Dust a clean terracotta plate (bought from your local nursery) with coarse white flour, maize meal or polenta – this will allow the pizza base to slide more easily onto it and prevent it from sticking to the plate during cooking, and add a nutty flavour.
Preheat the plate on a braai grid over medium coals. Ensure it’s piping hot to get a well-bubbled and crispy crust on your pizza.
Assemble each pizza on a well-floured wooden board.
First spread the Napoli sauce (3 tablespoons per pizza) over the base – not right up to the edges, as you want them crispier. Brush the edges with olive oil to ensure a golden crust.
Add the toppings of your choice (see left).
Slide the pizza quickly onto the hot terracotta plate. Place on the grid to cook for 12 to 15 minutes, rotating the plate every few minutes for even cooking.