Kamado Deep Dish Pizza: Spinach, Garlic, & Black Olive скачать в хорошем качестве

Kamado Deep Dish Pizza: Spinach, Garlic, & Black Olive

A Chicago deep dish pizza recipe made with a romano/scamorza cheese blend, fire-roasted tomato sauce with fresh herbs, and a corn oil based deep dish dough cooked on my kamado. (A kamado is an outdoor wood-fired ceramic oven that is excellent at baking pizza.) Recipe for one 12 inch deep dish pizza. Deep Dish Dough Ingredients: 10 oz AP flour (100%) 6 oz Water (60%) 2 oz corn oil (20%) 0.2 oz Sugar (2%) 0.2 oz Salt (2%) 0.1 oz yeast (1%) Deep Dish Sauce: 1 qt fire-roasted tomato sauce or (12 oz tomato paste and 18+ oz water) 2-3 roma tomatoes, chopped 1 sweet onion chopped 4-5 cloves garlic, minced 3 sprigs fresh oregano (or 2 tsp dry oregano) Palm full of fresh basil leaves (or 2 tsp dry basil) 2 bay leaves .5-1 tsp salt (depending on how much salt is elsewhere in recipe) 1/2 tsp black pepper olive oil Toppings: 4-5 oz Romano Cheese, shredded (or other hard cheese like parmesan) 4-5 oz Scamorza Cheese. shredded (or other soft cheese like mozzarella or fontina) Black olives, sliced or chopped 3+ oz fresh spinach leaves 3-5 garlic cloves, minced Salt (for spinach) Olive oil Directions: Dough: 1) Make dough by combining dough ingredients, knead, form into ball, & cover with plastic wrap until doubled in size (~2-3 hours). 2) Every couple of hours or when it doubles in size, punch it back down, reform into ball, and cover again. Spinach/Garlic: 1) Add spinach to a large bowl. 2) Add minced garlic, some salt, and some olive oil to coat the leaves. 3) Toss mixture until the spinach leaves are well coated. 4) Let sit for 1.5-2 hours to soften and reduce. Deep Dish Sauce: 1) Add some oil to a sauce pan over medium-high heat. 2) Add onion and sweat them down until golden and softened (~10 minutes) stirring occasionally. 2) Add garlic and cook for 30 seconds. 3) Add chopped tomatoes. Cook and stir for several more minutes till softened. 4) Add roasted tomatoes. To make your own, watch my YouTube video:    • Fire-Roasted Tomato Sauce: Recipe & Canning   5) Add herbs & black pepper. You may add some salt too but do so very sparingly for now. You can add more later if desired. 6) Heat to a near boil then turn down to simmer until sauce is reduced and thickened (~25-30 minutes). Final assembly: When ready to cook, 1) Fire up your kamado for indirect cooking at 425 deg F (218 deg C). 2) Brush the inside of a 12 in deep dish pizza pan with olive oil. 3) Roll out the dough a bit wider than the pan. 4) Place dough in pan and form to fit up the side wall of the pan. 5) Add the cheese blend. 6) Add the spinach/garlic mixture. 7) Add the olives. 8) Add the sauce. 9) Bake in kamado until done (~35-40 minutes later). Pizza Playlist:    • Pizza   Kamado Joe Big Joe: http://amzn.to/2qvbr4U Kamado Joe Big Joe Expander Rack: http://amzn.to/2rRSBsF 12" Deep Dish Pizza Pan: http://amzn.to/2qvDKjH Buy BNB Clothing & Other Gear: http://beernbbqbylarry.com/bnb-gear/ DONATE - Consider supporting my channel by making a direct contribution at the links below: PayPal - https://www.paypal.me/BEERNBBQBYLARRY Patreon -   / beernbbqbylarry   Facebook:   / beernbbqbylarry   Google+: https://plus.google.com/u/0/100606326... Twitter:   / beernbbqbylarry   My Website: https://www.beernbbqbylarry.com