For the dough
15 g dried yeast
a pinch of sugar
1 cup warm water
450g cake flour
3T olive oil
For the basic topping
1/4 cup olive oil
1/2t crushed garlic
1/2 cup grated mozzarella
2T Pecorino Romano, grated
6T canned chopped tomatoes in heavy purée
a pinch of dried origanum
Dissolve the yeast and sugar in half of the warm water. Sift the flour and salt into a large bowl. When the yeast begins to froth, stir it into the flour with a wooden spoon.
Add the oil and enough of the remaining warm water to make a smooth, shiny dough. Knead the dough on a floured board for 10 minutes until smooth and elastic. Add a little more flour if the dough is sticky.
Oil a bowl and roll the ball of dough around in it to coat. This prevents a skin forming. Cover the bowl with clingfilm and leave in a warm place for one to two hours until the dough has doubled in size.
Punch down and knead once more. Divide the dough to make smaller pizzas - it is easier to make four small ones.
Place a braai grid about 10cm above the hot coals. Flatten the pizza dough with your hands on a large oiled baking tray.
When the fire is hot (you must be able to hold your hand 12cm above the coals for three to four seconds), lift the dough and drape it on the grid.
Within a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear. Take care not to burn the underside. Using tongs, flip the crust over onto the coolest part of the grid. Quickly brush the grilled surface of the pizza with olive oil.
Scatter over the garlic and cheeses and spoon the tomato sauce over the cheese. Drizzle over one to two tablespoons of olive oil and sprinkle over the origanum.
Slide the pizza back towards the hot coals, but not directly over them. Using tongs, keep rotating the pizza so that different sections receive high heat. Regularly check the underside to see that it is not burning.
The pizza is done when the top is bubbly and the cheese has melted – after about six to eight minutes. Try different toppings, but don’t cover the entire surface – less is more here!
Extracted from Bossie Sikelela by Evita Bezuidenhout (Umuzi)
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