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pathos

Alton Brown Pizza Dough

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the final pizza
 
Yields 3
SOFTWARE
  • 690 grams bread flour, (plus 1/2 cup or so for shaping)
  • 9 grams active, dry yeast (I use Red Star and no, they don't pay me to say that)
  • 15 grams sugar
  • 20 grams kosher salt
  • 455 grams bottled water
  • 15 grams olive oil (plus extra for brushing crust)
  • Sauce and pizza toppings as desired
HARDWARE
  • Stand mixer with dough hook
  • Large mixing bowl (optional)
  • Plastic wrap
  • Wooden pizza peel
  • Pizza stone or pan
  • Ladle
  • Basting brush
  • Bench scraper (dough blade) or serrated bread knife
  • Pizza cutter
  • No-stick spray (or more olive oil)
Instructions
  • 1
    Scale the dry ingredients together and place all the dry ingredients in the work bowl of your stand mixer. Scale the liquids into a measuring cup then add to the dry ingredients.
  • 2
    Install the bowl on the mixer and attach the dough hook and turn the mixer to "stir."
  • 3
    Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium (4 on a Kitchen Aid) and knead for 5 minutes.
  • 4
    Remove the dough to a lightly floured countertop and smooth into a ball. Spray a mixing bowl (or the mixer’s work bowl) with no-stick spray or rub with the oil. Place dough in bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours.
  • 5
    Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 12-15 inches in length. Split the dough into 3 equal parts using the scraper or either a large serrated knife or a dough scraper. Flatten each into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter.
  • 6
    Cover each ball with a clean tea towel and allow to rest for 30 minutes. (At this point you can also transfer doughs to air-tight plastic containers and refrigerate for up to 8 hours. Just make sure you bring them to room temp for half an hour before forming.)
  • 7
    To bake, heat oven (pizza stone inside on lower rack) to 500 degrees F, or hotter if possible. Give the oven a good half hour to heat up.
  • 8
    When you're ready to build the pizzas, sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip, a critical feature that cannot be created with a rolling pin. (In fact, rolling rather than stretching will just ruin the whole gosh-darned thing.)
  • 9
    At this point you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough via centrifugal force. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn't stick. Sticking would be bad.
  • 10
    Brush the lip with oil, then dress the pizza with olive oil and tomato sauce. Even distribution is tricky, so you may want to ladle an ounce or two into the middle and then spread it out with the back of the ladle. Top with fresh herbs (oregano and basil) and a good melting cheese. I usually go with a mixture of mozzarella, Monterery Jack and provolone, but that's me.
  • 11
    Slide the pizza onto the hot pizza stone. To do this, position the front edge of the peel about 1-inch from the back of the stone. Lift the handle and jiggle gently until the pizza slides forward. As soon as the dough touches the stone, start pulling the peel back toward you while still jiggling. While a couple of inches of dough are on the stone, quickly snap the peel straight back. As long as the dough isn't stuck on the peel, it will park itself nicely on the stone.
  • 12
    Keep an eye on the dough for the first 3 to 4 minutes. If any big bubbles start ballooning up, reach in with a paring knife or fork and pop them. Bake for 7 minutes or until the top is bubbly. Then slide the peel under and lift to check the underside, which should be nicely brown.
  • 13
    Slide the peel under the pizza and remove to the counter or a cutting board. Let it rest for at least 2 minutes before slicing with a chef's knife or pizza cutter (one of my favorite multitaskers).

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personally, no I can't say I have tried making this recipe.  when I get around to making pizza for the kamado, hopefully later in the week, I would probably use this recipe as it comes from a guy that is a well known authority on the subject of food science.  I have been postponing making pizza because I don't really have a good deflector at the moment.  Do you think this would make a good dough for the kamado?

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5 hours ago, pathos said:

Do you think this would make a good dough for the kamado?

 

I'm waaay too much of a noob to comment on this.  Personally I reckon AB is wonderful and can do no wrong, so I'd give this a crack and let us know how it goes, but the guys who've done 100's of pizzas and tests would be worth checking with.

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"500* or hotter if possible" 

 

With the sugar and oil content you could easily start burning on a grill. There are a lot of dough recipes on this forum from people who've done them and cooked them in a kamado. I'd pick a resonable temperature kamado guru recipe for your begining attempts. Some of these members have cooked a lot more grill pizzas than Alton Brown ever though of doing. 

 

Not busting on Alton Brown but his main focus isn't grilled anything. 

 

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3 minutes ago, Pequod said:

I say keep it simple for your first time. Look up the @ckreef artisan pizza dough tutorial. Start there. 

 

I totally agree but didn't want to toot my own horn. I do know that tutorial helped a few different people over 2 different forums obtain awesome pizza success when they were ready to throw in the towel. 

 

TY @Pequod

 

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