Jimmy & Jeff’s Pizza Dough
- 1 package active dry yeast (2 tsp)
- 1 tsp sugar
- 1/4 cup warm water (115 degrees F)
- 3 cups “00” flour
- 1 tsp sea salt
- 1 Tbsp honey
- 2 Tbsp olive oil
- 3/4 cup warm water (115 degrees F)
Combine yeast and sugar in a bowl large enough to hold approximately 2 cups of liquid. Add 1/4 cup water, stir and let bloom (about 5 to 10 minutes).
While yeast blooms, place 3 cups of flour and 1 tsp sea salt in to bowl of a food processor. Whirl to blend.
After the yeast mixture blooms, add the honey, olive oil and 3/4 cup warm water. Stir with a whisk.
With the food processor running, add the yeast mixture through the feed tube.
Mix until the dough pulls away from the sides of the work bowl and forms a ball.
Remove the dough from the food processor and knead for a few minutes to remove air bubbles. Dough should be soft and elastic.
Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap.
Let rise for several hours. The longer the better. You can let the dough rise overnight in the refrigerator with great results.
After the first rise, punch the dough down, divide it in half, form each half into a ball and let it rise again for about an hour (or more if necessary).
Shape the dough and top it with your favorite ingredients.
Bake in a hot oven (500 degrees F) or cook on the grill.
Roasted Potato, Goat Cheese & Rosemary Pizza
To Make 2 small pizzas
- 1 recipe Jimmy & Jeff’s Pizza Dough
- 1 large Russet potato
- 1 large sweet potato
- olive oil
- 2/3 cup whole milk ricotta cheese, strained overnight in a yogurt strainer
- 2 Tbsp. minced fresh rosemary
- 6 oz. crumbled goat cheese
Make the dough up to three days ahead an allow it to cold ferment/rise – covered – in the refrigerator.
Take dough out of refrigerator 1 1/2 – 2 hours before you want to work with it to allow it to come to room temperature.
Set up the BGE for indirect cooking with the plate setter (legs down), the grill grate, and then the pizza stone. Preheat to 600 degrees F.
Using a mandoline, cut the potatoes and sweet potatoes to 1/8 – 1/4″ thickness.
In a large bowl, toss potatoes with enough olive oil to coat and season with salt and pepper.
Spread the seasoned potatoes in a single layer on a baking sheet and roast in a 425 degree F oven until they are tender (remember, you’re not making potato chips). Let potatoes cool (the potatoes can be roasted the day before you need them and held in the refrigerator). Alternatively, you could roast or grill the potatoes on the BGE for more smokey flavor.
Roll or pat half the dough to the desired size (remember, you don’t want it to be larger than your pizza peel or your pizza stone).
Liberally sprinkle cornmeal onto the pizza peel and then gently place the rolled dough on the peel.
Drizzle with a little olive oil and, using clean hands or a brush, spread the oil over the dough.
Spread 1/3 cup of the strained ricotta on the dough.
Top with roasted potatoes, salt, pepper, chopped fresh rosemary and 3 oz. of goat cheese.
Gently move the pizza onto the stone in the BGE and cook until it is as brown on the bottom as you would like it.
Remove the pizza from the BGE and repeat with the second half of the dough and the remaining ingredients.
Serve & enjoy!