How To Use Weber Pizza Stone?

Weber Pizza Stone Can Be Directly Used To Cook Directly. To better prepare your pizza, choose your pizza stone, rather than grilling directly on the grate, so that you leave a surface that absorbs humidity, not burnt but still delicious. Alternatively, preheat your Weber BBQ stone for 15-20 minutes so that the crust is evenly cooked on it.
Another Pizza Grill Stone Alternative. For a grill pizza stone that is more durable,you may want to consider the Cast Elegance Pizza Stone.

Can You grill pizza on a pizza stone?

Get out in the backyard and grill it yourself! Grilled pizza is the only way to go and using a pizza stone makes it easy. Grilling pizza provides you with an added smoky flavor that is unmatched by any oven. The stone also is your answer for the crispy crust everyone loves because it absorbs moisture while cooking.

Can you cook directly on Weber pizza stone?

Using a stone rather than grilling directly on the grates gives you a surface that absorbs moisture to help create perfectly cooked pizza, not burnt but light and crisp. For an evenly cooked pizza set up your Weber BBQ via the indirect method and preheat your stone for 15-20 minutes.

Do you put the pizza directly on the stone?

Another key is the right cooking surface. For perfectly cooked pizza every time, always place your pie atop a pizza stone for baking. If you haven’t used a pizza stone before, check out our tips for making a delicious pizza with one, along with care instructions and making the most of this kitchen essential.

Should I oil my pizza stone?

Unlike cast iron cookware, a pizza stone does not need to be seasoned before you use it. On the contrary, you never want to put oil onto your pizza stone because the pores in the stone will absorb the fat, and it won’t work as well.

What temperature do you cook pizza on a Weber?

When using a pizza stone, keep the temperature of the grill between 450-475 degrees. Remember to make sure the stone has been preheated properly for 30 minutes, this step ensures that the pizza doesn’t stick or burn on the stone.

Can I use my Weber pizza stone in oven?

The booklet says to heat up your over, then place the pizza stone in the hot oven. However, Weber’s online videos, instruct you to put the pizza stone in the over, then heat the oven and pizza stone together.

How do you cook pizza on a pizza stone on the grill?

Instructions for cooking your pizza on the grill

  1. Insert pizza stone onto your grill, close the cover, and preheat over medium flames.
  2. Once everything is heated, slide your assembled pizza directly onto the pizza stone (or baking sheet).
  3. Grill the pizza for 10-12 minutes, or to desired doneness.

How do you clean a Weber pizza stone?

To clean the pizza stone, allow it to cool completely, and then rinse it with water. Use a plastic scraper or spatula to remove any stubborn particles that are stuck to the stone while rinsing. Don’t soak the pizza stone in water or use soap or detergent while cleaning.

Why is my pizza sticking to the stone?

So why is the pizza stuck to a pizza stone? Your pizza is stuck to a pizza stone because your dough isn’t floured. A few ways to prevent your pizza from sticking include using plenty of flour on your dough and cooking surface as well as using slightly less water in your dough.

Should I flour my pizza stone?

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.

Are you supposed to preheat a pizza stone?

You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.

How long do you cook pizza on a pizza stone?

When used properly, most pizzas will cook in about eight to 10 minutes with a pizza stone. Keep in mind that the clay a pizza stone is made from is porous and can absorb flavors and odors. That said, be conscious of what flavorings you decide to put in your pizza dough if you decide to get experimental.

What is the best pizza stone?

  • BakerStone Pizza Box. Our premium pick for the best pizza stones is not strictly a pizza stone at all.
  • JulyPanny Pizza Stone. JulyPanny Pizza Stone comes in a versatile rectangular shape that makes it suitable for pizzas,biscuits,bread,and more.
  • PentaBeauty Pizza Stone.
  • Pizza Stone by Hans Grill.
  • How to cook the best pizzas using a pizza stone?

  • Place your pizza stone in a cold oven.
  • Preheat to 500 F. Once the oven is preheated,so is the stone.
  • Slide the pizza onto the stone.
  • Bake until cheese is lightly browned.
  • Remove the pizza and turn off the oven.
  • When cool,brush the stone,don’t wash it.
  • Can a pizza stone go on the gas grill?

    With 13 inch diameter and 0.4″ thickness, Wondjiont pizza stone can easily fit any standard oven, gas grill or barbeque grill. It can also endure high temperatures up to 1400°F without developing a crack. It does a great job of making pizza from scratch or heating frozen pizza.

    How To Use Weber Gourmet Pizza Stone? –

    It is a good idea to season your favorite food with more seasoning. Melt the cream or oil around the outside rim of the pizza pan in order to push in a golden crust on the pizza. In most cases, professionals can accomplish this degree of cooking in 90 seconds or less. The greater the temperature, the better the performance of a barbeque, because more heat in a grill produces better results.

    Do You Oil A Weber Pizza Stone?

    It is a good idea to season your favorite food with more seasoning. Melt the cream or oil around the outside rim of the pizza pan in order to push in a golden crust on the pizza. In most cases, professionals can accomplish this degree of cooking in 90 seconds or less. The greater the temperature, the better the performance of a barbeque, because more heat in a grill produces better results.

    Do You Heat The Pizza Stone Before You Put The Pizza On It?

    Allow the stone to heat for at least 15 minutes before baking your pizza to ensure that it is hot and uniformly spread. This will guarantee that your pizza’s crust is thoroughly baked.

    Can You Cook Directly On Weber Pizza Stone?

    Grilling pizza directly on the grates, which can result in charred edges, resulting in a sweltering mess due to the high heat. Utilizing the stone results in a light and crisp pizza that will absorb moisture from the air. During this indirect cooking method, use your Weber BBQ to evenly cook the pie by flipping the baking stone over 15-20 minutes after it has begun to bake.

    Is The Weber Pizza Stone Any Good?

    The final score is Weber’s 16-point victory.Using a 7-inch Pizza Stone, you can create mouth-watering, authentic woodfired pizzas in the comfort of your own backyard kitchen.Please keep in mind that you must consider if your kettle BBQ will fit within the planned storage space, clean the area, and wipe the tabletop with extreme caution.

    Additionally, when it comes to non-stick qualities, Cordierite is still a material worth considering.

    Do You Oil A Pizza Stone Before Using It?

    Pizza stones, in contrast to cast iron cookware, do not require seasoning before to being used. Instead of placing oil on your pizza stone because the pores in the stone will absorb the fat, you should use water instead since the pores in the stone will absorb the fat on their own.

    How Do You Care For A Weber Pizza Stone?

