1 kg very finely ground flour (Type 00 wheat flour)
650 ml water
2 g dry yeast
A pinch of salt
For the Pizza Topping:
Mozzarella cheese
Grated Gouda cheese
Salami
Cooked ham
Tomato sauce
Fresh basil
Oregano
Recipe
Dough Preparation: Dissolve the yeast in water and let it sit for 10 minutes to activate. Then gradually add flour and mix. Let the dough rise, or if possible, allow it to proof overnight in the refrigerator.
Prepare the Kamado BONO grill for indirect cooking by lighting the charcoal with a fire starter. Place the stainless steel grates, the baking stone, and wait until the temperature rises to 300°C (572°F). Adjust the top and bottom air vents to maintain an even temperature.
Divide the dough into two portions. Roll out one portion to cover the cast iron frying pan that has been greased with fat, and use your hands to form thick edges. Place sliced mozzarella cheese, grated Gouda cheese, salami, and cooked ham on top of the dough. Spread tomato sauce over it, arrange fresh basil leaves, and sprinkle with oregano. Bake in the hot grill for 4-5 minutes.