Finally, we could make pizza in the bbq oven. We have an outdoor oven that we can't use in summer because it is so hot here, that we have to wait until fall or winter.....
I always try different pizza doughs, and this one with slow cold fermentation is the best for me. I prefer pizza bianca (white pizza) than pizza with tomato sauce, but variety always work in the kitchen!
1 kg Flour 00 caputo pizzeria or flour with high protein content.
550 ml water room temperature or little bit more depending on the humidity of your environment
1 teaspoon instant dry yeast
2 tablespoons of sourdough
15g sea salt
25 ml virgin olive oil
Semolina or flour to work the dough
Mix 50 ml of water with the instant yeast, and set aside until it is foamy. Mix all the ingredients together, and let it ferment at room temperature for 2 hours. Punch the dough, and place it in the fridge for 24 hours.
Divide the dough in 4 pieces, and stretch it with a rolling pin.
Distribute topping of your preference, and bake them in a preheated oven at 500F for 8-12 minutes, until they are golden brown. ENJOY!
The toppings I used are:
Mozzarella and havarti cheese with sliced stir fry potatoes, caramelized onions and olives (my favorite)
Mozzarella and havarti cheese with home made tomato sauce, basil leaves and olives
Pesto and Shrimp Pizza
Mozzarella and havarti cheese with home made tomato sauce, home made pesto and shrimps
Mozzarella and havarti cheese with sliced stir fry mushrooms, caramelized onions and olives