    1. It is possible to clean the pizza stone without soaking it in water or using soap or detergent.
    2. Place the pizza stone on top of the water, not underneath it
    3. The fact that pizza stones are not dishwasher-safe means that they cannot be used for dishwashing.
    4. The pizza stone should not be kept outside
    5. Instead, it should be kept within.

    Do You Oil Or Flour A Pizza Stone?

    Prior to serving the pizza, pre-heat the pizza stone for an optimum crust in the oven at 240C / 475F / Gas Mark 9 for 10 minutes to ensure optimal results. Using pizza stones in your oven will keep the dough from burning if you don’t flour them first and lay them on the lowest rack of the oven. While you’re waiting, spread a thin layer of fine couscous or flour on the working area.

    How Do You Keep Pizza From Sticking To A Pizza Stone?

    If at all feasible, hot stones should be avoided for the sake of safety.Alternatives to flour include fine polenta or cornmeal, which can be used instead of flour to keep the dough from sticking together.Because they are coarser than flour, they will not create a glue as rapidly when they come into direct touch with water.

    However, they will behave as glue when they do come into contact with water.

    Can You Put A Cold Pizza Stone In A Hot Oven?

    Your pizza stone should be placed on the lowest rack of your oven, which is a good position to begin cooking on it. If you place a cold and room temperature pizza stone in an oven that is too hot for cooking, it might shatter or even explode if the temperature of the oven is too high. This is critically crucial.

    Do You Put Pizza Directly On Pizza Stone?

    It is necessary to have excellent quality cookware in addition to a well prepared cooking surface.No matter if you’re cooking spaghetti on the grill or pizza on the stone, always put the pies on top to bake while they’re baking.We’ve included our recommendations for cooking pizza on a pizza stone, as well as professional advise on how to get the best results possible.

    Also covered will be the best practices for getting the most fun out of this cooking equipment.

    Easy and delicious La dolce vita

    Sometimes you simply have to have pizza – but that’s no reason to put off the BBQ until next week.You may also barbeque pizza to get the true taste of a stone-oven pizza.Your barbeque will taste like Italy when you use a Weber pizza stone for your charcoal or gas grill and follow some simple instructions.

    Italy’s culinary delights Invest in a Weber BBQ and a pizza stone and you can start your own little pizzeria in your backyard.In little time at all, you may have a crispy pizza with a light, fluffy bottom that is every bit as wonderful and genuine as one made in an Italian stone oven.You may use the pizza baking plate that comes with the pizza to transport the pizza to the BBQ and serve it later on.

    Small ingredient multiplication table

    The 4 basic ingredients of every good pizza

    TOMATO Peeled canned tomatoes with a mild acidity, such as San Marzano, are good.Make a light seasoning of salt on the tomatoes and mash them by hand to ensure that the sauce does not become too thick or thin.WHEAT In this case, a medium baking strength wheat flour (such as 00 flour) with an appropriate protein-to-gluten ratio is optimal.

    This results in a dough that is light, simple to digest, and has the optimal quantity of moisture.MOZZARELLA We propose that you use ″Fior di latte.″ To prevent adding too much moisture, slice the vegetables and then drain them in a strainer.BASIL Fresh basil is the only ingredient you should use for your ideal pizza.

    Classic Italian Style Pizza

      View recipe

    Pizza with pancetta, courgette and smoked cheese

      View recipe

    Pizza with smoked salmon and creamed spinach

      View recipe

    Barbecue pizza

    Turn your Weber gas, electric, or charcoal barbeque into a pizza oven to bring the taste of Italy to your patio!

    How To Use A Pizza Stone – Cleaning Tips & More

    Image courtesy of RLHyde on Flickr.Have you ever wondered how pizzerias manage to make their pizza taste so delicious?It is important to have a super-hot oven, which the typical individual may not have at home, in order to make superb pizza.

    Another important consideration is selecting the proper cooking surface.Always bake your pizza on a pizza stone to ensure that your pie is consistently cooked correctly every time.If you’ve never used a pizza stone before, read on for some recommendations on how to make a tasty pizza on one, as well as how to care for and make the most of this kitchen staple.

    What Is a Pizza Stone?

    It is a flat slab of ceramic or stone that you lay directly on the rack of your oven before baking your pizza on it.A baking stone is a type of culinary utensil that is part of a larger category known as baking stones.Baking stones are meant to transmit heat to the bottom of whatever is being cooked on them, allowing for a slower and more equal baking process.

    Pizza stones are available in a variety of shapes, sizes, and thicknesses.A thicker pizza stone will typically perform better than a thinner one, but the larger, thicker stones will also be more expensive in the long run.The price of your stone is also determined by the type of material from which it is crafted.

    By placing a pizza stone on the rack of your oven, it absorbs the heat generated within the oven and transfers it to the uncooked pizza dough that is placed on top of it.Some people assume that pizza stones retain excess moisture during the cooking process; however, when the dough heats up, the natural process of evaporation causes the moisture to evaporate completely, resulting in a crispy crust.However, the porous aspect of a pizza stone does have a function, and that is to help in the evaporation process or allow moisture to exit more quickly from the pizza stone.

    A metal pizza pan may trap the steam that is trying to escape from the dough, resulting in a soggy crust at the end of the process.The heat that is transferred from the stone to the dough, on the other hand, is what actually makes a pizza stone function so effectively.

    Making Your Perfect Pizza

    Preparing your pizza stone is the first step in creating a delicious pizza pie from scratch.Preheat your oven to 500 degrees and set the pizza stone in the oven as soon as it is turned on to prevent the stone from burning.During the heating process of the oven, the stone will also heat up and become ready for baking.

    Take your favorite dough and roll it out to a size that is just a little bit smaller than the size of your stone.Place the sauce and toppings on top of the dough, and then gently place the uncooked pizza onto the baking stone to finish cooking.In order to ensure your safety, you may want to consider purchasing a wooden pizza paddle.

    This equipment is ideal for sliding pizza on and off the pizza stone.The baking time for your pizza may vary depending on the thickness of the crust; nevertheless, keep an eye on it while it is in the oven and remove it when the crust begins to become golden brown and the cheese is melted and lightly browned, around 15 minutes.Using your handy paddle, you can easily take the pizza from the oven while avoiding burns on your hands.

    The oven should be turned off, and the stone should be allowed to cool before taking it off the rack.

    How To Care For a Pizza Stone

    The maker of each stone will have their own advice for how to care for it, but in general, you should keep the stone dry and store it in a location that is not vulnerable to sudden temperature fluctuations.Thermal shock can occur in the substance of a stone, which happens when the stone rapidly changes temperature from one temperature to another temperature.This temperature difference has the potential to create cracking in the stone.

