UPBEAT TIMES, INC. • March 2016 • 13


Stand UP Chef


The TM Brought to you by WINE COUNTRY MARINADES


Santa Rosa CA. ~ Just in time for Easter, the Big Green Egg comes out again! Tis month it’s a pizza baked in the ‘Egg’ at nearly 650 de- grees!


Te Dough is Simple: 1 -1/2 cups of water at 100- 115 degrees. Add 2-1/4 teaspoons of


active dry


yeast(one package) and 1/2 teaspoon of brown sugar. Let sit 10 minutes(it will form a 1/2 inch layer of foam and that’s how you know it’s ready). Add 1 teaspoon salt, 2 tablespoons olive oil. Mix thoroughly. Pour mixture over 2 cups of flour (organic is best) and mix for 2-3 min- utes in a bowl. Add ad- ditional 1-1/2 cups of flour or until you can make a ball. Kneed on flour surface into


a


ball for 2-4 minutes. Put back in bowl. Rub top of ball with olive oil lightly , put small piece of saran wrap so it can still breathe and lightly dampen cloth and put over top. Let rise at room temp until doubled. Now your ready to make pizza! Pull out dough and cut in half.


Cover other half until ready to use. Tis keeps it moist. Roll out dough to size of pan (13-14 inches in diameter) Meanwhile while dough was


rising you lit your Green Egg and brought the temperature up to a sustained 625 degrees with your special hardwood you can buy at a Big Green Egg Dealer, like Buck Stoves Pools and Spa’s on College & Dutton Ave, in Santa Rosa. 707-527-7277 You’ve also prepared ingre-


dients you want to use at top- pings and your favorite sauce.


mesan, ricotta, jack, or your favorite works best. All of these you can pre-prepare on plates. I use a pizza stone I’ve had


Up Chef article in the near fu- ture. And of course cheese is essential. Mozzarella and Par-


I make my own from scratch which I’ll show you in a Stand


Cooking A PIZZA In A BIG GREEN EGG


Paul AndrewDoyle ~ paul@upbeattimes.com


for over 30 years. I put the stone in the Big Green Egg where it stays. I use a handled pizza board sprin- kled


gener-


ously with white or yel- low corn meal so it slides onto the stone smoothly. Heres a secret to a great


cooked dough all the way through: Pre-bake the pizza dough aſter its rolled out. At 600 degrees on aver- age, it takes 1-1/2 to 2 minutes max. I call it par-baking. Tis makes a wonder- ful surface to spread your sauce add your cheeses and then the ingredients. Te pizza in this article was my own sauce, pre-cooked sausage, cremini mushrooms, lots of fresh garlic, red onions, red bell


pepper and finally, mozzarella cheese. I put it back in the Egg for another 3-4 minutes and


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“Last night I lost the world, and gained the universe.” ~ C. JoyBell C. UPBEAT TIMES, INC. • March 2016 • 13


wh-lah! Delicious! Te nice part about the Egg is you get just about the right amount. true authentic aroma of wood smoke. Want to add special smoke flavors? Add a small chunk of apple wood, plum wood or even hickory right over the coals! Dough recipe makes two 13 to 14 inch pizzas! Until next month, may this


meal find you full!


average of 46 slices (23 pounds) per year for every man, woman and child in America.


Pepperoni is the favorite topping in the U.S. - it is on 36% of all pizza orders.


“Don’t Gain Te World & Lose Your


Soul, Wisdom Is Better Tan Silver Or Gold.”


Bob Marley


approximately 100 acres of pizza each day, or 350 slices per second. That is an


Weird Facts & Fun Trivia - 5 Americans eat


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