Makes: 3 – 4 servings
Prep Time: 45 minutes – 12 hours
Cook Time: 10 minutes
6 oz cooked pulled pork
2 T water, warm (115 to 120 F)
1/2 t active dry yeast
1 2/3 C flour
1/2 C water, cool (65 to 70 F)
1 t salt
Olive oil, for the bowl
1/4 C barbecue sauce, purchased or homemade
1/2 C smoked Gouda, smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded
3 scallions, cut into 1-inch pieces
To make the pizza dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt, and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes, then mix on medium speed until the dough is smooth, elastic, and slightly sticky, about 3 minutes.
Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
Transfer the dough to a countertop and return it to room temperature, 1 to 2 hours.
To make the pizza:
On a lightly floured surface, roll or stretch the dough out to a 12- to 14-inch round. Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with the barbecue sauce, cheese, pork, and scallions. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, covered, 2 to 4 minutes) until cheese starts to melt. Cut into wedges and serve.