Bring your pizza outside this BBQ season: no matter gas or grill, this delicious method yields fast, delicious thin-crust pies, perfect for sharing with family and friends. Thin crust dough, high heat, and smaller pies mean each is ready in just a couple of minutes, so everyone can customize with their own ingredients and bake exactly to their liking – Mangia! Mangia!
- Pizza Stone
- 4 cups flour
- 1-1/2 tsp dry instant yeast
- 2 tsp sea salt
- 2 cups lukewarm water
- A bit of olive oil
- 1 can crushed San Marzano tomatoes
- 1 large white onion
- 1 tbsp sea salt
- 1 fill tin Gustus Vitae Everything But The Pizza Seasoning
- 6 cloves garlic
- 6 tbsp extra virgin olive oil
- 2 cups grated low moisture mozzarella cheese
- 1 small jar baby artichoke hearts
- 1/2 cup sliced olives
- 1 cup fresh mozzarella cut into small chunks
- 1/2 cup sliced sausage
- 1/2 cup sliced cherry tomatoes
- Parmesan cheese and fresh basil to garnish
- 4 tbsp extra virgin olive oil
- 3 tbsp Gustus Vitae Everything But The Pizza Seasoning for the pizza and crust
- 3 tbsp Gustus Vitae Everything But The Garlic Bread Seasoning for the crust
- Whisk yeast and 1 cup of water together in a glass or small bowl, and allow to sit for about 5 minutes, or until small bubbles begin appearing.
- In a stand mixer, combine flour, Sea Salt, yeast & water slurry, and remaining cup of water.
- Attach a dough hook and mix on low for 5 minutes. Loosely cover with a damp cloth, rest for 10 minutes, and mix again.
- Remove bowl from stand mixer, form dough into a tight ball, and drizzle all over with olive oil. Drape a few sheets of saran over the ball, and allow to proof for 1 hour.
- To make your sauce, bring a heavy bottomed pressure cooker up to high heat, and add olive oil.
- Dice onion and add, along with Sea Salt, and sweat, stirring occasionally, for 3-4 minutes.
- Add finely minced garlic, Everything But The Pizza Seasoning, and the whole can of San Marzano tomatoes.
- Stir to combine, and close the lid on the pressure cooker. Once it reaches 1 bar, reduce heat and cook for a further 15 minutes. Remove from heat, allow to cool, then remove lid.
- Use a hand blender to puree, then pour off into two mason jars – one for todays pies, and another for something else. Jarred, it'll keep for 5 days in the fridge or 2 months in the freezer.
- As needed, prep the toppings: shred the mozzarella block and tear the fresh mozzarella into small chunks, grate Parmesan, slice the precooked sausage, cherry tomatoes and olives, and drain and thinly slice the artichoke hearts.
- Preheat your BBQ to high, and place your pizza stone in the center. Allow 15 minutes for the stone to come up to temperature.
- Remove dough from bowl, and slice into quarters. Return 3 quarters to the bowl, and begin working your first pie from the quarter, stretching and forming to a roughly even circle around 13-15" across.
- Lightly dust your pizza peel with flour, and place your dough in the center, jerking slightly to make sure it will be able to slide off onto your stone.
- Spoon about 1/4th cup of sauce in the center, using the back of a spoon to evenly spread across the dough, leaving the outside 1/3rd-1/2" exposed.
- Add a few of your toppings of choice, then use a food brush to paint olive oil atop the exposed ring of dough. Generously season the whole pie, and especially the exposed crust, with either/both Everything But The Pizza Seasoning and/or Everything But The Garlic Bread Seasoning.
- Open the lid to the BBQ, and in a series of small jerking motions, slide the pizza off of the peel and onto the ceramic stone.
- Quickly lower the lid, and cook for 3 minutes.
- Open the lid, and slide peel under the pizza, removing to a serving board or similar. Garnish with a sprinkle of fresh Parmesan and a few leaves of fresh basil.
- Slice up the pizza and pass around, and have fun deciding how to top the next one!