Pizza! Kamado Style!
This week, I've begun the task of detailing how to bake pizza on the Saffire Grill and Smoker. I have discovered that there is no longer a need to run to my local pizzeria to order up a large pie to go. Making pizza on my Saffire is now a weekly event! It's like having my own wood fire pizza oven. Family, friends and neighbors now all chime in when it's pizza time. Some want to top theirs off with mushrooms and olives, others want sausage or pepperoni. The choice is yours!
To get started, keep it simple – a classic cheese pizza with some tomato sauce and fresh basil. From there, you can expand and even add some smoke. That’s right… smoked pizza. WOW! Growing up in Brooklyn, New York I never would have thought that smoked pizza would be anything to rave about…boy, was I wrong!
Here is an awesome pizza dough recipe from the Kansas City Barbeque Society Cookbook. This recipe appears in the 25th Anniversary Edition.
Recipe by Steve Parman
Makes enough dough for 1 large pizza
- 1 cup warm water
- 1 teaspoon sugar
- 1 package active yeast (1/4 ounce)
- 2 ½ cups AP Flour, plus more for kneading
- 1 cup cornmeal or semolina flour
- 1 teaspoon salt
- 1 tablespoon dried Italian seasoning
- ¼ cup olive oil
Combine the water and sugar. Stir in the yeast to dissolve and then let the mixture stand for 10 minutes, until foamy. In a large bowl, combine the AP flour, corn meal or semolina flour, salt and Italian seasoning. Add the yeast mixture and olive oil. Knead to soften the dough, adding enough flour to make it soft. Alternatively you can mix the dough in a food processor or stand mixer following the manufacturer’s instructions. Cover the bowl and let the dough rise in a warm place until it doubles in size. Punch it down and turn it out onto a lightly-floured surface and roll out to desired thinness.
Another alternative is to buy the pizza dough. It is hassle-free and low cost per pizza. Dough or pre-made. Frozen or unfrozen.