{"product_id":"fire-wine-backyard-pizza-isbn-9781632175410","title":"Fire + Wine Backyard Pizza","description":"\u003cb\u003eFeed your kids, impress your friends, and enjoy yourself with everyone's favorite food as you master 45 delicious and easy pizzas on your backyard pizza oven or grill—with wine, of course.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEveryone loves pizza, but not everyone has the fancy equipment to  make a great one at home. Finally, the creators behind Vindulge offer an invaluable resource using devices you probably have at home (a tabletop charcoal grill, even!) and give you the confidence to create endless variations—including breakfast pizza and dessert pizza—so you can customize to everyone's tastes!\u003cbr\u003e\u003cbr\u003eAuthors Sean Martin and Mary Cressler bring their experience as pit master and sommelier to the art of creating the perfect pizza with your favorite outdoor grill or pizza oven, pairing dozens of delicious pizza recipes with the perfect wine every time.  \u003cbr\u003e\u003cbr\u003eYou'll find all the classics (hey there, Chicago Deep Dish and Margherita!), but also savory, gluten-free, vegetarian, and even sweet pizzas, making this the only cookbook a pizza lover of any age and palate—even the one who likes pineapple on their pizza—ever needs.\u003cbr\u003e\u003cbr\u003eRecipes include:\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClassic Pizzas,\u003c\/b\u003e such as Deep-Dish Pizza and Margherita\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSavory Pizzas, \u003c\/b\u003esuch as Date-Night Steak Dinner Pizza\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVeggie Pizzas,\u003c\/b\u003e such as The Forager Pizza and The Pizza Salad\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eFlatbreads\u003c\/b\u003e, such as Fennel Pollen and Hot Honey Flatbread\u003c\/li\u003e\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast Pizzas,\u003c\/b\u003e such as Huevos Rancheros Pizza\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDessert Pizzas, \u003c\/b\u003esuch as S'Mores Pizza\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eContents\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIntroduction\u003cbr\u003e\u003c\/i\u003eFire\u003cbr\u003eWine\u003cbr\u003eTools and Ingredients\u003cbr\u003eRecipes\u003cbr\u003e Delightful Doughs and Sauces\u003cbr\u003e Flat-Out Fantastic: Elevated Flatbread, Starters, and Sides\u003cbr\u003e Keeping It Classy: Classic Pizzas Everyone Should Know\u003cbr\u003e A Savory Symphony: Harmonizing Flavors\u003cbr\u003e A Veggie Voyage\u003cbr\u003e Put an Egg on It: Breakfast Pizzas That Impress\u003cbr\u003e Sugar Rush: Dessert Pizzas\u003cbr\u003eAcknowledgments\u003cbr\u003eResources\u003cbr\u003eIndex\u003cbr\u003e \u003cbr\u003e\u003cb\u003eRecipe List\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eDelightful Doughs and Sauces\u003c\/i\u003e\u003cbr\u003eNeapolitan Dough\u003cbr\u003eAll-Purpose New York–Inspired Dough\u003cbr\u003eGluten-Free Dough\u003cbr\u003eMagic Garlic Butter\u003cbr\u003eGarlic Oil\u003cbr\u003eNeapolitan-Inspired Red Sauce\u003cbr\u003eClassic Red Sauce\u003cbr\u003eBasic White Sauce\u003cbr\u003eHazelnut Pesto\u003cbr\u003eClassic Hot Honey\u003cbr\u003eChimichurri\u003cbr\u003e \u003cbr\u003e\u003ci\u003eFlat-Out Fantastic: Elevated Flatbreads, Starters, and Sides\u003cbr\u003e\u003c\/i\u003eFour-Cheese Flatbread\u003cbr\u003eGarlic Flatbread\u003cbr\u003eFennel Pollen and Hot-Honey Flatbread\u003cbr\u003eSun-Dried-Tomato Flatbread\u003cbr\u003ePizza Cheese Dip\u003cbr\u003eBaked Breadsticks\u003cbr\u003eCaesar Salad with Parmesan-Ranch Baked Croutons\u003cbr\u003e \u003cbr\u003e\u003ci\u003eKeeping It Classy: Classic Pizzas Everyone Should Know\u003c\/i\u003e\u003cbr\u003eMargherita\u003cbr\u003eNew York–Style Pepperoni\u003cbr\u003eClassic White Pizza with Caramelized Onions\u003cbr\u003eGoat Cheese and Mushroom Pizza\u003cbr\u003eDeep-Dish Pizza\u003cbr\u003e \u003cbr\u003e\u003ci\u003eA Savory Symphony: Harmonizing Flavors\u003c\/i\u003e\u003cbr\u003eThe Pomodoro Pizza\u003cbr\u003ePesto Sausage\u003cbr\u003eThe Controversial Pineapple\u003cbr\u003eThe Diavola Pizza\u003cbr\u003eDate-Night Steak Dinner Pizza\u003cbr\u003eWhite Truffle and Three-Cheese Pizza\u003cbr\u003eFig and Prosciutto