DJ BBQ’s wood-fired pizza base is boosted post-cook with Season All which expertly enhances the delicious dough ready for custom toppings and pro kitchens. Click here to discover the range of recipes DJ BBQ (@djbbq AKA Christian Stevenson) has created using Schwartz’s Season All Seasoning.
Ingredients
For The Pizza Dough: | Serves 4
- 500 g plain flour
- 300 g strong white bread flour
- 2 tsp fine salt
- 1x7 g sachet of fast action yeast
- 1 tbsp runny honey
- 120 ml olive oil
For The Sauce: | Serves 4
- Passata
- Schwartz Oregano
Toppings: | Serves 4
- You Do You!
- Schwartz Season All Seasoning
Procedure
- Place all the dough ingredients (minus the olive oil) into your mixing bowl with 450ml of lukewarm water. Although this can be done by hand, I find it easier to do with an electric mixer. Mix on a low speed for 1 minute, then scrape down the sides and mix again, slowly adding the olive oil over 5 to 7 minutes until you have moist, smooth and elastic dough. Transfer to a lightly greased bowl and cover with a damp tea towel. Prove in a warm place for an hour.
- While the dough proves, mix your passata and oregano in a bowl
- Set the BBQ up for indirect cooking and get a pizza stone heating
- When the dough is ready (it should have doubled in size) knock it back on a floured surface and divide into 4. Roll them out, they should be about 20cm in diameter and 3mm thick.
- Place the pizza onto whatever you’re using to transfer it to the grill, and build with your favourite toppings. I like to use sauce, mozzarella, pepperoni and red onions.
- Put the pizza on the stone and cook for 11-13 minutes
- Once out, generously sprinkle with Schwartz Season All
CHEF’s TIP
!
Finishing the pizza with a light dusting Schwartz Season All straight out of the oven activates the smoky, savoury notes for a bold flavour hit right before serving.
- Recipe type: Find Your Flavour