    This is why it is critical to lay your stone in a cold oven rather than a hot oven that has already been warmed, to avoid the risk of thermal shock.Unless the manufacturer specifies differently, you should avoid seasoning your pizza stone.It is possible that the cloth will absorb oil and other spices, resulting in smoke or disagreeable aromas every time a pie is baked.

    Many pizza stone owners leave their stones in the oven all of the time, even when they are not in use to keep them warm.If you do this, you can assure that it never encounters sudden temperature swings.Another advantage of leaving your stone in the oven is that it helps to equalize the heat throughout the oven, minimizing hot spots that can cause your food to cook too quickly while baking.

    If you do opt to keep your pizza stone in the oven all of the time, keep in mind that it will increase the amount of time it takes to warm the oven significantly.It is recommended that you avoid immersing your pizza stone in water.It is possible that the soap used to clean it will be absorbed by the porous material, resulting in the flavor of your next pie being tainted.Instead, after each usage, just wipe the crumbs off the stone.In the event that you have burned-on or crusty patches on your pizza after baking it, you may clean them with food-safe cleaning solutions such as a teaspoon of baking soda diluted in a little amount of warm water.Remove any debris from the stone with a dry or moist cloth, and allow the stone to dry for at least a few hours before using it again.

    Tips To Make the Most of a Pizza Stone

    A pizza stone is excellent for creating tasty pizza, but it can be used for a variety of other things as well.You may experiment with various delectable dishes on your stone to get the most out of this culinary necessity.When roasting fresh vegetables in the oven, lay them on top of your stone rather than on a baking sheet to save time.

    You may still season them with your preferred seasonings and cover them in oil to give them a delicious taste.Make care to toss them every few minutes as they cook.Have you ever indulged in a massive cookie?

    You can make your own drool-worthy delicacy on a baking stone by scooping uncooked cookie dough onto a greased stone and baking it there.Bake it at the temperature specified in the recipe, pressing it down to make it even and level as possible.It is possible that you may need to bake the large cookie for a few minutes longer.

    A pizza stone is also useful for reheating frozen items since it helps to absorb any ice crystals that may have developed within the freezer during the freezing process.This is the one occasion when you should not preheat the stone before cooking frozen meals, because placing cold food on a hot stone might cause harm to your favorite foods.Utilize the advantages of cooking on a pizza stone by preparing an outstanding pie for supper today.You’re not in the mood to cook today?Keep your stone in the oven and place an order for your favorite pizza from Pequod’s.

    How to Use a Pizza Stone

    Once you learn how to properly utilize a pizza stone, you will be able to change your handmade pizzas from ordinary to extraordinary.A pizza stone is the next best thing when you don’t have access to a brick oven in your kitchen, as most of us do.As you’ll see, pizza stones may be used for a variety of purposes.

    With your oven and a pizza stone, you can obtain exceptional results in less time, with pizzas that are baked to perfection in less time.A pizza stone, like any other equipment, may be used to get the greatest outcomes if you know how to utilize it properly.By following the advice provided below, you may improve your pizza-making skills with minimum effort and with the right information.

    We’ve outlined exactly what to do and how simple it is to utilize a pizza stone so that you may enjoy pizzeria-style meals for years to come in the sections below.

    Why Use a Pizza Stone?

    The primary rationale for utilizing a pizza stone is to produce a higher-quality home-cooked pizza than is possible otherwise. And, in order to understand why a pizza stone may provide a crispier crust while also reducing cooking time, we must first understand how it works.

    What Does a Pizza Stone Do?

    A pizza stone maintains heat and functions as a heat conductor, ensuring that your pizza is baked at a consistent temperature throughout.When it comes to baking pizza, the appropriate temperature may make a significant difference.When you pre-heat your pizza stone, it will provide a burst of heat to your dough when you set your pizza on top of the stone.

    This increased heat input right at the start of cooking means that your crust will bubble up – something that cannot be achieved in a pan of any kind.

    How to Use a Pizza Stone in the Oven or on the Grill

    Using a pizza stone in both the oven and on the grill is a welcome convenience.

    In the Oven

    Use your pizza stone in the oven in the following manner:

    Step 1: Preheat Both Your Stone and the Oven

    Place your pizza stone on the bottom rack of a preheated oven that is not yet hot. Preheating the oven without the stone in it is not recommended. Preheat the oven to about 475 degrees Fahrenheit. Allow the oven to thoroughly warm before waiting another 5 minutes: you want the stone to get very hot before continuing.

    Step 2: Prepare Your Pizza

    The dough, sauce, and toppings should be prepared at the same time the oven is preheating for the best results. The sauce and toppings should be added at the very end to ensure that the dough comes out as crispy as possible.

    Step 3: Cook Your Pizza

    Slide your pizza on top of the heated pizza stone and bake for 15 minutes (take it out of the oven first, but do this step quickly).Place the pizza stone and the pizza in the oven and bake for about 10 minutes, or until the cheese is melted.Make sure to keep an eye on your pizza because the cooking time will vary depending on how thick the dough is and how many toppings you’ve used.

    If you have a thick crust or a lot of toppings on your pizza, it will take a little longer to cook than, say, a thin crust margarita.In order to ensure crispy crust on the bottom of your pizza, check it at the end of the cooking process.

    Step 4: Serve Your Pizza

    Then, using a cutting board or serving dish, transfer the pizza from the pizza stone to a cutting board or a serving dish. Enjoy!

    On the Grill

    If your pizza stone can be used on a grill, simply follow these procedures (provided, of course, that your pizza stone can be used on a grill; some can, but not all, so check the manufacturer’s instructions first).

    Step 1: Prepare the Pizza Stone

    Before you turn on the grill, place the pizza stone on top of it.If you want to cook other meals at the same time as your pizza, position your pizza stone to one side of your grill.It is critical to place your pizza stone on a cold grill so that it may heat up gradually at the same time as your grill in order to avoid it from breaking throughout the cooking process.

    Close or remove the hood of your grill and check the gauge temperature: when it reaches 400 to 500 degrees F, your grill (as well as your pizza stone) is ready to cook your pizza.

    Step 2: Prepare Your Pizza

    While your grill is preheating, prepare your pizza foundation by stretching or spreading out the dough. Once the dough is finished and the grill is hot, add the sauce and any additional toppings. In order to avoid the moisture in the sauce soaking through to the dough, it’s ideal to prepare your pizza just before cooking it.

