Pizza from the grill

Ingredients for 5 servings:

• 500 g wheat flour type 405
• 1 cube of fresh yeast, 42 g
• 200 ml water
• 1 tbsp olive oil
• 1 pinch of salt
• 1 pinch(s) of sugar
• Flour for the work surface
• 1 gr. can/n tomatoes, peeled or chopped
• 1 tbsp tomato paste
• 1 tbsp dried oregano, more to taste
• 1 pinch of salt
• ½ tsp sugar
• 1 ball/s of mozzarella, cut into large pieces
• 500 g Gouda, grated
• Toppings of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 6 minutes

Basic recipe for kettle grill, grill with lid or alternatively grill and pot

You don’t necessarily need a grill with a lid for grilled pizza; in a pinch, a pot will do to cover the pizzas while they bake. Preparation only takes a few minutes, so it’s important to have all the ingredients ready! For the dough (makes 5-6 pizzas), dissolve the yeast and sugar in the water. Combine the flour and salt in a bowl, add the yeast water and olive oil. Knead everything together until you have a smooth dough. Cover and let rise at room temperature until the dough has doubled in size (about 30 minutes). Knead briefly and let stand again. For the sauce, pour the canned tomatoes into a sieve, collecting the juice and removing any stem ends. Add the tomatoes to the juice and mash with a potato masher, for example, until a coarse purée forms. Mix the sauce with the remaining ingredients. Prepare the topping: Wash the vegetables, cut them into pieces, etc. Cut everything into portions or slices. Divide the dough into 5-6 portions. Roll each one out thinly on a floured work surface. The first few times you try, the dough slices shouldn’t be too big! Place the rolled out dough on the hot grill and immediately close the lid. After 1-2 minutes, the dough will be firm and can be turned over. Spread a thin layer of tomato sauce on the turned over dough and sprinkle with Gouda and mozzarella. Now top with the toppings according to taste and immediately close the lid! Bake for approx. 2-3 minutes, until the pizza is crispy, the cheese melts, and the ingredients are cooked. Notes: In a closed space, the dough quickly becomes crispy due to the intense heat from below, whereas the closed space from above transfers slightly less heat to the ingredients, allowing the toppings to cook at a lower temperature and the cheese to melt. Since every grill has a different heat or texture, it is important to check the cooking process frequently. For example, lift the pizzas and check the color and firmness of the dough bases. If the dough burns too quickly from the bottom, be sure to reduce the grill heat.