Pepperoni Pizza | Kamado Joe Pellet Joe DoJoe

hey everybody i'm chef tom with atbbq.com and this is pepperoni pizza on the kamado joe pellet joe well for as many pizzas as we've cooked on this channel one that we've never done is a pepperoni pizza i know that sounds maybe not super exciting but as someone with two little kids at home i know how popular this pizza is for a lot of the families out there and even though this is a very simple thing it kind of gives us the opportunity to focus on some of the fundamentals of pizza making from mixing that dough to shaping it preparing a very simple but flavorful and fairly quick pizza sauce and then for us today we're going to be utilizing the dojo attachment on the kamado joe pellet joe which is basically works as a deck oven i've worked in pizza restaurants where this is what you would cook your pizza in it goes a bit quicker than your conventional oven at home not quite as fast as a wood fired oven but a lot more fun than just firing up the oven in the house so let's go ahead and get started by mixing up some dough so we're going to start by scaling out our four ingredients for our pizza dough our water should be between 110 and 115 fahrenheit so we're right there we're going to need 650 grams of water so we have that water warm so it kind of kick starts this yeast which is the next thing that we're going to add we're gonna do 10 grams of yeast so this is a double batch of my normal recipe it'll make four good sized pizzas and we're talking like 12 inches and then typically after i add the yeast we sprinkle that over the water just want to let it sit for about five minutes or so just really start to kick off wake up that yeast it's a living thing that needs to start to create this foam and that's what's going to give us all that rise in our dough so just chill out for about five minutes then we'll add our flour and our salt all right now yeast is looking kind of foamy and funky so we're going to go ahead and add our flour we got one kilo of caputo double lot flour this is a high protein flour protein content coming in at over 13 which makes it great for stretching into pizzas last thing we got to add is about 20 grams of salt and we're just using the jacobson kosher salt kosher sea salt here it's important to do this in that specific order because that yeast does need to wake up start to come alive in the water before you can hit it with any salt because the salt is going to kill off any of that action if they touch right off the bat but at this point we know that we're going we're good we can add our flour our salt and start mixing i'm going to go on second speed here just until this forms into a ball and set a timer for eight minutes and let it knead and mix itself here in the kitchenaid for eight minutes so right about here everything starts to clear the sides of the bowl that's when we'll set our timer all right so we've had a good amount of time now to start to develop this gluten what we need to do next is go ahead and let this ferment or rise double in size so we're going to take this out of our bowl here we're going to transfer it into a greased container it's going to use a little olive oil spray we're going to put it in this cambro container here though but you could do it in a bowl at home whatever you have i like this container because i can pretty much see exactly when it's doubled in size like it's gonna start off around the two quart level when we hit about the four quart level which will probably be in about an hour and a half two hours this will be ready to divide all right so this stuff has doubled in size even a little bit more now it's starting to fall back down it's gone a little bit over it's gonna be fine though we're gonna turn this out and divide this into four roughly equal portions for our four dough balls so just going to quarter this up with our bench knife here and then we're going to take each one of these pieces form it into a dough ball don't really need flour at this point i'm going to start just kind of working this around folding that dough underneath itself until we get a nice smooth top you can tighten it up just a little bit by rolling it on the bench and kind of pinch that bottom together and that's what it should look like nice and smooth on top alright so all four shaped into roughly equal sized balls here these are going to need to rest so we're going to cover these with some plastic wrap in fact just go ahead and move them to a pan we're going to put some plastic wrap on top so we don't dry out the skin form a skin on the top and then these need to rest at least 30 minutes before they're ready to stretch this is a quick dough recipe you certainly could do the long ferment part that we did for about an hour and a half two hours overnight if you threw it in the fridge start to develop even a little bit more flavor but the great thing about this recipe is you're ready to cook dinner i mean within a couple of hours from when you start this so now that our dough is on the way we need to make sure that the grill is going to be ready for us when we are ready for the grill today we're cooking on the kamado joe pellet joe i've had it set to about 450 degrees just coming up to temp just very normal setup at this point and now it's time for us to actually get the dojo