Dough (will make enough for (4) 12" pizzas)
- 3.5 - 4 cups Caputo "oo" "Pizzeria" Flour OR King Auther unbleached bread flour
14 oz Ice Cold Water
2 oz warm degree water
1 packet active Dry Yeast
1 teaspoon Salt
Mix yeast into warm water. Put flour in a large bowl and make a well in the center. Pour cold water and yeast/water mixture into the bowl/flour and begin to mix using a spoon or mixer on low. Mix for 5 minutes, then feel dough. If dough is dry add a little more water, if too wet (real sticky) add a little more flour. Mix for 2 more minutes then "turn out" the dough onto a work surface and begin to incorporate the salt. Continue kneading for 5 minutes until dough feels smooth. Form into a large ball and cover dough with plastic or moist towel and let sit for 10 minutes before "balling". Cut into 3 or 4 pieces and form into balls. Let sit, covered with plastic etc. for 8 hours at room temp before using.
Alternatively this can be made ahead. Put dough balls in oiled plastic bags or sealed containers and refrigerate overnight. On day you want to use the balls, remove from refrigerator at least 3 hours before spreading, dressing and baking. You can freeze any unused dough for up to 6 months.
Pizza toppings ingredients
- 3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 tablespoon oil or bacon fat
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 cup of cheese (mozzarella, swiss, or guda)
1/4 cup chopped green onions
shredded parmagiana reggiano
Preparation
Heat Keg to 700-800°
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with oil/fat over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 700-800° for 6-7 minutes. Sprinkle with green onions and parmagiana reggiano. Place pizza on a cutting board; let stand 5 minutes.
Prepare grill:
Dough
Doubled
Sauce ingredient:
Whisked together
Make Chicken
Cut into bite size pieces/saute
Diagonally slice green onions
Check on Keg temp
Remove chicken to bowl/add sauce to pan and reduce by half
On the grill/cheese added later (forgot ;D )
Finished pizza
