For 6 pizzas
1 kg Manitoba or Tipo 00 flour
600 grams of cool water
1 gram of dry yeast
30 grams of salt
Combine all ingredients in a mixing bowl.
Start at low speed until all the flour is mixed with the water.
Set the machine to medium speed for 8-10 minutes. Set the dough aside for 2 hours.
Divide the pizza dough into 6 pieces and form balls out of them. Place them in a proofing basket, container, or plate and cover with plastic wrap.
Place the dough balls in the refrigerator overnight. Take the pizza dough out 4-6 hours before use 😊
Tip - The dough can be frozen.
Prepare the BBQ Fire Pit grill:
It's a good idea to use an infrared thermometer here.
Use sticks/pieces of wood that are approximately 5x5 cm.
Start your BBQ Fire Pit grill well in advance, ideally 1-1.5 hours before you want to make the pizzas.
Your pizza plate should be heated up to 300+ degrees.
Place the stick vertically behind your pizza oven to get proper top heat.
Rotate your pizza frequently to avoid it from becoming black. Ideally for 30-45 seconds.
Tip - if you don't think the bottom of your pizza is cooked enough, you can place it on the baking tray next to the pizza insert.