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Pizza Dough
INGREDIENTS:
• 2¼ teaspoons (1 standard packet, ¼ ounce)
active dry yeast
• 1½ teaspoons granulated sugar
• 1 cup warm water (105° - 115°F)
• 3 cups bread our (you may substitute un-
bleached, all-purpose our)
• 1½ teaspoons kosher salt
• 1 tablespoon olive oil, plus more for coating
ball of dough
DIRECTIONS:
In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy, about
5 minutes. (Note: if the yeast does not get foamy within 10 minutes, that means that it is not active
and you should toss it and start again.)
Insert the dough or metal chopping blade into the work bowl of a food processor. Add the our,
salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture
through the feed tube as fast as the our absorbs it. Process until the dough cleans the sides of the
work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may
be slightly sticky.
Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl
with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size.
Place dough on a lightly oured surface and gently fold over to “punch” down. Form into
desired crust size(s) as directed by recipe.
Of course you can use
the fresh prepared pizza
dough your grocery store
offers to save some time,
but nothing compares to
fresh homemade pizza
dough. So give this
Cuisinart recipe a try.
Makes 1½ pounds of
dough (two 12-inch crusts)
What to Expect
The Alfrescamoré Outdoor Pizza Oven has been designed to be the easiest way
to make your own brick oven style pizza at home, and we hope you enjoy it.
Have a problem, question or compliment not covered here?
Give us a call (1-866-994-6390)
or drop us a line (grilling@thefulhamgroup.com).
We’ve got people ready to help!
COOKING – The oven is designed to cook evenly. As with any grill or
appliance you may have some unique variables, but that’s where the fun
of becoming the pizza expert comes in. Use your peel and check your
crust while the pizza cooks. Turn and slide the pizza as needed just like
real pizza chefs do!
WEATHER – Cold or windy conditions will slow or prevent your oven
from reaching its maximum temperatures, but that’s OK. It will just take a
little longer to make your pizzas. The oven will still cook evenly.
MAKING PIZZA – You should create your pizza right on your pizza peel
so once it’s done you can slide it into the oven. Dough can be a tricky
and sticky ingredient so make sure to use some corn meal on the peel to
keep your dough from sticking, but there is no need to throw corn meal or
our on the stone itself.
HINGED LID – Our patent-pending, hinged lid makes cleaning the surface
very easy. It’s also a great feature for fixing small mishaps while you’re
cooking, but it’s best to keep the lid down as much as possible to keep the
heat inside.
TIME AND TEMP – Pizza cooking time and temperatures will vary
through the process. The stone continues to absorb heat as you cook
more pizzas so always be aware of the cooking environment and try to
get used to how your pizza cooks. Your second pizza will not cook the
same as the first, but they will all be delicious when you master the process.
BUBBLES AND RISING CRUST – As you cook fresh pizza the crust will
rise and air bubbles may form. If they are getting too close to the top of
the grill you can pop them with a fork or pizza spinners (sold separately).
SMOKE CHIP CUP – The integrated smoke chip cup is a great way
to add smoky, wood red avor to your pizza experience. However,
remember you are putting wood in a hot oven and it is combustible. If the
chips/chunks ignite it’s OK to let it burn out in the cup. The ame will be
contained in the grill. However you should expect some soot on the inner
lid and possible discoloration of the steel where the ame contacted the
lid. None of this will affect the performance of your grill and the added
heat and smoke can actually improve pizza cooking like a real wood
fired pizza. To help prevent the chips/chunks from igniting, you should
soak them in water for about an hour. Always be careful, responsible and
attentive when grilling, especially with wood chips. Never leave the oven
unattended and follow manual instructions and warnings precisely.
YOUR STONE – Occasionally some debris from pizza will slip onto the
stone. That’s completely normal. You can scrape debris off when you’re
done to keep the surface clear, and you can wash the stone with water if
you choose, but it is not necessary. Pizza stones condition a lot like a cast
iron pan. Never use detergents to clean the stone as it is porous and will
absorb the detergents.
GAS USAGE – Your oven comes ready to use with any 1LB Propane Tank
(not included) that you can find at any home center, mass store, grocery
store etc. We designed it this way to be the simplest and most portable
option for you. These tanks will run about an hour and a half of continu-
ous use on high. If you’re going to be using the oven in a little more
stationary manner then you can simply connect an LP Adapter Hose (See
Accessories in the back) to a 20lb tank and get a lot more cooking time.