Did you know that most pizza dough is vegan? Well for the most part its flour, yeast, salt and water. It can also include oil or sugar. Depending upon how you top your pizza it is a food that is safe for gout sufferers. Most traditional toppings for pizza are not safe for gout sufferers. Notice I did not say it is healthy but by loading this pizza with veggies we can have something that is satisfying and safe.
Before I tell you about how I found the dough do not worry it works great in the oven with a pizza stone. That is how we will cook it today.
I started seriously looking for a pizza dough recipe that would work in my Kettle Pizza attachment for my Webber grill. The attachment lets me cook pizza at a very high temperature without having a brick oven. Being able to cook a pizza in under 2 minutes is quite awesome.
To step up my pizza game I wanted a dough that is perfect for using with the kettle pizza attachment. I started trying doughs that were for wood fired ovens etc. The problem I keep running into was the doughs were not consistent. Most of them were measured in cups. For anyone serious about pizza measurements should be by weight. So I keep trying recipes that I liked but were not quite what I was looking for. Then one day Kettle Pizza posted a recipe for a dough by Matt Frampton. I did some checking around and others have tried his dough and were very happy with it.
I made the dough and let it ferment 4 days in the fridge and used my oven with a pizza stone and the family was very happy with the dough. So far I have only used his dough recipe with an oven but when the temperatures cool down I am looking forward to firing up the kettle pizza.
To make the pizza first weigh out all of your Ingredients. Please do not eyeball this. I actually use a scale that reads in .1 of a gram increments. This provides very consistent results but a scale that reads in 1 gram increments works. But you have to estimate salt and yeast.
To a stand mixer add all of your water and yeast. Add roughly half of your bread flour to the bowl. Using the dough hook mix on low for 5 minutes. Stop occasionally to scrape the bowl. After mixing let the very weight dough rest for 20 minutes.
Mix the remaining flour with the salt and add it to the stand mixer. Mix for 15 minutes. Stop occasionally to scrape the bowl. You might even have to knead in a bit of the flour.
Take a round plastic container and poke a hole in the lid (for gas to escape). Lightly oil the bowl. When the dough has finished mixing tuck it into a ball and add it to the plastic container. Place the dough in the refrigerator. Minimum one day but four or five days makes amazing crust.
One hour before using the dough take it out of the fridge and let it come to room tempature. Place the pizza stone in the oven and preheat to 500F. Let it sit at 500F for at least 30 Minutes before cooking your pizza. Prepare your pizza toppings.
Layout a sheet of parchment paper that is close to the size of your stone. Place the dough ball on the parchment paper and using your fingertips shape your pizza. Add your toppings and let rest for 10 minutes.
Transfer your pizza to the stone, I leave mine on the parchment paper. That makes it very easy to transfer to the stone and I do not have to use and corn meal. Cook for eight to ten minutes to achieve your desired level of doneness. One tip after five minutes turn off the oven and turn the broiler to high. This will really brown up the ingredients.
When the pizza is done take it out and cut into slices.
For more tips on the dough please visit Matt’s website
The Nutrition info is only for the dough. But it is for the whole recipe since to me this is an individual pie.