in place so we're going to crank that temperature up to 600. so we're going to actually load the dojo on top of the already pre-heated grille here now this is designed for the classic kamados but it does fit on the pellet joe as well you'll notice a little bit of gap back here if you're looking closely it's nothing to worry about there's still going to be plenty of heat inside but what we need to do to trap that heat inside is take our control cap and we're actually going to close it so we're going to shut off the airflow completely which means that heat is now trapped in the dome it'll come out the front as it needs to but that's what's really going to help to brown the top of this and we're going to go ahead and take that temperature up to 600 now now while that dojo is preheating we're going to put together our pizza sauce so four easy ingredients for our pizza sauce here got one big can of san marzano tomatoes i'm going to add to that a tablespoon of our cattleman's grill italiana seasoning we're going to do one tablespoon of our sicilian bvo great flavor to this also helps to carry those flavors as that fat coats your mouth and then last fourth and final ingredient is just a clove of garlic and that just needs to be crushed not even all the way we're gonna throw this into the blender and let it break down completely all right so let's blitz that up easy i'm just going to pour all of this right into a pan a dutch oven whatever you've got using the enamel coated staub today that's going to come up to a simmer and start bubbling and splattering which is really annoying so we're going to throw a screen on top all right this has been cooking down for probably about 12 minutes now we're just looking at consistency really i don't want it too thick i don't want it too thin somewhere in the middle i like the way this is looking we've had enough time for all those flavors to start to melt together in this sauce so i'm going to cut this off now we'll transfer it over to our container alright let's get set up to make some pizzas all right we've got our station all set up i know that this pizza stone's hot i just tempted it 550 degrees so we're ready to get some pizza on the grill all right so we're gonna start by getting some flour down on our table go ahead and grab one of our dough balls here now you could roll this out with a pin if that's what you're comfortable i'm going to go ahead and stretch it by hand if you really want to like impress the kiddos throw it up in the air a couple of times i think that's pretty cool i mean until you drop it on the ground so i'm just gonna stretch this over the backs of my hands rotating pulling gently i have not chilled this down so it's moving really easy it's been out here at room temp we're going to make a fairly good sized pizza out of this one all right so before we go any further i'm going to hit this with some semolina this helps kind of keep it moving we don't want to get stuck and then we'll go ahead and start putting our toppings on we'll get started with our pizza sauce which is still pretty warm not going to do too much of that look this is a family pizza so however your family likes it that's what we're gonna do right now nothing pretentious nothing uh really super exciting about what we're doing but just good quality pizza ingredients so now for cheeses i've got a low moisture mozzarella we've grated up we've got the fresh stuff and this is really good and then we've also got some provolone some smoked provolone sliced up choose whatever you like we're going to start off with the low moisture again not a fancy cheese by any means but great for what it is we'll go ahead and sprinkle in a little bit of the provolone on this as well provolone just got that extra little bit of a kick to it really great flavor and then pepperonis today i got the little pepperonis that are kind of they they kind of shrink up into pepperoni cups as they cook which i love i don't know why that's a lot of fun for me but you could totally buy a whole hunk of pepperoni and dice it into cubes and then put that on here with your fresh mozzarella there's a bunch of different ways that you can mix up what you're doing again it's whatever your family is into i've even got some green onions that i might put on the adults pie unless the kids are into that too a little hot sauce this first one will do really basic though pepperoni cheese i'm going to hit the crust with just a little bit of olive oil some seasoning so let's start up front here just going to brush that on this will help brown up a little bit also just tastes great and it's going to give us a little something for some toppings to stick to let's go ahead and hit this with a little bit of parmesan at the edge do a parmesan crust on here let that bake right into the pizza dough i'm gonna shake a little bit more of that italiano right on top of everything just great italian herbs spices a bit of salt so we're gonna go ahead and shoot this onto the peel now make sure that that's still moving and let's get it right on the grill i'm gonna land this right in the center of that stone which feels like it's a little bit toward the back of the grill all right we're about five minutes almost into this cook right now just to show you guys what's going on obviously we're getting some