To make the dough, combine the flour and salt in a large bowl.

In a jug, mix the warm water with the yeast and sugar and allow to stand for 5 minutes.

Pour the water and the olive oil into the flour and mix until you have a sticky dough. Turn out onto a floured surface and knead for 5-10 minutes until the dough is smooth.

Place the dough in an oiled bowl and cover with clingfilm. Allow to rise for 1-2 hours until doubled in volume.

When the dough is risen, knock it down and form 4-6 balls, depending on how large you want your pizza to be. At this stage you can freeze the dough balls, in freezing bags, for use at another time.

Place the balls of dough on a floured tray and allow to rise for another hour.

To make the sauce, saute the onion and garlic until soft and fragrant then add the remaining ingredients. Turn the heat down and allow to simmer gently for at least 30 minutes until the sauce is dark and reduced. Add the basil leaves and blend in a food processor. Set aside.

To make the pizza, your fire needs to be quite hot. The temperature in your Weber needs to be at least 250°c.

Place the pizza stone onto the grid in your Weber braai and allow to heat up.

Roll out the dough into a rough circle then carefully place on the hot pizza stone. Swirl on the pizza sauce then top with the mozzarella, bacon, mushrooms and crispy onions.

Close the Weber and allow the pizza to cook for 7-10 minutes until the base is crisp and golden brown and the cheese has melted.

Carefully remove the pizza, slice and serve.