Mix 500g of pizza flour, 330mL of warm water and a sachet of instant yeast in an electric mixer with a dough hook for about six minutes. Place dough on a floured surface and knead by hand until the dough is elastic, then form into a rough ball and set aside to rest for an hour.
Make your pizza sauce by sautéing onions, tomatoes and a garlic clove in olive oil. Add red wine, basil and oregano. Simmer until soft, then blitz and sieve until smooth.
You’ll need to light your barbecue charcoal briquettes inside your chimney starter before putting them on the barbecue.
Choose a flame-proof surface and fill your chimney starter with charcoal briquettes. Place a firelighter or some newspaper soaked in olive oil underneath the chimney starter and light it.
Once the coals are burning you’ll need to wait until they’re “ashed over” (completely white). This can take 10 to 20 minutes.
Prepare your kettle barbecue by placing your lit coals on one side and adding some lump charcoal on top of them. This will turn your barbecue into an oven.
Position your pizza stone on a trivet in the middle of the grill and close the lid. Allow to heat to about 230C.
While your barbecue is heating, stretch your dough out and place down on a floured board. Add your sauce and toppings.
For our pizza, we used baby spinach, home-cured bacon, Italian sausage, cheese, pepperoni, diced tomato and oregano.
When the barbecue is at temperature, dust your pizza stone in flour and then place your pizza on the stone. Close the barbecue lid.
Check the progress at 10 minutes and rotate the pizza if needed. It will be cooked when the base is crispy and the cheese has melted.