Pizza 2.0

vascoeagles

I've been working on my pizza for the past few weeks and have it to a level that I think is worthy of posting, however more tweaking to come.

Dough - make in a bread maker 1 day before

3/4 cup water

1 Tablespoon Olive Oil

1 Tablespoon Sugar

1/2 teaspoon salt

2 cups of caputo (double 0) flour

1 teaspoon active dry yeast

When finished cycle, remove dough and shape into tight round ball

Put dough in a lightly oiled bowl, cover and put in the refrigerator

Sauce - 1 day before

15 oz tomato sauce

6 oz tomato paste

1 Tablespoon fresh oregeno

1 Tablespoon fresh cilantro

1 1/2 teaspoon minced garlic

1 teaspoon paprika

Mix in a tupperware bowl, cover and put in the refrigerator

Technique:

Heat grill to 500 degrees, indirect.  Place stone in grill while heating,

Take out dough and coat well with Semolina flour

Roll out dough to approximate size of stone,

After about 30 minutes of grill heating, remove stone from grill using pizza peel,

Put the dough directly on the stone and shape to size,

Add pizza sauce,

Shred fresh block of mozzarella cheese,

Add toppings,

Add Italian Seasoning and salt to taste,

Place stone on grill,

Check after 10 minutes to see if crust is golden.