Italian Stone Baked Pizza on the BBQ

Method

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