Main dish • Savoury
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We love pizza all year round but there is something special about having it in the winter. Who says you can’t enjoy a pizza when it’s cold outside?
Combine flour with yeast, water and salt and mix. You need to find the right water temperature to activate the yeast properly, and I aim for 100°F.
When the yeast has bubbled, mix in the flour and oil to get the right texture of sticky firmness.
Leave the dough to rise. I like to leave it for 4 to 8 hours and then put it in the fridge overnight.
Fry the onion until golden brown. Add garlic and incorporate for about 1 minute.
Toss in your oregano and two cans of tomatoes into the frying pan and continue to boil and reduce the sauce. You can squish the tomatoes down or I prefer to blend them through the Vitamix to get the right consistency.
You can blend immediately or reduce for 30 to 45 minutes and get that perfect flavour balance. If you find the sauce is too liquidy, continue to reduce or add some tomato paste.
Divide the dough into four balls (or whatever size works for you), roll out to your desired thickness. We put the dough on a pizza peel so we can easily transfer it to/from the BBQ.
Now it’s go time! We crank up the BBQ to 550°F and put the pizza stone on to heat it up to max temperature. The toppings then go on fast and we slide the pizza from the peel to the BBQ to cook for 3 to 5 minutes!