Neapolitan Pizza from the wood-fired oven

Nothing beats a homemade Neapolitan pizza from a charcoal grill. The high temperature of the charcoal grill gives you that crispy, slightly charred crust that you usually only find in a Neapolitan pizzeria.

The dough

1. Mix the flour, yeast, and water to form a dough. Add salt and oil.
2. Knead for 10 minutes until the dough is smooth.
3. Cover and let rise for 1 hour at room temperature.
4. Divide the dough into 6 balls, cover them, and let them rise in the refrigerator for 8–24 hours.
5. Remove from the refrigerator 1 hour before use.

The tomato sauce

1. Coarsely mash the tomatoes with a fork or crush them by hand
2. Season with salt, oil, and herbs if desired.

Cooking in the Braai Oven

1. Preheat the Braai oven to 400–450°C. Make sure the pizza stone reaches a temperature of about 300°C.
2. Stretch each ball of dough by hand into a thin circle about 30 cm in diameter.
3. Top with tomato sauce, mozzarella, and your choice of toppings.
4. Use a pizza peel to place the pizza on the hot stone and bake for 30–50 seconds until done. Rotate it 90 degrees halfway through so that all the edges cook evenly.

In addition to this delicious Neapolitan pizza from the Braai oven, we have many more tasty dishes for you. Check out all the Braaimaster dishes!