This recipe mimics the wood fired pizza restaurant flavors and allows you to experiment with cooking it at home. Wood fired Pellet grill pizza can accurately mimic the flavors of those high end restaurants because of the wood pellets and circular air flow from the grill. These factors along with a pizza stone can give you a quality pizza taste with an excellent, crunchy and flavorful crust. Enjoy making this with the family!
Prep Time:2 hrs
Total Time:2 hr 30 min depends your desired dough rise time
Yield:Dough makes two 10" pizzas 1x
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 3/4 cups (490 g) bread flour
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
2 teaspoons salt
1 teaspoon sugar
1 (16oz.) ball pizza dough
1/2 cup Brocmar Smokehouse HoneyBee™ BBQ Sauce
1 boneless skinless chicken breasts, cooked
2 cups shredded mozzarella
1.5 cups red onion, diced
1.5 cups red bell pepper, diced
1/4 cup jalapenos, diced
1 tbls Moo Cow Mojo™
Making the Pizza Dough
Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
(Note that if you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.)
Make and knead the pizza dough: Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.
Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
If you don’t have a mixer, you can mix the ingredients together and knead them by hand.
The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour.
Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
Cover the dough with plastic wrap.
For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.
For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours.
For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).
The longer the rise (to a point) the better the flavor the crust will have.
Cooking Your Pizza
Preheat your wood pellet grill to 425ºF and add the pizza stone.
While your pizza stone is getting hot, roll your pizza dough so it forms a base about 1/2 inch thick. HINT: Dust countertop with cornmeal to prevent sticking.
Cut a piece of parchment paper that fits the size of your pizza dough. You will lay the pizza dough on the parchment paper to transport to the pizza stone.
Chop the peppers, onions and jalapeños
Start by spreading HoneyBee™ bbq sauce on top the same as you would pizza sauce – leave a small portion to brush on the crust!
Toss the chicken breast in Moo Cow Mojo™
Add chicken breast, peppers, onion and jalapeños to the pizza
Finish by adding the mozzarella cheese.
Transfer to the heated pizza stone and keep the parchment paper underneath the pizza
Let the pizza cook for about 5 – 8 minutes. Rotate your pizza dough and remove the parchment paper.
Leave your wood-fired pizza to bake for another 10 – 12 minutes, or until it has a golden crust and the cheese is bubbling.
Remove from the grill, cut, and serve
We recommend to use a stronger wood flavor like Hickory or Mesquite. If you are looking for a milder smoke flavor, then the best choice will be oak.
Keywords: wood fired pizza, Italian, dinner, smoker, Main dish
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