Grilled Pizza Perfection Crispy Stonebaked Pizza on the Bbq

Recipe Introduction

Quick Hook

Fancy some grilled pizza on a pizza stone that's gonna knock your socks off? Honestly, who doesn't love pizza? This recipe takes it up a notch with a proper smoky flavour.

We are going for a crispy crust that's just chef's kiss .

Brief Overview

Grilled pizza on a pizza stone isn't exactly a super traditional Italian thing. I reckon it's more of an American backyard BBQ twist.

It's easier than you might think, but it does need a bit of focus. Allow about an hour and forty five minutes, and you'll end up with enough dough for 2-3 pizzas.

Main Benefits

Not only does this taste blummin' amazing, but it's a great way to get everyone involved in making dinner. Plus, it is amazing with Outdoor Griddle Recipes , a good source of carbs and, if you pile on the veggies, you can feel almost virtuous! Perfect for a summer BBQ or a casual get-together.

What makes this recipe special is the crispy crust you get from the pizza stone , which delivers a flavour the Blackstone Grill can't achieve.

Crafting the Dough: The Cornerstone of Homemade Grilled Pizza

Right, let's talk about the base. This is where it all starts, innit? You'll need warm water (not too hot, mind, or you'll kill the yeast ).

Add in some sugar and yeast and let it get all foamy. Now you can add your flour, salt, and olive oil.

Give it a good knead for a few minutes until it's smooth. Leave it somewhere warm for about an hour to double in size.

Don't skip the kneading! It's crucial for that amazing texture.

Saucing It Up

Next up is the sauce. You can use shop bought sauce, but where's the fun in that? Grab a tin of crushed tomatoes, whack in some garlic, olive oil, oregano, salt, and pepper.

Simmer it all for about 15 minutes. Easy peasy. Honestly, the aroma alone is enough to make your stomach rumble! The BBQ pizza recipe taste will get enhanced by this amazing step.

Grilling Like a Pro

Now for the fun part: the grill! Stick your pizza stone on the grill and get it hot I mean really hot, around 450- 500° F (230- 260° C) .

This is key for that Crispy grilled pizza crust . Roll out your dough, pop it on a pizza peel dusted with cornmeal, then add your sauce, cheese, and whatever toppings you fancy.

Now, carefully slide that bad boy onto the hot stone. Cook it for about 5- 7 minutes, turning halfway. Keep an eye out for hotspots grills can be a bit temperamental.

The beauty of Charcoal grilled pizza recipes is its simplicity.

The thing I love is that using Griddle Cooking Recipes opens up so many possibilities. It's like a blank canvas for your culinary creativity.

Don't be afraid to experiment with toppings that's where the magic happens.

Remember : Keep the grill lid closed as much as possible to trap the heat and cook the pizza evenly.

And for Grilled pizza toppings ideas , I love using roasted vegetables, grilled halloumi or even some caramelised onions.

Right then, let's talk about what you'll actually need to make this grilled pizza on a pizza stone extravaganza happen.

No point in having a hankering for a BBQ pizza recipe if you're short on the essentials, eh?

Ingredients & Equipment

Main Ingredients

Okay, so here's what you'll need. No need to panic, most of it's pretty standard stuff.

• For the Dough:
  • 1 cup (240ml) warm water ( 105- 115° F/40- 46° C ): Make sure it's not too hot, or you'll kill the yeast, and nobody wants a pizza with a sad, flat crust.
  • 1 teaspoon (5g) active dry yeast: Honestly, I always buy a big jar of this. Baking's a slippery slope, you know?
  • 1 teaspoon (6g) sugar: Just a touch, to get the yeast going.
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting: Plain flour is just fine.
  • 1 teaspoon (6g) salt: Can't forget the salt.
  • 2 tablespoons (30ml) olive oil: Makes the dough nice and pliable.
• For the Sauce:
  • 1 (14 ounce/400g) can crushed tomatoes: Passata works too.
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
• For the Toppings (adjust to taste): Get creative. These are suggestions!
  • 8 ounces (225g) fresh mozzarella cheese, sliced: Go for the good stuff; you'll taste the difference.
  • 4 ounces (115g) pepperoni slices: Or salami, if you fancy.
  • ½ cup (50g) sliced mushrooms
  • ¼ cup (25g) sliced black olives
  • Fresh basil leaves, for garnish
  • Cornmeal or flour for dusting the pizza peel

Quality Indicators: For the mozzarella, look for the stuff packed in water; it's usually fresher.

Seasoning Notes

Let's talk flavours! Oregano is your pal here, but a little pinch of red pepper flakes adds a nice kick.

Garlic powder can step in if fresh garlic is playing hide and-seek in your cupboard. You know? Don't stress. For that authentic taste, try some Italian seasoning.

Flavour Enhancers: A drizzle of good quality olive oil after grilling goes a long way.

Equipment Needed

Right, you'll need a few bits and bobs. Don't worry, you probably have most of it already.

