Get yourself a packet of ready-made pizza dough, this will make 2 x 10″ pizzas, a carton of Passata for the pizza ‘tomato sauce’ base, cheese grated or packets of slices & Chorizo, Parmesan Ham, Pepperoni, that come handly ready in antipasto packs on the deli counter.
The first thing to do is load up the BBQ charcoal and get it lit and heating up ready as we are needing very high heat for pizza cooking.
If you’re using a Kamado you will need the plate setter or heat deflector fitted then the pizza stone goes on the grill above
On the BBQ kettle the Pizza Stone, you will need two as the cooking stone needs to be protected from the direct heat using one pizza stone placed onto the coals under the cooking grill, and the cooking stone on top of the grill.
Doing them this way stops the hard pizza bottoms that are totally impossible to bite through.
Get the grill temp thermometer to be well above 250/300*C at least.
Making the pizza on the pizza peel saves the hassle of trying to get it onto the peel with all the toppings on top of the dough!
Slide it onto the stone and cook for around 10mins or until the dough has risen & toppings are cooked to your liking.
While this is cooking you can be getting the second one ready to go in.
