This is a great recipe to use for leftover rib meat!

Pizza Dough: makes enough for two 10-12 inch pizzas
1 1/2 cups warm water
1 package (2 1/4 tsp) of active dry yeast
3 1/2 cups bread flour (all-purpose flour is fine)
2 tblsp olive oil
2 tsp ss&P (or salt)
1 tsp sugar

Pizza Ingredients:
olive oil
cornmeal or flour (to slide the pizza on the pizza stone)
Rickhardanara Sauce or sauce of your choice

smoked gouda and applewood smoked mozzarella, shredded

rib meat

Special Equipment: helpful but not necessary
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza

Making the pizza dough:
In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid) add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

Attach the mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute.

Remove the mixing paddle and replace with the dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

Place a ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). 

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to 2 weeks.

Preparing the pizzas: 
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450-550* for at least 30 minutes, preferably an hour.**
 *use high heat to get a better result but it also requires more attention
** pizza can be cooked on the grill or however you desire (this is how I prepared mine)

Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form tow round balls of dough. Place each in it's own bowl, cover with plastic and let sit for 10 minutes.

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third cup each Rickhardanara sauce and cheese would be sufficient for one pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2 inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter- 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

Or you can do it like this guy 
Give it up for Rick Meggison ladies and gentleman! Member of Tattoos N Que. Follow him on Twitter @ricktatsPA

Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.

Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal or flour. Transfer one prepared flattened dough to the pizza peel. If the dough has lost it's shape in the transfer, lightly shape it to the desired dimensions.
Spoon on the Rickhardanara sauce*
*Rickhardanara sauce is a BBQ sauce I wrote for Rick containing no mustard. It reminded us of a savory sauce so I added a bunch of my savory dry rub and named it after him!

Sprinkle with cheese and place your desired toppings on the pizza.

Sprinkle some cornmeal or flour on the baking stone in the oven. Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal or flour. Slide the pizza off of the peel and onto the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes(at 450). If you want, toward the end of the cooking time you can sprinkle on a little more cheese. 
SBQ BBQ'd Rib Pizza

I seasoned 2 delmonico's w/ my bourbon smoked s&p

Smoked them at 175 for an hour

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Seared them on both sides in a cast iron skillet on medium heat. Brushed the ribeye and cast iron w/ bacon fat

Let them rest for 10-15 minutes

SBQ Smoked Ribeye

I'm incredibly proud and happy with how this steak turned out. Hands down one of the best steaks I've ever eaten!