Pizza isn’t what you most associate with grilling. In the pizza oven you want temperatures up to 300-400°C ensures a crispy but juicy result.
- 6 dl lukewarm water
- 1 dl of good olive oil
- About 1/3 sachet of dry yeast
- 1 tablespoon of sugar
- 1 kilo of “00” pizzamel
- 1 tablespoon of salt
1. Combine water, oil, yeast and sugar in a food processor or stir by hand for about 3 minutes until well blended. mixed.
2. Add flour and salt and knead at low speed for about 15 minutes. The dough should be smooth and malleable.
3. Place the dough on a well floured table and leave to rest for 20 min. Divide the dough into 4, then each dough corresponds to a langfailure.
4. Knead the dough between your hands, make nice little bowls and place them on an oiled baking sheet with a good distance between each. Leave the dough balls on the baking sheet for 2-3 hours at room temperature.
They will rise again and rise. Once doubled in size, they can be stored in the fridge until you need them used. Leave the dough in the fridge overnight before baking it into thin pizza bases.
5. Roll out the dough until it is really thin.
6. Top the pizza with the desired topping and fry it on the pizza stone in the grill. Garnish the pizza with oregano and a fine drizzle with good olive oil just before serving.
on the grill
1. Prepare the grill for high, direct heat.
2. Place the baking stone in the middle of the grill grate, let it warm up well – it takes about 10 minutes.
3. Place the pizza on the baking sheet. If you are using a gas grill, turn off the burner which is directly under the stone, so you get to grill by indirect heat. On the charcoal grill, carry on live and circular heat. Bake the pizza under the lid until the bottom releases the plate.
Quick and good pizza sauce:
The secret here is very good tomatoes, and you can often find them in cans! Some people choose to cook the tomato sauce for to concentrate the taste, while others like the fresh, good tomato taste of good tomatoes.
Fry a clove of garlic and 2 finely chopped shallots in 2 tablespoons of oil in a pan. Brilliant grinder, keep it in a bowl. To add a can of very good tomatoes, for example Mutti cherry tomatoes or a glass of good Italian tomato pulp.
To incorporate 5 tablespoons good olive oil, with a hand mixer, or mix it with a whisk if you want more “chunks” in the sauce.
You can season the pizza sauce with fresh oregano, or you can have it on the pizza. Spread the sauce over the pizza (be careful not to apply too thick a layer).
Top the pizza with some cheese, preferably the savory types, not too much, on a good pizza you should be fine balance between cheese, tomato sauce and stock. A little fresh mozzarella, a few pieces of taleggio and a little grated parmesan is adorable.
Wear the trim according to your own wishes, e.g. roasted peppers, Salsiccia (press sausage meat until small rolls), pine nuts, mozzarella and Italian salami. Grate some fresh parmesan and good olive oil and sprinkle on a little oregano just before serving. There are many good things, but perhaps the best is a plain Margherita, then you really taste the quality and the interaction between the bottom, the tomato and the cheese.