    Step 3: Put Your Pizza on the Pizza Stone to Cook

    To prevent the dough from adhering to your pizza stone, sprinkle some semolina or cornmeal on top of the surface.It’s also possible to use a layer of lightly oiled aluminum foil on your pizza stone; simply place the foil on top of the stone with the oil side facing up and bake as usual.Avoid putting oil directly on your pizza stone since the fat will seep into the pores and affect the performance of your stone’s surface.

    Open the grill’s hood or cover, and put your pizza onto the pizza stone to finish cooking.Cover your grill once again and begin cooking your pizza; it should be done in 5 to 8 minutes at the most.If your dough is thick or has a large number of toppings, the baking time will be closer to 8 minutes.

    Cooking time for thin crust pizzas with little to no additional toppings aside from the cheese is usually less than five minutes.If you want to cook your pizza on the grill with the lid closed, the cooking time will be somewhat longer than without.Because heat will escape via an open grill, you may not get the same outcomes as you would otherwise.

    Step 4: Serve Your Pizza

    Turn off your grill (if you’re using a gas grill) and carefully remove your pizza off the pizza stone. Transfer your pizza to a cutting board and cut it into slices before serving!

    Caring for Your Pizza Stone

    If you want your pizza stone to survive as long as possible, you must take good care of it. Because of the porous structure of a pizza stone, it produces excellent cooking results, but it also necessitates the knowledge of some basic maintenance procedures. Following are some guidelines for maintaining your pizza stone.

    Don’t Use Soap

    When cleaning your pizza stone, avoid using soap. Any substance may be absorbed through the pores in the stone, even soap, and no one wants to eat pizza that tastes like soap!

    Never Soak Your Pizza Stone

    Never give in to the temptation of soaking your pizza stone. As with soap, the pores will absorb the water, reducing its function and causing you to not get the same cooking outcomes as you would otherwise.

    The Best Way to Clean Your Pizza Stone

    Here is the best technique to clean your pizza stone so that it continues to function as effectively as new:

    1. Allow the stone to cool completely before beginning any cleaning.
    2. To remove any sticky parts of dough or other food, use a stiff brush (without water) or a plastic scraper to remove them.
    3. To remove any leftover particles from the stone, use a gently moist towel to wash it down
    4. If your pizza stone is particularly rough and dirty, use a medium-grit sandpaper to remove any elevated chunks of stuck-on food that have risen to the surface.

    Your pizza stone will likely develop some stains over time, which is completely natural and should not be worried about. As long as you never put soap, water, or any other liquids on your pizza stone, your pizzas will always be tasty and crispy.

    How to Use a Pizza Stone FAQs

    Can a Pizza Stone Go in the Dishwasher?

    A pizza stone should not be washed in the dishwasher. It is not recommended to place your pizza stone in the dishwasher since it will collect water as well as soap and become unusable.

    Can a Pizza Stone Go on the Grill?

    As previously stated, a pizza stone can be used on the grill in the manner indicated above.Pizza stones are suited for use on both gas and charcoal grills, depending on their size.If you’re using a charcoal barbecue, make sure to position the majority of the hot coals adjacent to the stone rather than immediately beneath it.

    A pizza stone placed immediately over hot coals will become too hot to use for the most effective outcomes (800 to 900 degrees F).Your goal is for the temperature of the stone to be as close as possible to the temperature of the grill dome (which is usually about 350 degrees F).

    Does a Pizza Stone Need to Be Seasoned?

    Unlike cast iron cookware, a pizza stone does not require seasoning prior to use. It may be used immediately. On the contrary, you should never put oil on your pizza stone since the pores in the stone will absorb the fat, and the pizza will not turn out as well as it would otherwise.

    Other Uses for a Pizza Stone

    Pizza stones aren’t just for making pizzas anymore. Here are some inventive ways to make use of your pizza stone in addition to making pizza.

    Bake Bread

    Is there anyone who doesn’t enjoy a loaf of bread that is crunchy on the exterior and soft on the inside?This is when the use of pizza stones is most beneficial.Some individuals even believe that using pizza stones to bake bread is the finest technique to bake bread and that they should be referred to as bread stones.

    You could find yourself never using a loaf pan again after creating a ciabatta or a sourdough bread on your pizza stone.

    Roast Vegetables

    When roasted veggies are cooked on a pizza stone, the taste is enhanced significantly.It is possible to create crispy, roasted vegetables without getting the black particles that sometimes occur when grilling or broiling.In order to roast a chicken and vegetables at the same time (as shown in the video below), start by placing the chicken on the warmed stone first, then adding the vegetables halfway through the cooking period.

    Who needs one-pot dinners when you can have meals prepared in one stone?

    Roast a Chicken

    Roast chicken on a pizza stone is delicious: simply prepare your pizza stone in the oven as you would usually, then place your seasoned chicken on top of the stone. After 45 to 60 minutes, you’ll have a perfectly crisp roast chicken!

    Bake Crackers or Chips

    Using a pizza stone, you may make crackers or homemade potato chips that are exceptionally crispy.

    Make Quesadillas

    When cooking quesadillas, pizza stones are ideal since the tortillas will be crispy and the cheese will melt properly on the stones.

    Bake Cookies

    Anyone up for some giant cookies? When it comes to baking cookies, pizza stones are ideal – and if you are worried about the cookie dough adhering to the stone, place a piece of aluminum foil between it and the stone beforehand.

    Warm Up Other Foods

    Foods such as tortillas, bread rolls, and other products can be kept warm in the oven (as long as they are dry).

    Final Words on How to Use a Pizza Stone

    We hope you have realized what an extremely useful instrument a pizza stone is.Do not forget that your pizza stone may be used both indoors and outdoors, and that you do not need to season it before using it.You may start utilizing it right now if you want to.

    As long as you take good care of your pizza stone, it will continuously produce wonderful results for years to come.Best of all, you’ll be able to prepare a variety of delectable dishes, including flawless pizzas, for years to come.

