Thursday, April 12, 2012

Grilled Pizza

I have been bouncing around the idea in my head for a while and I finally got around to cooking a pizza on my Ugly Drum Smoker. My first attempt was not with out incident, I managed to burn my hand pretty good while trying to get a good fire going in the fire basket. I believe I will go ahead and do some more work to the basket so i don't do that again. Anyways back to the pizza, it was delicious! It had a wonderful touch of smoke and a very nice crispy crust, the three of us devoured this pizza. I do believe I will be buying a pizza stone specifically for the grill so I can get even more of that wood stove flavor. 

I did also learn that you will either want to let your wood chunks burn down or simply use plain lump  charcoal, the smoke coming from even one small piece of wood could be to much when baking breads this way.

Pizza dough

1 package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 to 3 1/2 cups all-purpose flour
1 tablespoon cornmeal


Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour until doubled in bulk. Punch dough down.

Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450ºF for 15 to 20 minutes. 

As seen in the Kitchenaid Instructions and Recipes book.


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