|per 100 g||Total Recipe|
|Gross weight||100 g||703 g|
|Energy||898 kJ / 215 kcal||6312 kJ / 1510 kcal|
|Sat. fat||1 g||5 g|
|Unsat. fat||3 g||20 g|
|Fibre||2 g||12 g|
|Salt||380 mg||2666 mg|
335 gWhite Flour
190 mlTap water
11 mlOlive oil
7 gYeast - Dry
150 gPizza sauce
703 gTotal recipe weight
Dissolve the yeast in some luke warm water and allow to sit for 2 -3 minutes.
Place the flour in a large mixing bowl, make hole at the centre and add the olive oil, the honey and salt. Lastly add the water and the yeast, gradually mix the flour with the liquid.
Kneading, When the dough has been properly mixed place it on a floured work surface. Stretch the dough by hand and roll it back up, turn the dough 45 degrees, repeat the this process for about 10 minutes.
Return the dough to the bowl, cover and leave to rise in a warm area (± 26 °C), until doubled in size (45 minutes - 1 hour).
Prepare the pizza sauce and start the BBQ
When the dough is ready you can divide it into the desired portion of 200-250 gram
Place the pizza stone on the BBQ as soon as the BBQ is ready and close the lid
Allow to rise on a oiled tray for a further 15 minutes
Sprinkle some semolina on your work surface
To shape the pizza, place the dough balls on your work surface and shape the pizza into flat rounds using the heels of your hands, work from the middle out.
Cover the pizza with the sauce and scatter your desired topping on de pizza`s
Use a pizza shovel to sweep the pizza onto the pizza stone and bake for 4 - 8 minutes until cooked and crispy