Grilled Neapolitan-style pizza

Use rested dough rounds; if the dough does not stretch easily it has not rested long enough since dividing.

Press from the centre out with the fingers, leaving the edge for a puffy crust, then pick up and stretch to about 10 inches.

Dust the peel with semolina and lay the dough on it.

Brush the top side with the lemon, garlic and habanero flavor oil.

Jiggle the peel to check the dough is free, then load it directly onto the unoiled grates of a hot grill and close the lid.

Bake about three to four minutes with the grill at 450 until the underside has colour.

Pull it out and flip; the coloured side becomes the top.

Lay on a couple of pieces of fresh mozzarella, spread a little reduced sauce, and add grated hard cheese.

Return to the grill on the other side for about another four minutes, lid down, until crisp and coloured underneath.

Finish with the garlic and lemon infused oil and the basil oil, then cut.