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Easiest Pizza Recipe On YouTube! | LSG Wood-Fired Oven!

In this video I'm going to be taking the new Lone Star Grillz Wood-Fired Oven https://lonestargrillz.com/collection... to task. I'll be cooking up an EASY scratch made Roman Style Pizza (Recipe Below) at temperatures upwards of 700ºF! I was shocked at how good this pizza turned out! Plus, it was so easy! Brian's pizza video:    • Most Underrated Pizza I’ve Ever Had (...   RECIPE (makes 4 pizzas) ------ ▪295g water (86F/30C) ▪3g instant yeast ▪10g sugar ▪12g olive oil ▪475g AP flour (11.7% protein) ▪10g salt (for dough) ▪Fresh mozzarella ▪Pecorino Toscano (or cows milk fontina) ▪Parmigiano Reggiano ▪Squeeze/glug of nice olive oil ▪Pinch of flaky salt Measure water, yeast, sugar, olive oil, and flour into the bowl of a stand mixer with the dough hook attachment. Mix on medium for 30-45 seconds or until a dough forms. Allow dough to rest for 30 minutes in the mixing bowl. Add 10g salt to dough and mix on high for 3-3.5 more minutes to incorporate the salt. After 3min, be sure gluten is developed using the “tug test” Divide into four into 4 equal (approx 200g pieces). Place each into an oiled/sprayed container with lid (or onto an oiled sheet tray and covered with plastic wrap). Place covered in fridge to cold ferment for 24hrs-4 days. When you’re ready to make pizza, pull dough balls from the fridge and allow to come to room temp, covered, for 3-4 hours. Cut mozzarella into medium chunks (½” or 1.5cm) and cut pecorino into about ¼” or 1/2cm chunks. Preheat oven - 750F/400C if using pizza oven or if using your conventional oven, as high as it will go (550F/280C for me) with pizza steel/stone on the top rack closest to broiler. Shape dough into pizza, a 12”/30cm round. Place onto your semolina dusted loading peel and add about 3 large spoonfuls of sauce (recipe below), spread edge to edge, followed by about 40pc of mozzarella and about 20pc of toscano followed by a generous amount of grated parm. Finish with a squeeze of olive oil and pinch of flaky salt. Add and load into your oven of choice. Cook for 120-140 seconds if using pizza oven, rotating 30 degrees every 10-15 seconds + checking the bottom to be sure it’s not burning. Rest on wire rack. If using home/conventional oven, load onto pizza steel/stone then switch oven to broil setting on high. Rotate 180 degrees after about 2 minutes and cook for another 60-90 seconds or until done. Rest on wire rack. ------ SAUCE: ▪1 28oz/795g can nice crushed tomatoes ▪7-10g salt (for sauce) Add salt to can of tomatoes and blend for a few seconds. Send your requests here: ballisticbbq@co x.net Pizza Peel used: https://amzn.to/3TEuj16 Rolling Pin used: https://amzn.to/49SAswl Immersion Blended used: https://amzn.to/3PpnxKp Gear I use: My Book: https://amzn.to/2HI6tMg My links: https://www.amazon.com/shop/ballisticbbq for my Gear Picks! Stainless Burger Ring: https://amzn.to/39UN9dB LEM Meat Grinder: https://amzn.to/3bMhtIY Blackstone Griddle: https://amzn.to/2UuGfEH Burger Paper Squares: https://amzn.to/2wyvDL8 Spatula Set: https://amzn.to/2V9HABk Ballistic Smasher: https://www.cast-iron-grate.com/smash... Burger Flipper: https://amzn.to/2HbksgS Trowel Burger Flipper (Or make one) https://www.katom.com/135-16530.html?... Blackstone Griddle: https://amzn.to/3580agj Shun Knives: https://shun.kaiusa.com/dual-core.html "Steak Weight" https://amzn.to/3lUBA9n Ballistic MoJoe Griddle https://www.mojoegriddle.com/shop/bal... Ballistic Griddle https://www.cast-iron-grate.com/bbq-a... ThermoWorks thermometers: Thermoworks Smoke X http://www.thermoworks.com/Smokex?tw=... Thermoworks Smoke http://www.thermoworks.com/Smoke?tw=B... Thermopen IR http://www.thermoworks.com/Thermapen-... Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... Thermapop - http://www.thermoworks.com/ThermoPop?... Chef Alarm - http://www.thermoworks.com/ChefAlarm?... #ballisticbbq #lonestargrillz #pizzarecipe