    How to Grill Any Pizza, Any Way

    • Throughout the year, grilling pizza for my family and friends has become a staple in my backyard. Pizza is extremely flexible and enjoyable to grill since it is so simple to prepare. Aside from that, because everyone can create their own pizza, it makes it much easier for the griller to keep everyone satisfied! Before you decide to grill a pizza, I recommend that you follow my ″4 T model,″ which stands for Type, Technique, Temperature, and Time. With the help of this simple instrument, you may cook any style of pizza you choose with excellent results. Type is represented by the first T. In order to achieve a flawlessly cooked pizza, you must first determine what sort of pizza you will be grilling: fresh, frozen, or my personal favorite, Chicago-style deep dish. When grilling pizza, technique is crucial in order to achieve a perfectly grilled pizza. With fresh, frozen, or Chicago-style pizza you have three grilling methods to choose from: direct, indirect, or using a pizza stone. Fresh, frozen, or Chicago-style pizza can be prepared in a variety of ways. If you choose the direct approach, the pizza will be put directly over the heat source, which is the oven.
    • When you select indirect baking, you will be laying the pizza over an indirect surface, and the results will be quite similar to those obtained when baking in your oven. The majority of frozen pizzas and Chicago-style pizzas will be cooked over low heat.
    • When utilizing a pizza stone, the most important step is to warm the stone over direct heat for 30 minutes before using it.
    • The third letter is T, which stands for grill temperature. In order to obtain the best results while cooking pizza directly, I aim for temperatures in the 425-450 degree range. Make certain that the heat remains in this zone to guarantee that the pizza dough receives beautiful grill marks as well as a gorgeous golden crust of melted cheese.
    • When grilling indirectly, the grill should be heated to a temperature of around 375-400 degrees. Cooking the pizza crust at a high temperature may cause the bottom to overheat and burn, so be careful not to overcook it. No one enjoys a pizza that has been burned!
    • When cooking on a pizza stone, keep the grill temperature between 450 and 475 degrees Fahrenheit. Remember to check that the pizza stone has been correctly warmed for 30 minutes
    • This step ensures that the pizza will not stick or burn on the stone.
    • The last T stands for Time. Grilling fresh pizza directly on the grill for 3-4 minutes is recommended. Then remove the pizza from the grill, flip it over so that the cooked side is facing up, and cover it with your desired toppings before returning it to the grill for 3-4 minutes.
    • Frozen pizza should be cooked in an oblique manner for 16-20 minutes, or according to the package guidelines.
    • According on the amount and kind of ingredients, a Chicago-style pizza would typically take 30-40 minutes to bake over indirect heat.
    • When cooking on a pizza stone, I try to keep the grilling duration between 7 and 10 minutes.

    When done right, grilling pizza in the backyard can be a lot of fun! Providing you follow the advice provided above, you should have no trouble cooking the ideal pizza on your Weber barbecue. As usual, best of luck with your grilling!

    Weber Pizza Stone 16.7”

    Using Weber’s 16.7″ Pizza Stone, you can create mouth-watering, classic woodfired pizzas in the comfort of your own garden.There should be thought given to the maintenance and cleaning of your kettle BBQ, in addition to the size of your kettle BBQ.It’s also vital to note that Cordierite is far from being a non-stick material.

    As a result, when preparing food, this must be taken into mind.Taking everything into consideration, the Weber Pizza Stone is a respectable product.It has its disadvantages, but it also makes amazing pizzas when used properly.

    Is the Weber 8836 Pizza Stone a good substitute for a conventional wood-fired brick pizza oven, or should you look elsewhere?In other words, is this some kind of cheap marketing stunt to sell more BBQ accessories?See what we can learn by taking a close look at Weber’s 16.7-inch Cordierite pizza stone.


    • Cordierite Ceramic
    • Removable metal carry handles
    • Designed to accommodate the Weber OriginalTM Gourmet BBQ System
    • 16.7″ x 3/4″ circular Cordierite Ceramic

    The Good

    • Thick and long-lasting. Approximately 3/4″ inch thick, this frying stone is extremely sturdy. In addition, the thickness provides excellent heat dispersion and heat retention.
    • Absorbent. Using the Cordierite Ceramic material, moisture is absorbed throughout the cooking process, resulting in a lighter, crispier pizza crust
    • It is also lightweight. The lightweight design of this pizza stone makes it easy to handle, which makes cooking, transporting, and cleaning a lot simpler.
    • Large pizzas can be accommodated.
    • With a diameter of 16.7 inches, this pizza stone is ideal for preparing big pizzas that can be shared with family and friends. It comes with a lifetime warranty.
    • You’ll have peace of mind. Warranty on the Weber 8836 Pizza Stone is limited to one year from the date of purchase.

    The Not-So Good

    • Instructions that are in conflict. According to the instructions in the cookbook, preheat your oven before placing the pizza stone in the hot oven. Weber’s online videos, on the other hand, teach you to place the pizza stone in the oven and then heat both the oven and the pizza stone at the same time. This is perplexing, given that Cordierite has been known to crack when heated too quickly. As a result, you’ll probably want to disregard the directions in the manual.
    • If heated too quickly, it has the potential to crack. It has been previously said that placing a chilled pizza stone into a hot oven can result in the pizza stone becoming cracked as a result of being heated too soon
    • The Carry Handle becomes HOT. Although the metal carry handles are a useful feature, they get quite hot when used to transfer a hot cooking stone or griddle pan. requiring the use of additional oven mitts in order to transport securely
    • Some barbecues are too large to fit in the grill.
    • Designed to fit precisely into the 22″ Weber OriginalTM Gourmet BBQ System and other bigger kettle BBQs, the huge stone is available in two sizes. This enormous pizza stone, on the other hand, may not fit into smaller kettle BBQs
    • Thus, special care and cleaning are required. Cordierite is NOT a non-stick material. It’s going to need to be cleansed. It cannot be cleaned by soaking it in water or using soap. This implies that in order to extend the life of the stone, you must follow special cleaning guidelines.

    Final Verdict

    Using Weber’s 16.7″ Pizza Stone, you can create mouth-watering, classic woodfired pizzas in the comfort of your own garden.There should be thought given to the maintenance and cleaning of your kettle BBQ, in addition to the size of your kettle BBQ.It’s also vital to note that Cordierite is far from being a non-stick material.

    As a result, when preparing food, this must be taken into mind.Taking everything into consideration, the Weber Pizza Stone is a respectable product.It has its disadvantages, but it also makes amazing pizzas when used properly.

    How to Grill Pizza with a Pizza Stone + Thin Crust Recipe

    Published on July 14, 2014, and last updated on July 6, 2021, respectively.Have you ever wanted to know how to cook a grilled pizza?If you have a pizza stone, it’s a piece of cake!

    Your grill may simply be transformed into a smokey, fantastic cooking environment for your pizza.It’s the ideal way to spend an evening in the summer.Make a quick crust out of some dough, pick up some toppings, and you’re done!

    You’re having a pizza party, right?My family is loving the process now that we are doing it a couple of times a month as a group activity.Everybody has a particular preference for their pizza.

