134/18 – Hot Dog Pizza:
Last week I cooked the Burger Pizza and I also cooked some awesome Hot Dogs which got me thinking – Hot Dog Pizza!
The Book:
The dough and sauce recipe is from The Pizza Bible Book:
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
£22.50 £16.60
Ooni Blog:
My new Ooni Blog is now live on this site with all of my notes on there. It’s split out into categories so should be a lot easier to use now. Will be easier for me to update too:
THE INGREDIENTS:
Flour: Molino Grassi 00 flour
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Yeast: Saf-Levure Dry yeast
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Tomatoes: San Marzano Plum Tomatoes
Zia Rosa San Marzano Plum Tomatoes 400 g (Pack of 12)
THE KIT:
6 litre food grade container with lid: I use this to bulk ferment the dough once it’s mixed
Whitefurze Plastic Food Storage Canister with Handle 6.0L
Food grade pizza dough trays (x3): I use these to cold proof the dough balls
7 Litre Plastic Stacking Food Grade Domestic Commercial Pizza Dough Bakery Euro Trays – 400 x 300 x 75mm Stackable HDPE Dough Proofing Proof Containers (3)
(as of September 12, 2024 11:22 GMT +01:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)The Dough:
Page 21 onwards in the Pizza Bible, it’s my favourite dough at the moment. Made two days in advance and cold proved as a large ball for 24 hours then split, balled and cold proved for another 24 hours. Left to warm up two hours before the cook started.
The Sauce:
New York – New Jersey Tomato Sauce from The Pizza Bible book. The San Marzano tomatoes, tomato puree, oregano, salt and oil blitzed with a hand blender then hand crushed tomatoes were also added.
THE MEAT:
The butchers dogs from Turner and George are the best hot dog sausages I have found so far, really, really tasty! £13 for 6x120g.
The Fire:
Oxford Charcoal Oak Lumpwood placed in the tray, 2 flamers underneath, lit and left for 10 minutes.
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Two Oak chunks on top of the lit charcoal:
BBQ Smoking Oak Wood Chunks
The Cook:
I had made a double batch of dough so had two trays, each with 3x 265g dough balls in. I added flour to the tray before I put them in and floured the tops so the cling film came off easier and the dough balls came out easier. Must remember to do that each time!
First Pizza: This was for the kids so grated cheddar, no mustard and only a few onions.
Pretty good though.
Second pizza: This was the works so buffalo mozzarella, hot dogs, tomato ketchup, American mustard and caramelised onions. The mustard did not come out in a consistent manner from my squeezy bottle!
The crust looked good though.
Third Pizza: Another one for the kids – grated cheddar, sliced hot dog and tomato ketchup.
The crust was really good on this. My sauce skills were not so good!
Fourth pizza: As with pizza #2 this was the full works – bufallo mozzarella, sliced hot dog, American mustard, tomato ketchup and caramelised onions. The mustard came out a lot better direct from the bottle.
Crust was really good on this one. It puffed up more as I left more of a rim before applying the sauce and I didn’t take the sauce close to the edge. I topped this with garlic oil, salt and pepper.
Fifth pizza: Leftovers for the kids – grated cheddar, sliced hot dogs and some tomato ketchup. It took a while to cook as the temperature was dropping and I hadn’t added more wood chunks.
Dessert time! I had a smaller dough ball so stretched and shaped it before spreading a spoon of Gu Hazelnut & Chocolate crunchy spread then folding one side of the dough over and crimping the edges.
The Ooni Pro was cooling down and running on embers so was around 250C which was a better temperature for calzone. After 5 minutes I took it out:
Sliced open the chocolate spread was warm and runny. Glorious!
SUMMARY:
These pizzas were really nice! The hot dog sausage from Turner and George is great quality and worked well on the pizza. I did like the mustard and ketchup combination, the mustard especially seemed to work well with the pizza!
The dough was fantastic again, I have made this dough from the Pizza Bible (page 21 onwards) a few times now and it’s so easy to work with but tastes great too. No diastatic malt powder this time and if anything the dough was better this time than on the last cook so I won’t bother adding it in future.
THE BOOK:
The dough and sauce recipe is from The Pizza Bible book:
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
If you don’t have an Ooni Pro yet you can buy one here
Uuni Pro 16 Multi-fueled Outdoor Pizza Oven
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