Smoked Italian Style Thin Crust Pizza

PREP

• Begin by mixing water, flour, yeast, sugar, and olive oil.
• Blend and knead until a dough ball has formed.
• Let rest for 20 minutes.
• Mix salt and garlic powder into the dough ball.
• Let rest for 20 minutes.
• Divide the dough into 4 equal sized balls.
• Spray four small storage containers with a light coating of olive oil (so the dough doesn’t stick), then place each dough ball in its own container.
• Store in the refrigerator for anywhere from 1 to 72 hours.

LET’S COOK

• Remove dough from refrigerator 1 hour prior to cooking and let rest at room temperature.
• On a floured surface, roll out each dough ball into a pizza shape.
• Add sauces to pizza as desired. We recommend using a mix of traditional red pizza sauce and pesto.
• Then spread the red sauce throughout the center of the pizza. Then spread pesto around the crust. At this stage, it can also be good to sprinkle some rosemary around the crust for some extra flavor.
• Add cheeses to pizza as desired.
  • You can be creative with the cheeses. Some complex pizza recipes call for cooking pizzas at very high temperatures so different cheeses will melt at different rates.
  • For a simple pizza, just sprinkle mozzarella as desired.
• Add toppings to pizza as desired.
• Heat oven or grill to desired temperature. Our preferred way to cook these pizzas is in a kamado style grill on a pizza stone.
• Cook each pizza until the crust is golden brown and cooked throughout the pizza.
• For a thin crust pizza cooking at 650-700F, expect the pizza to cook in about a minute. Pay very close attention to the pizza because the crust will go from perfectly cooked to burnt in a matter of seconds. Enjoy!