Whole Wheat Pizza

Angry Man BBQ

Crust Ingredients

• 493 grams lukewarm water (80-90 degrees) (about 2 ¼ cups)
• 3.5 grams INSTANT DRY YEAST about 1 teaspoon
• 15.6 grams Kosher Salt (2 ½ teaspoons)
• 400 grams of Bread Flour (about 3 1/3 Cups)
• 400 grams of Whole Wheat Flour (about 3 1/3 Cups)
• small squirt of honey ( ½ tsp )
• 11.8 grams Olive Oil – (about 3 teaspoons)

Make 2-3 days ahead if possible.

Directions for Crust
Put flour, salt and yeast in mixing bowl and mix together.

Begin mixing (kitchenaid with dough hook or by hand) & add water as dough hook is turning. Mix well. Add in small squirt of honey as mixing.

Add oil and let mix 4-5 minutes (or knead). Dough should have a smooth finish.

Divide dough into 4 equal parts (about 325 grams each or 11.5 oz). Put dough into a lightly oiled plastic freezer bag. Refrigerate for 24 to 72 hours. These dough pucks freeze well – just toss the individual bags into the freezer.

Take dough out of refrigerator 2-4 hours before using. Should be at room temp.

When ready to use the dough put flour on counter and gently put dough on counter. Slowly work dough out to pan size. You can roll if needed put just pressing and pulling ought to shape the dough easily. Place on greased pan and add toppings. Your stone – not the pan – should determine the size of your pizza! Decorate with sauce, meats, veggies & cheese, as you desire.

BGE Set-up & Hints

• Use platesetter (conveggtor) for indirect cooking! Set with legs up and pizza stone on grill grate.
• Preheat the stone well. 20+ minutes before cooking. Aim for a dome temperature of 450 - 500 degrees.
• Construct the pizza with the crust on a pizza pan with holes in it (available at stores).
• Top with pizza sauce, browned sausage, browned ground beef, pepperoni, veggies, mozzarella, parmesan, & whatever else you like. We like to place most our meats on top of the sauce and under the cheese. This is a thin crust so try to not overload!

Place this pan on the pizza stone to begin cooking process. Rotate 90 degrees about 5 minutes into the cook. At about 7 minutes into the cook slide the pizza off the metal pan and onto the pizza stone to crisp the crust while the pizza browns on top – 10-15 minutes more. Lift and edge of the pizza and slide it back onto the pan to remove or use a pizza peel.

ENJOY!!! 

Glenn Martin
Angry Man BBQ
www.angrymanbbq.com