Italian pizza

From Nil to Grill recipe:

• Preheat your Kamado grill to 250°C with direct heat, then prepare for pizza baking. Place both deflectors on the grill grid, followed by a metal grate on top of the deflectors, and then place the flat baking stone on the grate. Increase the temperature to 350°C.
• Prepare the pizza by using dough from your favorite pizzeria in a standard size and stretch it by hand. Under no circumstances should you use a rolling pin, as all pizza doughs are suitable for stretching by hand. Pizzerias often make the mistake of rolling out their dough with a machine or a rolling pin, which disrupts the dough’s structure. Stretch the dough as you see fit.
• Once the dough is prepared, spread your favorite tomato puree on it, then add grated mozzarella, along with half a ball of torn mozzarella on top. That’s it; you’ve got the base for all your pizzas. From there, customize as you like. You can add chorizo, jalapeños, sliced onions, and mushrooms to bake, or top a baked Margherita base with arugula, Parma ham, and sun-dried tomatoes.
• Bake on the heated stone for about 3-5 minutes. This way, it won’t dry out. If your baking takes 10 minutes, that’s too long, and the temperature is insufficient. If the base starts to burn, try removing the pizza stone to cool it for a few minutes before placing it back.
• When pulling the pizza out, be sure to use a pizza peel. If the pizza edges puff up and form bubbles, that means you are baking in the right direction. The baking temperature should be as high as possible to achieve better results.