- Prep Time: 2h 00 min
- Cook Time: 12-15 minutes
Artisan Margherita Pizza
Some paint, others film, we pizza. Crafting a wood-fired artisan pizza is simple when you have the right tools and a great recipe.
- Dough Recipe:
- Warm water - 3 cups
- Active dry yeast - 1 T
- Salt - 1 T
- All purpose flour - 4 cups
- Bread flour - 2 1/2 cups
- Pizza Recipe:
- Red pizza sauce
- Fresh Mozzarella - Sliced
- Fresh Basil leaves
- Parmesan or Asiago - Grated
- Olive oil
1. You will want a large, clean bowl or bucket, with a loose fitting lid, to make and hold the dough in. Measure 3 cups warm water into the bowl; add yeast, salt, and flour. Mix until all the flour is moist. The dough should be firm but slightly sticky. Let this rise until double, about 1 hour.
2. At this point, the dough is ready to shape into dough balls or put in the fridge until ready to use. It will last up to 14 days if stored in the fridge. In fact, the dough is much easier to handle after being chilled in the fridge. When you're ready to use it, scrape the dough out of the bucket or bowl, using a bread scraper, and shape into 6 dough balls, each the size of a large orange. Let them rise at room temperature for 30 minutes if not chilled and about 2 hours if chilled.
3. The bread flour in the recipe is required to be able to stretch your dough very thin. You will find that a rolling pin will not be necessary. The dough should also be wetter than normal dough so that your pizza crust will have the air pockets of true artisan bread; you should have a small bowl of flour nearby to help you handle the sticky dough. Form the crust, throw on the toppings, pop it in the oven, and enjoy!
1. Place a cast iron pizza pan or stone in the pellet grill and turn to 400-500 degrees F.
2. Prepare a pizza peel with flour and stretch a dough ball out to a 12-14-inch circle, using your hands. Place on the pizza peel and top with a thin layer of sauce, fresh Mozzarella slices, fresh basil leaves, sprinkle of Parmesan or Asiago, and a drizzle of olive oil.
3. Shake your pizza peel quickly back and forth to make sure your pizza is loose and moving. If it isn’t moving you will need to carefully put a bit of flour around the edges and continue shaking it and stretching the edges a bit to get it loose.
4. Lay your pizza onto the preheated pizza pan or stone by shaking the pizza from the peel with small quick jerks.
5. Bake pizza in pellet grill for 12-15 minutes at 400-500 degrees F.