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CHEESEBURGER PIZZA

INGREDIENTS FOR THE DOUGH 5 cups of all-purpose flour 2 teaspoons of sugar 2.5 teaspoons of salt 1.5 tablespoons of instant rise yeast 2 cups of warm water 95-100F (35-38C) 1/4 cup + 1 tablespoon of extra virgin olive oil 1 cup of semolina flour 1/4 cup of ground cornmeal FOR THE PIZZA SAUCE 1/2 …

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MAH’ WHERE’S THE MEATLOAF

INGREDIENTS FOR THE CAKES 12 pounds of lean ground beef 12 large eggs 1 1/2 loaves of dry white bread cubes 4 tablespoons of Meat Church Holy Cow Dry Rub 12 small yellow onions medium diced Clint’s Voluptuous Red Velvet Volcano Glaze FOR THE MASH 6 pounds of russet potatoes peeled cleanly and cubed 1/2 …

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GRILLED EGGPLANT SALAD

NUOC CHAM VINAIGRETTE 3 tablespoons neutral-tasting oil like canola or grapeseed 1 tablespoon fish sauce, tamari, or soy sauce 1 tablespoon lime juice 1 tablespoon maple syrup 1 teaspoon sesame oil 1 teaspoon grainy mustard INGREDIENTS 1 pound Chinese eggplants, halved lengthwise oil with a high smoke point, like rice bran, canola, or grapeseed kosher …

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GRILLED SESAME SOY EDAMAME

INGREDIENTS 1 pack (500 g) frozen edamame in pods, blanched 1 small shallot, minced, soaked in hot water for 5 minutes, and strained 3 tbsps. tamari or soy sauce ½ tbsp. mirin 1 ½ tbsps. rice vinegar 2 tbsps. sesame oil 2 tbsps. neutral-tasting oil like canola or grapeseed ½ tbsp. black pepper, ground ½ …

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WINTER KALE CITRUS SALAD

INGREDIENTS 8-10 stalks of curly or Lacinato kale, removed from stems and shredded 2 navel, cara-cara or blood oranges or grapefruits, peeled and segmented 1 cup cherry tomatoes, halved 1 avocado, cut into bite-sized chunks 6 radishes, thinly shaved on a mandoline 1 fennel bulb, thinly shaved on a mandolin 1 cup fresh herb of …

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GRILLED PIZZA

INGREDIENTS ½ tablespoon active yeast 2 tablespoon olive oil 1 teaspoon sugar 1 cup warm water 2 ½ cups of all-purpose flour (Try 00 flour for best results) 1 teaspoon salt DOUGH DIRECTIONS Activate the yeast in a small dish by adding warm water, yeast, and sugar together. Stir until dissolved. Allow the dish to …

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INGREDIENTS

  • ½ tablespoon active yeast
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 cup warm water
  • 2 ½ cups of all-purpose flour (Try 00 flour for best results)
  • 1 teaspoon salt

DOUGH DIRECTIONS

  1. Activate the yeast in a small dish by adding warm water, yeast, and sugar together. Stir until dissolved. Allow the dish to sit on the side for approximately 10 minutes. The mixture will produce small bubbles and foam on top of the liquid when it is ready.
    Mix the flour, oil, and salt in a separate mixing bowl. Add the water and yeast mixture (once activated) into the mixing bowl and kneed until the dough is no longer floury, but sticky and homogeneous.
  2. Divide dough into 220g (8 oz) portions and place them on a baking tray. Ensure that the dough balls are smooth on the top seal on the underside to allow proofing to take place.
  3. Lightly dust the top of the dough balls with flour and cover in plastic wrap to make an airtight seal. Place the tray in a warm environment for roughly 2 hrs. I like to place them in the oven with the light on.

COOKING DIRECTIONS

  1. Preheat your grill and pizza stone (use a baking sheet if you do not have a stone) to 450F (232C) for around 30 min.
  2. Dust your counter with flour to prevent the dough from sticking. Gently press on the center of the dough and work the dough outwards into the classic pizza shape. Be sure not to work the middle to thin and prevent any holes from forming.
  3. Next, add your sauce and favorite toppings! In my experience, less is more when it comes to pizza toppings.
  4. If too many toppings are placed on a pizza it is difficult to execute an even cook and you run the risk of a runny sloppy pizza. I recommend a max of 3 toppings for the best results.
  5. Cook the pizza for roughly 10-15 minutes on the grill. Try to resist the urge to open the grill lid frequently as this only extends the time needed to cook. Once finished, the cheese should be bubbling and framed by a golden-brown crust.

Austin – Boomtown_BBQ