For the dough:
Put 1kg of flour together with the dry yeast in a food processor and mix for about 5 minutes. (Dissolve the fresh yeast in the water)

In the meantime, measure out and prepare all the other ingredients.

Slowly add the water and mix for 2 minutes on a low speed. Then knead for 4 minutes slightly faster until it is a smooth dough.

Gradually add the salt and continue to knead for 2 minutes.

Finally, lower the speed and add the olive oil and knead for another 2 minutes.

Once smooth, take the dough out, form into a ball and brush with olive oil to prevent a dry skin from forming.

Leave to rest for a good hour and then shape into 275 g balls. These make a pizza about 30 cm/12 inches in diameter. Then place the balls in the fridge for 1 – 2 days to proof. Take them out about 5 hours before baking.

Bake the pizza:
To do this, add approx. 2.5 kg of charcoal and light three spots in a triangular formation from above with the moonlighter to give an even spread of the coals to burn. Close the lid, open the exhaust air opening and the bottom air vent slider completely. Heat the grill to 400°C. Top up the charcoal and then insert the SGS with deflector stone and grill grate on the top level. Close the lid again and preheat to 350°. Now place the pizza stone and heat up for 10 minutes. The optimum temperature is 380° C. If you place the pizza stone on a raised grill, you will get a little more top heat for a browner topped pizza.

Once the grill is ready, the pizza can be shaped and toppings added.

Wipe the pizza stone with a damp cloth and bake the pizza immediately on the stone.

The baking time of the pizza is approx. 4 minutes.