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Calabrese and Mushroom Pizza on the KK

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First KK pizza of the season. Heat soaked the KK at 500F.

This is day 5 of the pizza dough. The recipe is soooooo simple and it is done in the food processor, takes maybe 10 minutes total.

Topping were cheese, fresh chives from the garden, calabrese, mushrooms and fennel and anise seeds.

Ready for the grill. It was pitch black outside so no on the grill shots.


Baked, 9 mins.






The second one off the grill.



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Thanks everyone. :) 

As Promised here is my dough recipe. 

Basic New York Style Pizza Dough- from seriouseats.com

 Roughly makes 2  10 inch pizzas. 

319 g of bread flour

9.25 g sugar

4.9 g kosher salt

5 g instant yeast

18.2 g extra virgin olive oil

213 g lukewarm water

Pulse the dry ingredients in the food processor bowl 3 or 4 times.

Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more.

Remove from bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test.

Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5.

Remove and divide and form into 2 balls that will weigh about 175 g. Allow to warm up for at least 2 hours.

To make crust, finger press out into a 10 inch round .

Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge.




 If you are not into metric and weighing ingredients this is for you:

2 ¼ C flour

About ¾ teaspoon sugar

About 1.5 teaspoon salt

About 1 teaspoon instant yeast ( NOT quick rise)

1.5 T extra virgin olive oil

7.5 oz of lukewarm water.

 * I highly recommend weighing ingredients. Recipes are so much more predictable when using a weights and it is faster too.

Edited by MacKenzie
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Keith, if you use the weights recipe it is a piece of cake if you follow the instructions. You can do it and you will be amazed as well as everyone else when you tell them you made your own crust. :) 

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Here is the dough I started Thurs, just after taking it out of the fridge.


I split the dough in half, shaped the two pieces into a ball and rested for a couple of hours or more.

Making one into garlic fingers and the other will be for a pizza. :) 

To make the garlic fingers, stretch the dough out to form  a rectangle and spread garlic butter on top of the crust and top with cheese. Bake for 11 mins. at 450F.


The crumb.





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