Speaking of pizzas on the braai- I once spent a month 4x4ing the Gamadulas with a chap who was born in Florence; he used to make pizza/bread dough in the morning, let it rise in the car as we drove and then for lunch had one of those mini rectangular flat braais that he cooked them on- what amazed me was how he would take a beer box and line it with foil [with a few ventalation holes] and turn the braai into an oven! He always carried a pizza stone. He would roll the pizzas SUPER thin with a castle milkstout bottle man was a genius... To make the sauce he would take a few cloves of garlic, half a diced onion, some mixed herbs, some oil and some seasoning and wrap it in a fair bit of foil. He'd then chuck the whole thing in the fire to roast. Then he'd take a tin of tomatoes [a biggish one] cut up the tomatoes in the tin with a scissors, add the garlic/onions and put the whole tin over the fire to simmer [he used to say "it's-a ready only when-a de label burns off " ] then he'd use a potato masher to make the sauce perfect for the pizza Ahh good times...
