Place the flour with a pinch of salt in a bowl and mix well. Put the water in a measuring cup and dissolve the yeast and sugar in it, then mix through the flour. Knead for 1 minute and add olive oil. Now knead the dough thoroughly for at least 5 minutes. This is easiest in a food processor. Cover the bowl with a clean damp kitchen towel and let the dough rise for about 1-2 hours.
Meanwhile, light the charcoal and heat the YAKINIKU® to a temperature of 150 °C and place the pro set in the Kamado. Place the grill gid on the highest level in the multilevel lift. Now let the Kamado heat up further to 200 °C.
Now chop the red onion and chop the garlic. Now cut the anchovies into small pieces and add all the ingredients to a cast iron pan. Afterwards, add the tomato paste, peeled tomatoes and brown sugar. Garnish with Japanese Smoked Salt and Japanese Szechuan Pepper. Mix everything together well.
Place the cast iron pan on the grill and grill the sauce for 45 minutes. Afterwards, remove the cast iron pan from the grill and let the sauce cool. Now place the heat deflector at the bottom and place the grill gid on the highest level in the multilevel lift. Place the pizza stone on top of this. Meanwhile, divide the dough into two equal portions for large pizza bases or four equal portions for four mini pizzas. Next, sprinkle some flour on the work surface and roll out the dough on the mat with a rolling pin. Add the sauce, some mozzarella, olives, anchovies, cappers, Japanese Szechuan Pepper and some grated Parmesan cheese (or other toppings).
Using the pizza scoop, place the pizza on the pizza stone and bake for 5-7 minutes at 300°C. Finally, top the pizza with some fresh basil.
Just before you slide the pizza onto the pizza stone, sprinkle some flour or cornmeal on the pizza stone. This way the dough won't stick and you can tell how hot the pizza stone is. If the flour doesn't change color, it's not hot enough yet. It should slowly brown and develop a wonderful smell.