Many of you may know Matt Frampton as one of our earliest KettlePizza Ambassadors. Recently, Matt was accepted at Tony Gemignnani’s International School of Pizza to enhance his pizza making skills! His talents are already pretty impressive as Matt travels all around the country with his competitive BBQ team where he cooks pizza on his Charcoal KettlePizza and Weber kettle in the downtime. He is also a successful author with his BBQ book: http://www.bbqrevolution.com/
Matt Frampton’s Pizza Dough Instructions:
I use a sourdough in mine as well, but that’s a topic for another day. This recipe is the same, with extra yeast to make up for the lost sourdough. Also, I use a 00 flour, but the King Arthur Blue is much easier to find and a good substitute. Use KA Bread or a good Caputo 00.
You need a food scale, it’s the only way I measure. This makes a 350g pie, so just multiply it for as many as you want….
212g King Arthur Bread Flour (the blue)
128g of filtered or bottled water
3.5 g of Instant or Active Dry Yeast (the Red Star Platinum stuff works well if you can find it)
6.5g of Kosher Salt
If you have a stand mixer:
Using a dough hook, take about half the flour, all the water and the yeast and mix it well, for about 5 min on slow. Cover and let it stand for 20 minutes. This part is important, it gives the dough a chance to get fermentation started. It is also important not to add salt here. Salt can hold back the production, or even kill yeast if it hasn’t had a chance to wake up.
Then, add the salt and turn the mixer back on slow. Slowly add the rest of the flour back in and let it mix with the dough hook for about 15 minutes.
If you don’t have a stand mixer, just mix all the ingredients together well in a bowl, then knead the dough for a good solid 20 min by hand on a floured surface.
Split up the dough into the quantity you made (you can eye ball or use a scale). Now ball up each dough and coat well with olive oil.
Put dough in container and stick it in the fridge immediately. It should be in the fridge at least overnight and no longer than 3 nights. This timing is important, the dough is fermenting. 24 hours = good. 48 = real good. 72 hours = best.
When you are ready to cook, take the dough out of the fridge and set it on the counter at room temp for 1-2hrs before cooking. Much longer than this and it will over rise. Less than an hour, it’s just tough to stretch. This timing is important, just like the fridge.
A couple notes:
– I put the dough in 48oz Round Glad containers with a very small pin hole in the lid for gas to escape. They are on Amazon in 3 packs and cheap. They are ideal size for when it’s going to rise.
– You can make extra and freeze the dough balls for a very long time! Just put them in individual ziplock freezer bags instead. When you are ready to use them, take the dough out of the freezer bag while frozen and stick it in the Gald container and in the fridge for 3-4 days, then they are ready.
This is a huge batch so I couldn’t use my mixer, but you can see some of the things I do here…..
Pitmaster of Hot Grill on Grill Action BBQ Team | Author of The Book on Competition BBQ | Pizza Addict | Husker Fan | Musician
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