great melting going on underneath we're not all the way cooked yet i'm just going to give this a spin halfway around so that the cold side goes to the back and vice versa we'll wait it out until this is done again we'll start with the floured surface it's going to kind of stretch this out poke it down my hand a bit i like to grab the edges form your crust to go around the circle there once i get all the way around flip it up on the hands just gently pulling almost letting the weight do a lot of that work like gravity now a lot of times i get questions about my pizza sticking what do i do as you can see we're not using a ton of flour here but you need enough flour to make sure that it doesn't stick to the surface well one of the things that you can do to really ensure that your pizza transfer is all right is go ahead and just build it on the peel so let's slide this off we're going to get some flour down on the peel enough that we make sure that it's just going to slide right off of there and then we're going to quickly build our pizza right here on the peel and we'll do this one just slightly different this time still going to do a pepperoni pizza but i'm gonna throw a little hot sauce down with it we use the fresh mozzarella this is gonna be the grown up pie fresh motts would just tear it into pieces place it around i'm gonna do some uh green onions on this one and i don't want them on the very top where they might burn a little bit so we're going to put them down here on the sauce speaking of the sauce let's go ahead and hit it with some hot sauce got a little bit of that cattleman's grill pit fire hot sauce add a little heat and a little tang we'll come in with our pepperonis i love this provolone too much to just pass it up so we'll do a few of these on here as well all right let's get the edges again now this is where you got to be careful if you're going to build on a peel that's dangerous that's going to stick so we got to make sure that we clean up any spots where we get some oil or anything wet if it's sauce whatever it is make sure it's not on your peel because it's going to make that transfer really difficult all right guys here's our 10 minute pie fully cooked on the bottom nicely brown cheese is completely melted we got the pepperoni cups going on and look at that parmesan baked into the crust that's a pretty looking pizza now working quickly here we got pie number two ready to go on we'll set a five minute timer for that to spin it all right guys again just under five minutes here on our pizza it's about the same place as that last one was starting to get a little tougher on the bottom starting to see some melting on the top needs a little more time all right guys this pizza and it's looking pretty good and we can see all of our fresh motts is melted on top so much more moisture in that you can see as well the bottom holding strong standing up well just go ahead and pull this off all right then while this is hot right off the grill i'm gonna hit it with some parm on top just let that melt in you can check out the differences between these two both pepperoni pizzas obviously one we use the low moisture mozzarella back here and you can see i mean this looks a bit more like a new york slice whereas this cheese is that kind of neapolitan style just different types of cheese for different preferences all right let's go ahead and slice it up do some big slices on here now you can hear it's got the crunch going but even on our high moisture mozzarella and that's fresh out of the oven that should still hold up and it does that's nice a low moisture mozzarella easy great foldable pizza right there let's have a bite it's classic that crust has great chew to it great flavor in the pizza itself i know pepperoni pizza is not super exciting but honestly it's one of those things that like when i go to a new pizza place i'm probably going to judge that pizza place on its pepperoni pizza how well it does that one thing this one's fantastic really is kind of that new york style with that cheese and that pepperoni our crust has got a little bit extra chew to it but this is the same crust that i can use for neapolitan style pizza as well all right we're going to try the fresh mozzarella now oh man so much more moisture in that mozzarella for sure luckily our dough is totally holding up to our crust here the flavors are a little bit different here because getting that green onion a little spice from that hot sauce but i like that makes it a little bit more exciting you're not going to go wrong either way there's a couple great ways to do pepperoni pizzas well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today's video if you enjoy the recipe hit that subscribe button and if you have any questions or comments or there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to atbbq.com thesauce all things barbecue where barbecue legends are made

Channel: allthingsbbq

Views: 31,251

Rating: 4.9454546 out of 5

Keywords: atbbq, allthingbbq, all things bbq, all things barbecue, bbq, barbecue, pizza, pepperoni, pellet, pellet joe, kamado, kamado joe, pizza dough, dough, sauce, red sauce, tomato sauce, pizza sauce, Italian, DoJoe, grill, grilling, grilled, chef tom, the sauce

Id: xa8l6DYI8AI

Length: 19min 1sec (1141 seconds)

Published: Fri May 21 2021