Prep Time
30m
Cooking Time
10m
Serves
4
Fuel
Gas
Ingredients
Toppings
Additional Items
Tips:
- If you are cooking on a hooded barbeque with 4 or 6 burners, you can replace the flat hotplate with an extra set of grills (available at an additional cost from Barbeques Galore Stores). You can then use 2 x Bar-B-Chef Stones on the grill and cook pizzas for a large family or gathering.
- The key to success is a hot BBQ, all bread need high temperature to cook
- Always place the stone in a cold BBQ, preheat to high and cook the pizza on hot
- Dust the stone with flour or preferred cornmeal. Too little and you will never get the pizza off the stone
- Never use soap on the stone, simply brush the crumbs off the surface
- Never move to a hot surface when stone is cold and vice versa
- Season the stone with olive oil after each cleaning and leave in the BBQ
- You should avoid high heat direct heat under the pizza stone, the heat should be indirect
- Homemade pizza dough will cook in 10-15 minutes and premade bases will be done in 7-10 minutes with the hood down
Method
01.
To make the dough combine all the dry ingredients into a mixing machine bowl
02.
Add the olive oil and enough warm water to make a soft but not to sticky dough
03.
Mix on medium speed for about 10 minutes or until smooth and elastic
04.
Cover dough with a moist tea towel and allow to prove until doubled in volume
05.
When ready, knock back the dough by kneading it a few times and divide into equal sized balls to make pizzas
06.
Whilst rolling bases, preheat BBQ and place your Bar-B-Chef Pizza Stone directly over the heat source
07.
Ensure the BBQ cover is down and heat to about 230°C – 250°C
08.
As a handy tip, rolling the pizza bases on baking paper makes it easy to handle the bases onto the Bar-B-Chef Pizza Stone
09.
Roll the bases out until about ½cm thick
10.
Mix chopped garlic with olive oil and brush the base with the garlic oil
11.
Spread a thin layer of chopped tinned tomato or passata evenly onto base, leaving 1cm border around the edge
12.
Top with thin layer of cheese, then add chopped tinned pineapple, pancetta, anchovies, chilli, prawns and olives
13.
Sprinkle extra cheese and Italian mixed herbs
14.
Drizzle with extra olive oil
15.
Transfer the pizza base to the Bar-B-Chef Pizza Stone, pull the paper out from underneath the pizza and close the lid of the bib
16.
Cook until crisp and the cheese is melted and the bacon and prawns are cooked
17.
Serve immediately with extra chilli flakes on the side
