Dissolve the yeast in water, then add the flour. After the initial mixing, add salt and olive oil. Knead the dough for about 8–10 minutes until smooth and elastic. Cover and let it rise for about 2 hours.
Divide the dough into 2 balls and let them rest for another hour.
Season the passata with oregano and a pinch of salt. Slice the mozzarella in advance and drain it well to remove excess moisture.
Light the Broil King Crown™ Kettle 57 grill and set up an indirect heat configuration—place the coals on the sides and back of the grill, leaving the center without direct heat. Install the cooking ring and position the pizza stone centrally over the indirect zone. Close the lid and preheat the grill for about 20–30 minutes.
The cooking ring with side access doors turns the kettle grill into a pizza oven. It allows you to slide pizzas in without lifting the lid, keeping the internal temperature stable. This helps achieve a crispy base and evenly baked crust and toppings.
Stretch the dough by hand into a thin base. Add a small amount of sauce and mozzarella. Transfer the pizza onto the well-heated stone and bake with the lid closed for about 2–4 minutes. Halfway through, rotate the pizza to ensure even cooking of the crust.
After removing from the grill, add fresh basil and drizzle with olive oil.
