Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
4 C. bread flour
2 Tbsp. granulated garlic
2 tsp. sugar
1 envelope instant dry yeast
3 tsp. kosher salt
1 tsp. black pepper
1 1/2 C. hot water, about 110°F to activate the yeast
3 Tbsp. olive oil
1 ½ C. Head County Bar-B-Q Sauce, The Original
3 C. shredded mozzarella cheese
2 C. shredded baby back rib meat
1 Tbsp. olive oil
½ C. pineapple chunks (optional)
Thinly sliced onions
Basil leaves, for garnish
Ceramic Grill (I use a Primo)
Baking / Pizza Stone
Combine flour, garlic, sugar, yeast, salt, and pepper in the bowl of a stand mixer. Turn the mixer on low and add the hot water and olive oil.
Put mixed dough on a lightly floured surface and knead until it forms a ball.
Place dough into lightly greased bowl, coat the dough with a thin layer of olive oil, cover with plastic wrap, and let sit for one hour.
Preheat ceramic grill to 550°F. Place pizza stone on cooker and let it come to temperature. I use a ceramic grill for pizzas because of the high temperature required to perfect the crust.
Cut the dough into 2 equal pieces and let them rest under plastic wrap for 10 minutes. Roll out dough and coat the bottom of the dough with cornmeal.
Once the dough is rolled out, add ¾ C. of Head County Bar-B-Q Sauce to each pizza and spread evenly, leaving about an inch from the edge.
Divide the mozzarella, shredded rib meat, onions, and pineapple evenly between the two pizzas, sprinkling the toppings over the sauce.
Brush the edges (crust) of the pizzas with olive oil. This will help the crust get that crisp and golden-brown color we all love on pizza crust.
Place the pizzas (one at a time if your stone cannot accommodate both) onto the hot pizza stone for 7 minutes. Once cooked, remove your pizzas from the cooker and garnish with the fresh basil leaves. Enjoy!
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