BBQ'd Pizza | Recipeish | Gustus Vitae (2024)

• Whiskyeast 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, California 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 aheavy bottomed pressure cooker up to high heat, and add olive oil.
• Dice onion and add, along withCalifornia 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 thetoppings: shred the mozzarella block and tear the fresh mozzarella into small chunks, grate Parmesan, slice the precooked sausage, cherry tomatoes and olives, anddrain and thinly slice the artichoke hearts.
• Preheat your BBQ to high, and place your pizza stone, like this handsome ceramic one from Emile Henry, 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 00 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!

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