Stone oven pizza for the grill

Ingredients for 2 servings:

• 450 g flour (pizza flour Tipo 00)
• 50 g semolina (durum wheat)
• 250 ml water
• 13 g sea salt, pure
• 5 g yeast (brewer’s yeast) alternatively fresh yeast
• 1 can of tomatoes, pureed
• 100 ml red wine, dry
• 2 shallots
• 2 garlic cloves
• 5 tbsp extra virgin olive oil
• 4 tbsp tomato paste
• 4 tbsp oregano
• 3 tsp salt
• 1 tsp pepper
• 6 tsp sugar
• 200 g cheese, grated
• e.g. arugula, or basil and/or ingredients of your choice

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 55 minutes

especially for grill and pizza stone

For the pizza dough, dissolve the yeast in the water in a cup. The water should only be lukewarm, otherwise the yeast cultures will die. Mix the pizza flour, semolina, and salt with a spoon. The semolina makes the dough crispier; it can also be omitted. Then pour the yeast-water mixture into the dough and let it rise for 10 minutes. Then knead with a mixer for at least 15 minutes until a soft dough forms. This long time is important so that the gluten is activated, which makes the dough highly elastic. Now cover the dough and let it rise in the refrigerator for at least 8 hours, preferably 24 hours. During the long rising time, the yeast cultures convert sugar molecules into alcohol, which gives the dough the typical slightly fermented taste you know from Italian holidays. Then, on a floured work surface, form two fist-sized balls. Cover the balls with a damp kitchen towel and let them rise for another 90 minutes at room temperature. To make the pizza sauce, first peel and finely chop the shallots and garlic. Heat the olive oil in a small saucepan and sauté the shallots and garlic. Do not let them brown. Then add the passata and the pulp, along with the red wine, oregano, salt, pepper, and sugar. The pizza sauce should simmer gently for about 30 minutes until it thickens enough to prevent it from running off the pizza. Tip: The sauce can be frozen and reused. Baking in a kettle grill: Preheat the gas or charcoal grill as usual, as high as possible. An ideal temperature of 325-350 degrees Celsius is ideal. Place the pizza stone on top while it’s heating up, but leave some space to prevent explosions. After about 20 minutes, the pizza stone will be perfectly heated. Place the pizza directly on the stone using a peel and close the lid. The baking time depends on the temperature in the cooking chamber. At 350 degrees it takes only 4 minutes, at 300 degrees it takes about 7-10 minutes. Tip: Add beechwood chips during baking to create a typical smoky aroma like in a real pizza oven. Pizzeria tricks: With a pizza stone you can transform the oven or kettle grill into an Italian stone oven. Now we’re missing the secret tricks. The cheese belongs on the sauce, but among the ingredients. Do not use rolling pins or dough rollers, as this will destroy the yeast cultures by pushing out all the carbon dioxide. Shape the pizza by hand. Ingredients that burn easily, such as arugula and basil, belong on the pizza after baking.