No Faux Q Pizza

by zydecopaws on June 26, 2009

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The week of contemplation in the smoke begins with No Faux Q Pizza on the Weber Performer.  It qualifies under the No Faux Q rules as BBQ as it was cooked on a grill with charcoal and smoke wood (mesquite, in this case).  It wasn’t low and slow, but it also wasn’t grilled (in spite of the high heat).  There was no crockpot, oven, or even BBQ sauce in sight. The High Feaster would approve…

Tonight’s pizzas featured homemade whole wheat dough make by SWMBO.  At the request of one of my Twitter buddies, I offer up the following instructions in case you’d like to try this for yourself.  The recipe makes one focaccia loaf about 14″ round, or 2 pizzas of same size.  You spend a couple minutes assembling it early in the day (maybe before you run off to work) and a couple of minutes spreading it out when it’s time to cook in the evening.  No kneading necessary…

Ingredients:

  • 1 cup water
  • 1 tsp. yeast
  • 1 tsp. sugar
  • 1 tsp. coarse salt
  • 2 tbs. olive oil
  • 2 cups flour (we use whole wheat, you can use whatever you like)

Instructions:

Mix the first five ingredients thoroughly.  Then mix this in with the flour in a large bowl until you have a big, gooey mess.  Cover with plastic wrap and let the bowl sit on the counter for the rest of the day to rise.

Come time to cook, grab the bowl and 1/4 cup of flour. Sprinkle the flour around the edge of the gooey mess and using a spoon or spatula, pull the mess away from the edge of the bowl letting the flour drop down the sides.  Do this all the way around the bowl until you have a ball of gooey mess covered with flour.

Grab a pizza pan, drizzle some olive oil on it and spread it around. Dump the gooey mess out onto the pan and push it around with your fingers. Make sure you leave “dimples” in the surface. Drizzle with some more oil, and sprinkle about  1 tsp. of coarse salt on top.  You can also add some dried or fresh herbs at this point; we like basil and oregano.  At this point you are ready to top with your favorite sauce (or not) and whatever toppings suit your fancy.

The pizzas came in two flavors, the first being topped with Canadian bacon and fresh pineapple and the second with mushrooms and olives (with onions and Anaheim peppers on half of both pizzas).  The sauce was homemade using a small can of tomato paste, half the can of red wine, two heaping tablespoons of minced garlic, a dash of olive oil, and a sprinkle of dried basil and oregano.

The pizzas were given the standard treatment on the Performer.  A pizza stone was placed on an inverted pie plate, allowed to heat up, and the pizza pans were placed on the stone.  The temps were a bit lower tonight than I would have preferred as I was using a new (to me) brand of mesquite lump that didn’t seem to burn as hot as charcoal briquettes alone, or with the previous batch of mesquite smoke wood that is no more to be found in the area.  The grills topped out about 450°F and each pizza took about 20 minutes to cook.  The crusts weren’t as crispy as the last batch, but my wife confessed she put too much water in the dough; that combined with the lower temps contributed to the longer cook time and less crispy crust.

The results were still pretty darn good.  They must have been; they disappeared in such a hurry that I wasn’t able to get a picture of them after they were sliced.  Not a bad start to my week of contemplation, and I still have plenty of coals left to use.  Up tomorrow: brisket.

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