''Don’t Touch'' Maille Pizza

Step 1: Making the dough

**Note: this step can be done the night before!

1. Mix yeast with 100 ml of warm water together with the sugar and let it rise for about 15 minutes.
2. Make a well with the flour and pour the yeast mixture and oil at the centre. Add the rest of the water and knead with your hands. You can also use a mixer.
3. When the dough is almost ready, add the salt.
4. Put the dough in a large bowl and make a crosscut with a knife. Brush the dough with olive oil.
5. Cover with cling film or a tea towel and let it rise for about 2 hours or until the dough has doubled in volume.
6. Divide the dough into 4 parts and roll into balls. Cover again and let the dough rise for 1 additional hour at room temperature.
7. Use a large piece of parchment paper dusted with flour to stretch your dough. Roll the balls of dough into round or square shapes with a border of about 1 centimeter on the parchment paper.

Step 2: Making the pizza

1. Pour the tomatoes in a bowl and smash with your hands until you obtain the consistency of a chunky sauce. Add salut and olive oil and set aside.
2. Preheat your grill to 425°F.
3. To easily add your pizza dough onto the grill grates, simply take your parchment paper where the dough has been stretched out and flip it over so that the dough lands safely onto the grate. Then peel your paper off the dough. Close the lid and let it cook for about 2- 3 minutes until it’s nice and golden brown on the bottom.
4. Carefully flip your pizza and quickly spread a coat of mustard evenly on top of the dough, followed by a layer of the pizza sauce.
5. Scatter mozzarella on top followed by a generous sprinkle of Pecorino.
6. Add toppings of your choice and close the lid to allow the pizza to fully cook and the cheese to melt – about 3-4 minutes more. The temperature should climb back to 425°F.
7. Remove the pizza from the grill with tongs by sliding it onto a large plate or wood cutting board. Allow the pizza to cool for a few minutes before cutting it into slices or squares. You can then add “cold toppings” such as arugula if you so desire.