Wheat Crust Pepperoni Pizza


When it comes to pizza, everyone has their favorite style and flavor. For me, that happens to be New York style pepperoni. In an effort to eat a little healthier, I’ve been using wheat dough for my crust which is surprisingly good. I was able to find a good wheat dough from the bakery at a local Randall’s (Safeway Chain). I love cooking a pizza in the Big Green Egg, which gives a nice brick oven flavor. In the past, my efforts at cooking a pizza on the Egg were extremely tasty, but the crust was always sticking badly to the pizza stone. I’ve since discovered the wonder of corn meal and how much it helps with the sticking issue.

To pull this off properly in an Egg or any Kamado style grill, setup for indirect heat and use a Pizza Stone for Big Green Egg Grill. I’ve also found it helpful to place the stone on top of the Place Setter while the grill is warming up, then place the rolled out dough on the warm stone.

Pizza Stone for Large Big Green Egg

The Recipe

Wheat Crust Pepperoni Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Bag of fresh wheat dough (ask the grocery store bakery)
  • 2 Cups of freshly grated mozzarella cheese (key is to grate the cheese, don’t buy the bag of shredded, it will not melt the same)
  • 1 Cup of freshly grated asiago cheese
  • 1 Cup of freshly grated cheddar cheese
  • Pepperoni
  • ¼ Cup of Mezzetta Authentic Pizza Sauce
  • ¼ Cup (estimated) corn meal for crust and pizza stone
Instructions
  1. Roll out the dough and include a small handful of corn meal in the dough, then spread more corn meal on the stone. You’ll find the corn meal acts like little ball bearings for the dough and you shouldn’t have any problems removing the pizza when done.
  2. Spread the Extra Virgin Olive Oil on the rolled out dough
  3. Add sauce, sparingly
  4. Add cheese
  5. Add pepperoni
  6. Cook the pizza around 475 for 10-15 minutes.
  7. Keep an eye on it (after 10 minutes) and pull the pizza off once the crust is done to your preference of doneness. Keep in mind, your stone is going to be extremely hot and will continue to cook the crust, even after you remove the pizza from the grill (if you remove the stone and pizza together). My personal favorite is to have a crust that is brown and crispy.

Slice and enjoy your pepperoni pizza!

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