The trick is to smoke the meat and not make the meat smoke
PEPPERONI LOVER'S PIZZA
Date:December 21, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Pepperoni Lovers Pizza
The dough was a pound of the European Peasant dough from a 4 pound batch I had mixed up.
The dough is rolled out, the toppings are measured out & it is time to go out & grill the first side of the dough.
The first side of the dough is done, is back in the Kitchen and it is time to top it
First came the chunky crushed tomato & basil sauce
The first layer of pepperoni goes on next
Mozzarella cheese goes over the first layer of pepperoni
Last on is a second layer of pepperoni
The second side is done after indirect grilling using medium heat for 8 minutes
The pizza is sliced & is ready to eat.
This pizza had the best crust & was amoung the best combos I’ve made
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I wanted to try using some of the dough I’ve been making from Artisan Bread in 5 Minutes a Day as a pizza crust. This very wet dough was the most difficult to handle pizza dough I’ve ever used - it stuck to everything even with flour applied to my hands, the rolling pin, the work surface. The toppings were simple. First some chunky crushed tomato and basil sauce, then a layer of pepperoni, followed by mozzarella cheese and lastly another layer of pepperoni. It looks like I am going to have to learn how to handle this wet dough because this was the best pizza crust I have ever made. It had a thin but extremely crispy outer crust & a hearty interior. The toppings were excellent too. You can’t go wrong when you get pepperoni in every bite.
Artisan Bread in 5 Minutes a Day: Used instructions from Neopolitan Pizza - Page 135.