BBQ Pizza by Ron Blaauw

Father’s day? Surprise your father with a delicious WWOO pizza made in the multifunctional concrete outdoor kitchen of WWOO. The recipe is from top chef Ron Blaauw!

Pizza Dough

• 500 gr pizza flour “type 00”
• 3 dl hand hot water
• 7 gram og dry yeast.
• 1 teaspoon salt
• 2 tablespoons olive oil.
• Flour to roll out

Ron’s tip: use some polenta for an extra crispy crust and bottom !!

To apply

• 200 gr creme fraiche
• 200 gr grated Parmesan cheese

Garnish

• 100 gr Parma ham
• 100 gr Pancetta (Italian bacon)
• 50 g arugula
• 50 gr marinated olives
• 100 gr burrata or mozzarella
• 1 tbsp fresh basil
• 3 tbsp extra vierge olive oil
• Pepper from the mill

WWOO & accessories

• WWOO anthracite outdoor kitchen from the four segments collection
• WWOO braaimaster & outdoor fireplace
• WWOO knife block
• WWOO wooden storage box
• WWOO cutting boards

Ron’s tip: Prepare the dough 1 evening in advance and put it in the fridge and remove it 3 hours before the time to rise slowly and warm up.

• Place the flour in a large container, divide the salt and yeast well. Add 4/5 of the water and knead it well with 1 hand to a compact dough, now knead the oil and possibly some water if too dry.
  
• Now take it out of the bowl and work through the dough well for 10 minutes. (this is also great in the kitchen machine with the dough hook !)
  
•  Leave the dough covered for 20 minutes in a dark “cool place” basement cupboard or similar. Not in the full sun and not in the fridge !
  
•  Remove the dough from the bowl and divide it into 4 equal pieces and make nice balls.
• Place this on a clean baking sheet with baking paper and cover it with a slightly damp cloth. Let this rise for at least 1 hour if you want to use it immediately, 1 night in advance is advisable !
• Preheat the WWOO Braaimaster or Big Green Egg well and use the pizza stone over direct fire or coal.
•  Flour your kitchen top / workbench and place the dough on it. Sprinkle some flour and work the dough well with your fingertips.
• Roll the dough well thin and place it on a baking tray or pizza scoop
•  Sprinkle the pizza with the creme fraiche and sprinkle well with the Parmesan cheese.
•  Check the temperature of your Braaimaster or Big Green Egg.
• Bake the pizza on the Pizza Stone at 250c.
•  In the meantime, cook the pancetta briefly on a direct fire.
  
• The pizza is ready with a golden-brown crust and melted cheese. Remove the pizza from the WWOO Braaimaster or Big Green Egg.
• Richly garnish the pizza with the toppings.
• Tasty Parma ham, grilled pancetta, olives and arugula. Break the burrata.
• Finish with pepper from the mill, basil leaves and plenty of olive oil