How to make it
Mix yeast, sugar and water. Let stand for 10 minutes until it starts to bubble.
Add flour, olive oil and salt. Knead for 8-10 minutes until a smooth dough.
Let the dough rise for 1 hour in a warm spot under a damp cloth.
Light your Grill Bill and set it up for indirect grilling:
Heat deflector → grate → pizza stone
Bring the temperature gently to ±300°C at grate level. Let the pizza stone heat through for at least 30 minutes.
Divide the dough into two balls and roll out thinly.
Spread a thin layer of tejföl on each base.
Sprinkle the mozzarella and smoked cheese over it.
Top with kolbász, red onion, paprika powder and caraway seed.
Season with black pepper.
Slide the pizza onto the pizza stone with a pizza peel.
Bake for 4-6 minutes with the lid closed, until the crust is nicely golden brown and crispy.
