Ingredients (Makes approx. 4 large thin bases)
300g Strong white bread flour
Tomato, mozzarella and fresh basil
Sieve together both types of flour into one large mixing bowl to combine with the yeast, salt and sugar. Then add the oil and gradually the warm water, using a wooden spook to mix until combined. Expect the dough to be wet and sticky. Tip out the dough onto a floured surface, knead for 15-20 mins smooth and elastic. Lightly dust a large clean mixing bowl with 00 flour and transfer in the dough, dust again and cover with wrap the bowl with cling film.
Leave to provide for 45-60 minutes until doubled in size. Divide the dough into 4 and roll out into discs using a floured pin, as thin as possible. Lightly top as desired. Brush the outer rim with oil for a golden crust.
Setting up your BBQ
In a professional italian pizzeria, chefs aim to cook a pizza in as little as 90 seconds at 450° C. So you want to get your BBQ as hot as possible, the higher the temperature, the better the result. Using a stone rather than grilling directly on the grates gives you a surface that absorbs moisture to help create perfectly cooked pizza, not burnt but light and crisp.
For an evenly cooked pizza set up your Weber BBQ via the indirect method and preheat your stone for 15-20 minutes. Use plenty of lumpwood charcoal or briquettes to achieve high temperatures, on a gas BBQ crank up the burners to full. Always grill with the lid down.