Said that this time used the KA stand mixer to make the dough rather than had knead-uses less flour than the manual method which is why its more sticky. I think just adding a small bit of flour to the pan before stretching the dough on it might alleviate the problem, we'll try that next time.
BTW-I was a bit overly optimistic on that pan price-her store gets $20 for it, she gets almost half off. But just told me to order two of the ones you have! Can't beat that price!
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Definitely let me know how they work for you? I'll be curious. I can honestly say that I've never had a pizza stick to my pizza pan. They always slide right off. I don't prep the pans with anything either. I just put the dough right on it.
 
@BobH-SCW
What's your wife's pizza dough recipe?

My wife uses
1 1/3 cup water
3 1/2 cup bread flower
2 1/4 teaspoons yeast
2 table spoons oil
2 teaspoons fresh roasted garlic
 

We use King Arthur organic flour-next experiment is their whole wheat-and evoo of course. Interesting the difference in quantities, but it makes 2 large 16" pies, which completely fill the pan. I'll have to try the roasted garlic too, although we always add it on the top. Those ventilated pans I also think are the key to perfect crust too! 15 minutes on the Bullseye and presto every time!
 

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BobH-SCW said:

We use King Arthur organic flour-next experiment is their whole wheat-and evoo of course. Interesting the difference in quantities, but it makes 2 large 16" pies, which completely fill the pan. I'll have to try the roasted garlic too, although we always add it on the top. Those ventilated pans I also think are the key to perfect crust too! 15 minutes on the Bullseye and presto every time!
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That link for the pizza dough recipe isn't opening for me. Maybe you can screenshot the recipe?
 

Pizza Dough​

  • 6 Cup(s) Bread Flour
  • 2 1/2 Cup(s) Warm Water
  • 1/4 Cup(s) Olive Oil
  • 3 1/2 Teaspoon(s) Sugar
  • 2 1/4 Teaspoon(s) Kosher Salt
  • 6 1/2 Teaspoon(s) Active Dry Yeast

  • Step 1: In a large mixing bowl combine the flour, sugar, salt, and yeast.
  • Step 2: Add the warm water and olive oil to the flour mixture and mix with your hands until a dough ball forms about 2-3 minutes.
  • Step 3: Transfer the dough to a lightly floured surface and continue to knead the dough for 8-10 minutes by pulling the dough over itself and using the heel of our hand to press the dough back together.
  • Step 4: Give the dough a 90 degree turn and repeat the process.
  • Step 5: Add the dough to lightly oiled bowl and cover with a towel and allow the dough to rise by double about 45-60 minutes.
  • Step 6: Portion the dough into 6-8 balls for smaller personal size pizzas or 2 larger 18-20 inch pizzas. Allow them to rise again covered for 10-15 minutes before stretching for your favorite pizza.
  • Step 7: Chef Tip- You can use a stand mixer for steps 2-5 instead of mixing by hand. Whatever the serving size is set to, is how many pizzas the dough will make.
 
BobH-SCW said:

Pizza Dough​

  • 6 Cup(s) Bread Flour
  • 2 1/2 Cup(s) Warm Water
  • 1/4 Cup(s) Olive Oil
  • 3 1/2 Teaspoon(s) Sugar
  • 2 1/4 Teaspoon(s) Kosher Salt
  • 6 1/2 Teaspoon(s) Active Dry Yeast

  • Step 1: In a large mixing bowl combine the flour, sugar, salt, and yeast.
  • Step 2: Add the warm water and olive oil to the flour mixture and mix with your hands until a dough ball forms about 2-3 minutes.
  • Step 3: Transfer the dough to a lightly floured surface and continue to knead the dough for 8-10 minutes by pulling the dough over itself and using the heel of our hand to press the dough back together.
  • Step 4: Give the dough a 90 degree turn and repeat the process.
  • Step 5: Add the dough to lightly oiled bowl and cover with a towel and allow the dough to rise by double about 45-60 minutes.
  • Step 6: Portion the dough into 6-8 balls for smaller personal size pizzas or 2 larger 18-20 inch pizzas. Allow them to rise again covered for 10-15 minutes before stretching for your favorite pizza.
  • Step 7: Chef Tip- You can use a stand mixer for steps 2-5 instead of mixing by hand. Whatever the serving size is set to, is how many pizzas the dough will make.
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Thank you!
 
BobH-SCW said:
the fresh dough can sometimes be sticky but so worth it!
Click to expand...

My wife and I recently went on a deep dive into bread baking. We wanted to improve our knowledge. We always had wet pizza dough, because it was not kneaded properly.

A properly kneaded dough has a developed gluten structure. You can take a baby fist sized ball, and with a bit of flour, you should be able to pull it apart until its almost see-through without getting any holes. The same goes for no-knead recipes, at the end of the folding program, you should have a developed gluten structure.

We used to "knead" our dough in the kitchen aid kenwood for 10-15 mins on the lowest speed. Now it takes 10 mins on the lowest speed for a pre-kneading/mixing, and another 20-30 mins of kneading on speed 1-1.5. I get a much nicer dough, which behaves when iI form it.
 
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Josh Dekubber said:
I bought quite a few Ribeye steaks in Arizona. I always do because they're about 50% cheaper than they are in Washington. I wanted to do a Ribeye steak Pizza but my wife didn't think it would be a good idea. Maybe next time
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Shaved ribeye and shredded provolone with a little chimichuri drizzle to finish?
 
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