How to make BBQ Pizza (EASY)
So you smoked some pork and got tons of leftovers. Man, you gotta make this pizza. Savory pulled pork, sweet and smoky sauce, spicy jalapeños and a super surprise of cilantro that really takes this pizza to the next level. The dough is a bit of a process but the rest is easy.
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PIZZA DOUGH
Day 1:
Combine 358 grams of 00 flour (bread flour works here as well if you can’t find the good stuff), 358 grams of warm water, and a ¼ teaspoon of instant yeast into a stand mixer. Turn the mixer on long enough to incorporate the flour and water. If there are any dry spots along the edge, use a spatula to scrap the sides, continue mixing until full incorporated. Cover with cling wrap and ferment at room temperature for 24 hours.
Day 2:
Add 640 grams of 00 flour, 300 grams of water, 20 grams of kosher salt and another ¼ teaspoon of yeast to the yeast starter. Mix on medium for 8 minutes. Transfer the dough to a container, cover with cling wrap and refrigerate for 24 hours.
Day 3:
Transfer the dough to a floured surface. Cut the dough using a bench knife into six relatively equal sized pieces. Shape each piece into a dough ball by tucking the edges underneath. Once it is in a ball shape, place the ball on a non-floured portion of the counter and use your hands on either sides of the ball to twist in order to create surface tension on the top surface. Move the doughballs to a clean sheet tray, sprinkle the top with flour, cover with cling wrap and refrigerate 24 hours.
Day 4:
Time to eat…finally. Remove the dough from the fridge and let rest for 3 hours. The timing is critical here. If the dough is too cold, it will not relax enough to shape it. If it sits at room temp for too long, it will expand rather quickly as it ferments. If you only plan on making a few pizzas, not is a good time to freeze the extra dough balls. Wrap them tightly with cling wrap and place them in a freezer bag.
BBQ PIZZA
• Pulled pork
• Shredded Mozzarella cheese
• Shredded Gouda cheese
• Sliced red onion
• Your favorite BBQ Sauce
• Pickled jalapeños
• Handful of cilantro
• Your favorite BBQ dry rub/seasoning
First thing, put your pizza stone in the oven (top rack) while it preheats to 550º. Then add a layer of BBQ sauce to your dough. Layer on pulled pork, mozzarella cheese, gouda cheese, red onion and jalapeños. Once your pizza is assembled and you are ready to cook. Transfer the pizza to the stone and immediately turn off oven heat and turn on broiler to high. This should only take 4-5 minutes before your pizza is done.
Remove pizza, add a handful of cilantro and season with your bbq rub. Slice and eat!
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