    My favorite combination is marinara sauce, mozzarella, goat cheese, and sliced juicy tomatoes, all topped with fresh basil (and a sprinkle of spicy red pepper flakes for a little kick!).My spouse like his with chopped jalapenos on top.We all love a thin crust, and I’ve included the recipe for our favorite thin crust below.Here are the ingredients you’ll need to make a pizza on the grill: Naturally, there is a grill involved!BBQ grill (gas or charcoal) – Pizza stone – Pizza Peel (big pizza spatula) or any moveable slick surface (such as a cutting board) for moving the pizza on and off of the hot pizza stone (optional).- Spatula (preferably broad and wide) for nipping and guiding the pizza on and off the pizza stone.

    • There are dough recipes that may be prepared directly on the grill, but I find them to be too heavy and doughy for my tastes.
    • We definitely like the thinner crust method described here, which calls for the use of a pizza stone, because it allows us to eat more slices while also highlighting the toppings more effectively.
    • Thicker crusts tend to make me feel bloated, and I can only eat a slice or two before I’m completely stuffed from the experience.
    • Thanks to thin crust, I can have many different pizzas in little pieces, along with a side salad, without feeling bloated or stuffed!
    • If you don’t have a grill or a pizza stone, you may still bake pizza in your oven if you don’t have access to one.

    Instructions for using that approach may be found further down on this page.In the event that you’re keeping kosher and are concerned about cooking cheese pizza on your meat grill, the oven approach is a great option.What is your preferred method of topping a grilled pizza?In order for us to receive money from connecting to and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.Because I am an Amazon Associate, I receive money when people make eligible purchases.

    Thin Pizza Crust

    • Turn your BBQ into a pizza oven with this simple trick! has a tutorial on how to grill pizza on a pizza stone, as well as a recipe for easy thin crust pizza dough. Preparation time: 10 minutes Preparation time: 10 minutes Time allotted: 20 minutes Increase or decrease the total number of servings. This recipe makes 6 servings. a third cup of warm water (not hot)
    • 1 teaspoon sugar, honey, or agave nectar can also enough
    • 1 teaspoon active dry yeast
    • 1 teaspoon kosher salt
    • 1 cup all-purpose flour
    • 1 tablespoon extra virgin olive oil plus a little more for greasing the mixing bowl
    • Sauce (4-6 tablespoons) plus other toppings of your choosing

    The nutritional information is for the crust only.

    To make dough

    • In a small mixing basin, combine the water, sugar, and yeast. Allow for around 10 minutes until the mixture becomes foamy. This will activate the yeast, and the mixture should seem frothy. If it does not, it is possible that your yeast has expired. Get yourself some fresh yeast!
    • In a large mixing basin, whisk together the flour and kosher salt. Combine the yeast mixture with the olive oil in a large mixing bowl until completely incorporated.
    • Transfer the dough to a lightly floured work surface. Form the dough into a ball after kneading for 5 minutes.
    • Remove the dough components from the mixing bowl and coat it with olive oil once it has been rinsed (or cooking oil spray). Place the dough in a greased mixing bowl and turn to coat the dough well.
    • Remove from the oven and let aside for 12 – 2 hours, or until the dough has doubled in size.
    • Preheat the grill or the oven at this time (see instructions below). Place the dough ball on a well-floured surface when it has been punched down flat. To roll out the dough, begin in the centre and work your way out to the edges, rotating the dough a quarter turn with each back-and-forth stroke. If necessary, add extra flour to keep the mixture from sticking. Roll out to a width of around 10″-11″ wide.
    • To make it easier to transfer the pizza to a hot pizza stone once it has been topped, place the dough on a well-floured movable, slippery cutting board or onto a well-floured wide pizza spatula. It is critical to thoroughly flour the movable surface in order to prevent the crust from sticking when it is transferred.
    • Brush a small amount of olive oil onto the surface of the crust.
    • You’re now ready to add your favorite toppings! 4-6 tablespoons of sauce and a few toppings seem to work best with this crust, according to my experience. Because it is a thin crust, it is important not to overfill it. Whatever sauce you choose, make sure it’s good and thick—watery sauces will permeate the crust and cause it to go limp, making it more difficult to transfer to the oven in the first place. You may bake this meal in the oven or cook it on the grill if you prefer. You should have a hot pizza stone ready to use before you begin cooking, regardless of the method you choose. It is important to use a pizza stone to guarantee that your crust bakes evenly and achieves a beautiful crispness.

    Instructions for cooking your pizza on the grill

    • Place a pizza stone on your grill’s cooking surface, seal the lid, and warm over medium flames. Start preheating the grill when the dough has doubled in size, and then proceed to roll out the crust once the dough has doubled in size. This will save you time, and you don’t want the toppings to rest on the uncooked crust for a lengthy amount of time, since this may cause the crust to get soggy.
    • Slide your completed pizza straight onto the pizza stone after everything has reached the proper temperature (or baking sheet). This can be difficult, and you may need to use another tiny spatula to guide the crust onto the heating stone if it is difficult. Making sure the surface is thoroughly floured will make it easier to glide through. Close the grill lid completely.
    • Grill the pizza for 10-12 minutes, or until it is done to your liking.
    • I grill it until the outer edges of the crust are golden brown all the way around.

    Instructions for cooking your pizza in the oven

    Instructions for a standard oven: Preheat the oven to 450 degrees Fahrenheit with a pizza stone (or a sheet pan if you don’t have one) in the bottom of the oven.It is best to begin preheating the oven after the dough has doubled in size, rather than before you begin rolling out the crust.This will save you time, and you don’t want the toppings to rest on the uncooked crust for a lengthy amount of time, as this would cause it to get soggy.

    Slide your completed pizza straight onto the pizza stone after everything has reached the proper temperature (or baking sheet).It is possible that you may want the assistance of another little spatula to guide the crust onto the heating stone.Bake for 10-12 minutes, or until desired doneness is reached, rotating the pan halfway through cooking.

    I bake it until the outside edges are golden brown all the way around the crust, which takes about 30 minutes total.

    Nutritional Values Thin Pizza Crust Nutritional Information Per Serving Calories 101 calories from fat, 18 percent of the daily recommended intake* Fat 2 g The following percentages: 3 percent Sodium 389mg17 percent Potassium 28mg1 percent Carbohydrates 16g 5% of the total protein is 2g.The calcium content is 4%, the iron content is 1%, and the potassium content is 1%.A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

    Nutritional information should be regarded as a rough estimate only; for particular health-related problems, see a qualified dietician, a nutritionist, or your physician.More information may be found here.Please keep in mind that the recipe above was created utilizing a recipe card plugin in conjunction with pre-existing software that can automatically compute metric measures as well as adjust the number of servings.

