Cheesy Mushroom Bacon Pizza Boat

“Pizza sauce runs through my veins as a certified Pizzaiola with decades of professional expertise. My family has had two pizzerias that have lasted almost two decades, so I know my way around a pizza. Seriously, this smoker/grill is an investment and worth it! And the pizza oven blows me away every single time I use it. And y’all know me – I’m a pizza snob. It’s AS GOOD as the commercial wood-fired ovens I’ve used.”

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Recipe from thekitchenwhisperer.net

Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com

Learn more about the Wood-Fired Oven: https://www.yodersmokers.com

INGREDIENTS

  • 330 grams pizza dough
  • 8–12 ounces whole milk low-moisture mozzarella, freshly shredded
  • 2–3 cremini mushrooms, cleaned and sliced
  • 1–2 strips cooked bacon, roughly torn
  • 4 datterini tomatoes plus 2-4 tablespoons of sauce
  • olive oil
  • 1 large burrata ball

INSTRUCTIONS

  1. Set up the YS640 with the pizza oven accessory installed. Turn the YS640 on and set the temperature to 600F. Close the lid and let it heat up for at least 30 minutes.  When you’re ready to make the pizza, take the temperature of the pizza stone to ensure that it’s up to temp.
  2. Shape the dough, leaving the rim or cornicione untouched. You will start from the middle of the dough and push towards the edge, pressing down and around. By doing this, you’re going the air to the crust but still keeping it in the pizza dough. Don’t stretch your dough super thin, either. It will be thin, and light will shine through (called the windowpane effect), but the dough is still strong.
  3. Shape the dough into an oval or football shape. Once shaped, place it on a pizza peel coated with bench flour. You can adjust the shape if need be.
  4. Add some mozzarella to the dough’s middle and almost to the edges on the sides. Pull the long sides of the pizza dough up and over (about an inch) the cheese and press it down slightly to seal. Do not stuff the long ends. If need be, re-adjust the pizza’s shape.
  5. Add your sliced mushrooms, bacon, datterini tomatoes, and a few tablespoons of the sauce. Top with more mozzarella. Give the pizza a final drizzle of olive oil before launching it into the pizza oven. Give the pizza a final shake on the pizza paddle to ensure it isn’t sticking. Add more bench flour under any stuck part and adjust the shape if needed. Stick the pizza paddle about 3/4 of the way into the pizza oven and launch it onto the hot stone.
  6. While the pizza starts to bake, hold the turning peel near the flames for a few seconds to warm up. After about 15-30 seconds, one side of your pizza dough starts to puff up (it’s developing the cornicione). Stick your warm peel under the pizza dough in a circle (GENTLY) to help loosen it from the stone. Pull the peel partially out on one side, lifting on an angle and turning the pizza in a circular motion. Give the pizza a good quarter to half turn. Let it cook for another 30 seconds and turn the pizza again. You’ll find you’re turning your pizza frequently toward the end of the cooking time. This pizza should take roughly 2 minutes. When the pizza crust is puffed and cooked, remove the pizza from the oven and top it.
  7. Tear the burrata and place the pieces on top of the pizza. Finish with a drizzle of olive oil, and enjoy!