THE WORKS PIZZA
If you’ve ever been to a wood fired pizza restaurant and wanted to experiment with cooking it at home, this recipe is the perfect one to try. Pellet grill pizza can accurately mimic the flavors of those expensive restaurants because of the wood pellets and circular air flow from the grill. These factors along with a pizza stone can give you a quality pizza taste with an excellent, crunchy and flavorful crust.
FOR THE DOUGH, 2 1/4 (1 PACKET) Active Dry Yeast
FOR THE PIZZA, 2 TABLESPOONS CHAMPION CHICKEN SEASONING
FOR THE PIZZA, 1/2 CUP Green Bell Pepper, Sliced
FOR THE PIZZA, 1/2 CUP SLICED Mushroom
FOR THE PIZZA Pepperoni, Slices
FOR THE PIZZA, 1/2 RED ONION, CHOPPED
FOR THE PIZZA, 1/2 Sausage
FOR THE PIZZA, 1/2 CAN RINSED AND DRAINED Black Olives
FOR THE DOUGH, 5 CUPS Flour
FOR THE PIZZA, 1 PACKAGE (12 OZ) Mozzarella Cheese, Shredded
FOR THE DOUGH, 1/4 CUP Olive Oil
FOR THE PIZZA, 1 CUP Pizza Sauce
FOR THE DOUGH, 1/2 TEASPOON Salt
FOR THE DOUGH, 1 2/3 CUP ROOM TEMPERATURE Water
How to Make Home Made Pizza Dough
Combine the water, yeast, and sugar in a small bowl and let sit for about 5 minutes.
In a large bowl, stir together the flour and salt. Pour in the yeast mixture and mix until a soft dough forms. Knead for about 2 minutes. Place in an oiled bowl and cover with a cloth. Let the dough sit and rise for about 45 minutes or until the dough has doubled in size.
Roll out on a flat, floured surface (or on a pizza stone) until you've reached your desired shape and thickness.
Note: It is recommended to use Competition Hardwood Pellets with this recipe.
This recipe uses Champion Chicken Seasoning.
Preheat your Grill to 350°F.
On the rolled out dough, pour on the pizza sauce, toppings, cheese, then more toppings and the Champion Chicken seasoning. Place in your Grill and bake for about 25 minutes, or until the cheese is melted and slightly golden brown.
Tossing pizza dough is an efficient and safe way to avoid tearing your future pizza. It also helps retain moisture.