Yoder Smokers S Series, Operation Manual

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every cup of water. While the water heats up, divide the dough into about 30 small, roughly equal sized balls.
Preheat your cooker to 375ºF. Working in batches, place the balls in the boiling water for one minute each,
flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as
much water as you can. Place on a baking sheet lined with parchment paper. Rest for 15 minutes
Brush the tops of the pretzels with melted butter, score the tops and sprinkle on the sea salt. Bake at 375°F
for 20-25 minutes, until tops are golden brown.
CHICKEN ARTICHOKE SKILLET PIZZA
Makes dough for 3-4 pizzas
Ingredients
Pizza dough (recipe below)
Pizza sauce (recipe below)
Grilled artichoke
Grilled chicken breast
Cattleman’s Grill Italiano Seasoning
Baby spinach
Mozzarella, diced or grated
Olive oil
Step 1: Season your breasts with Cattleman’s Grill Italiano Seasoning and grill at 400ºF until internal
temperature reaches 160ºF. Rest five minutes. Dice.
Step 2: Assemble pizza: Preheat your cooker to 500ºF. Stretch the dough to 14 inches. Place in an oiled
12” Lodge Cast Iron Skillet. Brush the crust with olive oil. Spread a layer of pizza sauce over the dough.
Top sauce with spinach, then mozzarella, then diced grilled artichoke and chicken breast.
Step 3: Bake at 450ºF until dough is cooked through, about 20 minutes.
Pizza Dough
500g Napoli Antimo Caputo 00 Flour
325g water
10g salt
5g dry active yeast
Combine all ingredients in a stand mixer. Mix until all flour is incorporated, then a minute longer. Place in an
oiled bowl. Let rise until doubled in size. Divide in 3 or 4 pieces. Roll into balls. Let rest at least thirty minutes
before stretching/rolling.
Pizza Sauce
1 (28 oz) can Strianese San Marzano Tomatoes
2 cloves garlic, minced
2 T fresh basil, minced
1 1/2 T sugar
1 1/2 T salt
Combine ingredients. Bring to a simmer. Taste and adjust seasoning.