Kamado Joe CLASSIC III KJ15040721, Руководство пользователя

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Pizza
THE TECHNIQUES BAKING
INGREDIENTS
Serves 4–6 (2 pizzas)
Pizza Dough:
1 cup lukewarm water
¼ cup extra virgin olive oil
1 teaspoon sugar
1 packet instant dry yeast
3 cups all-purpose flour
1 teaspoon salt
Additional Ingredients:
Cornmeal for dusting
the pizza peel
Extra virgin olive oil for
basting the top of the pizza crust
Pizza sauce
Your choice of pizza toppings
BAKING
Preparation: 90–120 mins. Cooking: 10 mins. Surface: Ceramic Pizza Stone
1 Mix water, olive oil, sugar and yeast in the
mixing bowl of a stand mixer. Let sit for 10–15
minutes until bubbling occurs.
2 Stir in flour and salt and mix with the dough
hook attachment for about 5–6 minutes. Transfer
the dough ball into an oiled bowl and roll the
dough ball to coat. Cover the bowl with plastic
wrap and let sit in a warm place for 60–90
minutes until the dough has doubled in size.
3 Meanwhile, light and preheat your Kamado Joe
grill to 500°F (260°C) with the heat deflectors
and pizza stone in the highest position on the
Divide & Conquer
®
flexible cooking system rack.
4 After the dough has risen, divide it into
two equal parts. Roll each ball into a large,
thin circle on a well-floured surface. Sprinkle
cornmeal on the pizza peel and transfer the
dough to the peel. Poke the dough all over with a
fork to prevent bubbling. Brush dough with olive
oil before evenly spreading a thin layer of pizza
sauce. Add any additional pizza toppings you like.
5 Transfer pizza to the pizza stone in your
Kamado Joe grill. Close the dome and cook for
7–10 minutes. Be sure to burp the grill before
opening the dome fully at these temperatures.
Remove the pizza with a pizza peel and let cool
before slicing.