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Margherita Pizza! Everything but cheese homemade

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  • WhiskyBadger
    Club Member
    • May 2018
    • 27
    • Grill: Weber Spirit II E-310 Propane
      Location: Southern California
      Favorite Whiskey: Bourbon. Don't make me choose.

    Margherita Pizza! Everything but cheese homemade

    Hey folks, no grill involved but made some pizza last night and it turned out well, figured I'd share my recipe and process.

    Dough Ingredients (Makes One Pie):
    200g (100%) all purpose flour
    140g (70%) warm water
    4g (2%) salt
    .2g (.1%) yeast

    Dough Recipe:
    - Put yeast in a small bowl and add 1T of the warm water
    - Combine remaining water with flour in large container, mix by hand until fully incorporated
    - Cover flour and water mixture and let rest for 30 minutes
    - Add salt and yeasty water to flour and water mixture, mix via your favorite method until salt and yeast are evenly distributed in the dough
    - Let the dough ferment for about 12 hours, folding two or three times within the first hour to develop gluten
    - When the 12 hour ferment is done, divide dough if you made enough for multiple pies, and then shape into balls
    - Place dough balls on lightly oiled baking sheet and put them in the fridge. Let them proof for another 12-48 or so hours, whenever is convenient for you. I prefer about 36 hours.
    - Let the dough come to room temp before shaping

    Sauce Ingredients (Makes Enough For 4 Pies):
    28oz can of the best tomatoes you can find
    1t dried oregano
    2 cloves garlic (pressed or minced)
    1 Medium Onion
    1 Sprig of basil
    1 Rind from good parmesan cheese (optional)
    1T oil
    1T butter

    Sauce Recipe:
    - Use a blender to get your tomatoes to the consistency you want your sauce
    - Cut the onion in half
    - Heat a saucepan over medium heat
    - Once preheated, add oil and butter to saucepan and heat until shimmering
    - Add oregano and garlic cloves and fry for a minute or so until fragrant
    - Add tomatoes, stir to incorporate oil, oregano, and garlic into the tomatoes
    - Add onion halves, basil sprig, and parmesan rind if you have it
    - Simmer on super low until desired sauce consistency is reached, about an hour

    Assembly and pie baking process:
    - If you have a pizza stone or steel, put it on the oven rack one from the top position
    - Preheat your oven as hot as it will go and let it heat for 10-20 minutes after it says it's preheated
    - Shape your dough ball into a pie. I flour my counter, press out the center a little, flip and repeat leaving a rim of about half an inch for the crust. Then I grab the dough by the crust rim and let it hang down, passing it hand over hand so gravity stretches it down evenly. Then I switch to using my fists in the center of the dough, again going hand over hand until desired thickness of dough is reached
    - Place dough on a lightly floured pizza peel. The back of a baking sheet can work if you don't have a pizza peel, but more flour or parchment paper is needed as dough sticks to metal more than wood
    - Top with sauce, cheese, meats, veggies, whatever your preference is
    - Give the peel a shake to make sure the dough is sliding around well. If it's not, lift up the sticky spots and put a little flour under them. Repeat until the dough is sliding around well.
    - Switch the oven to broil for 5 minutes
    - Switch the oven back to bake at the highest temp and put the pizza in
    - Bake for 5 minutes
    - Switch back to broil, keep an eye on it and remove when the top looks done
    - Let oven reheat for 5 minutes on broil between pies

    I think that's most of it. Let me know if you have any questions or feedback!

    Click image for larger version

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    Attached Files
    Last edited by WhiskyBadger; May 9th, 2018, 11:36 AM.
  • FishTalesNC
    Club Member
    • Dec 2017
    • 1029
    • Durham, NC

    • Cookers
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      Thermometers
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    #2
    Looks good WhiskyBadger, I'm hungry now! I've heard rumor that one can stretch pizza dough and slide it off of a peel easily. Unfortunately when I try, I look like something akin to John Belushi and the Samurai Delicatessen and my wife won't speak to me the rest of the day.

    Comment


    • WhiskyBadger
      WhiskyBadger commented
      Editing a comment
      My other half doesn't speak to me after I make pizza either, but usually because she's too busy eating the pizza

    • Dr ROK
      Dr ROK commented
      Editing a comment
      Try throwing some cornmeal on your peel before placing the stretched dough on and topping it. Give it a quick shake to make sure it's moving when you're done with assembly and ready to head to the oven. It it's sticking any where, lift it there and throw a pinch of cornmeal in there. The cornmeal acts like mini ball bearings
  • JimLinebarger
    Club Member
    • Jun 2017
    • 666
    • Spokane Valley, Wa.
    • Grills/Smokers
      Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
      Weber Jumbo Joe
      Weber 22" Master-Touch Kettle
      Pit Barrel Cooker
      Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
      Traeger Timberline 850

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      Lipavi L15 Rack

      Accessories
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      BBQ Dragon
      BBQ Dragon Grill Table for 22" Weber Kettle
      Fire Butler (for Weber 22")
      Grill Grates for Jumbo Joe and Blaze grill
      Hovergrill

      About me
      Name: Jim
      Nick name: Bear
      Location: Spokane Valley, Wa.
      Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

      USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
      Former Computer Tech/Admin
      Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
      Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

    #3
    Well done!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11172
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Great job on the pie. Your recipes are sound and should make a great pie.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 2542
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        #5
        If I were your teacher you'd get an A+. That looks wonderful!

        Comment

        • Thunder77
          Founding Member
          • Jul 2014
          • 2620
          • Halethorpe, MD
          • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

          #6
          Pretty awesome!

          Comment

          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 7877
            • Kansas Territory
            • Grills / Smokers
              *********************************************

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              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
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              Weber 26.75, $199 NFM clearance !!!
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              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
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              Thermopops, (Red, Yellow, Green)
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              *********************************************
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              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #7
            Great lookin pie, nice simple project, an informative writeup!
            Thanks!!!

            Comment

            • Parcival
              Club Member
              • Jun 2018
              • 8

              #8
              that's a nice looking pie. Adding your recipe to my list of things to try

              Comment

              • gmascolo51
                Club Member
                • Aug 2017
                • 174
                • Middletown, NJ

                #9
                Looks great. Wanted to share something I have tried through a different recipe and it works great. I started proofing the instant yeast I use. So I take 1/2 of the warm water I am going use for the dough and I add the yeast and a little sugar. Stir it until all dissolves and keep it in a warm place for 10 minutes. The yeast should froth up nice which means the bubbles at the top are activated and then I mix into the dough. I notice the dough rises nicely with this approach.

                Comment

                • Huskee
                  Pit Boss/Manager
                  • May 2014
                  • 14012
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                    Smokers / Grills
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                    • PBC
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                    • Weber Jumbo Joe Gold (18.5")
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                    • Most favorite beer: The one in your fridge
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                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #10
                  Excellent! That's my wife's favorite pizza, I'm fond of it too although it's not my favorite. But yours looks incredible.

                  Comment

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