Pizza on the pot

rind, schwein, wurst -

Pizza on the pot

Recipe Facts

Difficulty level:
easy ◉◉◎◎◎

Quantity for:
approx. 4 pizzas

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Fire pot
• Chimney starter


Ingredients

For the pizza dough (approx. 4 pizzas)
• 500 g pizza flour
(Typo 00, alternatively Type 405)
• 1 packet of dry yeast
• 1 pinch of sugar
• 300 ml warm water
• 3 tablespoons olive oil
• 2 tsp salt

For covering:
• 1 bottle of strained tomatoes
• fresh herbs (e.g. thyme,
oregano, rosemary), chopped

Other ingredients of your choice:
• Cherry tomatoes or tomatoes in
sliced,
Mushrooms, onions,
Peppers, artichokes, salami,
cooked ham, small
sliced ​​meat scraps
from grilling etc.
• grated cheese (e.g. Emmental,
middle-aged Gouda, Mozzarella)


More dishes from the cast iron pot can be found in the bookazine Black Pots

preparation

Sift the flour into a bowl. Add the remaining ingredients and knead everything well with the dough hook of the mixer until the dough is smooth and supple. If it is still too sticky, add a little flour.

Cover and leave to rise in a warm place for 30-40 minutes. Then knead vigorously again. Cut into portions about the size of an apple and shape into balls.

Then roll out, place each one on a piece of baking paper and spread with the tomato puree. Season with salt, pepper and sprinkle with fresh herbs and top with whatever toppings you like.

Recipe by Elmar Fetscher

Elmar Fetscher is one of the pioneers of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since. FIRE&FOOD stands for unique recipes, BBQ stories from all over the world, independent tests of grills and accessories and lots and lots of inspiration.

Recipe from FIRE&FOOD issue 02/2020


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