Pizza dough

1 cup lukewarm water
1 tablespoon sugar
1 tablespoon active dry yeast
1 tablespoon olive oil
2 – 2½ cups all-purpose flour
1 teaspoon salt

Pour the warm water in a large mixing bowl.
Combine the sugar and yeast and stir.
Let the mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
Add olive oil, gently stir to combine.
Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (if the dough is slightly sticky). Add more flour as needed to form a dough ball. Let it rest for 30 minutes.
After 30 minutes, separate handfuls of dough into smaller balls.
Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
Roll dough into your desired shape, and thickness.
If using the barbecue, follow the following directions
Light the barbecue fire and wait until coals are covered in white ash. Distribute evenly.

Pizza topping

Tomato puree
Garlic salt
Italian herbs (optional)
Balsamic vinegar
Bbq pizza stone
Fresh herbs
Mozzarella cheese
Bacon, sliced
Bananas, sliced

Prepare all the toppings.
Make the tomato base by mixing tomato puree, balsamic vinegar, italian herbs, garlic salt and pepper.
Add pizza sauce and bananas and bacon.
Preheat the pizza stone for 10 minutes. Place on the barbecue and close the lid.
Grate your choice of cheese and sprinkle on top.
Now carefully slide the pizza onto the pizza stone. Add a little flour on the paddle to avoid sticking.
Close the lid and cook for approximately 15 minutes until crispy.
If using the oven, follow the following directions
Preheat the oven to 200°c / 392°f.
Place the stone in the oven before heating.
Ensure to keep the stone at this temperature until all pizzas are cooked.
Carefully slide the pizza onto the pizza stone. Add a little flour on the paddle to avoid sticking.
You need to watch the pizza while cooking to ensure it does not burn.

Recipe courtesy of