Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: 1Bigg_ER on September 30, 2014, 08:05:08 PM
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Let's use up that leftover pulled pork, yes?
First, the dough. I normally make a big batch and keep it ready to go in the refrigerator. Works well with kids in the house, I don't mess with delivery or digiorno.
You'll need:
2 1/4 teaspoon yeast.
15 ounces bread flour. Works best but all purpose flour will do as well.
About 1 Teaspoon honey, I really do not measure, just squeeze the honey
1 teaspoon kosher salt
About 1 tablespoon olive oil
1 cup lukewarm water, about 100 degrees.
Directions:
Mix water and honey, heat in the microwave until lukewarm.
Stir in yeast and let that sit until foamy, about 10 minutes
Add olive oil and salt, mix well
Gradually add the flour, stirring with a spoon until the spoon can't do the job anymore. Dump that mess on a floured board and knead, adding flour as needed, for about 10 minutes. You'll know when it's ready, trust me.
You may or may not use all the flour. You want the dough to be slightly sticky. This is imperative for that crispy pizza crust.
Form a ball, oil a large bowl, toss the dough to coat with oil, cover with plastic and let it rise to about double in size.
After rising, divide into 4 equal balls, for 10 inch pizza, 3 equal balls for 12 inch thin crust pizzas.
At this stage, you can place the divided balls into a container with a tight lid and refrigerate up to 4 days. Or place in ziploc freezer bag and freeze.
Stretch, do not role, the dough into any shape of your liking.
For my pulled pork pizza:
I stretched the dough, applied a thin layer of olive oil. Smear my homemade BBQ sauce.
mixed the pork with more BBQ sauce and lay it on the pizza
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140930_173228_zpsearre3xu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140930_173228_zpsearre3xu.jpg.html)
Added grated Mozzarella cheese and Parmesan Reggiano.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140930_173733_zpsdl8qxxrv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140930_173733_zpsdl8qxxrv.jpg.html)
Bake in a 550 degrees oven for about 10 - 12 minutes
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140930_180206_zpsft5zkaow.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140930_180206_zpsft5zkaow.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140930_180502_zpse51rrv0j.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140930_180502_zpse51rrv0j.jpg.html)
Grab a brew and enjoy:
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140930_180847_zpsbk7blmgp.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140930_180847_zpsbk7blmgp.jpg.html)
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I just finished eating, but I could make some room for a big bite of that!!! Looks mighty good!!
Art
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Dang! That looks just awesome.
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Dang! That looks just awesome.
X2! ;)
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Looks just plain perfect ;)
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That looks amazing!
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Thanks for posting the dough recipe. You make it look real easy to do.
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Looks real good Bigg!
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Looks really good !!!
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Yep, Looks perfect to me!!! looks like a nice brown on the crust and top is melted well!!! Don
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Pretty pizza and we all know it has to be pretty..gonna do pulled pork tomorrow..I think some will land on a pizza. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Pretty pizza and we all know it has to be pretty..gonna do pulled pork tomorrow..I think some will land on a pizza. Pam .☆´¯`•.¸¸. ི♥ྀ.
Pam, you won't be disappointed. I had to restrain my kids from going for thirds!!
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I should have taken a picture of the crust, light, airy and crispy!!
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Bookmarked!! Thanks for the recipe.
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Beauty. :P :P :P :P
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Grab a brew and enjoy:
I'm sitting here at Squatters Brewey in Salt Lake City with a brew looking at their pizzas and yours. You win, their pizzas are pretty good but yours has got them beat.
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Grab a brew and enjoy:
I'm sitting here at Squatters Brewey in Salt Lake City with a brew looking at their pizzas and yours. You win, their pizzas are pretty good but yours has got them beat.
Much appreciated LV!!
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BINGO!!!!!!!!!!!! :P :P :P :P :P :P