A thin pizza baked on a stone on the grill, covered. Also suitable for baking in the oven on a regular baking tray.
Ingredients
Dough
- Fresh yeast, 40 g (or 14 g dried instant yeast)
- Very warm water, 300 ml (but not hot)
- All-purpose flour, 500 g
- Sugar, 1 teaspoon
- Salt, 1 teaspoon
- Olive oil, 2 tablespoons
Toppings
- Mozzarella cheese, 3 balls, 125 g each + optional grated mozzarella
- Tomatoes, 2
- Garlic, 2 cloves
- Chili flakes
- Fresh basil
- Sea salt and freshly ground black pepper
Tomato Sauce
- Tomatoes, 4
- Salt and pepper
- Balsamic vinegar, 1 tablespoon
- Dried oregano, 2 teaspoons
- Extra virgin olive oil, 2 tablespoons
Preparation
Dough Crumble the yeast and place it in a large cup or bowl. Add the water (very warm, but not hot), 1 teaspoon of sugar, 1 tablespoon of flour, and mix well. Cover with a cloth and let it sit for 15 minutes until the mixture foams on the surface.
Sift the flour into a large bowl (or a mixing bowl). Add the salt and mix. Gradually pour in the yeast mixture and olive oil, mixing with a spoon. Slowly combine all the ingredients, then knead with a mixer or by hand for about 10-15 minutes until the dough is elastic. Cover with a cloth and let it rise for a minimum of 1-2 hours. In the meantime, prepare the ingredients and heat the grill (or oven).
Toppings Prepare the tomato sauce from fresh tomatoes: Blanch the tomatoes, peel them, cut into quarters, and remove the stems. Remove the seeds and chop the flesh into small cubes. Place in a saucepan with the remaining sauce ingredients. Cook over medium heat for about 15 minutes, stirring 2-3 times. Finally, blend the sauce.
Grate the mozzarella cheese and season with salt. Slice the tomatoes. Grate the garlic on a fine grater. Spread garlic on the tomatoes, sprinkle with chili flakes if using, and season with salt and pepper.
Grilling Preheat the grill to maximum heat with the maximum amount of charcoal/charcoal briquettes (no need to use briquette baskets). Place a pizza stone on the grill grate and heat it for about 30 minutes with the lid closed (or preheat the oven to maximum temperature, about 250°C, while heating the stone or baking tray – the hotter the stone and oven, the better the pizza).
Quickly knead the risen dough and divide it into 6 parts. Lightly flour and roll out the first two dough balls on a floured surface, and transfer them to a board or peel, sprinkling with flour. Cover with a cloth to prevent drying.
When the dough rises, after about 12 minutes, slide the first dough onto the hot stone, spread 2-3 tablespoons of sauce, sprinkle with 3 tablespoons of grated mozzarella, and place 3 tomato slices on top. Cover with the lid or close the oven and grill for about 10-15 minutes. If after 15 minutes the pizza is not yet golden, it means the baking temperature is too low. Over-baking will dry out and harden the dough (and cheese).
