The Ultimate Pizza Recipe

W3Schools


Chef Tom spent years working at one of the best bakeries in the US (Ken’s Artisan Bakery in Portland, OR) and brings his knowledge to all of us who love to cook outdoors on our grills. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://www.atbbq.com/thesauce/pellet-fired-pizza/

This recipe is measured in grams, and as Chef Tom says, use a scale to get it right the first time, and you’ll have what we consider to be the best pizza dough recipe in the world.

We are cooking these pizzas in our favorite cooking machine, the Yoder Smokers YS640 Pellet Grill, but you can cook this recipe on whatever you are cooking on at home. If you have any questions about that, just let us know in the comments below!

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Cattleman’s Grill Italiano Seasoning – https://www.atbbq.com/cattlemans-grill-italiano-seasoning.html
Pizza Stone – https://www.atbbq.com/nsearch/?q=pizza+stone
Pizza Peel – https://www.atbbq.com/nsearch/?q=pizza+peel
“00” Pizza Flour – https://www.atbbq.com/antimo-caputo-00-pizza-flour.html

source
W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

38 replies
  1. Gordon Reiher
    Gordon Reiher says:

    I made an awesome pizza in my uuni3 using a/p flour, a packet of yeast and no grams of anything. 850 degrees, 90 seconds total.

    Reply
  2. De De
    De De says:

    Pizza is probably cooked but doesn't look brown, use torch to burn the crush a bit, visually it will help 🙂

    Reply
  3. lastlogon A
    lastlogon A says:

    Please stop making pizza, you absolutely dont know how it's done. Thats a raw pizza that will give you stomach ache.

    Reply
  4. Tim S
    Tim S says:

    How bout we change grams to ounces so we know what the hell your talking about!

    Reply
  5. HAMMERDOWNFRAMER
    HAMMERDOWNFRAMER says:

    Only problem in bbq is that it is hard to cook top. Bottom gets way too crisp before top gets done.

    Reply
  6. isinox
    isinox says:

    Sorry man, that was not pizza. Everything was fine till you took it out. You need much higher temperature for pizza.

    Reply
  7. cristian fantin
    cristian fantin says:

    Where is oli in the dough??
    You have to respect time of lievitation
    Please don't make pizza in this way?

    Reply
  8. Kruster
    Kruster says:

    Compare continua a fare hamburger e bistecche perché la pizza non è per te!!??????

    Reply
  9. W Lewis
    W Lewis says:

    Great video Chef Tom, I think everyone that is being a critic on the dough, should purchase a YS 640 and film a video on how they would cook a pizza.

    Reply
  10. TEE VEE 69!
    TEE VEE 69! says:

    Please if you could do Donair meat, would be freakin awesome I guess you could even do the pita like this pizza dough, really enjoy your stuff

    Reply
  11. Joe Ees
    Joe Ees says:

    It'd be nice if more recipes were in metric. It's far more precise and much easier to convert. Plus when outside the US you're not worrying about much half a kilo is or how much of a drink 35ml is.

    Reply
  12. Kegan Wallace
    Kegan Wallace says:

    Just had flash backs from when I used to sling dough at Double Dave's Pizza. Good video Sir.

    Reply
  13. Zachary Dreyer
    Zachary Dreyer says:

    Finally got around to making this dough, it's the best I've ever made, like the artisan pizza you get from the best places. Thanks!!!

    Reply
  14. Jonathan Constantino
    Jonathan Constantino says:

    for those of you who don't know how to make and bake pizzas, that pizza was cooked fine. traditionally, yes, the doneness of the dough is usually darker. the dough he made doesn't need to be cooked more, any more colour on it and it would have been crispy AF

    Reply

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