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Wood fired pizza - Weber Summit

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Just kept it simple last night and cooked a couple of pizza on the summit using lump wood and very dry oak. Need to work on the dough recipe, has anyone got a fool proof recipe?

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How is the Summit? I’ve got a Kettle at the moment and seen the Summit but not sure whether to get it.

on another note I’ve done some pizzas on the stone but want to change the dough up. When I retry I’ll post the method up. 

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46 minutes ago, David said:

 Need to work on the dough recipe, has anyone got a fool proof recipe?

 

This is my go to Dough Recipe.

Pizza Dough  
Serves: 8

Ingredients:

1 kg Strong White Flour
4 ml Salt
2 7g Sachets Dried Yeast
14 ml Golden Castor Sugar
59 ml Extra Virgin Olive Oil

Directions:

For the pizza dough, sieve salt and flour onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.

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On 3/29/2019 at 9:29 AM, Smokin Monkey said:

This is my go to Dough Recipe.

Pizza Dough  
Serves: 8

Ingredients:

1 kg Strong White Flour
4 ml Salt
2 7g Sachets Dried Yeast
14 ml Golden Castor Sugar
59 ml Extra Virgin Olive Oil

Directions:

For the pizza dough, sieve salt and flour onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.

Cheers, will try next time.

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On 3/29/2019 at 8:52 AM, Simon said:

How is the Summit? I’ve got a Kettle at the moment and seen the Summit but not sure whether to get it.

on another note I’ve done some pizzas on the stone but want to change the dough up. When I retry I’ll post the method up. 

I’ve had the Summit for 2 years now and to be honest there is little to complain about.

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On 3/29/2019 at 9:29 AM, Smokin Monkey said:

This is my go to Dough Recipe.

Pizza Dough  
Serves: 8

Ingredients:

1 kg Strong White Flour
4 ml Salt
2 7g Sachets Dried Yeast
14 ml Golden Castor Sugar
59 ml Extra Virgin Olive Oil

Directions:

For the pizza dough, sieve salt and flour onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.

I used this recipe today so the kids could make pizza. Turned out really well but had trouble keeping the oven hot. My daughter's chicken ham and cheese🍕

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