Direct from your barbecue, Weber brings you the ultimate go-to Naples-style pizza recipe using a pizza stone that guarantees a desired crispy but chewy crust with a few superb ingredients on top.
For the flavour maximalists among us, choose simple but complementing quality ingredients such as our suggestions below that will create an at home Covid-pizza party for the record books.
Five tips for great pizza for BBQ
Let the dough relax before shaping, especially if chilled
Use your hands to pull the dough into shape, never use a rolling pin
Choose ingredients that complement each other
Make sure the pizza isn’t stuck to the peel / board before sliding onto the hot stone
Bake over indirect heat until bubbly and brown
Makes three 12-inch pizzas
Tomato sauce
400g tinned tomatoes, chopped
1 tsp oregano, dried
1 tsp sugar
1 tbsp olive oil
Salt and pepper
Dough
550g plain flour
1 tsp instant dried yeast
1 tsp, caster sugar
2 tsp, salt
350ml, warm water (43-46 degrees )
3 tbsp, extra virgin olive oil
Topping:
Plain flour for dusting
125ml of your homemade sauce
85-115g of fresh mozzarella, sliced
3-4 tbsp grated pecorino cheese
5/6 fresh basil leaves, torn into small pieces
Extra virgin olive oil for drizzling
Flavour bomb your pizza with combinations
•Mushrooms and garlic – 150g of chestnut / button mushrooms sautéed in advance with two finely chopped garlic cloves and one tsp of fresh rosemary.
•Artichoke and olive – 50g of well drained and coarsely chopped artichoke hearts, 50g olives chopped and pitted, sprinkle with one tsp of oregano and pecorino
•Gruyere and pesto – 4oz of grated Gruyere with four tablespoons of store-bought pesto into 10 small mounds on the pizza, sprinkle with pecorino
Method
The Dough
In a mixing bowl, whisk the warm water, yeast, sugar and oil and let stand until frothy. Stir in the flour and salt until a stiff dough forms. On a work surface, kneed the dough by hand for 5-8 minutes until it’s smooth. Shape the dough into a ball and place in a lightly oiled bowl and cover with film or towel. Leave in a warm place for two hours to rise.
Then cut dough into three parts, place on baking tray and leave to rise for one more hour.
Sauce and Ingredients
Mix all the sauce ingredients in a bowl and voila, you now have marinara sauce!
Slice and dice your toppings so they’re ready in advance.
Prepare your gas/charcoal BBQ for indirect heat of 260 degrees. Place your pizza stone on the BBQ grates to heat up for at least 15 minutes with the lid closed.
Lightly flour your hands and start stretching your dough to 20-23cm in size.
Pick up the dough at one edge with both hands, spacing your hands apart and rotate the dough in one direction, as if turning a wheel until you have a uniformly thin round.
Position the dough on a floured board and stretch into place. Start spreading your homemade sauce and cover with desired ingredients leaving 1cm of the border uncovered.
At the BBQ
Quickly slide off the pizza from the board onto the hot stone. Close the lid and cook for 7-9 minutes until pizza bottom is crispy, check the base after FIVE minutes. If the pizza is browning quickly, use tongs to rotate 180 degrees.
Once done, remove from BBQ with tongs, back to a board, slice and serve hot!
