Making your own homemade BBQ Pizza
The Pizza Dough
First pour 1 1/5 Cup of warn water into a bowl and empty 1 packet of fast acting yeast. Leave for appprox 5 - 7 mins. and / or until a nice top layer of foam is present.
While you're waiting for the yeast to react, place all the dry ingredients into a large mixing bowl. that is - 3 1/2 cups of plain all purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of baking soda.
Gradually add the water/yeast into the mixture. Mix well, add more water/yeast, mix well. Keep doing this until all the water/yeast is mixed in.
Before you get your hands in add the 2 teaspoons of Extra virgin olive oil and mix well.
Lightly flour a clean dry area, remove the dough mixture from the bowl and place on the floured area. Knead the dough adding more flour gradually until the dough is no longer sticky. This should take between 5 - 7 mins of kneading.
Clean the large mixing bowl and lightly grease with some olive oil. Shape the dough and place into the mixing bowl. Cover with clingflim and place in a warn area to raise/prove. allow for 2 - 3 hours.
The Pizza Sauce
Heat a dash of olive oil in a meduim sized sauce pan. Finely chop the onion and garlic and add to the sauce pan and fry. 2 minutes later reduce the heat and add 1 1/5 cup of tomato passata. Bring to a simmer and add the worchestershire sauce, salt and pepper. Add the sugar and bring to a boil. Reduce heat and add the olive oil. Leave to simmer for 10 - 15 minutes. Then leave the sauce to rest until the dough and BBQ is ready. There's enough sauce for 4 pizza's and a bit more.
The BBQ setup
Set your BBQ for direct cooking and place the pizza stone in the centre of the BBQ. You want to get your BBQ to a temp between 220C and 250C. The Pizza stone should be in the BBQ for atleast 15 mins before cooking.
Assembling the pizza
After the dough has proved, place on a clean dry floured area and knead and cut into 4 segments.
Take 1 segment and roll out using a roller. As thin as 3 millimeters. Spoon on 2 heaped tablespoons of the sauce and spread.
Add your favorite meats and cheese. We used mozzarella, cheddar, German spicy sausage, pepperoni and fresh bazil.
Flour the pizza stone generously to prevent from sticking.
The pizza will be done between 12 and 15 mins.
Check the Pizza at 8-10 mins to ensure the base is not cooking too far ahead of the toppings. This wll happen if the core temp is lower than the pizza stone. Ensure the core temp is between 220C and 250C.
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