Neapolitan-style Pizza

     Prep Time: 45 Min. 
     Cook Time: 20 Min.
     Servings: 2 People 
     Difficulty: Medium

INGREDIENTS:

Open grates + pizza stone

• 1 ball pizza dough, about 250–280 g
• Bench flour or semolina, for stretching and launching
• Pizza stone, preheated on the open grates
• Lid closed during preheat and most of the bake

Toppings for 1 pizza

• 1/3 cup crushed San Marzano tomatoes or other good canned whole tomatoes, crushed by hand
• 3–4 oz fresh mozzarella, torn and well-drained
• 4–5 basil leaves
• 1 tbsp extra-virgin olive oil
• Pinch of salt

INSTRUCTIONS:

1. Preheat the grill and stone.
   Put the pizza stone directly on the open grates. Heat the grill hot enough to fully saturate the stone, then close the lid and preheat for about 25–30 minutes. You want the stone very hot and the heat trapped under the lid.
2. Prep the dough.
   Let the dough come to room temperature for 45–60 minutes if it was refrigerated. Dust lightly with flour or semolina and stretch into a 10–11 inch round. Leave the outer edge a little thicker for the crust.
3. Top the pizza lightly.
   Spread a thin layer of crushed tomato over the dough, leaving a rim around the edge. Add a small pinch of salt, then the mozzarella, basil, and a light drizzle of olive oil. Keep toppings light so the crust can bake fast.
4. Launch onto the stone.
   Transfer the pizza onto the hot stone. Work quickly so the grill doesn’t lose too much heat. Close the lid immediately after launching.
5. Bake with the lid closed.
   Cook for about 4–7 minutes, checking near the 4-minute mark. The crust should puff, char in spots, and the cheese should melt. Rotate once if one side is browning faster. Keep the lid closed as much as possible so the top cooks along with the bottom.
6. Finish and serve.
   Remove the pizza when the crust has dark leopard-like spots and the bottom is crisp but not burned. Rest 1 minute, then slice and serve.