Makes 10 pizzas




  • 1kg of Cherry Tomatoes
  • Fresh Basil Leaves
  • Mozzarella




  • Prep 35-40 mins
  • Rest 20 mins
  • Divide 20 mins
  • Sauce 20 mins (rest overnight)
  • Rest 6-8 hours (overnight)
  • Make 20-60 mins
  • Cook 5-6 mins



  • Scale
  • 2 medium bowls
  • 1 large bowl 
  • Wooden Spoon 
  • Pizza stone for oven 
  • Baking tray 
  • Glass mason jar
  • Cling film 
  • Rolling pin 



35-40 mins

    1. In a medium bowl mix 250g of water with the salt
    2. In a medium bowl mix 250g of water with the starter 
    3. Add both wet ingredients into a large bowl with flour 
    4. With a wooden spoon and/or your hands, mix thoroughly
    5. We find it easiest to start with the spoon, then switch to your hands
    6. Add in sugar
    7. Continue to incorporate all the ingredients 
    8. Add in olive oil
    9. Continue to incorporate all the ingredients 
    10. Once all the ingredients have been incorporated tip the dough onto a floured surface and knead for 20-25 mins until you have a smooth dough
    11. Place the dough in a large bowl and cover with cling film
    12. Let it rest for 20 mins at room temperature approx. 21°C

Note: If you don't use all the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.



20 mins 

  1. Cut / divide dough in strands of 10cm
  2. Make each strand into a 220g round / flat ball
  3. Prepare a baking tray + lightly sprinkle with flour
  4. Lay out each ball on the tray
  5. Cover the tray and let it rest for 6-8 hours
  6. We suggest to let it rest overnight



20 mins 

  1. Crush cherry tomatoes (with peel on) in a large bowl with your hands
  2. Add in salt - for each 100g of tomato add 1g of salt
  3. Mix + crush until you have a very liquid / saucy texture
  4. This could take up to 20-30mins 
  5. We suggest using a hand potato crusher to help you get all the juiciness out
  6. Add in chopped fresh basil leaves
  7. Add in a generous amount of olive oil
  8. Leave in a glass mason jar covered overnight



20-60 mins (depending on how many you are making)

  1. After letting the dough rest overnight, they should have grown double in size
  2. One by one, open up the balls to make them flatter + rounder on a floured round or long wood board
  3. The ideal size is approx. 30-32cm flat
  4. Mix the tomato sauce and spoon over the surface and spread it evenly, leaving about an inch of the rim untouched
  5. Distribute 6 to 8 strips of mozzarella (about 7 ounces) on top
  6. Add fresh basil leaves
  7. Cook on a stone oven or a BBQ grill for 5-6mins or until the top is bubbling and the crust is nicely charred but not burnt
  8. If you are cooking in the oven - put the pizza stone on a rack in the oven about 8 inches from the broiler and preheat the oven on bake at 260°C for 30 minutes
  9. Transfer the pizza to a tray or serving platter
  10. Distribute the basil on top
  11. Slice and serve immediately
  12. Enjoy fresh off the grill

Note: You will need a spatula to transfer the pizza onto the grill or into the oven - Do not forget to flour the base of your board as the dough will stick to the surface.