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Thin Crust Hand-Tossed Pizza

Makes: 3-4
Pizza Base:
1 cup Luke warm water
1 ¼ tsp Instant dry yeast
1 tsp. Sugar
2 ½ + ½ cups All-purpose flour
1 ½ tbsp Olive oil
1 tsp. Salt
1 tbsp Olive oil
4 Cloves Garlic
1 Medium-sized onion
200ml Tomato puree
20gm Mixed Italian herbs
Salt & Pepper - to taste
*Toppings as desired
Recipe preparation
In the kitchen:
  • In a large mixing bowl add warm water, sugar and yeast then put the flour, mix and make a dough, add salt and oil at this stage. Tip out and knead for 7 minutes adding extra flour if the dough is too sticky. Allow to rise in a warm room for 1 hour or at least until it has doubled in size. The dough is then ready to use.
  • To make the sauce, in a sauce pan with oil mix together the tomato puree, salt, pepper, mixed herbs and sugar and cook for 10 to 12 minutes.
  • Divide dough into 3; roll out a thin 12 inch base using flour so it doesn’t stick. Thinly spread edge for the crust to rise. Add cheese, olives etc. and sprinkle with oregano and chili flakes.
At the barbecue:
  • Preheat and set the Weber® grill with a Pizza Stone for direct High heat 250°c.
  • If using charcoal barbecue use one full chimney starter of coal.
  • Using a dry, well-floured, pizza paddle firmly scoop up the pizza and shuffle it into the preheated Pizza Stone, cook for 6-8 minutes or until the base is crisp and the cheese is bubbling.