Pizza Dough for the Kamado by Glen’s Aussie BBQ

Name: Pizza Dough for the Kamado by Glen’s Aussie BBQ
Prep time: 1 h
Cook time: 3 min
Total time: 1 h 3 min
Cuisine: Italian, Mediterranean, European
Ingredients: 336 g of warm water; 8g dried yeast; 560g 00 flour; 6g salt; 15g extra virgin olive oil

11 steps

Prep:1hCook:3min

This is Glen’s Aussie BBQ YouTube video for pizza dough and kamado cooking transcribed roughly for instant access. Glen uses a 60% hydration mix for a thin crust and perfect results. Note there is a language warning for his video per the link. See video for cooking and recipe techniques in action for kamado users.

Updated at: Thu, 17 Aug 2023 03:58:01 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories549.3 kcal (27%)

Total Fat5.3 g (8%)

Carbs107.7 g (41%)

Sugars0.4 g (0%)

Protein15.3 g (31%)

Sodium585.3 mg (29%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

336gwater

warm

8gdried yeast

560g00 flour

6gsalt

15gextra virgin olive oil

Instructions

Step 1

Add yeast to water and let it activate (around 10 minutes)

Step 2

Add flour to mixing bowl and mix in salt

Step 3

Make a well and add olive oil and fold into flour

Step 4

When yeast is activated, make another well in flour mix and add water and yeast mix. Mix together with spatula until combined

Step 5

Hand kneed dough mix until it bounces back

Step 6

Once ready, add dough ball to a lightly oiled bowl and cover with plastic wrap and a tea towel and put near a window to let rise until about double in size

Step 7

Setup Kamado with a deflector and pizza stone suitable for your unit. Temps you should set for are either 300-350 oC or if you want faster cooks for true Nepalese style pizza , I’d recommend 400-450 oC

Step 8

After it rises sufficiently , cut up into four segments and roll each into a ball

Step 9

Roll out dough using a rolling pin or Glen’s spreading technique (see video) on some baking paper

Step 10

From here, add base (either tomato or oil) and add topping to your desire

Step 11

With a Kamado at 300-350oC it takes approximately 4-5 minutes to cook on a pizza stone. About 3 minutes for 400-450oC. Plan to swivel pizza 180 degrees half way through if you’re picky about evenly cooked edges as heat will roll over from one side to the other slightly effecting evenness

View on youtu.be

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