Turbo Supreme Pizza

Turbo Supreme Pizza

Home-made pizza tastes infinitely better when baked in a BBQ on a pizza stone. By reproducing the intense dry heat of the traditional pizza oven, this Bar B Chef pizza stone will ensure perfect crisp-based pizza. It distributes heat evenly and, to prevent sogginess, allows steam to escape from the dough during cooking.

08/09/15

Prep Time

30m

Cooking Time

10m

Serves

2

Fuel

Gas

Ingredients

Toppings

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.

Make the dough by combining flour and salt in a mixer. Dissolve the yeast in water and slowly add to the dough and mix until the dough is smooth and elastic. Allow to rest until doubled in size

02.

You need a BBQ with a Hood, Bar B Chef Pizza Stone & Stone and a paddle or plate to transfer the pizza dough to the stone

03.

Position the BBQ plate in the middle and grills on opposite ends of your BBQ. Place your cold pizza stone in the centre of the BBQ plate

04.

Pre-heat your gas BBQ for 20-30 minutes with opposite burners on high and low heat under the stone with the hood down. The temperature should be around 200 to 245 degrees

05.

Sprinkle stone with a little flour or cornmeal. Place pizza dough on floured flat plate (paddle) before adding topping. After adding the topping, use quick jerking motion to transport pizza from plate to the hot stone

06.

Use Bar B Chef Spatula to remove pizza when crust is browned and cheese is bubbly, do not remove the stone from the BBQ until cool

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