Perfect pizza

So I started up the Weber – coals on either side.

Found an old tile in the garage, and then tended to my dough.

Make a well in the centre and all that stuff… then mix it all up with a wooden spoon until it starts to come together.

Now use your hands and give it a proper kneading for about five minutes, or until the ball of dough’s surface appears smooth.

Cover and allow to rise for at least an hour.

An ingredient that can make or break a good pizza is the tomato base.

I prefer to cook my own using a combination of fresh tomato, tomato paste, fresh garlic, olive oil and a little bit of salt and sugar.

No onion, otherwise it gets that canned tomato and onion mix taste.

To prepare my pizza “oven”, I positioned the old tile on top of the grid in the Weber, but not directly above the coals.

Shape the dough into semi-circles using your hands. It help if you lift it up, allowing the dough’s own weight to stretch it.

Assemble the pizza – tomato base (plenty of it), pieces of torn mozzarella, dried oreganum, and whatever else your heart desires.

Transfer the pizza onto the tile, put the cover on and bake for approximately 15 minutes.

For more of Sardine’s on Toast’s recipes click here…