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Chuck US loves a good barbeque, but he loves pizza even more. When Chucks sister in law (Dr Bec) told him about cooking pizza on a bbq using a pizza stone he knew that his favourite meal would never be home delivered again. Chuck US wants to spread the good pizza news so if you like bbqs and love pizza like Chuck does, read on...
You will need:
1 x hooded BBQ - gas or charcoal is OK, Chuck uses gas.
1 or more x Pizza Stones
1 x Pizza Peel
1 or more pizza pans - these are not for cooking in, but for transport and assembly
Rolling Pin
800g flour - strong bakers flour is best, plus some more for flouring work benches etc.
1 x sachet dried yeast (7g)
500ml warm water
2 tsp salt
Beer (not pictured)
Toppings - Chuck prefers tomato paste, pepperoni, pineapple, mushroom anchovies, cheese and chilli flakes. Some say that less is more when it comes to pizza toppings. Chuck US says that more is more-ish!
This is enough to make 8-10 pizzas. The dough can be frozen for future use.
Hint: instead of buying $20 pizza stones, Chuck uses unglazed quarry (terracotta) tiles. He is a notorious cheapskate.
You will need:
1 x hooded BBQ - gas or charcoal is OK, Chuck uses gas.
1 or more x Pizza Stones
1 x Pizza Peel
1 or more pizza pans - these are not for cooking in, but for transport and assembly
Rolling Pin
800g flour - strong bakers flour is best, plus some more for flouring work benches etc.
1 x sachet dried yeast (7g)
500ml warm water
2 tsp salt
Beer (not pictured)
Toppings - Chuck prefers tomato paste, pepperoni, pineapple, mushroom anchovies, cheese and chilli flakes. Some say that less is more when it comes to pizza toppings. Chuck US says that more is more-ish!
This is enough to make 8-10 pizzas. The dough can be frozen for future use.
Hint: instead of buying $20 pizza stones, Chuck uses unglazed quarry (terracotta) tiles. He is a notorious cheapskate.
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Signing UpStep 1Make the dough
You will need to make the dough at least 2 hours before you need it. You can make it the day before or even earlier if you like.
1. Combine the flour yeast and salt in a large bowl and mix well. Slowly add the warm water and keep mixing. TBLBITST* likes to use a wooden spoon first and then she hooks in with the hands. Keep going until all the ingredients have come together into 1 big dough ball.
2. Turn the dough out onto a floured bench and knead for 5-10 minutes or until the dough is smooth and springy. Place the dough into a clean bowl (Chuck likes a quick spray with cooking spray) and cover with cling wrap. Leave it in a warm place for about 2 hours. It should nearly double in size
3. Once the dough has finished rising, turn it out onto the floured surface and cut into 8 equal sections. Give each dough ball a quick knead and let them rest for about 20 minutes.
4. These are your pizza bases, ready to be cooked or frozen in ziplock bags for a future perfect meal.
*TBLBITST - The Best Looking Brunette In The Southern Tablelands
1. Combine the flour yeast and salt in a large bowl and mix well. Slowly add the warm water and keep mixing. TBLBITST* likes to use a wooden spoon first and then she hooks in with the hands. Keep going until all the ingredients have come together into 1 big dough ball.
2. Turn the dough out onto a floured bench and knead for 5-10 minutes or until the dough is smooth and springy. Place the dough into a clean bowl (Chuck likes a quick spray with cooking spray) and cover with cling wrap. Leave it in a warm place for about 2 hours. It should nearly double in size
3. Once the dough has finished rising, turn it out onto the floured surface and cut into 8 equal sections. Give each dough ball a quick knead and let them rest for about 20 minutes.
4. These are your pizza bases, ready to be cooked or frozen in ziplock bags for a future perfect meal.
*TBLBITST - The Best Looking Brunette In The Southern Tablelands
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VB is a brand of beer here in OZ. It actually stands for Victoria Bitter, but Vitamin Beer is a common euphermism (spelling? - nice way to say it)).
I had not heard about the slow rise method, I will definitely try it out. Do I still make the dough the same way? I thought the yeast might not work in the fridge.
I got a question for you. Where'd you come by those pizza stones (or "unglazed quarry tiles")? Would you have to go to a specialty baking place for 'em?
Great question. These tiles came from a tile shop. Seriously.
I am lucky to have a tile shop next door - Hi Ian and Michelle. They often have old samples or tiles that are chipped etc. The key to the tiles is that they are unglazed. I believe that the glazings can contain lead and nasties. Ultimately they are exactly the same material as the pizza stones you buy at the BBQ store.