Smoked Mullet Pizza

Pizza Dough
San Marzano Pizza sauce,
1/2 cup Smoked mullet pieces, skin off and bones out,
1 250 ml container bocconcini, cheese balls cut into slices,
1 cup mozzarella shredded cheese
1/2 cup deli olives sliced
4 deli marinated peppers, sliced
1/4 cup caramelized onions
1/4 cup fresh basil leaves

Note: Any pizza toppings you desire

Special equipment: Pizza stone and pizza peel & paddle

Grill set-up will be indirect cooking with a thick pizza stone. Preheat clean grill to 550 degrees for at least 45 minutes before cooking pizza. Divide pizza dough into 2 round balls, lightly flour work surface and spread dough to desired size with your fingers or a rolling pin. Spread pizza sauce around dough, add smoked mullet, cheeses, olives, peppers and onions evenly spaced around pizza surface. Slide pizza peel under dough and lightly shake pizza off the paddle onto the hot pizza stone. Cook for 5-10 minutes depending on thickness of dough. Carefully remove pizza with pizza peel and sprinkle fresh basil leaves over surface; slice into desired servings

Pizza Dough (New York Style)

22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
.5 ounces (about 1 1/2 tablespoons) sugar
.35 ounces (about 1 tablespoon) kosher salt
.35 ounces (about 2 teaspoons) instant yeast
1.125 ounces (about 3 tablespoons) Extra Virgin olive oil
15 ounces lukewarm water

Combine flour, sugar, salt, and yeast in bowl or food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

San Marzano Pizza Sauce

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
2 medium cloves unsalted butter
1 teaspoon garlic, grated on microplane grater (about 2 teaspoons)
1 pinch dried oregano
2 six-inch red pepper flakes
Kosher salt to taste
1 medium sprigs fresh basil with leaves attached
1 teaspoon sugar yellow onion, peeled and split in half
Pinch of anise seed

Process tomatoes with hand blender, puree should not be completely smooth, set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

(Makes 2 pizzas)