INGREDIENTS
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2 1/2 cups warm water
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1 tsp. sugar
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2 tsp. active dry yeast
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7 cups all-purpose flour, plus more for dusting
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6 tbsp. extra virgin olive oil, plus more for greasingv
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1 1/2 tsp. kosher salt
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20-30 pepperoni slices
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Cheese (as much or little you prefer)
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1 tbsp. Corn Flour for the bottom of the pizza (to prevent crust sticking to the grate or pan)
BEST PIZZA SAUCE
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DIRECTIONS
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“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
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In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
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Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
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Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
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Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
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Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
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Preheat the Pit Barrel® to at least 550 degrees Fahrenheit by pouring preheated charcoal from your chimney to the charcoal basket. (You should have uncooked charcoal covering the entire bottom layer of the charcoal basket before adding the heated charcoal.) Open the bottom vent all the way open and crack the top lid just a hair to allow air flow.
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While the barrel is preheating, make the tomato sauce: Add the salt and pepper to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
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Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
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Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
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Sprinkle corn flour onto an upside down baking sheet or pizza pan and place the shaped pizza dough onto the floured surface. Apply sauce, cheese and toppings.
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When the Pit Barrel® is at 550-575 degrees, place the pizza pan on the grill grate or slide the pizza onto the grate directly for best crust.
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Close the top lid all the way and partially close the vent so that the temp doesn't continue to increase rapidly. Check in after 10 minutes. Pizza should be cooked and ready to eat after 12 minutes total in the pit.
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