the Ingredients
Instructions
Okay, so it’s four cheeses plus a fifth. Because when it comes to cheese, more is more, and topping this pizza at the end with freshly grated pecorino adds all the savoury, perky saltiness needed to tie five different cheese personalities into one delicious mouthful.
- Prepare the barbecue for cooking using indirect medium-high heat (230°C-260°C) with a Weber Pizza Stone. Place the pizza stone onto the barbecue and preheat as directed in your barbecue's Quick Start Guide (typically 10 to 20 minutes).Prepare the barbecue for cooking using indirect medium heat (190°C-230°C). Set up your barbecue with a convection tray, roasting trivet, and Weber Pizza Stone. Preheat the barbecue and pizza stone as directed in your barbecue's Quick Start Guide (typically 10 to 20 minutes). See below for information on Weber Q settings and set up methods.Prepare the charcoal barbecue for cooking using indirect medium-high heat (230°C-260°C). Once your fuel is lit, place a pizza stone in the centre of the cooking grill, between the two charcoal baskets, and preheat for 20 minutes or according to the instructions for your pizza stone.Prepare your barbecue for cooking using indirect medium-high heat (230°C- 260°C) for premade pizza bases, or indirect very high heat (290°C - 315°C) for fresh dough pizzas. Place a pizza stone in the barbecue and preheat. Refer to your Quick Start Guide for set up methods and settings.
- If using fresh dough: Shape the dough to fit the size of the pizza tray or stone. Place each base on baking paper, a board dusted with fine semolina, or on a Weber Easy Serve Pizza Tray. If using fresh dough on a board dusted with semolina, roll out and assemble the pizza within 15 minutes of cooking.
- Once your stone has preheated, place the pizza (directly or with baking paper) onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling.Once your pizza stone has preheated, place the pizza (on the serving tray) onto the pizza stone and cook over indirect medium heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling.Once your pizza stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling.Once your barbecue and pizza stone have preheated to the set temperature, place the pizza directly onto the pizza stone and cook over indirect medium-high or indirect very-high heat, with the lid closed, for 8 to 10 minutes, or until golden on top and the cheese is bubbling.
- Garnish the pizza with a sprinkle of grated pecorino, a drizzle of olive oil, and finish with freshly ground black pepper. Serve immediately.
Recommended topping quantities:
Large Pizza- Weber Q Large Pizza Stone:
(1x thin large pizza base (approx. 30 cm) pre-made or fresh dough)
70 g fresh (or grated) mozzarella
40 g provolone, grated
30 g goat’s cheese feta
20 g Gorgonzola
10 g finely grated pecorino
Olive oil
Freshly ground black pepper
Small Pizza- Weber Q Small Pizza or Weber Glazed Small Pizza Stone:
(1x thin small pizza base (approx. 22 cm) pre-made or fresh dough)
45 g fresh (or grated) mozzarella
25 g provolone, grated
20 g goat’s cheese feta
15 g Gorgonzola
5 g finely grated pecorino
Olive oil
Freshly ground black pepper
Extra Large Pizza- Weber Crafted Pizza Stone:
(1x thick large pizza base (approx. 35 cm) fresh dough)
100 g fresh (or grated) mozzarella
60 g provolone, grated
45 g goat’s cheese feta
30 g Gorgonzola
15 g finely grated pecorino
Olive oil
Freshly ground black pepper