Pizza

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, place a stainless steel grill, heat deflector and flat baking stone on it and wait for the temperature to rise to 300 degrees.
Close the upper and lower air dampers to keep the temperature even.
Dissolve the yeast and sugar in warm water. Leave to stand for a few minutes until the yeast reacts. Add salt and knead into a little flour.
After the addition, add the olive oil and continue to knead, for a total of about 15 minutes. Leave the well-kneaded dough to rise for a few hours.
When the dough rises, knead and divide into 4-6 parts. Form the balls, cover with a towel and leave to rise for 1 hour.
Use your finger pads to shape the pizza base. Spread the tomato sauce and bake for 3-4 minutes.
Place the cured ham, arugula on top and sprinkle with balsamic vinegar. Delicious.

Ingredients

Picos dough:
1 kg. 00 type flour
650 ml. water
14 g. Dry yeast
1 teaspoon salt (small)
1 teaspoon brown sugar
4 tablespoons extra virgin olive oil
Dried ham
Arugula
Balsamic vinegar