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Donal Skehan
Thin-Crust Barbecue Pizza | DonalSkehan.com, Great for summer BBQ!
  • summer

Thin-Crust Barbecue Pizza

July 05

This recipe creates a wonderfully thin, crisp yet chewy dough, which ticks all the boxes for me. I make my pizzas on the barbecue on a pizza stone, which you can pick up quite cheaply these days. The idea is to get the stone really hot and assemble your pizza on top.

 

  • time
  • serves Serves 4
Method
  1. In a large mixing bowl combine the salt and flour and make
    a well in the centre.
  2. Mix the water with the sugar, yeast and oil and whisk until combined. Pour this mixture into the centre of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough.
  3. Turn the dough out on a floured work surface and knead for
    10 minutes or until the dough becomes smooth and elastic.
  4. Place back in the bowl and cover. Leave in a warm place to rise for 50 minutes or until it has doubled in size.
  5. Turn the dough out on a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.
  6. Place a pizza stone over a hot BBQ.
  7. Punch down the risen dough and divide into 4 small balls or 2 large ones depending how big you want your bases to be.
  8. Sprinkle the work surface with a little semolina and roll out each ball as thin as possible.
  9. Spoon on a couple of tablespoons of the tomato pasatta. Add
    on your toppings, cheese, prosciutto, cherry tomatoes, a dollop or two of pesto and basil leaves, as little or as much as you like.
  10. Bake each base for 4-5 minutes on the pizza stone sprinkled with a little more semolina and enjoy straight away.

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Average rating 4.9 / 5. Vote count: 8

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Ingredients

For the pizza dough:

250g strong white flour or bread flour (oo tipo)

175ml of lukewarm water

7g of fast action yeast

1 tbsp of olive oil

1 tsp of caster sugar

1 tsp of salt

3 tbsp of semolina

For the toppings:

700g jar of passata

6 slices prosciutto

Handful of cherry tomatoes

Small handful of basil leaves

2 large balls of mozzarella

1 small tub pesto

4.9
(8)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan