Newsletter

March 2016 – The Pub Pizza Issue

Loaded Baked Potato Pizza in the Kalamazoo Pizza Oven

I am all for an amazing gourmet pizza, like our Blackberry Burrata Pizza or Charcuterie Pizza. These recipes set aside tradition in favor of a delicious, sophisticated, modern approach. But sometimes I’m in the mood for something a little more casual. That got me thinking about some of my favorite pub appetizers, and how they might be prepared as artisan pizzas. Given the source of the inspiration, I simply had to incorporate beer into the pizza dough. All three of the pizza recipes in this issue were baked atop our new Two Hearted Ale Whole Wheat Pizza Dough. The results of our experimentation are three new favorite pizzas: a unique approach to Buffalo chicken pizza, a fiery sausage pizza with habanero sauce, and a loaded baked potato pizza with all of the fixings. I hope you enjoy them as much as we do!

Cheers,

Russ Faulk


Loaded Baked Potato Pizza

Loaded Baked Potato Pizza with Bacon, Cheese, Sour Cream and Chives

If you love potato skins, that classic pub appetizer, then you’ll love this pizza. Potatoes are smashed and roasted until crisp on the grill, then joined by bacon and cheese on a hearty whole wheat ale pizza dough. Given the time involved in making the smash-roasted potatoes, we recommend doubling or tripling the recipe and making a few of these pizzas.

Ingredients

  • 1 10-ounce Two Hearted Ale Whole Wheat Pizza Dough ball
  • 1 medium-sized Yukon Gold potato
  • Extra virgin olive oil
  • Fine sea salt
  • 5 tablespoons sour cream
  • 1 cup grated Manchego
  • 1/4 cup shredded sharp cheddar
  • 2 slices thick-cut bacon, fully cooked and roughly chopped
  • 1 heaping teaspoon chives, chopped

Instructions

First, cook the potato using the same basic method as our Smash-roasted Red Potatoes recipe. We suggest making extra potatoes to enjoy later as leftovers.

Prepare the grill for indirect grilling at 450° to 500°F.

Place the potato in a large pot. Fill with water to cover the potato by 1 inch. Bring to a boil over medium-high heat, then boil for 20 minutes more. Remove from heat and drain.

Place the potato on a heavy, grill-safe baking sheet. We like to use a Silpat mat placed inside the sheet pan. Smash the potato to flatten and break it open. Drizzle with olive oil and season generously with salt.

Place the pan in the indirect grilling zone, and close the hood. Roast in the indirect zone until browned and crispy at the edges, about 45 minutes total time. Rotate the pan halfway through cooking. Remove from the grill and reserve.

Working on a lightly-floured surface (we use Caputo ’00 flour), form the dough ball into a 10-inch pizza. Spread 3 tablespoons of sour cream evenly onto the dough. Add the Manchego and cheddar. Distribute the bacon and potato, breaking the potato into smaller pieces.

Place the pizza on a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely browned.

Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Remove from the oven. Top with 2 tablespoons of sour cream and the chopped chives before serving.


Buffalo Chicken Pizza

Buffalo Chicken Pizza

There is one key way we think many Buffalo chicken pizza recipes fall a little bit short, and that is the sauce. This recipe has a secret weapon – a creamy base made with (unsweetened) whipped cream. The high heat of the pizza oven quickly transforms the whipped cream into a thickened sauce that melds beautifully with the mild blue cheese flavor. This creates the perfect base for the hot sauce and spiced and grilled chicken.

Ingredients

  • 1 10-ounce Two Hearted Ale Whole Wheat Pizza Dough ball
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon turbinado sugar
  • 1/2 teaspoon kosher salt
  • Olive oil
  • 1 small chicken breast
  • 4 teaspoons hot sauce, plus more to drizzle on the finished pizza (we used Blis Blast)
  • 3/4 cup whipped heavy cream
  • 1/4 teaspoon celery seed
  • 2 ounces creamy blue cheese (we used a buttermilk Emmi Roth blue cheese)
  • 1/2 green onion, light green and green parts only, sliced
  • 1/2 cup celery greens and the skinniest stems, chopped

Instructions

Prepare the grill for direct grilling over high heat.

Combine cayenne, paprika, sugar and salt to create the seasoning blend for the chicken. Pound the chicken breast out to a uniform half-inch thickness (palliard). Lightly brush with olive oil on both sides. Sprinkle the seasoning blend onto the chicken (use it all).

Grill over high heat until cooked through, turning once, about 8 minutes total cooking time. Remove from the grill, slice, and toss in a bowl with the hot sauce.

Fold the celery seed into the whipped heavy cream.

Working on a lightly floured surface (we use Caputo ’00 flour), form the dough ball into a 10-inch pizza. Spread the whipped cream evenly onto the dough. Distribute the blue cheese, followed by the chicken and green onion.

Place the pizza on a pizza peel and transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely browned.

Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F, or on a grill, will require closer to 10 minutes.

Remove from the oven. Drizzle on a little more hot sauce and then top with chopped fresh celery greens.


