Pizza dough for the pizza stone in the grill

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 250 ml water, lukewarm
• 10 g fresh yeast
• 3 tbsp olive oil
• 1 pinch of salt
• 1 tsp oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 42 minutes

For the Weber grill or gas grill

Put the flour in a bowl. Use a tablespoon to make a well, crumble in the yeast, then sprinkle the salt over the yeast and pour in the warm water. The water should only be in the well and not overflow. Then stir in the flour around the edge of the well with a wooden stick (the other side of the spoon) until the yeast, water, and flour form a soft dough. Let this mixture rest for about 10 minutes. After 10 minutes, gradually add more of the flour to the dough in circles starting from the center, gradually adding the water and olive oil until you have a nice, even, soft ball of dough. Finally, add the oregano and stir briefly. Let the dough rise for about 20 minutes and then divide it into equal-sized pieces. If you don’t use it all, wrap the portions in cling film; the dough will keep for a good 3 days in the refrigerator. Roll out or stretch the dough and place it on baking paper. Please ensure that the pizza stone, baking paper, and dough are the same size. Top the pizza as desired. The grill should be over 250 degrees Celsius. The pizza stone must be in the grill while it heats up and should not be removed from it. This is important; the stone needs a high temperature for the dough to become crispy. The pizza dough is then placed on the stone with baking paper. After about 2-3 minutes, pull the paper out from under the pizza. If it pulls out easily, everything is fine. If not, you’ll need to practice a little more with your pizza stone and the heat. But practicing with pizza is really fun. (Please read the stone’s instructions before using it for the first time.) A pizza will be ready in about 6-9 minutes, depending on the stone and the heat. You can quickly tell by its appearance. Please be careful when grilling with the pizza stone: everything is very hot! Please do not allow children or animals near the grill. Always keep the grill closed while the stone cools. Tip for using dry yeast: Mix the dry yeast well with the flour and salt. Slowly add the warm water and olive oil and stir until you have a nice, smooth, soft dough. I prefer the dough made with fresh yeast.