Barbecue Pizza with ZEG Sauce

Hint: Make the dough ahead of time. Make a double batch of the dough, let it rise, then divide it, wrap it in plastic wrap and freeze it!

Remember: Bread flour is the best flour for homemade pizza dough. You can use all-purpose flour instead of the bread flour called for in the recipe but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cooking

Make the dough:

1. Proof the yeast by placing 1 1/2 cups of warm water in a large bowl of a heavy duty stand mixer. Sprinkle 1 package of active dry yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

2. After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam or bloom indicating that the yeast is still active and alive.

Note: if you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.

3. Make and knead the pizza dough by adding 3 3/4 cups of flour, 2 teaspoons of salt, 1 teaspoon of sugar, and 2 tablespoons extra virgin olive oil. Using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

4. Knead the pizza dough on low to medium speed using the dough hook for about 7-10 minutes.

Note: if you don’t have a mixer, you can mix the ingredients together and knead them by hand.

5. The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour.

6. Let the dough rise by spreading a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. The longer you let the dough ferment the more flavour it will have. Cover the dough with plastic wrap and leave in refrigerator for anywhere from 2 to 24 hours.

Note: after the pizza dough has risen, you can freeze it to use later. Divide the dough into the portion sizes you will be using to make your pizzas. Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

7. Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

Prep grill and toppings:

8. Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza: your favourite ZEG Sauces, cheeses, vegetables, meats and anything else you wish.

Stretch and shape the pizza dough:

9. Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out or hold up the edges of the dough with your fingers, letting the dough hang and stretch while working around the edges of the dough.

10. Once you’ve stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape about 12-inches in diameter (do not make a raised rim it will interfere with the grilling process).

Grill one side of the pizza dough:

11. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds) wipe the grill grates using a paper towel and tongs.

12. Place a pizza dough round on a lightly floured rimless cookie sheet (or pizza sheet).

13. Let the dough slide off the cookie sheet onto the hot grill grates.

14. Close the lid of the grill and let cook for 2 minutes.

Check the dough and look for air bubbles:

15. After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute.

16. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown.

17. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

Remove grilled dough and flip it over onto a cookie sheet:

18. Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

Brush with olive oil and add toppings:

19. Brush the grilled surface of the pizza with a little extra virgin olive oil then cover with 1 ladle of your favourite ZEG sauce (no more or you will end up with a soggy pizza).

20. Sprinkle on the cheese and your toppings (remember to go light on the toppings or your pizza will be heavy and soggy).

Slide the topped pizza back onto the grill:

21. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or flat surface and let rest for a couple minutes before cutting into slices.

22. Slice and serve this unique and tasty pizza! Enjoy!