Pizza dough and pizza sauce

Ingredients for 6 servings:

• 800 g wheat flour type 550
• 200 g durum wheat semolina
• 1 tbsp salt, fine
• 2 packs of dry yeast, 7 g each or one cube of fresh yeast
• 1 tbsp brown sugar
• 600 ml water, lukewarm
• 2 m.-large tomato(s)
• 200 ml tomatoes, pureed
• 2 tbsp tomato paste
• 2 garlic cloves
• 1 tsp pizza seasoning

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

perfect for a pizza on the pizza stone in the grill

Mix the flour, semolina, and salt in a bowl. Stir the yeast and sugar into the water until dissolved. Let the mixture stand for a few minutes. Using the dough hook on the mixer, knead the yeast mixture into the flour mixture in portions. When the dough can no longer be worked with the dough hook and has become a tough paste, remove the dough from the bowl and knead it with your hands. If the dough sticks too much to your hands, add more flour. The dough should be smooth, soft, and elastic. Dust the surface of the dough ball with flour and let it rise for about 30 minutes. Divide the dough into 6-8 pieces and roll out with a rolling pin to about 5 mm thick or thinner. Ideally, you should roll out the pizza on baking paper 15-30 minutes before further processing. The baking paper will allow you to easily remove the pizza from the pizza stone without it sticking. For the pizza sauce, quarter the tomatoes and remove the stems. Peel the garlic and finely chop it. Puree the tomatoes and garlic with a hand blender. Heat the pizza stone in the grill to maximum heat, or 250-300 degrees Celsius. I use my gas grill for this. Top the pizza as desired and finish cooking on the hot pizza stone. Depending on the thickness of the dough, the pizzas will need no more than 5-7 minutes in the grill.