Make the dough Add the warm water to the yeast in a mixing bowl. After five minutes add the flour and oil and mix well, then add the salt. Don’t add salt directly to yeast as it can kill it. Knead for about 7-10 minutes until the dough is tacky but not sticky; add a little flour or water as required. Then place the kneaded dough in a clean, oiled bowl in a warm area and leave for at least 40 minutes to allow the dough to rise.
Make the sauce Place all the ingredients in a saucepan and bring to the boil over medium heat, stirring continuously. Reduce heat and continue cooking, stirring from time to time, until the tomatoes are mushy right through. Blend to a spreadable puree.
Braai the pizza:
Test the coals, if you can hold your hand over the grid for 5 seconds, they should be ready. It’s best to keep a continuous fire that produces coals so you can maintain a constant heat. Roll a fist-sized piece of the proved dough out into thin circles. Dust your surface with flour if the dough sticks.
Place the dough on the grid to cook one side and give it a chance to rise. After about 2-3 minutes, flip the dough over using a spatula and, working very quickly, spread some of the pureed tomato over the entire surface. Top with some mozzarella, a handful of cherry tomatoes and then finish off with chopped oregano. Season to taste.
Place the lid of a saucepan or wok over the pizza, putting some coals on top of the lid to allow the toppings to cook as well. This should take about 5-7 minutes, but keep checking the bottom of the pizza to ensure it doesn’t burn.
Remove the lid and use a spatula to remove your crispy pizza.
When experimenting with your favourite toppings, try to pre-cook the ingredients where possible.
It’s easier to buy dough at a bakery and use diced canned tomatoes, but nothing beats freshly prepared ingredients.
It also helps to lightly grease the grid with vegetable oil.
Source: Home magazine
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