What's better than a good wood-fired pizza, garnished just the way you like it? Today, I'm giving you my pizza recipe that can be made in less than 12 hours:
Servings: For one pizza
Cooking time: 2-3 minutes
Preparation time: 30 minutes
Tools :
A scale
A stand mixer (optional)
The dough:
Ingredients :
175g of blond beer at a temperature of 108°F
5g sea salt
0.3 g instant yeast
250g of 00 flour (important 00)
Combine the beer and salt in the bowl of a stand mixer and stir to dissolve the salt. Then add the yeast and let it sit for 2 to 3 minutes to rehydrate. Add the flour and mix for 2 minutes. at low speed. Rework the dough and mix again for 1 to 2 minutes, still at low speed.
Turn on the interior light of your oven to create a little heat to help the dough rise better. Place it in a bowl covered with a plastic pedicle and let it rise for 3 hours.
After the 3 hours of first rise, knead the dough for 2 to 3 minutes by hand and put it back in the bowl, but this time lightly oiled. Let the dough rise for another 2 to 3 hours. It will be ready after this 2nd rise.
Pizza sauce:
Since the Lavoie brothers gave me a taste of their pizza sauce, I based myself on it to create: THE ULTIMATE PIZZA SAUCE!
Servings: 8
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients :
4 Italian tomatoes without core
1 clove of garlic, chopped
1/4 cup Romano cheese
1/8 cup vodka (or more to taste)
1/4 cup Argentina dry marinade
A dash of extra virgin olive oil
A little bit of Bourbon Maple Sauce
Steps:
Remove the core from the tomatoes, put half of the spices directly inside, followed by the chopped garlic. Prick them on the vegetable rack. Cook/smoke until the skin of the tomato comes off easily. Remove the skin.
Mix the tomatoes in a mixing bowl and remove the excess liquid.
Add the remaining ingredients and mix.
The BBQ:
Start your All-in-1 in pizza mode, the fire must be made at the back and it must be very intense (lots of charcoal). Preheat the pizza stone for a good 20 to 25 minutes at a very high temperature. When we are ready to put the pizza on it, we will add 2 minutes before, 3 good handfuls of pellets (or other wood) to create our flame.
The Pizza:
Stretch your dough with your hands without using a rolling pin. When it is nice and round and well stretched, sprinkle cornmeal on your spatula and assemble the pizza directly on it. You can hide half a ficello in the crust). Personally I put the sauce, prosciutto, homemade pepperoni, pizza mozzarella cheese and sprinkle with California spices. Cook for about 2 minutes per 1/3 turn in the All-in-1, (depending on the intensity of your heat).
Once the pizza is finished, let it cool for at least 5 minutes before serving in slices! Be careful, your guests will ask for more!
