What's better than a good wood-fired pizza, garnished just the way you like it? Today, I'm giving you my pizza recipe. This famous recipe that we made at Expo Habitat and which was so popular that I was asked to give the recipe without waiting too long.
Servings: 8
Cooking time: 30 minutes
Preparation time: 30 minutes
Tools needed to make the recipe
- A scale
- Stand mixer (optional)
- A thermometer
- An All-in-1 in pizza mode
- A BBQ Quebec vegetable rack
- A pizza spatula
- A knife
The dough
Ingredients
- 175 g of blond beer (Budweiser) at a temperature of 115°F (so it must be heated)
- 1 tsp Kansas Dry Marinade
- 0.3 g instant yeast
- 250g of 00 flour (the 00 is very important)
Combine beer and spices in the bowl of a stand mixer and stir to dissolve. Then add yeast and let sit for 2 to 3 minutes to rehydrate. Add flour and mix for 2 minutes on low speed. Return dough to mixer and mix for 1 to 2 minutes, still on low speed.
Turn on the interior light of your oven to create a little heat to help the dough rise better. Place the dough in a bowl covered with plastic wrap and let rise for 2 to 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 1 to 2 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!
- Ingredients
- 4 Italian tomatoes
- 1/4 cup Argentina dry marinade from BBQ Quebec
- A dash of extra virgin olive oil
- A little bit of Bourbon Maple Sauce from BBQ Quebec
Steps
- Core the tomatoes, put half of the spices directly inside, followed by the chopped garlic. Place the tomatoes 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 kettle with the All-in-1 in pizza mode. The fire must be made at the back and it must be very intense (so you will need a lot 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 on the BBQ (or other wood) to create your flame.
The Pizza
Roll out your dough with your hands without using a rolling pin. When it is nice and round and stretched, sprinkle your spatula with cornmeal and assemble the pizza directly on it. Personally, I put the sauce, prosciutto, pizza mozzarella cheese and sprinkle California dry marinade from BBQ Quebec.
Cook for about 2 minutes in the All-in-1, (depending on the intensity of your heat). If you are making the pizza in the oven, cook it at 450°F for about 15 to 20 minutes.
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!
