Grilled Margherita Pizza

Ingredients:

• 280 g pizza dough ball, risen at room temperature;
• Flour for sprinkling;
• Semolina or cornmeal for sprinkling;
• ⅓ cup marinara sauce;
• 90 g grated cheddar;
• 4 tablespoons chopped fresh basil;

Method of preparation:

1. Preheat grill or grill for direct grilling at high heat. The temperature sensor should read 260°C.
2. Place the dough on a lightly floured surface. Gently roll out the dough with your fingertips and the sides of your hands, keeping as much air as possible in the outer edge of the crust. Roll out the dough (or roll it out with a rolling pin) into a circle the size of your cast iron pan.
3. Lightly sprinkle semolina on the bottom of the pan. Place the pizza dough in the prepared pan. Spread the marinade over the pizza dough, leaving the crust strip untrimmed. Sprinkle with cheddar.
4. Place the pan on the grill or grill and close the lid. Allow the pizza to cook, periodically opening to rotate the pan clockwise. The pizza is ready when it puffs up, the bottom is crisp and brown, the crust begins to brown, and the cheese melts. After removing it, slide the pizza onto the cutting board using a spatula. Sprinkle with basil. Slice and serve.

Note: To let the dough rise, shape the dough into a ball with both hands by pressing it onto the work surface. This will tighten the surface of the dough. Place it on a floured surface and cover with plastic wrap that has been coated with cooking spray. Let rise 40-90 minutes before stretching in step 2.