New Smoker/Grill

Super_Dave wrote:
Can I get info on your dough and sauce?

I actually grind my own wheat for the flour, but I am sure you could substitute bread flour for the hard white wheat and all purpose, wheat, or pastry flour for the soft white.

Beer Pizza Dough

Biga

Mix 1 cup hard white wheat flour
1 12 oz can of your favorite beer (room temp)
1 T dry active yeast

Let sit for 2 - 4 hours

Add to above after 2 - 4 hours:

3 t salt
4-5 cups flour (I mix hard and soft white wheat flour)
1/3 cup vital wheat gluten (I would omit this if using store bought flour)
2 T sugar
1/4 cup water

I use a Kitchen Aid mixer to mix dough. Lightly coat with olive oil and allow to rise for 1 hour. After rise, punch down and divide into two balls and let rest 10 minutes. After 10 minutes shape to desired thickness. I bake my crust for about 3 minutes prior to putting on toppings just to set the dough, then I pile on the toppings of my choice and cook the rest of the way. My smoker was set to high and got to 400 degrees. In the oven I usually bake at 425 degrees.

BBQ Sauce: ( I use this pretty much for everything, it has a little kick to it)

1/8 C light brown sugar
1/2 cup ketchup
1 T molasses
3/8 C white vinegar
1/2 med onion, diced
4 large cloves garlic
1/2 T chili powder
1/2 T paprika
1/2 t salt
1 t pepper
1 T worcestershire sauce
8 ounces diced tomatoes (I use fresh but canned will work as well)
1/8 C pineapple or orange juice

Heat 2 T oil and saute diced onion and garlic. Cook until tender. Whisk all other ingredients together except tomatoes and pineapple/orange juice. Add to onions and garlic. Simmer for a few minutes and then add tomatoes and pineapple/orange juice. Bring to boil and then reduce heat to simmer for about 15 minutes. Let cool slightly and then put in blender and blend to desired consistency. My blender takes just a few seconds to break it down to where I like it. Return to heat and simmer for an additional hour.


Enjoy - a little work but it was worth it.