Pizza, Barbecue–okay but the dough ?
For pizza dough on the barbecue, you need:
– 400 g pizza flour
– 200-230 ml of water
– 20 g of oil
– 8 g dry yeast
– 10 g of salt
– 1 teaspoon of sugar
A paste that is too “wet” will stick, burn, and be virtually impossible to work with, while one that is “drier” on the other hand will not stick, will remain softer, and will hold very well.
Once you are finished with the dough, divide it into several balls which then once rolled out will become your pizzas (with these quantities you should come out with between 3 and 4) and let them rise covered with a dampened cloth (moistened: not wet!) for at least 4 hours.
Fire Pizza Barbecue : The trio from hell
Now let’s turn to the fire; you will need a high fire for this recipe, 250 degrees, and you cook everything in direct heat. Ideally, it is best to buy a soapstone that does not cover the entire surface of the barbecue so by doing so we will do both direct and indirect cooking at the same time, the soapstone should be placed 5 min before putting our pizza on it, essentially: a hot stone will burn your pizza instead of cooking it…
Now, at least 4 hours of rising time, you have lit a fire with all the fixings and placed the stone in the sacred spot of your barbecue Planetagrill, all that remains is for you to roll out the dough.
Close the lid and allow to pass 1 1/2/2 minutes after which, open the lid again, season your pizza as you like (margherita, vegetables, pulled pork; if you put mozzarella cheese, take care to use pizza mozzarella or “old” mozzarella without liquid).
It is good practice to turn the pizza 90 degrees in order to cook it more evenly and avoid burning on the bottom, pizza will be ready in about 3 min (or when the characteristic scorch marks begin to appear)