We start with the food side now. The flour ingredients (and honey)
Fresh BelGi Mozzarella. I partially froze it for grating.
The dough ready for the first rise.
45 minutes later ready to get beat down!
While the dough is rising we start on the toppings, sauce on the left, Home-made chicken sausage frying on the right for pizza #1.
I also fried some "Jimmy Dean Clone" (homemade) sausage separately.
The toppings; Fresh Mozzarella, bell pepper, Italian onion, sun dried tomato, pepperoni, chix sausage and JD clone sausage.
The dough after the final rise and cut in half.
Pizza #1 with a sprinkling of Mozzarella, bell pepper, Italian onion, smoked sun dried tomato, pepperoni and T H chix sausage.
Pizza #1 with the rest of the Mozzarella, I like it on top! An on the Weber!
Pizza #2 with a sprinkling of Mozzarella, bell pepper, Italian onion, smoked sun dried tomato, pepperoni and JD clone sausage.
Pizza #2 with the rest of the Mozzarella.
I forgot the spinach! Ok we'll spread some on to of #2.
Pizza #1 cooked and ready to leave the Weber.
Pizza #2 into the Weber.
And finished.
#2 cooled and ready for the wheel.
And cut...were'd that piece go???
And a bottom view!
Recipes
Pizza (from Vlap)
Ingredients:
3 1/2 cups flour
1 cup warm water
2 teaspoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
Note; Vlap uses this recipe for one pie, I don't like the crust that thick so I split it for two pies.
Also; I used 1/2 whole wheat, 1/2 bread flour. You can use GP flour just fine.
Sauce
28 oz. Tuttorosso Crushed Tomatoes with basil
Italian Herbs to taste
3 tablespoons of honey
Salt and pepper to taste.
Splash of balsamic vinegar.
The toppings are listed above.
Much better then all that heat in the kitchen...and wayy to the good tastin, tummy happy!
Really liken these Webers!
