Hey group! Welcome back! Thanks for checking in.
This video is part of the Camp Chef Explorer 14 x 2 cooking series.

Disclaimer I'm not sponsored by Camp Chef, I purchased this portable grill for use at home, camping, and wherever I may roam and will provide my personal views and opinions without any influence.

Today is the day for the first pizza cook! If you saw the unboxing video you're aware of the baking stone fail. That was corrected very quickly by the customer support team at Camp Chef. They were very helpful and sent a new stone without any nonsense.

You can't have a good pizza without a good dough. You can buy, or make this ahead of time. What I make can be for pizza, bread, rolls, etc...

Note – flour and water are measured by weight.
Here's the details to make an approximate 1lbs +/- dough ball. This is the total ingredient amounts you'll need.

10 oz – mineral water (we use bottled). City water here is not good due to the amount of treatment. Well water not good, often too much iron. Water from a softening system has too much salts...
1 lbs - “00” flour. AP flour doesn't get the same result.
2 tsp – instant yeast.
2 tsp – honey.
2 tsp – kosher salt.

Start your preferment the day before.
All water.
5 oz - “00” flour.
1 tsp – yeast.
All honey.
Combine well and seal it. Place in fridge minimum 8hrs, up to 24hrs. (I did 24hrs) It will separate overnite, I gently stir after the first 6hrs, then back into the cold until it's time.

Bring your preferment to room temp before the next phase. You'll thank yourself later. Make sure you have a place that's 72 – 78degF to rest this.
Combine the last of the flour, yeast, AND SALT with preferment. Use a mixer and hook, or the old fashioned way like I do. Once well combined, rise covered, minimum 30mins, until double in size.
Next, kneed. Adding small amounts of flour if needed, don't make it dry! It should be sticky, and not sloppy...
Portion/divide as needed now. Place in covered containers with a small amount of oil to coat (I used EVOO) Rise covered until doubled 1 – 2hrs?
Preheat your oven to 400F, OR your grill to 425-450F. We use pizza stones no matter the method.
Last kneed, form shapes, top/prep for bake.
Beside cheese, we don't add more than 3 toppings per pizza. Make four personal size if you want variety.
The key is placing your pizza in the cooker and leaving it long enough to set before you touch it. 15 - 18mins seemed to work well in a preheated Artisan Pizza Double Oven.
Bake as needed, don't let the internal temp of the bread/crust exceed 210deg F unless you like dry and likely burned.

Make sure to watch to the end for the bloopers.

Big shout out to the following -

Hartville Hometown Meats & Seafood Company, North Canton Ohio. welovemeats.com
If you're around the area stop in for daily specials, sign up for the latest sales, news, and get better deals than most markets for high quality products and specialties made in house!

Check out DP Jackson Steakhouse 6823 Wales Ave NW, North Canton, OH 44720. We've been there and were very impressed with the service and the food.

They also have The Blazing Pig 6817 Wales Ave NW, North Canton, OH 44720. Looking forward to visiting them soon.

Big thanks also to my other butchers I depend on very much for their high quality products and great service every time -

Sugar Valley Meats, Sugar Creek Ohio. sugarvalleymeats.com

Agnes Meats, Navarre Ohio. agnesmeats.com

3D meats, Dalton Ohio. 3-dmeats.com

And as always, don't forget to stop over and visit our friends ‪@thedrunkencouplecooks‬ for some fun. Please remember they are trying to provide comedy/entertainment. If you don't remember how to laugh, it's not for you...

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If you'd like to support our channel or have ideas for future cooks contact the Get Me A Beer Productions group at - [email protected]