Palestini Family Pizza Recipe

There is nothing like homemade pizza done of the BBQ!

Makes 3 doughs                                                                           Make 1 dough

1 1/2 cups warm water                                               5 ozs warm water                                         

4 cups of pizza flour                                                                    1 ½ cups flour

2 teaspoons of salt                                                                      ¾ teaspoon salt

¼ cup olive oil                                                                               1 oz oil

1 1/2 package of pizza yeast                                                     ½ package of pizza yeast

1 32oz can crushed tomatoes + spices                                   1 14oz can of crushed + spices

6 ozs Grated mozzarella cheese

½ cup of shredded basil

Directions:

Add yeast to water, stir and let sit for 5 minutes. Meanwhile in a standing mixer, add the flour & salt. Once the water/yeast mix is done, pour it into the flour mixture and add the olive oil. Turn on mixer with the kneading attachment and knead until the dough scrapes the sides of the bowl.  Knead the dough in the mixer for 8 minutes.    Drizzle some oil into a Ziplock bag; close and mix the oil all around the bag to coat all sides. Put kneaded dough into the bag, re zip and refrigerate for at least 4 hours. Remove from bag and divide into 3, 12 ozs dough.  Put two of the 3 doughs in two separate Ziplock bags and freeze until you are ready for pizza again. (When you are, simply remove from the freezer the day before and let thaw in the fridge).

When ready to make the pizza, make the sauce with the crushed tomatoes and spices (dried basil, salt & pepper)

Place Pizza stone in a 500-degree oven for 30 minutes.

Turn the BBQ on 10 minutes before putting the stone in the oven, pre-heating to 700F.

Prep Pizza (prepare all toppings before rolling out dough on Pizza board 5 minutes before BBQ is ready. 

o   Use semolina to keep dough from not sticking.

o   Roll dough on the large wooden spatula until it covers it

o   Fork dough to avoid bubbles. No oil or salt is necessary.

o   Spread the sauce and place on top of cheese

o   Prep Basilico by cutting with scissors and reserve for later.

·        Make sure the dough will slide off easily from the wooden spatula

·        Once the BBQ hits 700F, place pizza on stone

·        Open the BBQ sparingly as the temp will drop fast

·        Using steak spatula lift pizza to check for doneness.

·        When done, spread cut Basilico on pizza, close BBQ and wait until slightly wilted

·        Remove pizza with wooden spatula, cut into 8 slices and enjoy!

One 1/3 of the dough makes a pizza for 2.

Notes: I like to use this special pizza flour that I order on Amazon. See attached