GETTING READY

1. Mix together high gluten flour, salt, rapid rise yeast and lukewarm water. Knead in mixer with dough hook for about 5 minutes. The dough will still be very wet and sticky at this point. Flour the surface and roll the dough into a big dough ball. 

2. Oil the container with extra virgin olive oil. Place the dough ball into the container and oil the dough ball on all sides. Cover the container with a towel.

3. Let it rise in a dark warm space for 2 hours or until the dough has doubled in size. Take the dough out, flour it and divide it into 3 equal portions as seen in video. Make three individual dough balls, roll them and place them on a styroform plate, cover with saran wrap and set aside for an hour.

4. Light up the charcoal at three different places on kamado jo. In 10 minutes, place the deflector plate on the top. Put the grill plate and then the raised accessory over the top. Finally place the deflector plate over it. Let the temperature come to about 700 F.

MAKING

5. Without working the dough too much, stretch it over and spread the dough to about 12 inches.

6. Transfer the dough to a pizza peel sprinkled with corn meal. Poke the pizza base all over.

7. Spread barbecue sauce all over the pizza base. Layer it with pulled pork and shredded provolone cheese, red onions, bell peppers, pickled jalapeno slices. Put some more barbecue sauce on the sides.

8. Cook the pizza in the kamado jo for about 10 minutes at the deflector plate temperature of 710 F.

9. Repeat the same with the other two pizzas.

SERVING

10. Slice and serve warm.