Preparation:

Pour 250ml lukewarm water into a measuring cup. Stir in the yeast with a pinch of sugar and leave to rise for about 5 minutes.

Put the flour in a bowl and form a hollow in the middle. Pour the yeast, water, oil and salt into the hollow and knead into a smooth dough.

Leave the dough to rise overnight in the refrigerator.

Before baking, take the dough out of the fridge and form 4 balls. Cover and let rise again for 3 hours.

Heat the Monolith to 350°C, insert the deflector stones and place the pizza stone on the highest rack – preferably on the grill expander. Heat the pizza stone for about 20 minutes until the Monolith reaches 280°C.

Shape the dough into 4 discs and top with tomato sauce and various ingredients.

Bake the pizza in the preheated grill for approx. 3 minutes.