    In the ingredient list, metric conversions and changes to the number of servings (resulting in different ingredient quantities) will simply be reflected; the step-by-step directions for this recipe will not be altered.

    Pizza Stuck To A Pizza Stone: An All-Too-Common Problem – ALL PIZZAHOLIC

    This is what it’s come down to now.Make some delicious dough and top it with some of the most scrumptious toppings known to humankind.You’ve accomplished the impossible.

    Now that you’ve retrieved your stone, you’re attempting to remove the pizza, but it’s attached to the stone like glue.So, what is it about the pizza that has it adhered to the pizza stone?Because the dough has not been floured, your pizza has been stuck to the pizza stone.

    Using enough of flour on your dough and cooking surface, as well as using somewhat less water in your dough, are two methods for preventing your pizza from sticking.In this piece, I’ll go over some of the reasons why you can have sticky dough, as well as several solutions you can use before and even during the baking process.Hopefully, this will make it such that taking your pizza off a stone will not be as difficult as undergoing surgery.

    If you’re in the market for a new pizza stone, be sure to check out my Traeger Pizza Stone review here first.

    What to Do if Your Dough is Stuck to Your Pizza Stone?

    Every dough, no matter how much flour you use or how little water you incorporate, is sticky to a varied degree.However, there is a distinction between dough that is a touch sticky and dough that adheres like silly putty.Sticky dough isn’t always a terrible thing in and of itself.

    It has the ability to generate exceptionally soft, aromatic loaves and pizzas.When a dough feels too sticky, beginner bakers frequently make the error of adding additional flour, believing that doing so would make the dough firmer and easier to handle in the future.This is a serious oversight.

    If you’re kneading dough and it’s becoming too sticky, you could discover that adding additional flour actually makes it stickier.In addition, having a large amount of water in your dough is an issue.If the dough is very moist, it will adhere to everything and create a sloppy mess.

    It is better to just keep kneading until the dough becomes less sticky, which will take some time.Techniques may be used in both kneading and preparation to help the process move more quickly and efficiently.

    Preventing Sticky Dough

    To begin, it’s important to understand that dough, particularly when it comes to making pizza, should never be sticky by the time it’s ready to be baked.If that’s the case, a little flour and cornmeal can make it a bit simpler to deal with, but it won’t solve all of your problems.Make sure that the dough is workable on the counter as well as while you’re moving it to the oven, which is the second item you’ll want to check.

    The ideal method for accomplishing this is to use a pizza peel.Using a light dusting of flour, lightly coat the peel to allow smooth transfer.When it comes to handling dough before transferring it, there are a few things you can do to make the process go more smoothly.

    Start With Little Water

    If using more water would make the dough stickier, it comes to reason that using less is a good idea.Particularly if you don’t have a lot of baking expertise, you’ll find yourself in over your head if you start working with doughs that have a high hydration ratio.It is best to begin with doughs that have a hydration content of around 60 – 65 percent..

    It should be rather simple to deal with as a result of this.

    A LITTLE Extra Flour is Okay

    When you’re attempting to keep the dough from adhering to the surface you’re working on, sprinkling or dusting the surface can help tremendously. It’s crucial to remember, however, that you should never do this while kneading the dough. Only when the dough has been fully formed and you are shaping it into a pizza pie should flour be added.

    Use Two Dough Scrapers

    Dough scrapers, also known as bench scrapers, are a fantastic tool in the kitchen for dealing with potentially messy situations as fast as possible. To form your dough, having two molds – one made of plastic, the other of metal, is a terrific idea. They come in helpful when making the dough, combining the flour, and even when cleaning up after themselves.

    Get The Technique Right

    Whether baking is considered an art or a science is essentially a matter of personal preference in terms of how you approach it.In my opinion, it is a wonderful blend of aspects from the two disciplines discussed.However, like with any art form, you will improve with time and practice.

    The following approach, which you may adapt to your own preferences, comes in helpful during kneading and makes controlling unruly dough a little less difficult.Since there is no other means of learning but via trial and error, it will be your responsibility to figure out what that something is.However, as you begin to hone your baking abilities, you will discover that it becomes almost instinctive.

    Start with doughs that have a low water content, then after a period go to doughs that have a larger water content.When it comes to making pizza, the more comfortable you are in your own kitchen, the better pizza you will end up making.

    How to get the best results from your Pizza Stone

    Cooking your own pizzas on our Pizza Stone is a simple and convenient method. If you follow our recommendations, you will be able to create pizzas with a wonderfully golden and delectably crunchy crust.

    Preparation and cooking

    • Pre-heating your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes will yield the best results and the crispiest crust possible. If you don’t want to flour the pizza stone (because the flour can burn), place it on the lowest shelf of the oven. During this period, sprinkle flour or very fine couscous on your work area to keep it from becoming sticky. The couscous will make it easier to remove your pizza once it has been cooked. Roll out the dough, arrange your toppings on your pizza, and bake it directly on your Pizza Stone in the oven, using a pizza peel. Cook for 10-12 minutes at 240°C/475°F/Gas Mark 9 for 10-12 minutes. The higher the temperature you set the oven at, the thinner the dough should be: up to 250°C / 480°F / Gas Mark 9 for very thin dough is recommended. You may also use it to make thin-crust tarts, canapés, and other baked goods. Oven, microwave, dishwasher safe
    • On the grill
    • On the stovetop

    Instruction for use

    Remove all of the labels from the product before using it for the first time, if required, with a mild detergent, and then thoroughly clean it before using it.Always avoid placing your pizza stone directly on a heat source (gas, electric etc.).But you may cook it on the barbecue grill, which distributes heat uniformly throughout the whole surface of the dish, if you want to be fancy.

    Make sure to keep the lid closed on the grill while it is cooking for the best results.Because the coating on your Pizza Stone is extremely durable, you may cut right onto the surface of the stone.You should avoid placing it in direct touch with anything cold when you take it out of the oven, such as cold water or a cool surface, because it will be incredibly hot when you do.

    Place it on a flat, non-reflective surface, such as a wooden board or a piece of fabric.If you notice that some residue will not come off after washing it, soak it in hot water and white vinegar for a few minutes before putting it into the dishwasher.


    Whenever a product is used under typical household conditions and in accordance with the care and use instructions, it is covered by our guarantee against any manufacture or quality flaws. Thermal and mechanical shocks are not covered under this policy (if dropped or knocked). ″Specialised tools″ is the name of our collection.

