User Manual

29
Pizza
Pizza – Indirect High Heat
Equipment: Pulse™ Grilling Stone
25 mins prep – 60 mins proofing – 45 mins cook
Makes 3, 23cm pizzas
Ingredients
Dough
7g dried yeast
1 teaspoon white sugar
325ml tepid water
400g pizza flour or Tipo 00, sifted
100g fine semolina, sifted, plus extra
1 teaspoon fine sea salt
2 tablespoons olive oil
Pizza Sauce
400g can, diced tomatoes
1 garlic clove, crushed
1 teaspoon dried oregano
1 tablespoon olive oil
Topping suggestions (per pizza)
Italian Sausage
1 mushroom, thinly sliced
¼ red onion, thinly sliced
50g ham, diced
1 fresh Italian sausage, casing removed,
broken into pieces
100g fresh mozzarella, torn into pieces
Fresh basil leaves, torn
Salami
3 sundried tomatoes, halved
6 Kalamata olives, halved
100g mozzarella cheese, torn
30g salami, thinly sliced
Method
To make the dough, mix the yeast, sugar
and water in a jug. Set the mixture aside
for 5 minutes, or until it starts to become
frothy. Place the flour, semolina and salt
in a large bowl, add the yeast mixture,
along with the oil.
Mix together until a dough starts to form.
Remove from the bowl and knead on a
floured surface for 5 minutes, or until
smooth. Place the dough in a floured
bowl and cover with cling wrap. Rest in a
warm spot, and leave until the dough has
doubled in size, approximately 60 minutes.
To make the sauce, place all the sauce
ingredients in a saucepan, and cook
over a low heat for 10 minutes, stirring
occasionally. Once the sauce has cooked,
remove from the heat and leave to cool.
Once the dough has risen, divide the
mixture into three equal portions. Roll
the dough out on a floured surface. Place
the pizza base on a piece of baking paper
that has been generously dusted with
fine semolina. Turn on and preheat your
Weber Pulse for indirect high heat, place
your Pulse Grilling stone in the centre of
your barbecue. Preheat with the lid closed
for 15-20 minutes or until the barbecue
reaches 290C.
Once your barbecue has preheated,
adjusted the control knobs down to ONE
NOTCH LESS THAN HIGH.
Spread the pizza sauce evenly over the
base, then arrange your chosen toppings
on top of the sauce. Slide the pizza off the
paper directly onto the stone.
Cook the pizza over indirect high heat for
14-16 minutes, or until the base is crisp
and the cheese is gooey.
Remove from the barbecue and finish with
any desired toppings.