Pizza, mario on your KLAUWE

Making a pizza on your KLAUWE

Making a pizza on your KLAUWE is simple, and we've written down how to make this Italian classic. Sure, you can use a frozen pizza as a base, but that's not what you want. We’re making a pizza from scratch. Well, almost from scratch—we're using a ready-made pizza crust from the refrigerated section of the supermarket for convenience and great taste.

If you have extra time and really want to impress, buy a ball of pizza dough and roll it out yourself. But we love convenience combined with refined flavor. That's why we use a fresh, rolled-out, thin UNBAKED pizza crust with pure and fresh ingredients!

The beauty of pizza is that you can choose your toppings. In this example, we chose cheese, onion, Parma ham, and arugula. If you prefer other toppings, be our guest and mix it up!

Preparing the pizza:

Making a homemade pizza is easy, but the order of topping the pizza crust is important. First, spread a thin layer of tomato sauce over the pizza crust (do not use canned peeled tomatoes as they are too wet and will make your crust soggy). Cover the entire crust with tomato sauce, leaving a bit of the edge bare. You can use this edge to check if your pizza is done. Then add your toppings, and finally, sprinkle the grated 30+ cheese over the pizza.

(Instead of grated 30+ cheese, you can use mozzarella and fresh Parmesan as pizza cheese. Good pizzerias often use a ratio of 2/3 mozzarella to 1/3 Parmesan. Parmesan is more expensive, but there are excellent alternatives like Pecorino Romano or aged Dutch cheese. In our case, we add a layer of tomato sauce, some slices of Parma ham, and thin onion rings. Finally, we top it with pizza cheese. We set the arugula aside for now. Some pizza lovers add the arugula during baking, but we prefer to add it after. Not the entire bag of arugula needs to go on the pizza—just a few handfuls to taste. Your pizza is now ready to bake.)

Use a thin pizza crust to ensure it cooks evenly. A thick crust may leave the top cooked while the bottom is still underdone.

Grab some parchment paper and flour from the kitchen, as you’ll need these for the next steps.

Preparing your KLAUWE

To make pizza, crank up the heat on your KLAUWE. Aim for a temperature above 200°C (ideally between 230°C and 260°C). This ensures the pizza cooks quickly and develops a nice crispness. But how do you achieve this? Follow these steps:

1. Set Up: Make sure your KLAUWE is already on and the coals are glowing hot. Allow plenty of air to flow to the coals by setting the fire basket on the second-lowest level (level two, not the bottom). This maximizes oxygen flow.

2. Position the Grill: Place the grill grate on the second-highest level (level four from the bottom). The grate should not be directly over the fire basket to allow the lid to close during baking.

3. Use a Pizza Plate: We recommend using a pizza plate for better results. A cast iron pizza plate works well and won’t break. Place the pizza plate on the grill grate to preheat it.

4. Adjust Airflow: Open the front and back air vents fully and close the lid. Monitor the temperature gauge on the front of the KLAUWE. You should see the temperature rise.

Preparing the pizza base

While the KLAUWE heats up, tear off a piece of parchment paper. This paper goes under the pizza on the pizza plate. The paper should be larger than the pizza so you can easily remove it later. Dust the paper with flour to prevent sticking.

Baking the pizza

When the temperature reaches around 260°C and the pizza plate is hot, place the parchment paper on the plate and sprinkle it with flour. Then, place your prepared pizza on the parchment paper and close the KLAUWE lid.

Stay nearby and watch the clock. The pizza cooks quickly! When the cheese is melted and the crust edges are golden brown, your pizza is ready.

Remove the pizza using the parchment paper. Slice it and serve.

Bon appétit! And remember: Eat with your KLAUWE and Impress Your Friends!