    Tips for Using a Pizza Stone

    Pizza is a favorite of mine, as is the majority of the population.It doesn’t matter whether it’s takeout pizza, handmade pizza, or grilled pizza; I’ll eat it all.While I usually make pizza at home, I did not own a pizza stone, so I borrowed one to check if I preferred pizza cooked on a stone or if I preferred the way I’d been cooking it all along (either in a sheet pan or directly on the grill grates).

    Because I’d never used one before, I did a little Googling to learn more.Having said that, I believe I have some useful advice for all of you out there who haven’t used a service yet.

    In the Oven

    First, I baked a pizza on the stone in my oven while I waited for the dough to double in volume.When I was ready to begin making the pizza, I placed the pizza stone in the cold oven and turned the oven temperature up to 450° Fahrenheit to prepare it.When using a pizza stone, it is imperative that it be placed in a cold oven and allowed to gently come up to temperature – if you set it in an oven that has already been warmed, it will break, and we do not want that to happen.

    Several websites recommended 500° or even just heating it to the highest temperature your oven will allow, however the stone I have indicates 450° and it worked perfectly for me.You should let the pizza stone to preheat for at least 15 minutes before attempting to cook the pizza to ensure that the stone is hot and ready to cook the crust correctly when you begin.I’ve heard websites that state that it has to be baked for an hour, but that sounds excessive to me.

    I found that 15 minutes was more than enough time.

    Pizza Prep

    Because I do not have a pizza peel, I laid out my dough on a big cutting board that had been generously greased so that I could sort of slide it off onto the pizza stone when I was ready to put it in the oven.Let me tell you, this approach is difficult, and a pizza peel would have come in quite helpful in this situation.With this, I believe the effort of moving the dough from the floured cutting board to the hot stone will be a thing of the past.

    Even without it, I was able to get it onto the page without difficulty.Another tip: the pizza stone I used was 12″ in diameter, and my dough stretched almost to the edges of the stone.This isn’t a big problem, except for the fact that the sauce dripped onto the stone and into my oven.

    I was fortunate in that I had the foresight (thanks to my husband) to place a sheet pan behind the stone to catch the drips; nonetheless, I would recommend either making sure you have a pan underneath it or avoiding having the sauce drop towards the sides.I attempted to mound the crust portion of the pizza up in order to reduce run-off, but this did not appear to be the most effective method, so learn from my mistakes.The instructions on the stone stated that it would take 10-12 minutes and that the sides of the crust should be watched for browning.

    Because it only took around 10 minutes in my oven, this was an accurate estimate.

    On the Grill

    The pizza stone instructions did say to not to cook over an open flame.However, I had read articles on how to cook pizza on a pizza stone on the grill, so I decided to give it a shot.I’m here to assure you that nothing went wrong and that the pizza turned out fantastic.

    Similar to when baking in the oven, you must slowly bring the stone up to temperature to avoid it cracking during the baking process.Place the stone on the cold grill grates, then turn on the medium heat and close the grill cover for at least 15 minutes to allow the stone to preheat.Put together your pizza on a floured cutting board (or, better yet, on a pizza peel!) and slide it onto the preheated pizza stone once it has reached the desired temperature.

    Allow 10-15 minutes of cooking time with the grill cover closed.You want the edges to have a dark brown color.It took me closer to 15 minutes to get the degree of completion that I sought.

    I had less of an issue on the grill with toppings and sauce sliding off.What I don’t know is whether this is due to the fact that I’ve learned from my past mistakes, or whether the dough rises less on the grill.

    Cleaning Tips

    For this reason, do not clean your pizza stones with soap, or your next pizza will taste like dish detergent!After allowing the stone to cool fully, clean it with a firm brush and hot water to remove any remaining stains.You shouldn’t be worry about the stone becoming discolored because this is quite natural.

    It’s similar to taking care of a cast iron skillet; you want it to be well-seasoned before using it.Additionally, the more you use your stone, the simpler it will be to remove pizzas from the stone’s surface once they have been cooked.Of course, these were my first two efforts, and the one in the oven was very well-coated with sauce and cheese cake.

    It will most likely take a few more attempts before my recipe becomes truly non-stick.But I’m prepared to put this to the test again and again.

    Final Thoughts

    Overall, I had a great time using the pizza stone and really like the flavor of the cooked pizza.I still prefer the flavor of pizza made by laying the dough directly on the grate, but I did like these pizzas as much as I did the others.Personally, I preferred the grill approach over the pizza stone method, but this is a question of personal opinion and preference.

    You should get one if you do not already have one stored away in your kitchen.And go to work on some handmade pizza on a stone pizza oven! provided the featured image and blog photos.

    Enjoy delicious home-made pizza cooked on the barbecue

    • A ham and cheese pizza cooked on a Weber Pizza Stone is demonstrated in this film, which features Richard Holden the Gourmet BBQ chef as the main character. The Weber charcoal 57cm Mastertouch barbeque was utilized in this demonstration. In order to create a comparison between the two distinct cooking processes, we also baked the identical pizza in the Alfa Pizza Oven for a second time. (See the video below for instructions on how to make the same pizza on the Alfa.) Then roll out your pizza dough till it’s pretty thin and pour on your tomato sauce
    • Richard makes his own using passata, dried Mediterranean herbs, sea salt, powdered black pepper, a little amount of olive oil, and a small amount of brown sugar. Take care not to get the sauce on the edge of your pizza too close to the edge, as this will cause it to flow off and adhere to the bottom of the oven. You may put anything you like on top of the pizza
    • Just make sure that any meat you use is cooked beforehand, as the pizza will only be on the stone for 5 – 7 minutes, which is not enough time to cook raw meat properly. Our pizza is a straightforward ham and cheese creation, but we have utilized high-quality ingredients to raise it to a higher degree of excellence. We’ve used Serrano ham and buffalo mozzarella, as well as olives and fresh basil leaves, and finished it off with a little spray of olive oil to finish it off. The Pizza Stone should already be preheated on the Weber BBQ, if you have one. Because a high temperature is necessary to cook the pizza, Richard and Ian utilized a complete Chimney Starter of Weber Briquettes to get the charcoal BBQ up to temperature (see the video explaining how to ignite a charcoal BBQ using the Chimney Starter). The BBQ temperature should be approximately 250 degrees Celsius
    • When the Pizza Stone heats to a further 100 degrees Celsius, the temperature should be around 350 degrees Celsius, which is suitable for making pizza. The pizza would be baked in the Alfa wood-fired oven at a temperature of around 450 degrees Celsius. Allow 4 – 5 minutes for the pizza to cook wi

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