Summary

Ingredients

For the dough:

• 500 g wheat flour type 405
• 1 cube yeast, fresh
• 200 ml water
• 1 tablespoon olive oil
• 1 pinch (s) salt
• 1 pinch (s) sugar

For the sauce:

• 1 large can (s) tomato (s), peeled or chunky
• 1 tablespoon tomato paste
• 1 tablespoon oregano, dried (more depending on taste!)
• 1 pinch (s) salt
• 0.5 teaspoon ½ sugar

For the topping: Ingredients as desired and

• 1 ball / n mozzarella, cut into large pieces
• 500 g Gouda cheese, rated

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Instructions

1. For the grill pizza you don`t necessarily need a grill with a lid, in a pinch you can also use a pot to cover the pizzas while baking. It only takes a few minutes to prepare, so it is important that all ingredients are prepared !!
2. For the dough (makes 5 - 6 pizzas):
3. Dissolve the yeast with the sugar in the water. Put the flour in a bowl with salt, add the yeast water and olive oil. Knead everything together into a smooth dough. Cover and let rise at room temperature until the dough has doubled (approx. 30 minutes). Knead briefly and leave to stand again.
4. For the sauce:
5. Pour canned tomatoes into a sieve, collect the juice, remove any stalks that may be present. Add the tomatoes to the juice and e.g., mash with a potato masher until a coarse puree is formed. Mix the sauce with the rest of the ingredients.
6. Prepare the topping: wash the vegetables, cut them into pieces, etc. Cut everything into portions or slices.
7. Divide the dough into 5 - 6 portions. Roll out thinly on a floured work surface. The dough slices should not be too big for the first few attempts! Place the rolled out dough on the hot grill and immediately close the lid. After 1 - 2 minutes the dough is stable and can be turned. Spread the tomato sauce thinly on the turned dough and sprinkle with Gouda cheese and mozzarella. Now cover to taste and close the lid immediately! Bake for 2 - 3 minutes until the pizza is crispy, the cheese has melted and the ingredients are cooked through.
8. In the closed room, the dough quickly becomes crispy due to the intense heat from below, while the closed room gives off a little less heat to the ingredients from above, so that the topping can also cook at a low temperature and the cheese can melt.
9. Since every grill has a different heat or texture, it is important to check the cooking process again and again. For example, lift the pizzas and check the color and firmness of the dough bases. If the dough burns too quickly from below, be sure to reduce the grill heat.