You will need:
- 1 x Rolling Pin
- 1 x Large Mixing Bowl
- 1 x Pizza Paddle
- 1 x Large Saucepan
- 1 x Wooden Spoon
- 1 x Small Bowls
- 1 x Serving Board
For the Dough:
- 800g strong white bread flour
- 200g fine ground semolina flour
- 1 level tablespoon fine sea salt
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- For the Tomato Sauce:
- 1 x clove of garlic
- 1 bunch of fresh basil
- olive oil
- 150g Coconut Oil
- 1 x 400g tin of plum tomatoes
- For the Topping:
- mozzarella cheese
- basil to garnish
- For the dough, add the flours and 1 level teaspoon of sea salt into a clean bowl and make a well in the centre.
- Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well
- Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour.
- When the dough comes together and becomes too hard to mix with your fork, flour your hands and place in onto the counter
- Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
- Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to prove for 45 minutes, or until doubled in size.
- For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes and a pinch of salt and pepper.
- Leave the sauce to bubble away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time's up, taste and season.
- To assemble the pizzas, divide the dough in half. Wrap one half in cling film and freeze for another day. With the remaining half, divide the dough into 4 equal sized balls.
- Flour each dough ball, then cover with clingfilm and leave to rest for about 15 minutes - this will make them easier to roll thinly.
- Dust a clean surface, and the dough, with flour or semolina and roll into a rough circle, about 1/2cm thick.
- When you're ready to cook them, preheat the BBQ to it's highest temperature
- At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
- Place the pizza directly onto the BBQ bars. Cook for 7-10 minutes until the pizzas are golden and cripsy.