It is important that dough is the right warm flexible airy consistency. Perfecting this is a process that is mastered with iteration and experience. Keep making pizza. Both wisdom and waistline will grow.
- Extra virgin olive oil
- Fresh basil
- Pizza sauce
- Fresh mozzarella cheese
- Low moisture shredded mozzarella cheese
- Freshly shredded parmesan cheese
- Fresh thinly sliced in season tomatoes
- Balsamic vinaigrette
- Pizza Peels, wood and metal
Margarita or Neapolitan Style Pizza
Before working the dough into shape first bring the cooking vessel up to temperature.
If not careful, premade pizza can stick to surfaces. It is important to use flour and cornmeal under pizza to allow for easy non-stick transitions. Ideally, dough will be rolled to shape toppings added and put on the grill as quickly as possible.
A preheated ceramic kamado grill containing a pizza stone is heated to a temperature between 400-550°f for this recipe.
This recipe makes several pizzas. It is best to make them all back to back one after the other. Use 2 pizza peels to simplify cooking. 1 wood pizza peel should be used to shape and make pizzas while a metal pizza peel will be used to remove from the grill. Ideally, once a pizza is removed from the grill, the next will be waiting and ready to be added.
Lightly coat a clean working surface with flour and corn meal. A wood pizza peel works best for this. Use flour coated hands or a rolling pin to slowly smooth the dough ball into a round pizza shape. With practice, the dough can be delicately tossed and spun in the air. Centrifugal force aids to form a circular pizza shape forming a thicker edge on the circumference. Work to make a thin pizza shape. It does not have to be a perfect circle.
Brush a thin layer of extra virgin olive oil directly on the pizza. Next, add a thin layer of tomato sauce. Add a light combination of both shredded and fresh (torn or balled) mozzarella. Place 3-5 thin tomato slices on pizza. Finish by adding freshly ground parmesan cheese.
Do not drown the pizza with sauce or cheese, less is more here.
Using a wood pizza peel, confidently slide the pizza on to the preheated pizza stone. The pizza will cook quickly. Cook times vary from 3 to 10 minutes. Watch for the crust and the cheese in the center of the pizza to bubble and brown. When done, the whole pizza should be crisp and firmly holding its shape. Use a separate metal pizza peel to remove pizza from kamado.
Top pizza with fresh basil and add a few dashes of balsamic vinaigrette. Patiently let the pizza cool a few minutes before cutting.
Use these recipes and techniques to make crisp airy dough and bright fresh sauce at home. In fact, with a little practice all other pizza will be inferior. Be warned you may never again see your pizza delivery guy.