The trick is to smoke the meat and not make the meat smoke

PEPPERONI LOVER'S PIZZA

  Date: December 21, 2010
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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.
Recipe Source:
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Artisan Bread in 5 Minutes a Day
Artisan Bread in 5 Minutes a Day:
Used instructions from Neopolitan Pizza - Page 135.
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Wood Pizza Peel
  • SR 19" Locking Tongs