|Banjo Dan’s Pizza||
Recipe Type: Main
Cook time: 10 mins
Total time: 10 mins
I’m dead serious about my pizza, so over the years I’ve accumulated and tested many recipes. The version below is one of the best I’ve had, and was done on my trial run with the Grill Dome. Just lucky I guess.
- 1 Batch Banjo Dan’s Pizza! [url href=”http://grilldome.net/uncategorized/banjo-dans-pizza-dough/”]Dough Link[/url]
- 3 Batch Banjo Dan’s Pizza! [url href=”http://grilldome.net/uncategorized/banjo-dans-pizza-sauce/”]Sauce Link[/url]
- Black Olives, chopped
- Green Olives, chopped
- Green Peppers,
- I take about 2/3 of the dough, and roll it into a ball. Then I flatten the ball on a floured board with my fingertips until it is about 6″ in diameter. Then I pick it up and start stretching it out with my hands, and finally on the backs of my hands till it is about 11″ in diameter (certainly no bigger than 12″). The dough should be thicker around the edges. Do not use a rolling pin–that removes all the air and you end up with a flat hard crust. And don’t make the pizza too large, or it will be harder to handle and probably burn on the edges. This recipe is enough for two people.
- Place the pizza on a well-floured pizza peel. You’ll want to give it a little shake every now and then when making the pizza to make sure it isn’t starting to stick. (use plenty of flour on the peel). Spread about 2/3 of the sauce recipe on the crust, sprinkle on about 8 oz. mozzerella cheese, and add whatever toppings you like–sausage, pepperoni, chopped black and green olives, onions, green peppers, etc. Just don’t overdo the toppings or it will be hard to get the whole mess off the peel without self-destructing. Before placing the pizza on the grill, be sure to give the peel a little shake to make sure the pizza is still loose.
- I built the fire in the fire box using mesquite lump charcoal and placed the standard grill in the normal position. Then I set several 3″ long ceramic spacer posts on end on top of the grill. These posts look like hollow dog bones and are available at any ceramic supply house for about a buck apiece. I used four of them. You could substitute fire bricks, tin cans, or anything to raise your pizza stone above the grill. I placed my 16″ pizza stone on top of the posts, closed the lid, opened both dampers and let it all heat up to about 550 degrees. When the heat was stable, I quickly opened the dome and slid the pizza onto the middle of the stone with small quick jerks. The trick is to get the leading edge of the pizza onto the stone, and then you can slide out the peel and the whole thing will drop in place. (If you’ve never done it before, you may want to practice on a flat surface before trying it on the hot stone)
- The temperature dropped to about 500 degrees, and I kept it there by adjusting the top vent. I cooked the pizza for about 8 minutes, checking the top through the vent hole with a flashlight (read about this trick on the grill dome forum) and then I quickly opened the dome just a bit and lifted the edge of the pizza to see how the bottom was doing. It looked good. Golden brown with just a few darker spots. I closed her up again and let it cook a couple more minutes until the cheese was just starting to brown. That’s it. I removed the pizza from the dome with the peel, and had some of the best pizza of my life. The mesquite smoke gave the pizza a rough, earthly taste that you can only find in wood-fired-oven cooked pizza. If everything is done right, the crust will be fat and puffy–an inch thick around the edges and 1/4″-1/2″ in the center. Crackling crispy on the outside, and chewy like sour-dough bread on the inside. Mine was firm all the way across. No sloppy center.
- The above recipes will work equally well if you want to do a trial run in your regular oven. Just heat up your stone to 500 degrees for about 10 minutes. But it won’t have the great wood-fired flavor.
Recipe Submitted by: Banjo Dan (Grill Dome Community)
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February 16, 2012 | No Comments