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1
Put lukewarm water, flours, salt and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the cooking oil whilst stirring.
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2
Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
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3
Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
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4
Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
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5
Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
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6
To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with 2 tablespoons oil for around 5 minutes or until softened but not coloured.
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7
Crush in the garlic or add fresh at the end.
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8
Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
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9
Either whizz it up with a stick blender or keep it chunky.
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10
To make the pizza, Set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
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11
Spread 1 tablespoon of tomato sauce over each dough round.
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12
Add pepperoni, jalapeno mushrooms, bell peppers, mozzarella and remaining olive oil.
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13
Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
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14
Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
