Italian-Style Pizza on a Weber BBQ

Makes: 4–5 small pizzas · Preparation: about 25 minutes, plus roughly 1 hour rising · Cooking: about 5–10 minutes per pizza.

Ingredients

• 7 g dried yeast
• 370 ml lukewarm water
• 10 g caster sugar
• 50 ml olive oil
• 10 g salt
• 600 g strong white flour, plus a little for shaping
• 300 g tomato passata
• 400 g mozzarella, drained and torn
• Dried oregano, to taste
• Fresh basil leaves
• Black pepper, to taste

Method

1. Mix the yeast with the lukewarm water, then stir in the sugar and oil. Add the flour and salt and mix to form a dough.

2. Knead for about 10 minutes until smooth. Cover and leave in a warm place for about an hour, or until risen; the time will vary with room temperature.

3. Divide into 4–5 portions. Shape each on a lightly floured surface and add a thin layer of passata, mozzarella and a light sprinkling of oregano. Avoid overloading the base.

4. Prepare a suitable barbecue and pizza stone for cooking at around 260°C, following the stone’s preheating and positioning instructions. Do not place a cold stone into sudden extreme heat unless its instructions permit it.

5. Transfer a pizza with a suitable paddle. Close the lid and bake until the base is crisp and the dough is cooked through, checking from about 5 minutes. Turn if needed for even cooking.

6. Lift out carefully, add basil and serve. Allow the stone to cool safely before cleaning.

Before serving

Pizza stones and systems differ. Check compatibility, preheating and heat limits for your own equipment; use suitable heat-resistant gloves.

Browse compatible Weber cooking equipment. Check the fit for your barbecue before choosing an accessory.