How to Make Margherita Pizza on a Charcoal Grill

Ingredients

• DOUGH
• 500g strong white bread flour
• 140g active sourdough starter, recently fed and bubbly
• 250ml lukewarm water
• 1 tbsp olive oil
• 10g fine salt
• Extra flour, for dusting
• TOPPING
• 100ml tomato sauce
• 200g mozzarella, coarsely grated
• 50g cherry tomatoes, halved
• Fresh basil leaves

Method

1. Put the flour in a large bowl. Add the active sourdough starter, water and olive oil, keeping the salt separate at first. Mix until a rough dough forms, then add the salt.
2. Knead for approximately 15 minutes, until the dough is smooth and elastic.
3. Place in a lightly oiled bowl, cover and leave to rest for about 1 hour 30 minutes, or until visibly aerated. Sourdough activity and room temperature can affect the timing.
4. Set up a covered charcoal barbecue for indirect cooking and preheat the pizza stone thoroughly for 20-30 minutes.
5. On a lightly floured surface, shape or roll the dough into one medium pizza base.
6. Carefully transfer the base to the hot stone. Cook with the lid closed until the dough begins to puff and the underside starts to colour.
7. Add the tomato sauce, mozzarella and cherry tomatoes. Close the lid and continue cooking until the base is crisp and the cheese has melted.
8. Remove carefully, scatter over the fresh basil, slice and serve.