BBQ Pizza Margherita


50/50 Dough:

  • 300g, strong white bread flour
  • 300g, Tip '00'
  • 1 sachet of instant dried yeast
  • 3 tbsp, extra virgin olive oil
  • 2 tsp, caster sugar
  • 2 tsp, salt
  • 375ml, warm water

Tomato Sauce:

  • 1 tin tomatoes, chopped
  • 1 tsp oregano, dried
  • 1 tsp sugar
  • 1 tbsp olive oil
  • Salt & pepper
  • 250g wet mozzarella
  • Fresh basil to garnish


 1. To make the dough first put the flours, yeast, olive oil, sugar, salt and water into a large bowl and mix with your hands to bind it together. When the dough has formed, tip out and knead for 10 minutes. Return the dough to a greased bowl, cover and allow to prove for 1 hour, or until it has doubled in size.

2. Preheat your BBQ for 300ºC direct heat and put your pizza stone on the cooking grate in the area of direct heat. Leave to preheat for 15 minutes.

3. To make the sauce mix together the chopped tomatoes, oregano, sugar, olive oil, salt and pepper.

4. Split the dough into four equal balls. Make a dough all in your hand by tucking all the creases and seams into the underneath of the ball. Using a rolling pin, roll out a thin base.

5. Thinly spread the tomato sauce, leaving a small gap all around the edge for the crust to form. Arrange the rest of the toppings evenly on the pizza leaving the cheese to last. *For successful thin crust pizzas don't overload the base with toppings. Less is more!

6. Using a dry well-floured pizza paddle firmly scoop up the pizza and shuffle it onto the pre-heated pizza stone. Cook the 4-5 minutes or until the base is crisp and has touches of a stone baked finish when you look underneath.

7. Remove and garnish with rocket leaves and a drizzle of good olive oil.

Top tip: Fresh pizza will cook in no time at all and you use the underside of the base to tell when it's cooked. It's important that any pizza toppings are cooked before they go on the pizza as they won't cook in the time it takes for the pizza to be baked.