MONOLITH PIZZA by Antonio Furnari

  • Ingredients

    1 kg pizza flour type 00 or 450

    600 ml cold water

    2 g dry yeast or 6 g fresh yeast

    25 g fine sea salt

    25 g olive oil

  • Preparation

    For the dough:

    Place 1 kg of flour together with the dry yeast in a food processor and mix for approx. 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 speed 1. Then knead for 4 minutes on speed 2 until you have a smooth dough, gradually add the salt and knead for a further 2 minutes. Finally, add the olive oil on speed 1 and knead for a further 2 minutes.

    As soon as the dough is smooth, take it out, shape it into a ball and brush it 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 will make a pizza about 30 cm in diameter. Then keep the balls in the fridge for 1 - 2 days to mature. Remove approx. 5 hours before baking.

    Bake the pizza:

    To do this, fill with approx. 2.5 kg of charcoal and light three ember nests from above using the monolighter. Close the ceramic lid, open the exhaust air opening and supply air slider completely. Heat the barbecue to 400°C. Now add a little charcoal and then place the SGS with deflector stone and grill grate on the top level. Close the ceramic lid again and preheat to 350°. Now place the pizza stone on top 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.
    Once the grill is ready, the pizza can be shaped and topped.

    Now wipe the pizza stone with a damp cloth and bake the pizza immediately on the stone.
    The pizza takes approx. 4 minutes to bake.

A recipe from: