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By Mandy  

October 2, 2018

Pizza is always a great meal choice for group gatherings and especially when there are a few hungry kids around. Pizza is so versatile and adaptable, you can use any toppings of your choice.

  • Prep: 30 mins
  • Yields: Makes 4 pizzas


'--Pizza Base

770gr White Bread Flour

15gr (2 ¼ tsp) Salt

6gr (1 ½ tsp) Instant Yeast

680gr Water, Ice Cold

125ml Cake Flour

100gr Salted Butter, melted


Basil pesto



Parma ham

Biltong Caramelised red onions

Mozzarella cheese.





2Make ice cold water by filling a jug with cold water from the fridge and topping with 8 or so cubes of ice. Wait 2 minutes, and measure out 680gr into your mixing bowl.

3Add the dry ingredients, and mix at a low speed using the paddle attachment until the ingredients come together. Leave to rest for 5 minutes.

4Continue mixing for 5-6 minutes at a high speed. The dough should begin releasing from the sides of the bowl, but still stick to the bottom. If it doesn't release from the sides, gradually add more flour, one teaspoon a time, until it does. If the dough seems to stiff, and has released from both bottom and sides, dribble in more water.

5Once mix, transfer to a well – oiled bowl, mist the top with spray oil, cover with cling film, and refrigerate overnight.

6The next day, remove the dough from the fridge, and let it ferment at room temperature for 2-3 hours, until doubled in size


1Get all the filling for each pizza ready before hand; place all the toppings for the pizza in a bowl.

2On the Weber kettle-direct heat, place the Weber Pizza Stone with Handles. Getting it very very hot, with the lid on. Remove the lid; dust the Weber Pizza Stone with Handles with some cake flour. Pour and drop about 500ml of the pizza dough mixture out onto the pizza stone and using the back of a large spoon (if the mixture is sticking too much to the spoon, dip the spoon in flour to make the process easier), spread the dough out as thinly as possible on the pizza stone, creating a rustic pizza-look.

3With a pastry brush, brush the top of the spread out pizza dough with some melted butter to add extra flavour.

4Then distribute the fillings all over the pizza base as quickly as possible. The reason for this is, to keep as much heat within the Weber as possible.

5Place the lid back on the Weber, the pizza takes about 5-10 minutes. To check if the base is cooked, the pizza will lift from the pizza stone easily, not sticking in any spots.

6Remove the pizza from the pizza stone onto a cutting board, cut into serving size portions, garnish and serve.


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