• Pizza stone: Crucial! This is where the magic happens.
• Grill (gas or charcoal): For that authentic charcoal grilled pizza vibe.
• Pizza peel: Makes life so much easier.
• Large mixing bowl: For dough making.
• Small saucepan: For the sauce.
• Measuring cups and spoons: For accuracy, innit?
• Rolling pin: To roll out your dough, obviously!
• Oven mitts or grill gloves: Safety first!

Household Alternatives: If you don't have a pizza peel, a large, flat baking sheet will do in a pinch. Just be careful! Also, you can try to improvise some Outdoor Griddle Recipes .

Cooking Method: Rocking Grilled Pizza on a Pizza Stone

Prep Steps: Mise en Place Like a Pro

Right then, let's get prepped. First, you need your essential mise en place . That fancy French term just means "everything in its place".

Chop your veg, measure your cheese, and get your sauce ready. Honestly, it makes life so much easier.

Next, let's get organised. Put the dough in a bowl to rise while prepping the toppings. Time saving organisation tips are all about streamlining the process.

Lastly, safety first, yeah? Remember, the grill gets super hot. Always use oven gloves, especially when handling the pizza stone . Don't say I didn't warn you!

step-by-step: From Dough to Delicious

Alright, buckle up. We're doing this!

1. Preheat your grill: Place your pizza stone on the grill, then crank it to medium high heat (around 450- 500° F / 230- 260° C ). Let it heat for at least 30 minutes . This is key for a crispy base.
2. Roll out your dough: On a floured surface, roll your dough into your desired shape. I like a rustic oval, myself.
3. Dress it up: Spread your sauce, then add your toppings. Don't overload it. Less is more, trust me.
4. The slide: Dust your pizza peel with cornmeal or flour. Carefully transfer your pizza onto the peel. Then, slide it onto the screaming hot stone.
5. Grill baby grill: Close the lid and cook for 5- 7 minutes , or until the crust is golden brown and the cheese is bubbly. Rotate halfway through.
6. Nom nom time: Slide it off with the peel. Garnish with fresh basil. Slice and serve. BBQ pizza recipe ? Sorted.

Pro Tips: Become a Grill Master

Want to level up your grilled pizza game?

Firstly, common mistakes to avoid: soggy bottoms! Make sure that pizza stone is hot and don't use too many wet toppings.

Also, homemade grilled pizza can be made ahead. You can prep your dough and sauce the day before. It saves so much time.

The most important thing? Experiment with those grilled pizza toppings ideas !

Oh my gosh, I'm just thinking about the joy of cooking with the Blackstone Grill or other Outdoor Griddle Recipes and Griddle Cooking Recipes and it tastes amazing! The subtle smoked pizza recipe flavor is addictive and don't even get me started about the crispy grilled pizza crust .

So, there you have it. The key to making an awesome grilled pizza on a pizza stone. Go forth and grill like a legend!

Recipe Notes: Your Path to Grilled Pizza Zen

Right, so you're about to embark on a grilled pizza on a pizza adventure! Ace! Before you dive in, let’s chew over some key bits to make your experience top-notch.

Honestly, these are the things I wish someone had told me before my first attempt.

Serving Suggestions: Level Up Your Outdoor Griddle Recipes

Presentation is key, yeah? Slice your pizza and arrange it artfully on a wooden board. Scatter some fresh basil leaves on top.

Ta-dah! Fancy! For sides, think light. A classic Caprese salad, with juicy tomatoes and creamy mozzarella, is always a winner.

Or how about some rocket with a zingy lemon dressing? Grab a bottle of chilled lager for the adults or some fizzy lemonade for the kids.

Sorted!

Storage Tips: Saving BBQ Pizza Recipe for Later

Got leftovers? Lucky you! Let the pizza cool completely before wrapping it tightly in cling film. Then, shove it in the fridge.

It'll be good for about 2-3 days. Freezing? Sure thing! Wrap individual slices in foil and then in a freezer bag.

They'll keep for up to 2 months. To reheat, whack it in a preheated oven at 350° F/ 175° C for about 10 minutes, or until heated through.

You can also microwave it, but the crust won't be as crispy . I’m being honest.

Variations: Grilled Pizza Toppings Ideas to Suit Everyone

Want to make it veggie ? Swop the pepperoni for grilled aubergine, courgette, and sweet peppers. Add some crumbled feta for extra flavour! Divine! gluten-free? No sweat.

Loads of supermarkets sell decent gluten-free pizza bases these days. Just make sure your toppings are gluten-free, too. Seasonal Swaps? Absolutely! Spring? Asparagus and ricotta.

Autumn? Butternut squash and sage. Get creative!

Nutrition Basics: Homemade Grilled Pizza – A Balancedish Treat!

Okay, let’s be real, pizza isn't exactly health food. But it can be part of a balanced diet. It's got carbs, protein, and some veggies if you're clever with your toppings.

Each slice has roughly 350-450 calories. Watch the cheese to keep the fat down. And hey, remember that grilled pizza is a treat! Life's too short to skip the good stuff.

So there you have it! A few extra tips to make your grilled pizza on a pizza experience even better. Go on, give it a go! You got this.