White, white, white, wezza ona Weber!

This was dinner Thursday night.
We start with the fire ina Weber. Two piles of lump with a chunk of oak on top, lit coals on the top/middle. Kinda my pizza minion.


Then we assemble the grill. A round of tin foil (alum) and four 1/2 fire bricks. The bricks are just inside the "hinge" on the bottom grill so I can add lump if I need to (haven't yet).


Then the stone on top of the original grill. Trying to keep the stone from the direct fire and also support it evenly. I'm not sure if this is necessary but it is working real well for me.


Now we start working the dough. White ingredients in the background minus the Alfredo sauce. Sweet red onion, artichoke hearts, smoked chicken breast and fresh grated Mozzarella.


And we have a pizza dough rolled out! The dark spots in the dough are fennel seed and basil.


Decorated nicely and ready for the Weber. Which is up to temp @ 500F.


On to the stone it goes, cover it up and wait 18 minutes.




And ready to leave the Weber.


On to the cooling rack. Even Leroy Selmon is lookin at it. I didn't realize his pic was there.


A nice slice of white pizza heaven!!!

silverfinger said:

That looks awesome! What temp did you end up with and how long did you cook it for?

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It held pretty close to 500F for about 18 minutes.

morgaj1 said:

Will you share your dough recipe?

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Sure. This comes from my fishin buddy Vlap.
Ingredients:
3 1/2 cups flour (I use bread flour)
1 cup warm water
2 teaspoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out

I added some fennel seed and basil to the original mix.

Mark