I found out that fast, easy and great tasting dough can be made from Fleischmann's Pizza Crust Yeast. I tried the store locator online but none of the grocery stores that said they sold it in their store actually did. I finally found it in my local super Wal-Mart in Frederick. We tried many different dough recipes and this one won hands down. Another one that was great was a pizza dough recipe that I made in my bread machine set on manual, but you do need to proof the dough for several hours or overnight.
Also yellow corn meal is very important!!! Hopefully my constant nagging during this blog post will drum that into your head. You will need to generously coat your pizza stone and your pizza peeler with it, this will let the dough slide off without sticking. I also like to spray my crust with a thin layer of olive oil before I put my sauce on. I make my pizza right on top of the pizza peeler so that it has one less transfer, the hardest part.
Don't forget to generously cover the peeler with corn meal for ease of sliding onto the pizza stone. Also do not make it too far in advance, make it just before you need to place it onto the pizza stone or you risk it sticking.
You will also need a chimney charcoal starter to get to your coals cooking quickly since you do not want to use charcoal lighter fluid. You will also need wood chunks to place on top once you get the coals going. We bought our chunks at Home Depot but make sure you buy a big bag of the larger chunks. You will be surprised how fast the big chunks burn off, those small pieces would disintegrate.
You can see our pizza cooking in the oven. IMPORTANT TIP ~~~ Make sure that your stone height is correct by putting the grill grate inside the Keetlepizza ring on the bottom 3 handle bolts. This will keep your stone level with the opening. Also your stone will get all discolored as it seasons, not to worry. Make sure you have cornmeal on the stone so the pizza slides easily. Your pizza will need to be turned after just a few minutes because it is much hotter in the back then it is in the front. Also I recommend not putting on any toppings until you have mastered your pizza peeler skills. Even so no more than 3 toppings per pizza, it is harder to navigate if you use a thin crust pizza vs a regular crust. Also if the pizza developes a bubble in the crust I like to pop it right away with a long bar b q meat fork.
I watched several videos on youtube and found them helpful to get me started with my new adventure. Please do your homework and you too will feel much better prepared. Also make sure you read the suggestion sheet ( directions), that comes with the Kettlepizza kit. Oh and don't forget the corn meal.
- 1 pack of Fleishmann's pizza crust yeast
- 2 cups all purpose flour, & a bit more for dusting
- 1/1/2 tsp sugar
- 3/4 tsp salt
- 2/3 cup very warm water
- 3 tablespoons olive oil
- pizza sauce
- grated cheese, I used Sargento reduced fat 4 cheese Italian blend
- garlic powder
- grated Parmesan cheese
- grated Asiago, optional
- corn meal
- olive oil spray
- optional toppings
- Weber Kettlepizza Kit for your Weber grill with accessories
- Wood chunks meant for cooking on grills
- Kingsford charcoal
- Charcoal Chimney
- High temp cooking mitts
The amount of the dough ingredients is enough for 2 thin crust pizzas or 1 regular crust pizza. I love to eat a sprinkling of Parmesan on top of my pizza.