- 7g dried yeast
- 1 teaspoon white sugar
- 325ml tepid water
- 400g pizza flour or Tipo 00, sifted
- 100g fine semolina, sifted
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 mushroom, thinly sliced
- ¼ red onion, thinly sliced
- 50g ham, diced
- 1 fresh Italian sausage, casing removed, broken into pieces
- 100g fresh mozzarella, torn into pieces
IN THE KITCHEN
Make the dough by, mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy. Place the flour, semolina and salt in a large bowl, add the yeast mixture, along with the oil. Using your hands, mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with cling wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.
Make the sauce by placing all the ingredients in a saucepan, and cook over a low heat for 10 minutes, stirring occasionally. Once the sauce is cooked, remove from heat and leave to cool.
Once the dough has risen divide the mixture into three equal portions. Roll the dough out on a floured surface. Place the pizza base on a piece of baking paper that has been dusted with fine semolina.
AT THE BRAAI
To prepare the Pulse for cooking pizza over high heat (260°C-290°C), place the Pulse grilling stone in the centre of the cooking grills. Preheat the braai by turning the control knob(s) to high. Preheat until the braai reaches at least 290°C, which will take approximately 15 to 20 minutes with the lid closed.
Once the braai is preheated, adjust the control knob(s) to one notch lower than high.
Spread the pizza sauce evenly over the base. Arrange chosen toppings on top of the sauce. Slide the pizza off the paper directly onto the stone.
Cook the pizza for approximately 14-16 minutes, or until the base is crisp and the cheese is gooey. Remove from the braai and top with the chili and basil if desired.
Note: If using a premade pizza base, reduce the temperature to (240° to 260°C) by adjusting the control knob(s) to one notch greater than medium.
Preparation time: 25 mins + 60 mins proofing time
Braai time: 45 mins