Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 115g of Manitoba flour
- 200g of flour 00
- 170g warm water
- 5g of fresh brewer's yeast
- 2/3 tablespoons of extra virgin olive oil
- 1 teaspoon of sugar
- 10g of salt
- Cooking pizza necessitates extremely high temperatures; consider that in pizza ovens, a pizza cooks in less than a couple of minutes at temperatures ranging from 350° to 400° C. These temperatures are obviously too high for most home ovens.
- There are no contraindications to cooking pizza on the barbecue, whether you have a gas grill or a charcoal grill.
- If you have a gas grill, turn the burners to high, place the pizza stone, and preheat for at least 30 minutes. Do not overlook this stage; the refractory stone for barbecue requires time to accumulate heat and reach the desired temperature. If you need to cook a lot of pizzas, consider lowering the power of the burner located beneath the pizza stone after the first few (it could get too hot and quickly burn the bottom of the pizzas).
If, on the other hand, you have a charcoal grill,
- I recommendusing both regular charcoal and briquettes to ensure stability and long life. Place the extinguished coal in a semicircle in the kettle's brazier, then pour over it a basket FULL of lit briquettes, taking care not to pile too much in the center, and fully open the air vents above and below. Preheat the pizza stone in the center for at least 30 minutes.
- Cook the pizza for 3 minutes on a preheated barbecue stone with the lid closed. Lift a flap with pliers to check the degree of cooking, possibly rotate the pizza by 180 °, and leave it to cook for a few minutes.
Amount Per Serving Calories 315Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 973mgCarbohydrates 62gFiber 2gSugar 1gProtein 9g