with Brie\u003cbr\u003eBBQ Pulled Pork Pizza\u003cbr\u003e \u003cbr\u003e\u003ci\u003eA Veggie Voyage\u003c\/i\u003e\u003cbr\u003ePesto with Arugula\u003cbr\u003eThe Forager Pizza\u003cbr\u003eLoaded Fire-Roasted Veggie Supreme Pizza\u003cbr\u003ePotato Pizza\u003cbr\u003eThe Pizza Salad\u003cbr\u003e \u003cbr\u003e\u003ci\u003ePut An Egg On It: Breakfast Pizzas that Impress\u003c\/i\u003e\u003cbr\u003eThe Morning Sunshine Breakfast Pizza\u003cbr\u003eSoppressata and Egg Pizza\u003cbr\u003eThe Biscuits and Gravy Pizza\u003cbr\u003eBenedict Pizza\u003cbr\u003eHuevos Rancheros Pizza\u003cbr\u003e \u003cbr\u003e\u003ci\u003eSugar Rush: Dessert Pizzas\u003c\/i\u003e\u003cbr\u003eRed Wine Poached Pear Pizza\u003cbr\u003eS’Mores Pizza\u003cbr\u003eThe Oregon Berry Pizza\u003cbr\u003eCinnamon Roll Pizza\u003cbr\u003eSpiced Apple and Salted Caramel Pizza\u003cb\u003eMAKING THE DOUGH AND PIZZA\u003c\/b\u003e\u003cbr\u003eAfter your heat and cooking technique, the flour that becomes the dough is the second most important ingredient to understand. There is an incredible variety of books that go deep into the science of pizza dough, like Ken Forkish’s \u003ci\u003eThe Elements of Pizza \u003c\/i\u003eand \u003ci\u003eThe Pizza Bible \u003c\/i\u003eby Tony Gemignani. These authors describe why the dough works the way it does, and if you are a serious pizza person, we recommend both those books.\u003cbr\u003e \u003cbr\u003eOur book isn’t meant to be a pizza manifesto or baking encyclopedia, but rather a resource for outdoor pizza cooking. For the sake of getting to our recipes, we want to highlight just a few key points.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFlour Matters\u003c\/b\u003e\u003cbr\u003eA great pizza dough starts with good flour. And not all flours are created equal. We aren’t talking just about the specific brand of flour, but about the protein level. In order to achieve the texture and level of gluten (a protein found in wheat) that gives great stretch and cooking ability, the right protein levels are key.\u003cbr\u003e \u003cbr\u003eYou also need to be able to find and afford the flours that work for your particular needs. Many will jump to “00” flour for pizza, a great flour highly recommended by many experienced pizzaioli. “00” refers to the grind level and grain size, not the protein level. It refers to a flour that has been very finely milled. When buying flour, the type of flour often references a certain range of protein on the package.\u003cbr\u003e \u003cbr\u003eThe higher the protein levels, the more the gluten strands will connect and create a better texture as the dough ferments and is kneaded. It also allows for more water absorption in the flour. The higher the hydration level, the stickier and denser the flour can become. We knead our dough to help force connection between the proteins. As those connections form and the dough rises, you have the best of both worlds—a strong dough that is difficult to break and will rise further when baking, with a crust that has air pockets and texture you can’t wait to bite into.\u003cbr\u003e \u003cbr\u003eStay away from self-rising flours; they won’t give you the texture and rise since a leavening agent and salt are already added to the flour.\u003cbr\u003e \u003cbr\u003eWe generally use bread flour, which provides a nice balance in protein and gluten levels. Occasionally we will blend 20 percent “00” flour with bread flour, which does adjust down the protein levels. When we use “00” flour, we use Caputo or King Arthur.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHydration Levels\u003c\/b\u003e\u003cbr\u003eWe are now entering full nerd territory, but there’s a very important process to making good dough, especially when you are matching the right dough to your style of grill.\u003cbr\u003e \u003cbr\u003eThat is the ratio of water to flour, also known as the hydration level, or baker’s percentage. It’s often referred to by pizza nerds like us as a percentage. If you hear the question, “What hydration level was your dough?” you take the total amount of water divided by the total amount of flour. So a 67% hydration dough is 325 grams of water and 500 grams of flour. You can now speak pizza code. You’re welcome.