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By April 09, 2020 , , , ,

With pizza, its a case of first getting the dough and the tomato sauce nailed down. Next is getting the cooking times right, after that, the worlds your oyster when it comes to mastering the art. I cook mine on my barbecue and it did take some trial and error and also a lot of burnt or soggy bottom results until I worked things out. 
I've been looking for the perfect dough recipe for years and found that the Modernist cuisine one worked best for me with a few personal tweaks. I make it using my stand mixer, so no kneading required. 

This makes enough for 4 pizzas

Pizza dough base
4g dried yeast
30ml olive oil
600g flour, I use a a 50/50 mix of t55 flour and semola flour
390g water
12g salt (sprinkled in while mixing)

If using dried yeast place all the dry ingredients except the salt in a bowl, stir together well, gradually add the oil and water until the mixture forms a wet dough
Add the salt while mixing
Tip onto a floured board or work surface and knead for about 10 minutes until it forms a smooth dough
For those of you making this in a stand mixer, tip all the ingredients (except the salt) into the bowl, ensuring you have the dough hook on
Start on a low speed and start to add the salt, after 4 minutes increase the speed to medium and continue for a further 5 minutes
Oil a bowl and place the dough into it, cover with either oiled cling film or a damp tea towel and allow to rise until it has doubled in size
You can also make this the night before or several days before and allow it to prove slowly  in the fridge too, this is my preferred method as it allows for flavour development
My preference is to let it prove for 72 hours as it gets the best flavour

To make the pizza base
Divide the dough into quarters and roll out into a round, it's up to you what thickness you want your crust, bear in mind, the thicker the pizza, the longer it will take to cook
Place in the fridge until you want to assemble your pizza

Tomato sauce base
50ml extra virgin olive oil
1 clove garlic finely chopped
1 tin San Marzano tomatoes roughly chopped
10g dried oregano
5g sugar
Salt and pepper to taste

Fry the garlic in the oil on a low heat for 5 minutes
Add the tomatoes and stir through and cook for 5 minutes on a medium heat
Add the oregano and cook for a further 15 minutes
Season to taste with the salt, sugar and pepper

You will also need
200g Mozzarella roughly torn into pieces
50g parmesan freshly grated

Pizza assembly
Spread a heaped dessertspoon of the tomato base mix onto the rolled out pizza base
Sprinkle over some of the parmesan so you have a light coating
Add some of the mozzarella
It is up to you if you want to add any other toppings

It doesn't have to be all tomato based toppings.
I also like to vary the toppings by mixing 20ml of pesto with 10ml of crème fraiche and then topping the pizza with ham, grated parmesan and asparagus shavings

Setup for indirect cooking and with the stainless steel griddle over the plate setter
Allow the BBQ to come up to temp, I aim for 300c
Place the pizza stone on the griddle and allow to heat up for 15 minutes, you don't want it too hot otherwise you end up with a burnt bottom
Place the prepared pizza on some heavy duty greaseproof paper and place on top of the pizza stone or you can also use polenta on the stone to stop it sticking
The pizza should only take 5-10 minutes depending on how thick your base is, check after 5 minutes

For cooking in the oven, I would recommend getting yourself a pizza stone
Your oven won't reach the temperatures of the BBQ, but the trick is to put your oven up to the highest temp and place the pizza stone in for at least 20 minutes to warm up fully
Cook the pizza for 10 minutes, keep checking after 7 minutes

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