Summary

Ingredients

• 450 g flour, (Tipo 00 pizza flour)
• 50 g semolina, (durum wheat)
• 250 ml water
• 13 g sea salt, pure
• 5 g yeast, (brewer`s yeast) alternatively fresh yeast
• 1 can tomato (s), happened
• 100 ml red wine, dry
• 2 shallot (s)
• 2 cloves garlic)
• 5 tablespoon olive oil, virgin
• 4 tablespoon tomato paste
• 4 tablespoon oregano
• 3 teaspoons salt
• 1 teaspoon pepper
• 6 teaspoons sugar
• 200 g cheese, rated
• rocket, or basil and / or ingredients your choice

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Instructions

1. For the pizza dough, dissolve the yeast in a cup with the water. The water must only be lukewarm, otherwise the yeast cultures will die. Mix the pizza flour, semolina and salt with a spoon. The semolina makes the dough crispier, it can also be left out. Then pour the yeast-water mixture into the dough and let it swell for 10 minutes. Then knead with a mixer for at least 15 minutes until a soft dough is formed. The long time is important so that the adhesive protein is activated, which makes the dough highly elastic. Let the dough rise in the refrigerator for at least 8 hours, or better 24 hours, covered. During the long walking time, the yeast cultures transform sugar molecules into alcohol, which ensure the typical slightly fermented dough taste, as you know it from your holiday in Italy.
2. Then grind two fist-sized balls on a floured work surface. Now cover the balls with a damp kitchen towel and let rise for another 90 minutes at room temperature.
3. For the pizza sauce, first peel and finely chop the shallots and garlic. Heat the olive oil in a small saucepan and sauté the shallots and garlic in it. Please don`t let it turn brown. Then add the tomatoes and pulp and also add the red wine, as well as oregano, salt, pepper and sugar. The pizza sauce should simmer over a gentle heat for about 30 minutes until it is so thick that it cannot run off the pizza. Tip: Sauce can be frozen and reused.
4. Baking in the kettle grill: Heat the gas or charcoal grill as high as possible as usual. A temperature of 325-350 degrees is ideal. Put the pizza stone on top while it is heating up, but leave some air to avoid the risk of deflagration. The pizza stone is optimally heated after approx. 20 minutes. Place the pizza directly on the stone with a scoop and close the lid. The baking time depends on the temperature in the oven. At 350 degrees it is only 4 minutes, at 300 degrees it is about 7-10 minutes. Tip: Add beech wood chips while baking, this creates a typical smoke aroma like in a real pizza oven.
5. Tricks from the pizzeria:
6. With the pizza stone you can transform the oven or kettle grill into an Italian stone oven. Now the secret tricks are missing. The cheese is part of the topping on the sauce, but under the ingredients. Do not use rolling pins or rolling pins. You destroy the yeast cultures by squeezing out all the carbon dioxide. Shape the pizza by hand. Ingredients that are easy to burn like arugula and basil belong on the pizza after baking.