Hey guys, today I’m going to show you how to make homemade pizza start to finish - I’m
talking about dough to the sauce, I’ll show you how to make it from scratch, then we’ll
throw it on a Kamado for a crispy crust - let’s get to it!
Alright so this is what you’ll need for the dough, this will be enough to make two
9 inch pies.
For the dough, you’ll start off with a fourth of a cup of lukewarm water and add to that
one and a half teaspoons of active dry yeast.
Whisk the yeast into the water and set it aside for 8 to 10 minutes, just to let the
yeast to activate.
Now one of the perks of making your own dough is that you can make a seasoned crust..
Which we will do today.
For this, I chose our Barbecue Guys Spiceology Chicken Rub, and infused it into a couple
tablespoons of extra virgin olive oil.
You’ll wanna Let that infuse for a few minutes, while you check on the yeast mixture
-You’ll know your yeast is activated when it is bubbly and kind of murky like this.
Once all of that is happening, you can add a half cup of cool water, and the infused
oil.
Then you’ll want to add a half cup of bread flour, followed by three fourths of a teaspoon
of salt.
Whisk that together until it resembles a batter.
At that point, you can begin stirring in a little bit at a time of the remaining one
and a fourth cup of bread flour.
You just want to make sure it’s thoroughly blended and hydrated.
When it begins to form a very rough dough ball, you can turn it out onto a floured work
surface
Give it a little light dusting, and begin working and kneading it with your hands
Keep folding the dough in on itself and kneading it out, what your looking for is a springy
elastic feel to the dough.
You want the surface of the dough to be just a bit past being sticky.
This should take 5 to 8 minutes.
When you’re satisfied with the feel and consistency of your dough, roll it into a
tight ball, and dust with flour, and cover with a towel.
Allow the dough to rise for 45 minutes to an hour.
You want it to roughly double in size.
While we let that rise, it’s a good time to put together the sauce.
With just a handful of ingredients, you can make a really tasty pizza sauce.
Start with a fourteen and a half ounces can of pureed Fire Roasted tomatoes.
For the fresh herbs, I used two teaspoons of fresh chopped Oregano and one fourth of
a cup of fresh Basil.
Next up, one clove of minced garlic and two teaspoons of grated Parmesan cheese.
Follow that with a tablespoon of olive oil, and a teaspoon of sugar.
I also added two teaspoons of sun dried tomato paste, but if you’d like you can easily
just sub that with regular tomato paste, it works fine.
Stir everything together well and finish the sauce with some salt and black pepper to taste.
And it’s taste and adjust time.
After tasting, you may want to add a little more salt and or sugar.
Now, once the dough has doubled in size - you can cut it into two seperate dough balls.
Take each dough ball and press them out to remove any trapped air bubbles.
Now fold the dough in on itself from a few different directions, and lightly knead each
dough ball back into a tight ball.
Cover again with a towel, and let them rise for about 20 more minutes, while you get your
grill ready.
I have my kamado well filled with lump charcoal that I’ll top with a half chimney full of
lit coal.
While the fire stabilizes, if you have a diffuser plate, this is a good time to set it above
the coals.
This will create an extra layer of diffusion in addition to the pizza stone.
You don’t have to have this layer, but if you do, it will help the pizza bake more evenly…
And you won’t have to turn the pizza during the baking cycle.
I used the Barbecue Guys signature series pizza stone for this cook, always make sure
you let the pizza stone preheat along with the rest of the grill.
And you can start with your top and bottom dampers fully open.
If needed, you can always tweak them down - but you want some nice high heat in the
grill, somewhere around 550- 600 degrees.
Time to make the pizza!
Grab a dough ball and dust it with a little flour, then begin pressing it out from the
center and around in a circle, unless you want a square or rectangle shaped pizza.
Once you have the dough flattened out, about a quarter to a half inch thick..
Continue working and stretching the dough out until it forms a fairly thin pizza, about
9 to 10 inches in diameter.
If you like your pizza cracker thin, this is a good point, right now to you to use a
rolling pin, to get it all the way, cracker thin.
Grab your pizza peel and dust it lightly with a little corn meal and transfer the dough
to the peel.
Spread a few spoonfuls of the fresh pizza sauce, and then you’re ready for the toppings.
Now since I set out to make a cheese pizza, I wanted a combination of fresh cheeses that
would meld really well together.
I know you see that Pancetta there.. totally optional - but I just couldn’t resist.
I like to lay down a base layer of the fresh grated Parmesan cheese, and top that with
a handful of pancetta.
I pre baked mine for about twenty minutes at three hundred and fifty degrees Farenhiet.
Follow that up with some fresh mozzarella.
Crumble a little goat cheese on to fill up any empty spaces..
Wink, wink.
And the final cheese, Provolone.
This pie is ready for the grill.
Now one little tip, the final test of preheat is to throw down some cornmeal, right on the
stone.
You want it to smoke a little bit, but not burst into flames.
If the stone is too hot, close your vents down, just a little bit, and give it 5 to
10 minutes, and then come back and re check the temp of your stone.
After baking for about 6 minutes, the aroma coming from the grill should probably tell
you it’s time to check in.
Take a moment to admire your creation - from the beautiful bubbling cheese, to the crispy
crust..
Oh yeah, it’s time to pull this pie off the grill.
Of course, while the grill is hot you might as well bake up a second pie right?-
The smell always reminds me of when I was a child pretending to actually make pizza
in my parent’s pizza shop.
I thought I was really making pizza.
It’s kind of ironic that after thousands and thousands of pizzas being made, I now
get to - actually make great pizza.
Come on now, you know the drill - slice these pies up and it’s time to dig in!
* Top the pizza with a little fresh basil if you prefer..
Like myself.. and dive into that gooey cheesy goodness!
I think you’ll agree after the first bite you take, homemade pizza is always worth the
time you put in!
Thank you for watching, I sincerely hope that you’ll try out this pizza recipe, and check
back often to see what we have cooking.
Salut!