\u003cbr\u003e \u003cbr\u003eHydration affects not only how much dough you make (the higher hydration, the more yield) but also the texture of the crust and how long the dough takes to cook. The higher the hydration level, the denser the dough will become. If you overhydrate a low-protein dough, it gets too sticky to work with. If you underhydrate a high-protein dough, it will be very dry and difficult to work with.\u003cbr\u003e \u003cbr\u003eFor this book, we use the following hydration levels based on the dough we recommend for your grill or pizza oven.\u003cbr\u003e \u003cbr\u003e• NEAPOLITAN-STYLE DOUGH: 67% hydration using bread flour—perfect for your dedicated pizza ovens.\u003cbr\u003e• NEW YORK–STYLE DOUGH: 70% hydration using bread flour—perfect for any grill that isn’t a pizza oven.\u003cbr\u003e• GLUTEN-FREE DOUGH: 80% hydration level using gluten-free flour—perfect for a grill or pizza oven.\u003cbr\u003e \u003cbr\u003eFor grilled pizzas, it’s especially important to note that the lower your grill heat gets, the more you want hydration in your dough so the pizza doesn’t burn. Dough that has more hydration takes longer to cook as the water boils out, and grilling pizzas takes longer than cooking in a dedicated pizza oven. Making sense?\u003cbr\u003e \u003cbr\u003e• Have a Big Green Egg or kettle grill that tops out at 600 degrees F? Consider using a 70–75% hydration dough.\u003cbr\u003e• Using an Ooni or Gozney pizza oven at 900 degrees F? Then consider a 60–67% hydration level.\u003cbr\u003e \u003cbr\u003eThis ratio is also an important part of knowing how to scale up your recipe. Just keep the ratios and modestly adjust your salt and yeast levels proportionately.\u003cbr\u003e \u003cbr\u003eThis is why we strongly encourage you to buy a good digital scale, because it’s going to be your friend for making perfectly proportioned dough. It will also allow you to easily adjust how many doughs you want to make. Our recipes are made for three doughs. So if you want to make a single dough, understanding the ratios will help you adjust up and down to any number of doughs you wish to make.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLeavening\u003c\/b\u003e\u003cbr\u003eAfter choosing the flour, the next important thing is understanding the fermentation process. The best pizza dough recipes allow time for the yeast to activate, feed, and expand the dough. Combined with kneading and forming the gluten strands, the important process of leavening shouldn’t be rushed.\u003cbr\u003e \u003cbr\u003eActive dry yeast is best; you add it to lukewarm water so it has the ideal temperature to “wake up” and start the feeding process. If the water is too hot, it will kill the yeast. If it’s too cool, it dramatically slows the fermentation process.\u003cbr\u003e \u003cbr\u003eWe recommend the water be warmed between 90 and 110 degrees F (32 and 43 degrees C).\u003cbr\u003e \u003cbr\u003e\u003cb\u003eFIRST RISE. \u003c\/b\u003eAlso referred to as the bulk rise, or fermentation. The first rise is like waking up the yeast and introducing it to the party in the flour. It starts as you feed the yeast with warm water and combine it with the dry ingredients. It expands the dough as the yeast feeds.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSECOND RISE.\u003c\/b\u003e While you can technically roll out the first-rise Dough into dough balls, adding a second fermentation period allows the yeast to continue to feed while you connect those gluten strands for great dough texture as you knead the dough. The second rise is when we’ve formed the individual dough balls from the first rise.\u003cbr\u003e \u003cbr\u003eWe recommend you plan for both the bulk fermentation and the secondary proofing of your dough; don’t skip this step! Ideally plan a minimum of 5 hours at room temperature (at least 70 degrees F, or 21 degrees C) to get the right amount of rise and texture.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eWHY KNEAD? \u003c\/b\u003eAs we mentioned, by pressing, folding, and pushing on your dough, you are forcing the proteins to combine and create an intricate highway of gluten strands. If you were to pull apart a well-kneaded dough, you will see strands that look like spiderwebs, so it’s key to make sure you knead. The exception is working with gluten-free dough, which is an entirely different beast (more on that later).