BBQ Pizza

I’ve mentioned before in my article ‘5 ways to BBQ more this year’ that BBQ Pizza is one of those family favourites in my house. I’ve been trying a few different topping lately and the one in this recipe is one of my favourites. It’s quite a classic topping combination but using the sundried tomato paste as the sauce gives it a rich flavour.


For the base:

500 g Strong white flour

1 tsp Dried yeast

1 tsp Salt

300 mls Lukewarm water

2 tbsp Olive oil


For the toppings: Sliced Mozzarella, Fresh Rocket, Parma Ham, Red Onion, Pepperoni, Sundried Tomato Paste.

The pizza dough needs to prove for two hours so be sure to leave enough time to let it do it’s thing.


Making the Dough

  • To make the dough for the pizza base, Add the flour, yeast and salt to a large mixing bowl. You can use a food mixer with a dough hook attachment if you have one but it’s equally easy to make by hand. Create a well in the centre of the flour mixture and add the water and olive oil.
  • Slowly start to fold the flour into the water until you have formed a rough dough. Remove the dough from the bowl and start to knead it on a floured surface for 10 minutes.
  • Oil the inside of a large bowl using a paper towel. Form your dough into a round ball and place it into the bowl. The oil will stop the dough sticking to the bowl as it rises and make it easier to remove later.
  • Cover the bowl with a damp tea towel or cling film and leave it in a warm place for 2 hours or until doubled in size. I generally use my hotpress but a shelf above a radiator will work too.


Creating your Pizza Base

  • After the dough has proved, remove it from the bowl onto a floured surface. You can divide the mixture into 3 parts to make 3 large pizzas but if you have kids in the house, you can divide one of those thirds in half to make 2 large pizzas plus 2 smaller bases for the kids.
  • One at a time, roll or stretch the bases out until they are the thickness of a pound coin. You can do this will a rolling pin or by creating a rough circle with your hands. This is homemade pizza so don’t spend too much time trying to make a perfect circle, it won’t affect the cook or flavour. If any holes form in the base, simply pinch the dough back together again with your fingers.
  • Always make sure you have plenty of flour on the surface you are working on and it is 100% dry or your pizza base will stick and be almost impossible to lift.
  • Before you add your toppings, you should have your BBQ preheated and ready to go.


Setting up your grill

I’ve cooked pizzas a few different way. Directly on the grates and on baking trays but my preferred method is on a pizza stone. This is a ceramic stone that gets incredibly hot and gives you that crispy, stone-baked base. I’ve tried the direct and indirect grill setups and I feel that a mixture of both works best. As the stone is so hot, the base can sometimes cook long before the toppings have had a chance to so I like to use a high indirect heat combines with a low direct heat under the stone.

For a charcoal grill, this involves placing your charcoal around the outer ring of the BBQ with a thin layer of coals directly under the stone. On my 3 burner gas grill, I would have the left and right burners on high and the middle burner on the lowest setting.

Everyone’s grill will be different and over time you will work out the best way to set yours up so the pizzas come out how you like them. Traditional pizza ovens are incredibly hot so aim to get your indirect heat as hot as possible and then try to balance the direct heat under the stone so your pizza cooks evenly.


Cooking your BBQ Pizza

  • When you have your grill up to temperature and the stone has been heating for around 10 minutes, you can start to put your pizza together. A great tip is to build your pizza on your pizza paddle or on the baking tray that comes with the Weber pizza stone to make it easier to transfer to the stone. If you don’t own a pizza paddle, any flat baking tray will work.
  • Cover the entire base evenly with the sundried tomato paste then add all the toppings.
  • If you are using a pizza paddle, transfer the pizza directly onto the stone but if you are using the baking tray supplied with the Weber stone I have a quick tip! It can be difficult to get your pizza off the tray in one piece so simply place the tray onto the stone. After two minutes, using a pair of heat resistant gloves, you can easily slide the tray out as the base will have started to crisp up.
  • Depending on your BBQ temperature, a pizza can take anywhere from 7 – 10 minutes to cook. Try to keep the lid down as you will be losing heat every time you open it. Keep an eye on the bottom of your base rather than the toppings. You will know your pizza is ready when the bottom of the base is crisp and golden brown.
  • Remove the pizza from the stone using your pizza paddle or the baking tray. Always wear heat resistant gloves as the stone is incredibly hot and accidentally touching it with your bare hands would not be a pleasant experience.
  • Place your pizza on a cutting board and carve it up using a pizza cutter or sharp knife.

Making BBQ pizza is something that you may not get right first time but with a few adjustments it won’t be long before you are cooking the best pizza you have ever eaten. Making the dough fresh and using only the toppings that you like makes such a difference. The entire family can build their own meaning everyone is happy.

If you have any questions about making pizza on your BBQ or you have any tips you’d like to share with other then please leave a comment below.


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