Finely chop or crush the garlic and add to the cold olive oil in a small saucepan.

Heat the oil and garlic over a medium heat until the garlic is cooked. Don't let it burn or it will taste bitter.

Add all the other ingredients and simmer over a low heat for an hour.

Chop any big chunks of tomato still in the sauce to make it smoother. A few small chunks are good. Don't blend it.

Set up your Big Green Egg for an indirect cook at 350°C with the convEGGtor, stainless steel grid and the baking stone (this should have been allowed to get very hot beforehand).

Take a handful of the dough and roll out so it is very thin, 2-3mm. Do this on a floured surface with a floured rolling pin. I flour the surface with rice or semolina flour. These flours don't absorb water easily so your pizza is much less likely to stick to the surface. It also gives your pizza a bit of a crunch. In some ways it’s a secret ingredient that will set your pizzas apart.

Spread a thin layer of the pizza sauce on to your rolled pizza base. Don't put on too much, otherwise your pizza will go soggy.

Drop on randomly chunks of mozzarella. You don't need to cover the whole pizza, it will be too gooey.

Add toppings of your choice, leaving the ones you want to brown like onions and pepperoni until last. Don't overdo it, less is more here.

Using a peel, place the pizza on to the baking stone and Cook for 7 mins until the topping is cooked. Your dough should be crispy.