KettlePizza - Oven inserts for Grills
Made in the USA
Matthew Dean
Chef Matthew Dean

When we spotted Chef Matthew Dean’s gorgeous picture of a pizza fresh off of his Made in the USA KettlePizza, we just had to ask for the recipe so that we could share it with all of you. Chef Dean, who earned a degree from Le Cordon Bleu in baking and pastry, is a Food Fanatics Chef — one of more than a dozen culinary experts throughout the U.S. who partner with chefs and restaurateurs to help their business thrive and succeed.

Matthew, named one of the 40 under 40 in the North Central Illinois region for his work with local restaurants and community organizations, said he received a KettlePizza as a present last Christmas and told us that “cooking with your product is a blast, so thank you.” Well, right back at you, Matthew, and before we share your recipe for Brewmaster’s Pizza Dough, we want to share with the KettlePizza community the quote you live by:

The moment a chef stops asking for help and refuses to share his own personal knowledge, is the moment he will meet failure in his career.”

That’s just one of the attributes that makes the KettlePizza community so unique: the constant asking of questions among KettlePizza customers and the subsequent sharing of tips and successes.

Here’s Chef Dean’s recipe. We’ll be eager to hear how you make out!

Brewmaster’s Pizza Dough (recipe for two small pizzas)

Mix in your mixing bowl and let it sit in a warm place for 15 minutes or until the yeast begins to react.

2 cups flour (Caputo or a high-quality unbleached AP flour will do)

Mix this all together on low speed until combined.

Add an additional cup of flour

Mix dough then add several tablespoons at a time until the dough no longer sticks to the mixing bowl. Continue to mix on Chef Matthew Deanmedium speed for 5 minutes, adding additional flour if it begins to stick again.* Lightly oil the dough and place in a container and cover with plastic wrap, then let rise until doubled in a warm place.

Punch dough down and remove from bowl to a lightly floured surface. Knead dough until smooth and split in two separate pieces. Coat dough lightly with oil and place in a container covered with plastic wrap and allow to rise one more time.

To make the pizza, gently press dough out into a circle, carefully hand stretching it until approximately 1/4″ to 1/8″ thick.  Do not use a rolling pin: It’s OK for the edges to be slightly thicker. Place onto a pizza peel dusted with cornmeal so the pizza will slide off with ease. Build your pizza and slide onto your prepared pizza stone in your KettlePizza.

*The dough should be tacky. If too dense, it will take too long to cook.

Follow Chef Dean on Twitter @Chefmathu

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