Fiery Four Sausages Pizza

Spicy Four Sausages Pizza

This pizza is an explosion of flavors. A habanero tomato sauce base is topped with andouille, pepperoni and two kinds of chorizo. Add three kinds of cheese, plus pickled jalapeño, and your taste buds will have nowhere to hide. This pizza is spicy, but it is a balanced and flavorful kind of spicy.

Ingredients

  • 1 10-ounce Two Hearted Ale Whole Wheat Pizza Dough ball
  • 2 ounces Habanero Tomato Pizza Sauce
  • 1 ounce grated Asiago cheese
  • 2 ounces crumbled chorizo sausage, fully cooked
  • 1 1/2 ounces thick-sliced smoked andouille sausage
  • 1 1/2 ounces sliced smoked chorizo, cut into thin strips
  • 1 1/2 ounces sliced peperoni, cut into thin strips
  • 1 1/2 ounce white cheddar cheese curds, break down any large curds into smaller pieces
  • 1/8 red onion, thinly sliced
  • 1 dozen pickled jalapeño slices
  • 3/4 ounce queso fresco, crumbled

Instructions

Working on a lightly floured surface (we use Caputo ’00 flour), form the dough ball into a 10-inch pizza. Spread the Habanero Pizza Sauce evenly onto the dough. Distribute the Asiago cheese, followed by the meats, then cheese curds, onions and jalapeño slices.

Place the pizza on a pizza peel and transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely browned.

Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F, or on a grill, will require closer to 10 minutes.

Remove from the oven and top with the queso fresco.


Habanero Tomato Pizza Sauce

Habanero Tomato Pizza Sauce Recipe

This sauce can be used in place of conventional tomato sauce to lend a spicy kick to your favorite pizza recipe. It has a deep, rich tomato and garlic flavor with a complex heat from the habaneros. Perfect for taking a Pepperoni and Sausage or Supreme Pizza to the next level. 

Ingredients

  • 3 Roma tomatoes
  • 1 clove garlic
  • 1 teaspoon molasses
  • 1/2 habanero, stemmed and seeded
  • ½ teaspoon kosher salt

Instructions

Put all ingredients in a blender and process until smooth. Transfer sauce to a pan. Simmer over medium heat for approximately 20 minutes, reducing to 1 cup of sauce.


Two Hearted Ale Whole Wheat Pizza Dough

whole wheat pizza dough recipe

This recipe creates a very flavorful, hearty dough for your Artisan Fire Pizza Oven. Whole wheat flour and Bell's Two Hearted Ale add a little sweetness and complexity. This is the perfect base for American pub-style pizzas.

Ingredients

  • 50 milliliters lukewarm tap water
  • 3 teaspoons honey
  • 5 grams active dry yeast
  • 520 milliliters cold tap water
  • 200 milliliters Bell's Two Hearted Ale, or another well-balanced American IPA
  • 450 grams Caputo Tipo ‘00 flour
  • 700 grams whole wheat flour
  • 100 grams dark rye flour
  • 1 tablespoon wheat germ
  • 45 grams kosher salt
  • Olive oil

NOTES

All ingredients are measured by weight. Metric measurements are used for added precision (1 gram = 0.035 ounces) and to make it easier to calculate the hydration (ratio of wet to dry ingredients by weight).

Instructions

Dissolve the honey in the warm water. Stir in the yeast. Let sit for 5 minutes to activate. It should become quite frothy.

Combine the whole wheat flour, dark rye flour and wheat germ in a large mixing bowl.

Place the cold water and beer in another large mixing bowl. Add roughly 1/3 of the flour mixture to the liquid. Stir well to create a batter. Your batter should be completely free of lumps. Add half of the remaining flour to the batter and stir well to combine. Mix the salt into the final dry third of the flour mixture, and then add the flour and salt mixture to the dough in progress. Work into the dough as much as possible inside the bowl, then transfer from the bowl onto a clean work surface. Knead until the dough is evenly combined and has a consistent texture, about 8 minutes.

Return the dough to the mixing bowl and cover tightly. Let rest for 1 hour.

Divide the dough into 7 equal, 10-ounce (284g) parts, working each part into a smooth ball and tucking in any corners or edges. Coat each ball in olive oil and place them into covered dough boxes or on baking sheets. Cover tightly and refrigerate for 12 to 24 hours.

Remove the dough boxes from the refrigerator and let the dough rest at room temperature for 2 to 4 hours before making pizzas.

To form the pizza crusts, work the dough gently with your hands. Never use a rolling pin or pinch the dough too firmly. This will cause “bruising.” Start with the dough ball on a floured work surface. Press gently outward toward the edges with your fingers, rotating the dough as you work your way around to create a disk. Lift the disk from the surface and begin to gently stretch it. Once it is about 7 inches in diameter, let gravity begin to help you shape the dough. Hold the disk from the top with both hands. Try to use the flats of your fingers rather than your fingertips. Sway the dough back and forth to stretch it, and shuffle your hands along the edge to rotate the dough as you sway back and forth. You can also stretch the dough across the backs of your fists. Combine these techniques in the manner that suits you best.

When the dough is ready for toppings, it should be about 1/8-inch thick and roughly 12 inches in diameter. Do not create a lip for the perimeter. The dough should be an even thickness from edge to edge. The lip should rise around the edge in the oven (keep the toppings 3/4 inch from the edge).