Pizza Dough
500g strong plain flour, plus extra for dusting
2 tsp salt
1 x 7g sachet of dried yeast or 30g fresh yeast
320ml/Butter milk
Dried breadcrumbs or semolina, for dusting.
For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the butter milk, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for 45 minutes.
Split the dough into 150g pieces and roll into balls. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. With a rolling pin roll the balls into flat pizza bases and top with your ingredients. Shape the dough over the ingredients.
Stack the ingredients in this order
Kewpie mayo
Salami
Chorizo
Cheese
Sliced red onion
Beef Pattie
BBQ Beef Rub
American mustard
Ketchup
Cheese
American mustard
Ketchup
You can add another Beef Pattie if you feel you need to :)
Wrap the pizza dough around the filling. Pre heat your charcoal grill with Aromachef Hotrox and Aromachef Lump on the top to around 200c in direct method with a pizza stone in the middle. Brush the top of the pastry with egg wash and add a little BBQ rub on top. Dust bottoms with fine semolina bake until golden in colour and ingredients are cooked inside.