Pizza Dough for Pizza Stone in Grill

Summary

Prep Time	15 mins
Cook Time	7 mins
Total Time	42 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the flour in the bowl. Make a well with a tablespoon, crumble the yeast into it, then sprinkle the salt on the yeast and pour on the warm water. The water should only be in the hollow and not over it.
Then stir in the flour edge of the hollow with a stick (other side of the spoon) until the yeast, the water and the mixed in flour form a soft batter. Let this mixture rest for about 10 minutes. After the 10 minutes in circles from the center, mix the dough more and more with the flour, gradually pour in the water and olive oil until you have a nice, even, soft lump of dough. Finally, add the oregano to the batter and stir briefly.
Then let the dough rise for about 20 minutes and then divide it into pieces of equal size. If you don`t consume everything, you should wrap the portions in cling film, the dough will last a good 3 days in the refrigerator.
Roll out or stretch the dough and place on baking paper. Please make sure that the pizza stone, baking paper and dough are the same size. Top the pizza as you like.
The grill should be over 250 degrees, the pizza stone must be in the grill when it is heated and should not be removed from there. This is important, the stone needs a high temperature so that the dough becomes crispy.
The pizza dough is then placed on the stone with baking paper. After approx. 2 - 3 minutes, pull the paper out from under the pizza. If it can be easily pulled out, everything will fit. If not, you have to practice a little more with your pizza stone and the warmth. But practicing with pizza is really fun. (Before using the stone for the first time, please read the instructions for use of the stone.)
A pizza is ready in about 6 - 9 minutes, depending on the stone and the heat. You can quickly recognize it by its appearance.
Please be careful when grilling with the pizza stone: everything is very hot! Please do not allow children or animals to use the grill. Always keep the grill closed when cooling with the stone.
Tip for using dry yeast:
Mix the dry yeast together well with the flour and salt. Slowly pour in the warm water and olive oil and stir until you have a nice, even, soft lump of dough.
I prefer the dough with the fresh yeast.

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