Put the yeast with some water in a bowl and leave to stand until it foams. For the dough, mix all the ingredients and knead into a smooth dough. The best dough is left in the fridge overnight, but you can also leave it to rise at room temperature for 1 hour. Make the tomato sauce. Peel the garlic cloves, crush and cut into thin slices. Generously fill a high pan with the olive oil and immediately add the garlic; heating it at the same time will prevent it from burning. Let it cook for 10 to 15 minutes on low heat, the oil should absorb the garlic flavour well. When the garlic starts to brown, add the passata di pomodoro and red wine. Cook for another 15 minutes on a slightly higher heat and put a lid on the pan. Tear the basil and add to the sauce. Stir well and remove from the heat. Push the sauce through a sieve into a bowl, so that only the leftover basil and garlic remain. Add some salt and black pepper to taste. Place the pizza stone over the plate setter on the BBQ and let it get hot. Take the dough out of the fridge and roll out to 4 medium pizza bases. Spread the tomato sauce and your toppings of choice over the pizza bases and place the first pizza on the stone. Close the lid and bake for 5 to 10 minutes until you have a crispy, dry base. Remove the pizza from the stone with a pizza scoop and bake the rest of the pizza. The Bastard and bake the rest of the pizza bases. TIP #1 Keep your pizza crispy by not adding too much sauce and toppings. TIP #2 If you don't realise you're going to bake pizza until very late, use an exorbitant amount of yeast. Two bags of dried yeast, and your pizza bubbles beautifully while baking.