PIZZA ON A BARBECUE RECIPE WITH SAL GOVERNALE

Add 4 cups of all-purpose flour to a dough mixer.

Add 1 tablespoon of salt and 2 teaspoons of yeast to the flour.

Add a good squirt of honey (or white sugar if honey is unavailable).

Mix the ingredients for about 30 seconds.

Gradually add 2 cups of lukewarm water, about 1/4 cup at a time, mixing until a dough forms.

Once the dough cleans the bowl and forms a ball, take it out and cut it into 6 balls, each weighing 12 ounces.

Cover the dough balls in olive oil and place them on a pan, then cover with plastic wrap.

Let the dough rise for 2 hours.

For the topping, combine 1/2 cup of hot peppers (or sweet peppers) and 1 cup of chopped marinated artichokes in a bowl.

Add oregano, salt, pepper, and olive oil to the bowl with the peppers and artichokes.

Cut 1 cup of cherry tomatoes in half and add them to the bowl to marinate.

Sprinkle cornmeal onto a pizza paddle to keep the dough loose.

Flour your work surface and take a 12-ounce ball of pizza dough, pressing it out with your fingertips to form a round shape.

Stretch the dough by picking it up or using a dough roller if preferred.

Place the round pizza dough on the cornmeal-covered paddle.

Spread 3 tablespoons of pizza sauce evenly over the dough with a spoon.

Sprinkle pecorino romano cheese over the sauce.

Add a four cheese shredded pizza blend on top of the cheese.

Preheat the barbecue stone for 1 hour at 500 degrees Fahrenheit.

Place the pizza on the preheated barbecue stone and check it every 2 minutes, turning it as needed.

After 7 minutes, remove the pizza from the barbecue, which should be crispy and ready to eat.

For the second pizza, add the marinated artichoke topping to the dough and repeat the cooking process.

Equipment Needed

Allergens