Artisanal Pizza

See the video here!

Dough ingredients:

3 ½ cups bread flour

1 tspn sugar

1 envelope instant dry pizza yeast (2 ¼ tspns dry yeast)

2 tspns kosher salt

1 ½ cups warm water (100-110° F)

2 tblspn + 2 tspns olive oil

Directions

Place the water into a small bowl and add the yeast and sugar. Let sit until the yeast foams showing it has activated. If the yeast does not foam check your water temperature.

Combine the bread flour and kosher salt in a mixing bowl and combine using the dough hook on a slow setting. While the mixer is running on slow, add the activated yeast mixture and 2 tablespoons of the oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.  Roll out thin.

Sauce Ingredients:

1 med Onion

5 cloves Garlic, minced

½ cup red wine

2 tblspn Olive Oil

8 ounces Tomato Sauce

6 ounces Tomato Paste

½ tspn sugar

½ tspn dried Oregano

¼ tspn Red Pepper Flakes

Directions:

Cook the onion and garlic in the olive oil until translucent. Add in the remaining ingredients and stir. Bring to a medium heat, very slow boil, and then reduce heat and simmer until you reach a nice thick consistency.

Set your wood pro pellet stove to High, 450°F.  You'll want it just over 400 °F.  I had mine at 410° as it was a rather windy, cool day. Before lighting, place your pizza stone in the center of the gill so it will come up to temperature with the grill.  Sprinkle some semolina or polenta onto the stone to act as little bearings and keep your pizza from sticking.

Spread half of your sauce onto the rolled out dough and add your toppings.  I used black olives, fresh basil, fresh Roma tomatoes, mozzarella, and some whole basil leaves.

Using a large pizza paddle move your pizza to the pizza stone in the grill.

After 20 minutes remove your pizza and cut to serve. Enjoy with a nice glass of Chianti or a cold beer!