This is one of my favorite things to make when entertaining as it is super easy. It is also great to make one pizza on the BBQ and serve while your second one is baking as it gives people a bit more time to stretch the meal and you serve hot pizza almost every 10-15 minutes. Just make sure you prepare all your pizza’s with their toppings before you start. This makes BBQing them quick and hassel free.
- 250ml Lukewarm water
- 1 teaspoon raw honey
- 10g dried yeast
- 450g all purpose flour (sifted) or 00 Flour
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Tomato paste
- Grated Mozzarella
- Toppings of your choice
- Combine the water, dried yeast and honey together and let it stand for 25 minutes. You will notice that there might be bubbles appearing on the top. Sometimes it might be more than others. I have had times where there was very few bubbles, but the dough still turned out great.
- Combine the flour, salt and oil to the honey, yeast mixture. You can do this by hand or if you have a electric mixer with a dough hook, this would be great to speed things up.
- Once the dough is knead well (I usually let the dough hook do it’s magic for about 3 minutes.) divide the dough into 4 even balls and place them each on their own chopping board or plate. Make sure to sprinkle a little flour on the plate or chopping board before you place it. Cover each piece of dough with a tea towel if you are leaving it outside or if you have space in your oven (make sure the oven is off!!) that would work as well. Leave it for 15-30 minutes.
- The dough will start rising, using you hands just flatten the dough to about 1cm in thickness and making sure you keep the shape of the stone you are going to use to bake it and cover it again with the tea towel or place in over. Leave it for 15-30 minutes.
- Using your rolling pin or if you don’t have one like me use a wine bottle and slowly roll out the dough till it is a bit flatter. You do not want to roll it out to thin now as you will be repeating this step again. Cover it again with the tea towel or place in over. Leave it for 15-30 minutes.
- Your dough will start making little air pockets. You can now roll the dough again a little flatter and cover it again with the tea towel or place in over. Leave it for 15-30 minutes. I sometimes repeat this process once more if I have time, otherwise this is where to fun topping part start.
- Spread your choice of tomato paste on each pizza base.
- Cover the tomato paste with a thin layer of your grated mozzarella.
- Add your toppings. I love to safe our pizza toppings whenever I cook and I keep some left overs that I then freeze until it is pizza time. Do not overdo it with the different toppings. I find that keeping it to 3 toppings max, makes for a much better pizza. My favourite toppings are roast pumpkin and marinated goats cheese feta. This makes a great pizza and the second one is a simple classic thinly sliced mushrooms, with a bit of oregano sprinkled and a dash of truffle oil right before you eat it.
- After you have your toppings placed add a little bit more mozzarella.
- Dust a pizza stone with flour and transfer your pizza base to the stone and place on the BBQ on a high heat until the pizza base is cooked. This can take around 10 minutes depending on your heat and the BBQ. If you do not have a BBQ you can place it on a pizza stone in the oven for around the same time. If you do not have a pizza stone, you can bake it on a baking tray, but I have found this dries out the pizza a bit. My favorite would be the BBQ.
- Once cooked, cut into slices and enjoy.