Everyone loves pizza, but homemade pizza is just never quite the same as takeaway from the local woodfire pizza restaurant. However, a good dough recipe, a very hot bbq with a lid, and a pizza stone can make a homemade pizza taste almost as good as the real thing. This is my homemade margherita pizza with three types of cheese.
1 1/2 cups ’00’ flour
1 tsp dried yeast
2/3 cup lukewarm water
2 tsp olive oil
Dissolve yeast in a small amount of lukewarm water, allow to sit until the yeast begins to foam, then stir in remaining water.
Make a well in the flour, add salt and and slowly add water. Mix until combined.
Kneed dough by hand until smooth and elastic, adding extra flour if the dough is too wet.
Add oil to dough and mix through.
Place dough in clean bowl, covered in a tea towel, and leave in a warm place for at least an hour, or until the dough has doubled in size.
1/2 quantity pizza dough
1/2 can tinned tomatoes
1 clove garlic, crushed
1 tsp dried basil
1 tsp dried oregano
2 vine ripened tomatoes, thinly sliced
1 cup mozzarella freshly grated
1/4 cup fresh parmesan (optional)
Aprox 7 bocconcini balls
Preheat bbq to very high heat.
Combine tinned tomatoes, dried herbs and garlic in a small saucepan. Simmer until the sauce has thickened.
Meanwhile, knead pizza dough for a further 5 minutes, and roll into the desired size and thickness.
Top pizza with sauce, sliced tomato and mozzarella. Tear bocconcini and dot over the pizza.
Place pizza on pizza stone and put into the bbq, lowering the lid. Cook for approximately 10 minutes or until the cheese is golden.
Remove pizza from the bbq and slice into 8 wedges. Sprinkle fresh basil and parmesan over pizza.
Serve and enjoy.