\u003cbr\u003e \u003cbr\u003eIf making a same-day dough, the dough will rise if the ambient temperature of your home is between 70 and 80 degrees F (21 and 26 degrees C). If it’s cooler than that, a great hack is to turn on just the light in your oven. Then place your fermenting dough in the oven while the light is on, which will keep the dough just warm enough. If your home is cooler, it takes longer for the rising to happen.\u003cbr\u003e \u003cbr\u003eIf your home is hotter, then you may run the risk of overproofing. If your home temperature is over 80 degrees, monitor your dough to see if it’s expanding too fast after the second rise. If that is happening, knead the dough balls again to tighten them up after the second fermentation. Just don’t do this less than 60 minutes prior to making pizza, as the dough balls need to settle to have those important air pockets.\u003cbr\u003e \u003cbr\u003eIf you are letting your dough rise in the refrigerator for 24–48 hours, then make the dough through the first fermentation process as noted. When you break down the larger dough balls into individual-sized balls, roll them tight and pinch them to create a solid dough. Then place in a dough proofing container or a sheet tray covered in plastic wrap.\u003cbr\u003e \u003cbr\u003eCold fermentation in the refrigerator has a few benefits. First, it slows down the proofing process, which minimizes overproofing or the formation of huge bubbles. Second, it allows more time for the yeast to work its magic, leading to a more airy crust with more flavor.\u003cbr\u003e \u003cbr\u003eOur recommendation is to give your dough 24 hours: 2 hours for the bulk fermentation at room temperature and then secondary proofing as dough balls in the refrigerator. Then remove from the refrigerator 2 hours before using so they aren’t too cold to work with when forming the pizza rounds. But if you do wake up wanting dough that same day, give yourself a minimum of 5 hours.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSAMPLE RECIPES\u003cbr\u003e\u003cbr\u003eDEEP-DISH PIZZA\u003c\/b\u003e\u003cbr\u003eThe inspiration for this pizza is definitely Chicago. Making deep-dish pizza can be a technical challenge in a pizza oven due to the amount of time it takes to bake a Chicago-style\u003cbr\u003ecrust. We recommend baking this pizza on a grill to give the crust time to firm up and to allow the pizza to cook all the way through. It also needs more dough than our typical pizzas.\u003cbr\u003e \u003cbr\u003eWhen making the dough, and going through the second rise, instead of dividing into three dough balls, we divide into two. The first dough ball will be around 280 grams (perfect for all the\u003cbr\u003eindividual pizzas in this book), and the second (a double size) will be a little over 600 grams. Knead, form, and rise the second ball the same way; it just weighs more and will be able to stretch out for the size of the pie pan used.\u003cbr\u003e \u003cbr\u003eYIELD: ONE 10-INCH CAST-IRON PIZZA\u003cbr\u003e \u003cbr\u003eEquipment:\u003cbr\u003e10-inch cast-iron pan or deep-dish pizza pan\u003cbr\u003e\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e1 pizza dough (600–620 g) (page XX)\u003cbr\u003e6 slices provolone cheese\u003cbr\u003e6 slices (or XX cups shredded) low-moisture mozzarella\u003cbr\u003e1\/2 pound Italian sausage, ground\u003cbr\u003e1\/2 cup green bell pepper, diced\u003cbr\u003e11\/2 cups Marinara Sauce (page XX)\u003cbr\u003e1\/4 cup Parmigiano-Reggiano, grated\u003cbr\u003e \u003cbr\u003e1 Preheat your grill so the pizza stone is at 500 degrees F.\u003cbr\u003e\u003cbr\u003e2 Form your dough into a round 13 inches wide on a floured surface, following the instructions on page XX.\u003cbr\u003e\u003cbr\u003e3 Move the prepared dough round to a well-buttered 10-inch cast-iron pan. Press the dough into the base and up along the sides of the pan.\u003cbr\u003e\u003cbr\u003e4 Layer on the provolone cheese slices, overlapping them. Then do the same with the mozzarella. Add small chunks of the sausage, then the bell pepper. Cover with the sauce, evening it out with the back of a spoon. Sprinkle the Parmigiano-Reggiano over the sauce.\u003cbr\u003e\u003cbr\u003e5 If there is excess dough hanging off the edges of the pan, remove it with a knife and pinch the excess dough over the rim so it doesn’t sink back.