Instructions

• If making dough: Make the dough by mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy. Place the flour, semolina and salt in a large bowl. Add the yeast mixture along with the oil. Using your hands, mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with plastic wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.
• To make the garlic oil, combine the olive oil, garlic and Weber Herb Seasoning.
• Prepare the barbecue for pizza cooking over medium-high heat (200°C-260°C) with a Weber Pizza Stone. Place the pizza stone onto your barbecue as directed by your pizza stone instructions and preheat for 15 to 20 minutes.

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  Indirect Heat on a Premium Gas Barbecue
• Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C). Set up your barbecue with a convection tray, roasting trivet and pizza stone. Preheat the barbecue for 20 minutes.
  Prepare your barbecue for pizza cooking over high heat (260°C- 290°C). If you are using a Weber Pulse™, place a Weber Grilling Stone in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for indirect cooking over medium-high heat (220°C- 300°C). Place a pizza stone onto the cooking grill. If you are using a Weber SmokeFire™, set the temperature to 300°C for fresh dough or 220°C for premade bases and preheat
• Prepare the charcoal barbecue for indirect cooking over medium-high heat (200°C-260°C).Once your fuel is lit, preheat for 20 minutes with a pizza stone in the centre of the cooking grill, in-between the two charcoal baskets.

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• Once the dough has risen, divide the mixture into equal portions (2 portions for large bases, or 4 portions for small bases). Roll the dough out on a floured surface to the size of your pizza stone. Place the pizza base on a piece of baking paper, board or serving tray that has been generously dusted with fine semolina, this will help to slide the pizza off the board or paper if you wish to cook it directly on the stone. Spread the garlic oil all over the pizza bases.
• Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 10 to 15 minutes, or until golden.
  Once your stone has preheated, place the pizza (on the serving tray) onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 10 to 15 minutes, or until golden.
  Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 10 to 15 minutes, or until golden.
  If using a Weber Pulse, once the barbecue has preheated, adjust the control knob(s) to one notch lower than high. Place the pizza onto the grilling stone and cook, with the lid closed, for 14 minutes, or until golden. Note: If using a premade pizza base, reduce the temperature to 240°C to 260°C by adjusting the control knob(s) to one notch greater than medium.
  Once your barbecue has preheated to the set temperature, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 8 to 10 minutes, or until golden.
• Remove the pizza from the barbecue, dress with the tomato slices, cracked pepper, balsamic glaze and basil leaves. Drizzle with olive oil and serve immediately.