Method
- Mix the dry yeast, brown sugar, 20g of salt and cold water thoroughly in a glass bowl.
- Add the whole wheat fl our to the mixture and then add the strong bread fl our in two parts, mixing thoroughly each time.
- Leave the dough mixture to stand for 20 minutes.
- Meanwhile, set up a pan on the side burner of the BBQ, heat the oil and fry the onion and tomato puree off until the onion has softened.
- Add the passata, garlic, brown sugar, pepper and basil leaves with the remaining 20g of salt.
- Bring to the boil and then simmer for 2-3 minutes, then set aside to use later.
- Remove the dough mixture from the bowl, sprinkle with fl our and knead for 5 minutes, then leave to stand for 20 minutes.
- Cut the dough into 4 equal quarters and leave to stand for another 10 minutes.
- Knead once more and then roll each ball out onto a lightly fl oured work surface until 20-25 cm in diameter.
- Evenly spread the tomato mixture onto pizza dough base.
- Top with your chosen cheese, mozzarella is recommended, along with your chosen toppings.
- Preheat the pizza stone on the grill, raising the temperature to 250°C.
- Add the pizza to the stone and cook for 8 minutes at 250°C.
- Serve with your chosen sides.