As experienced home pizza makers, we've mastered the art of authentic Italian pizza on the barbecue. Our time-tested recipe delivers a thin, crispy crust and a sauce with perfect acidity and sweetness. Discover our secrets below.
Pizza Base
Ingredients (for 4 bases):
500 grams tipo 00 flour
2 teaspoons dry yeast
2 tablespoons olive oil
1 tsp salt
1 teaspoon sugar
310 grams water
Instructions:
Mix all dry ingredients in a food processor until combined. Add olive oil and water, then process on medium speed for 15 minutes. Adjust with a bit more liquid or flour for a smooth dough.
- Dust the counter with flour, place the dough on it, and knead lightly. Transfer to a bowl, cover with plastic wrap, and let rise for 30 minutes until doubled.
- Knead again, divide into 4 equal portions (about 190 grams each), and shape into tight balls.
- Place on an oiled baking tray, mist with water, and cover with plastic wrap to prevent drying. Refrigerate for 20 minutes (or up to a day ahead).
- For best results, bake at high heat on a pizza stone for extra crispiness.
Pizza Sauce
Ingredients (for 4 pizzas):
5 ripe tomatoes
1 shallot
0.5 teaspoon sugar
0.5 tsp salt
0.5 tablespoon good olive oil
0.5 dl red wine
4 garlic cloves
0.5 box canned tomatoes
Instructions:
- Halve the tomatoes, place in an ovenproof dish with sugar, a drizzle of olive oil, and whole garlic cloves (in skins). Roast at 180°C for 1 hour until sweet and caramelized.
- Finely chop the shallot and sauté in olive oil over medium heat until soft and translucent.
- Add red wine and reduce until nearly evaporated. Stir in canned tomatoes and simmer briefly.
- Add roasted tomatoes and peeled garlic to the pan. Blend smooth with a hand mixer. Season with salt and sugar to taste. Cool completely; strain for ultra-smooth texture if desired.
