Neapolitan Style Pizza on the BBQ
This Neapolitan pizza, inspired by the real thing straight out of Naples, has an unexpected twist: it's cooked on a barbecue! This results in a light, crispy base with fresh, tasty toppings.
For the dough
- 875 g "00" flour
- 1.5 g fresh yeast
- 500 ml cold water
- 25 g salt
For the tomato sauce
- 400 g Italian tinned tomatoes
- Fresh basil
- For the toppings
- Olive oil
Dissolve the yeast in the water then mix into the flour before adding the salt. Knead for 10-15 minutes until smooth. Rest the dough for 10 minutes then knead for 10 seconds. Leave to rest for 8 to 24 hours.
Whazzy whazzy woo woo the tomatoes, basil and a pinch of salt in a food processor.
If you're using gas, turn your barbecue up high. If you're on coal, get that thing hot. And shut the lid to keep the heat in. Leave your pizza stone to heat up inside the barbecue for a good while, just that little bit longer than you think.
Stretch out the pizza dough by hand then add the tomato sauce, then the grated Parmesan first (important!), the basil and finally the mozzarella torn into pieces.
Use your pizza paddle to get this onto the stones in the BBQ then shut the lid quickly and let cook until the cheese is melted and the base is crispy. Serve with a glug of olive oil and maybe a salad, if you're feeling healthy. Which I'm not.
Serve, and enjoy!