\u003cbr\u003e\u003cbr\u003e6 Transfer the pizza to your grill and bake for up to 25 minutes. The dough should be browned and slightly pulled back from the edges of the pan.\u003cbr\u003e\u003cbr\u003e7 After removing the pizza, let it rest for 10 minutes. Then, using a large spatula and your hands, carefully remove the pie from the pan onto a cutting board. Cut into wedges and enjoy.\u003cbr\u003e \u003cbr\u003eWINE PAIRING: This is a big and rich pizza, laden with layers of cheese, spicy sausage, and a thick red sauce. Let’s go with something to match the richness: syrah. This is a strong match for the fennel-driven spicy sausage, and has good tannins and acidity to stand up to the cheeses and acidic sauce. Similarly, you could choose a rich mourvèdre or grenache. Both would be delicious!\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBBQ PULLED PORK PIZZA\u003c\/b\u003e\u003cbr\u003eIf you own a smoker or grill, we expect you to have some pulled pork left over from time to time. This is a great way to use it up! Pork dries out in the fridge, so we like to warm it up and rehydrate it in a pan with some BBQ sauce or apple cider vinegar before adding it to the pizza. Use your favorite Kansas City–style BBQ sauce as a base (or opt for our Pinot Noir BBQ Sauce, found at Vindulge.com), and build your masterpiece. We recommend you cook this one on the grill, as it is a little heavier than what we like for a dedicated pizza oven and cooks a little slower, which integrates the flavors.\u003cbr\u003e \u003cbr\u003eYIELD: ONE 12-INCH PIZZA\u003cbr\u003e \u003cbr\u003e1\/3 cup Kansas City–style BBQ sauce, plus 2 tablespoons\u003cbr\u003e3\/4 cup leftover pulled pork, shredded\u003cbr\u003e1 pizza dough (we recommend the All-Purpose New York-Inspired Dough for this, page XX)\u003cbr\u003e1\/3 cup low-moisture mozzarella, shredded\u003cbr\u003e1\/3 cup sharp cheddar cheese, shredded\u003cbr\u003e1\/4 cup Quick Pickle Jalapeños (recipe follows)\u003cbr\u003e1\/4 cup red onion, thinly sliced\u003cbr\u003e1\/4 cup cilantro, chopped\u003cbr\u003ePinch of finishing salt\u003cbr\u003e \u003cbr\u003e1 Preheat your grill to your target temperature per the instructions on pages XX and XX.\u003cbr\u003e\u003cbr\u003e2 In a small saucepan over medium heat, add 2 tablespoons of the BBQ sauce and the leftover pulled pork. Stir to warm up and rehydrate, about 6 minutes.\u003cbr\u003e\u003cbr\u003e3 Form your dough into a round 11–12 inches wide on a floured surface, following the instructions on page XX.\u003cbr\u003e\u003cbr\u003e4 Move the prepared dough round to a floured pizza peel.\u003cbr\u003e\u003cbr\u003e5 On your pizza round, spread the BBQ sauce within 1\/2 inch of the rim, then layer on the pulled pork, cheeses, jalapeños, and onion.\u003cbr\u003e\u003cbr\u003e6 Transfer the pizza to your grill and bake per the instructions on page X.\u003cbr\u003e\u003cbr\u003e7 After removing the pizza, coat with the cilantro and finishing salt.\u003cbr\u003e\u003cbr\u003eNOTE: Warm up the pork in advance so it’s not blazing hot when you add it to the pizza. If it’s too hot, it will warm your dough and make it stick to the peel. It’s a fine balance to warm and rehydrate the pork without making it too hot.\u003cbr\u003e \u003cbr\u003eWINE PAIRING: Classic BBQ flavors call for a classic wine pairing. The smoky and savory pork, with the rich BBQ sauce flavors, is always a great match for bold, fruity wines like syrah or zinfandel.\u003cbr\u003e \u003cbr\u003e\u003ci\u003eQuick Pickle Jalapeños\u003c\/i\u003e\u003cbr\u003e1\/2 cup water\u003cbr\u003e1\/4 cup white vinegar\u003cbr\u003e1\/4 cup cane sugar\u003cbr\u003e1\/2 cup jalapeños, thinly sliced\u003cbr\u003e \u003cbr\u003eIn a small saucepan over medium heat, combine the water, vinegar, and sugar. Stir together and bring to a simmer. Add the jalapeños and simmer for 10 minutes. Turn off the heat and let rest for 10 more minutes. Store in a mason jar in the refrigerator for up to 10 days.","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":46299703378149,"sku":"NP9781632175410","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781632175410.jpg?v=1767726942","url":"https:\/\/k12savings.com\/products\/fire-wine-backyard-pizza-isbn-9781632175410","provider":"K12savings","version":"1.0","type":"link"}