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Urban Slicer Grilling Dough Pizza Dough Start to Finish Instructions Final

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Fire up your grill because this dough is designed to cook directly on the grates. Each package makes TWO 14" Outdoor Grilling crusts.
Check out more here:
urbanslicerpizza.com/collecti...
Who is the Urban Slicer?
The Urban Slicer is just a guy. A guy who relentlessly cooks indoors and out. A guy who has been on BBQ Pitmasters, is a trusted brand ambassador and a World Food Championship chef. A guy who has been tirelessly bustin’ his hump for years to create the best possible pizzas and wants everyone to be able to do the same. He’s just a guy who’s graduated from the International School of Pizza and is a certified Pizzaiolo from Italy, Sicily and America.
Ultimately, he’s just a family guy named Matt who has created these products so that you can crank out world-class pizzas no matter where you are.

Опубликовано:

21 июн 2020

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Комментарии : 24

@odom2142 3 года назад

I got this dough and sauce as a gift. Can’t wait for dinner tonight! Thanks for the video.

@genesnodgrass Год назад

I gotta try this on my Grill Grates! Really bummed I missed your demo day at Robidoux Inc a few weeks ago,

@TheAshady 3 года назад

That looks amazing!

@mjc691 2 года назад

Thanks for the tips. Bought your products from my local dealer. I also noticed you sell on Amazon. Any chance you’ll be selling your tshirts on there?

@MattFrampton 2 года назад

Awesome! Thank you so much!! We probably won’t have our Merch on Amazon, but I do plan to make shirts, hoodies and hats available on our website very soon!

@FracDaddyBBQ 3 года назад

Great video I just got two packs of your grilling dough and I’ll be making some videos very soon on my RU-vid channel

@UrbanSlicerPizzaWorx 3 года назад

Awesome!!! Can’t wait to see it!!!

@ryanbramich6951 3 года назад

Making my first grilling dough pizza for dinner! My grillgrates typically get 100-150° hotter than the grill temp. Do u recommend the grill itself to be at 450-500 or the grates to be at 450-500°? Cheers!

@UrbanSlicerPizzaWorx 3 года назад

Awesome! I would dial it back some, you can always cook longer, but you can’t take burning away! Every grill is different, so start lower and work your way up to it.

@swmiller999 4 года назад

Nice! Been watching your awesome videos and going to try my first pizza today. Questions: I notice you use a wood peal for prep, but metal to take off. Is that critical? Also what is the prep board you spread the dough on?

@UrbanSlicerPizzaWorx 3 года назад

Sorry for the delay!!! Yes, wood peels are much more forgiving to get the dough off. Those are disposable cutting mats. Several varieties are available online or at a specialty cooking / BBQ store.

@Chris-sj5fh 2 года назад

I've tried making this dough twice, with zero success (different lot # as you were nice enough to replace mix after my first failure). For one, in this video you say mix for 8 minutes but package says 10. Is that a problem? Two, my dough was beyond tacky. It was very difficult to remove from the mixer and to handle. Needed a good bit of water. Finally, it didn't rise much, if any. Getting frustrated and don't want to waste another package. Any help? Thanks.

@bgnPrinceton 2 года назад

Hard to say for sure, but no rise usually means yeast is dead. Only thing you can do to make sure you don't kill it is to NOT use hot water. Also make sure you provide a somewhat warm place for the dough to rise.

@Chris-sj5fh 2 года назад

Can I use your for "Grill Grates" mix in a high temp oven accessory (on outdoor stove)?

@UrbanSlicerPizzaWorx 2 года назад

Hello! Yes, you can! It’s all about temperature control. Read our FAQ on our website for more information between the mixes.

@Chris-sj5fh 2 года назад

Trying for the 1st time today! Dumb question...can I do two batches/packages at the same time (in a KitchenAid mixer)?

@MattFrampton 2 года назад

YEP! You can do 3 packs in a large kitchen aid.

@Chris-sj5fh 2 года назад

@@MattFrampton it's been 1.5 hrs and my dough hasn't risen at all. The package says 2-4 hrs, your video said 2. If it does take up to 4 can I keep it till tomorrow somehow cause dinner tonight is a no-go.

@MattFrampton 2 года назад

@@Chris-sj5fh Can you email me where you purchased and, if you still have it, a picture of the back of the bag. I am very sorry to hear this. This summer has been brutal heat and we have had (rare) instances of yeast being damaged in the transport. Assuming you used warm water, not hot, it should have started rising by now. It will probably rise, but may take some time. You can try the oven with the light on, that may speed it up. I’ll take care of if you. Thank you for letting me know. matt@urbanslicerpizzza.com - thank you so much!

@kp7071 2 года назад

That is unbelievable. I do the same exact process and it’s like working with epoxy.

@Chris-sj5fh 2 года назад

Me too.

@AEllison19 2 года назад

My dough was WAY tacky. Like glue!l stuck all over my hands

@MattFrampton 2 года назад

Oh no!!!! That can happen from time to time, it’s a matter of too much water in the bag. Adding some flour can help. Our FAQ has a few suggestions. Have a peek: urbanslicerpizza.com/pages/faq Here to help in any way!!!

@AEllison19 2 года назад

@@MattFrampton Thanks!