BLT Pizza (Baked in a 14” D.)
Dough Ingredients… (Enough for two pizza skins)
4 ½ cups chilled unbleached high-gluten flour
1 ¾ teaspoons salt
1 teaspoon instant yeast
¼ cup olive oil
1 ¼ cup ice water
½ cup chilled beerMake dough day before making pizza.
Stir flour, salt and instant yeast together in a 4-quart bowl.
Stir in oil, water and beer with fork, and then knead by hand until consistent.
Lightly coat inside of two zip-lock bags with olive oil spray.
Divide dough into two equal parts and place into zip-lock bags.
Place zip-lock bags in refrigerator or ice chest.
Pizza ingredients…
1 lb. thick sliced bacon
½ head of lettuce
2 red tomatoes
1 lb. shredded mozzarella cheesePizza sauce (I like squeeze bottle type)
Mayonnaise (I like squeeze bottle type)
Semolina flour (For Dusting)
Additional olive oil (For brushing)
Preparing the pizza…
Remove one bag of pizza dough from cooler two hours before making pizza.
Fry bacon strips on 14” D.O. lid, or inside open 14” D.O.
Pat bacon strips dry and dice. (Place diced bacon into zip-lock bag and set aside)
Slice and dice lettuce. (Place lettuce into zip-lock bag and chill)
Slice and dice tomatoes. (Place tomatoes into zip-lock bag and chill)
Making the pizza…
Remove dough from zip-lock bag and place onto 16” x 16” sheet of parchment paper.
Flatten dough ball out and roll into pizza skin, dusting dough with semolina flour to keep from sticking to rolling pin.
Trim pizza skin to 14” diameter. (I use a 14” pizza pan)
Dock pizza skin with dough docker or fork.
Place another 16” x 16” sheet of parchment paper over docked pizza skin.
Slide pizza peel under bottom sheet of parchment paper and place pizza pan or cutting board over top sheet of parchment paper and invert.
Carefully peel top sheet of parchment paper off of pizza skin.
Redock the pizza skin and trim remaining bottom parchment paper into 16” diameter, using scissors.
Carefully lift parchment paper and pizza skin and place into cold 14” D.O.
Pizza skin should have approximately ½” lip around wall of the D.O.
Brush lip of pizza skin with olive oil.
Apply desired amount of pizza sauce.
Sprinkle mozzarella cheese over sauce.
Sprinkle diced bacon over cheese.
Baking the pizza…
Bake pizza for 25 minutes with 17 briquettes under oven and 40 briquettes on top of lid.
Rotate oven and lid ¼ turn at 12 ½ minutes.
Carefully lift edge of parchment paper and quickly slide pizza peal underneath to retrieve pizza form the D.O.
Squeeze small amount mayonnaise over pizza while still hot and allow to melt, while cheese takes a set.
Slice pizza into desired amount of slices.
Top with chilled lettuce and chilled tomatoes.
ENJOY!!!
DUTCH OVENS