Recipe: Pizza Oven Pastry Dough
High temperatures and butter? Well, the combination usually leads to fire. If you’ve tried making pastry in your pizza oven, you know what I mean. This recipe uses cream instead of butter and avoids the flammability problems. I use this in my Pizzeria Pronto and it holds together nicely for turnovers.
- 2 cups self-rising flour
- 1 cup cream
- 1/4 cup powdered sugar
- Mix with a fork until you can form a ball.
- PInch of a hunk the size of a tennis ball.
- Roll out between two sheets of parchment paper to 1/8-inch-thick.
- Remove top layer or parchment and add filling and seal the edges.
- Add a thin layer of flour or cornmeal to the peel so it slides into the oven easily.
- Place exposed size of turnover face down on the prepared peel.
- Remove the parchment.
- Pop in the pizza oven and bake at 500° for 10-15 minutes.
- Cook fillings first. If you put anything inside a grilled turnover that’s raw, it will still come out raw when the pastry is done.
- If using canned fillings, remove an excess goop. Goop can leak out and catch fire on the stone.
- If the dough is too thick, it may not cook and the turnover may grow too tall to remove from get the oven.
Turnovers in the pizza grill are a wonderful way to cap off a dinner you’ve made on the grill. This dough can also be use for scones on the grill or in the oven.