BBQ Pizza From Scratch


 
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.
the fresh dough can sometimes be sticky but so worth it!
 
the fresh dough can sometimes be sticky but so worth it!
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!
 
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!
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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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!
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.
 

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.
Thank you!
 
the fresh dough can sometimes be sticky but so worth it!

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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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

Shaved ribeye and shredded provolone with a little chimichuri drizzle to finish?
 

 

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