Pellet Smoker Pizza
Yes it is absolutely possible to make perfect pizza in 2 hours.Thin crispy bottom and a super nice crust, airy an fluffy.
Ingredients
Dough
- 650 ml lukewarm water
- 1 kg strong wheat flour type 00
- 16 g dry yeast
- 25 g salt
- 40 g extra virgin olive oil
Tomato Sauce
- ⅓ smoked tomato sauce
- ⅔ crushed chopped tomatoes canned
- fresh basil
- salt to taste
Toppings
- whatever you prefer but we cam recommend
Special
- 50/50 Pecorino/ Parmesan micro-planed over the sauce
- Italian spicy salami Pepperoni
- smoked ham
- green pepper
- grated gruyere cheddar on top
Prosciutto
- 50/50 Pecorino/ Parmesan micro-planed over the sauce
- grated gruyere cheddar on top
- Prosciutto on top after baking
- fresh basil
Instructions
Dough
- in the jar with the lukewarm water add the sugar, the yeast and stir it in
- in a bowl add the wheat flour type 00, the sea salt and mix it in dry
- add the jar with the yeast in the bowl with the flour
- add the olive oil and mix it up
- cover it up and let it rest until double its size
- once the size of the dough is double lift it up and flip it over itself and repeat 3 to 4 times
- cover it up and let it rest for 30-45 minutes or until double its size
- flour the edges and the top of the dough
- flour your working surface and your dough card
- to release the dough from the bowl move down the dough card around the edges
- flip over the dough to your working space and flour the top
- divide the dough in six equal parts
- place the dough in a proofing container and let it rest for 30 minutes or until double its size
- punch out from the middle of the piece so to keep the air in the crust from the edges
Pizza Special
- add smoked tomato sauce
- add the pecorino and parmesan cheese
- add the Italian salami
- add the green peppers and shredded ham
- add the grated gruyere
- place in the stove running at 350℃-662℉ for 2-3 minutes
- rest for 3 minutes and it's ready to serve
Pizza Prosciutto
- add smoked tomato sauce
- add the parmesan
- add the grated gruyere
- place in the stove running at 350℃-662℉ for 2-3 minutes
- once ready take it out and add the fresh proscutto
- add basil
- ready to serve