Pizza from the barbecue
Ingredients for 4 people
Ingredients · Servings 4
- 500 g flour (type '00)
- 300 g lukewarm water
- 7 gr gist
- 10 g salt
- A splash of olive oil
- 125 ml tomato passata
- 2 tl oregano
- 2 balls of mozzarella
- 100g Parmaham
- 4 the pesto
- 10 g fresh basil
- 40 gr arugula
- Salt and pepper
Method · 2 h
- Preheat the pizza stone on the barbecue. The temperature must be as hot as possible, at least 250 degrees Celsius. You do this by opening all the vents on the barbecue so that as much oxygen as possible gets in.
- Mix the flour with the salt and yeast. The yeast and salt must not touch each other. Add part of the water and mix everything into a dough in the bowl of your food processor. Use the dough hook for this and mix on the lowest setting. Is the dough becoming too dry? Add a splash of water. Finally, add a splash of olive oil.
- The dough is ready when it forms a ball. It may still feel a little sticky.
- Let the dough rise for 1 hour in a warm place, under a damp tea towel. The dough should double in volume.
- Divide the dough into two halves and form 4 balls. Let the dough balls rest for half an hour under a piece of plastic wrap or a damp tea towel.
- In the meantime, prepare the tomato sauce. Mix the passata with the oregano and season to taste with salt and pepper.
- Flatten the balls of dough with your hands. Gradually stretch the dough outwards. Rotate the dough and flatten it further with the palm of your hand. Be careful not to let it become too thin, as the dough will tear. You can also use a rolling pin if desired.
- Spread a generous tablespoon of tomato sauce over the pizza base. Do not use too much, otherwise the base will become too soggy. Top the pizza with mozzarella.
- Bake the pizza on the pizza stone for about 7 minutes (lid closed). When the pizza comes off the barbecue, top it with the Parma ham and arugula. Finish with some fresh pesto and basil.
pizza’s
- Preheat the pizza stone on the barbecue. The temperature must be as hot as possible, at least 250 degrees Celsius. You do this by opening all the vents on the barbecue so that as much oxygen as possible gets in.
- Mix the flour with the salt and yeast. The yeast and salt must not touch each other. Add part of the water and mix everything into a dough in the bowl of your food processor. Use the dough hook for this and mix on the lowest setting. Is the dough becoming too dry? Add a splash of water. Finally, add a splash of olive oil.
- The dough is ready when it forms a ball. It may still feel a little sticky.
- Let the dough rise for 1 hour in a warm place, under a damp tea towel. The dough should double in volume.
- Divide the dough into two halves and form 4 balls. Let the dough balls rest for half an hour under a piece of plastic wrap or a damp tea towel.
- In the meantime, prepare the tomato sauce. Mix the passata with the oregano and season to taste with salt and pepper.
- Flatten the balls of dough with your hands. Gradually stretch the dough outwards. Rotate the dough and flatten it further with the palm of your hand. Be careful not to let it become too thin, as the dough will tear. You can also use a rolling pin if desired.
- Spread a generous tablespoon of tomato sauce over the pizza base. Do not use too much, otherwise the base will become too soggy. Top the pizza with mozzarella.
- Bake the pizza on the pizza stone for about 7 minutes (lid closed). When the pizza comes off the barbecue, top it with the Parma ham and arugula. Finish with some fresh pesto and basil.
