for 4 person

Dough

500 g	white flour
1 ½ tsp	salt
½ tsp	chilli flakes
½ cube	yeast (approx. 20 g), crumbled
2 ¾ dl	water
2 tbsp	olive oil
2 tbsp	white balsamic vinegar

Tomato sauce

250 g	vine-ripened tomatoes, finely grated
1 tbsp	olive oil
2 sprig	basil, finely chopped
1	garlic clove, squeezed
¼ tsp	salt
a little	pepper

Pizzas

2 tbsp

olive oil

Charcoal/gas/electric grill

2	tomatoes, thinly sliced
2	Mozzarellas di bufala (buffalo mozzarella) (each approx. 150 g), sliced
½ bunch	basil, torn into pieces
	salt and pepper to taste

How it's done

Dough

Mix the flour, salt, chili flakes and yeast in a bowl. Add the water, oil and balsamic, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Tomato sauce

Combine the tomatoes with the oil, basil and garlic, season.

Pizzas

Divide the dough into 4 portions, shape into balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads (approx. 20 cm in diameter). Brush both sides of the flatbreads with oil.

Charcoal/gas/electric grill

Cover and grill 2 flatbreads at a time over/on a high heat (approx. 220°C) for approx. 4 mins. Turn the flatbreads, spread ¼ of the tomato sauce over each, grill for a further 4 mins. Cover each of the hot pizzas with ¼ of the tomatoes, mozzarella and basil, season.

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