Ingredients

The following ingredients have 4 Servings
  • 1½ cups warm water
  • 1 tsp sugar
  • 10 g (2tsp) instant yeast
  • 4 cups flour ((I used 00-flour))
  • 1 tsp salt
  • 2 tbsp olive oil
  • 400 g (14oz) canned tomatoes (Drained and crushed )
  • ½ tsp salt
  • 1 tsp olive oil
  • pinch of sugar ((optional))
  • 1 tsp oregano ((optional))
  • 2 cups grated mozzarella
  • 1 cup fresh mozzarella (torn into chunks)
  • 1 cup fresh basil (thinly sliced / )

Instruction

  • Whisk the yeast and sugar into warm water and allow to stand for 5 minutes until frothy.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running, pour in the yeast mixture. Add the olive oil then allow to knead for a few minutes until the dough is soft, smooth and only slightly tacky. If the dough is very sticky, add a little bit of flour and knead in.
  • Transfer the dough to an oiled bowl, cover with plastic and allow to rise for at least 1 hour. I usually make the dough a few hours before cooking.
  • Once risen, divide the dough into 4 and form into balls. Place on a floured board and cover with a dish cloth and allow to rise for another 30 minutes while you prepare the toppings.
  • To make the sauce, drain off any excess liquid from the tomatoes then crush the tomatoes into a bowl. Season with salt (and your chosen additions if using). Grate/tear the mozzarella and finely slice the basil.
  • Preheat the grill (braai/barbecue) to its hottest setting. I like to have a cooler zone to move the pizza to should it be needed. Brush the grill grid with a little oil.
  • Form the dough into pizza bases with your hands, pressing from the middle, forming the pizza as you go. Take care not to thin it out too much.
  • Transfer the dough to the grid then allow to cook for a few minutes until the dough has started to bubble up. Remove from the grill and place grill side-up on a wooden board or pizza peel.
  • Top the grilled side with sauce, cheese and basil then carefully transfer the pizza back to the grill. Close the grill if possible and allow to cook for a few minutes until the cheese has melted and there is some color on top.
  • Remove from the grill, slice, top with more basil and serve.