I realise sometimes only pizza delivery will do. If you’ve ever tried homemade pizzas, you know it can be fiddly, messy and frustrating.
However, putting the pizzas on the BBQ changed the way we did homemade pizzas! It is so much easier. The hot flat plate is perfect for getting a crispy crust and most importantly, it is so much less awkward getting the pizza dough on the BBQ than in the oven. Pre-cooking the bases a little bit before adding the toppings makes them so much easier to handle. (I learned this the hard way through trial and error, trying to get dough in the oven so many times only to have it tear or slip and fall on the floor. Grrr!!)
This is actually so much more fun than getting pizza delivered. There is always an air of excitement and anticipation from all my ‘helpers’ when each step is completed. I tend to make the dough in the morning, let it rise and rest all day, then by dinner time we are ready to go. The quantities in this recipe make for a double batch (4 pizzas total) of approx. 12-14in sized pizzas. You can freeze two dough balls for pizzas for the next time.
- 1 cup/220g water, lukewarm
- 50g/4 tbsp olive oil
- 1.5 tsp dried yeast
- 1 tsp honey
- 2 tsp salt
- 2 cups/400g bakers flour
- 1 jar sun-dried tomatoes, drained
- 1 medium size fresh tomato
- 1 tablespoon dried oregano
- salt and pepper
- Anything you like! We like to use chorizo slices, red pepper, olives, parma ham, mushrooms, red onion, mozzarella balls
- Start making the dough:
- Place the water, honey and yeast in a bowl (or in your mixer/food processor). Stir until just incorporated. Add the salt and flour. Knead together for a good 10 minutes! (This activates the gluten, making that classic chewiness of the base.) The dough should be smooth, not sticky. Keep kneading until this happens. If the dough is really sticky even after kneading, then add a little flour.
- Roll the dough into a big sausage shape, then turn the ends under to form a ball with the seam side down. Repeat this several times (this starts to encourage air pockets to form).
- Cover with cling film in an oiled bowl then let rest in a warm place until risen, at least 1 hr.
- In the meantime, make the sauce: Place the sundried tomatoes, fresh tomato and oregano in a blender and blend until smooth. Salt and pepper. Set aside.
- When dough is doubled in size, remove from the bowl. Punch it down and knead for 2-3 more minutes. Cut into 4 equal portions. Repeat process with each portion of making a sausage shape, then into a ball. Set each ball aside seam side down to rest again for one hour* (*optional. Go straight to pizza cookiing stage if you are short on time). Freeze any extra dough balls you won't be using at this stage.
- To precook the bases: Heat the BBQ flat plate burners to high. Roll each pizza dough out (between two sheets of wax paper I find is the easiest) with a rolling pin and stretch by hand until desired thickness is achieved. Place the rolled out dough onto the hotplate. Cook for 2 minutes then turn over for another 30 seconds only. (The side you did longer will be the side the toppings sit on, and the other side will cook more when put on again.)
- Now turn the flat plate down to lowest but the other burners on high (you are creating your pizza oven!)
- Assemble the pizzas: Spread some sauce, then toppings of your choice. Place the pizzas back onto the BBQ, close the lid and finish cooking for 5-10 minutes until everything is melting and bubbly. Check the bases from time to time to make sure the bottoms aren't burning.. if turning black, turn off the flat plate completely and let the heat from the other burners cook.