- 1.5L Lukewarm Water
- 1/2 Bag of Instant Yeast Granules
- 1 Teaspoon of Sugar
- 250g Flour
- 1/2 Teaspoonof Salt
- 3 Teaspoons of Olive Oil
- Extra flour for dusting the work surface and Pizza Stone, also for when the dough is too wet
- Extra olive oil to grease the bowl with
- 6 Tablespoons of Tomato Sauce
- 150g Mozzarella, cut into slices
- 8 Sundried Tomatoes
- 12 Fresh Basil Leaves
- Mix the yeast with the sugar and 50 ml of the water. Stir this well together. Mix the flour and salt in a bowl and add the yeast mixture, olive oil and the rest of the water. Knead until a smooth dough forms and form into a ball. Wipe the bowl, lightly grease it and put the dough back in the bowl. Cover the bowl with a damp cloth. Let the dough rise in a warm place for 1 hour until it is twice the size.
- Light the Cobb with a Cobble Stone. When the Cobble Stone is gray, place the base plate, wire rack, pizza stone and lid on the Cobb and preheat for 25-30 minutes.
- Dust the work surface with flour. Divide the dough into two equal pieces. Roll out the dough into a round shape. Make sure the circle dough is smaller than the Cobb pizza stone. Top the pizzas with the tomato sauce, mozzarella and cherry tomatoes.
- Remove the lid from the Cobb and dust the pizza stone with flour. Place one pizza on the pizza stone. Bake the pizza in about 20 minutes. The baking time depends on the weather conditions. After 15 minutes, check whether the pizza is already cooked.
- Remove the pizza from the stone and place the second pizza on the stone. The second pizza generally has a shorter baking time.
Serve the pizza with fresh basil leaves.