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If you dream of a true Neapolitan-style pizza — with a soft, elastic center, puffy, airy edges, and a delicately crisp bottom — this recipe is for you. The dough matures slowly in the fridge for at least 24 hours (ideally 48), which gives it exceptional structure, aroma, and flavor. On a gas grill, a pizza stone is ideal.
Recipe for Neapolitan pizza on a gas grill
Preparation:
- Dissolve the yeast in very cold water.
- Add 800 g of flour in batches, mixing by hand until the lumps disappear. Cover and leave for at least 4 hours at room temperature.
- After 4 hours, add the remaining 200 g of flour, salt, and olive oil. Mix thoroughly.
- Cover the dough and let it rest for 20 minutes. Then fold the dough several times like an envelope (folding it in half from several sides) and cover again. Repeat this process 3 more times every 20 minutes. This strengthens the gluten network and aerates the dough well.
- Divide the dough into 5-6 equal balls. Transfer to containers or cover with cling film and refrigerate for at least 24 hours, preferably 48 hours.
- About 2 hours before baking, take the dough out of the fridge to come to room temperature.
- Stretch the dough by hand, dusting with semolina.
- Top with your favorite toppings - this can be tomato sauce, cheese, cold cuts, vegetables, or other ingredients to taste.
- Place the pizza on a preheated stone on the gas grill (the stone temperature should be around 300°C).
- Bake until the edges are nicely browned and the bottom is crisp. At this temperature, a grilled pizza should be ready in 3-5 minutes.
Enjoy! ...because homemade is better!
