Our classic Italian pizza recipe is all you need to give the whole family a barbecued treat. Follow our steps to create and bake an authentic Italian base, then add whatever toppings you like. Use a GBS Pizza Stone for the best BBQ cooking results.
Serves: 4
Classic Italian Style Pizza
- Prep Time
- 3:15 h
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 3:15 h
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- 350ml cold water
- 100ml beer
- 50ml oil
- 15g fresh yeast (approx. 5g dry yeast)
- 2 tsp coarse salt
- 150 durum spelt flour
- 500g Italian flour (tipo 00)
- 250g Tomato Sauce
- 350-400g Mozzarella, or cheese of your choice
- Toppings of your choice eg. olives, pepperoni, mushrooms, artichokes
Instructions
- 01Combine the water, beer, oil and yeast. Add the durum flour and salt and knead well. Add the tipo 00 flour a little at a time until the dough has the proper consistency.
- 02Divide the dough into lumps of 150 g for mini pizzas and 250 g for larger pizzas.
- 03Form each lump of dough into a nice ball, cover with cling film and let it rest in the fridge for at least 3 hours before using.
- 04Roll the dough out and cover with tomato sauce, cheese, toppings and more cheese – in that order.
- 01Prepare the grill for direct heat. Place the GBS Pizza Stone on the GBS cooking grate and let it heat up for 15 min.
- 02Place the tray with the pizza on the baking stone and cook for 15-20 minutes until done.
- 03Tip: Try toppings you like, the more toppings you add, the longer the pizza will take to cook. Watch out that your crust doesn't get burned on the bottom.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 350ml cold water
- 100ml beer
- 50ml oil
- 15g fresh yeast (approx. 5g dry yeast)
- 2 tsp coarse salt
- 150 durum spelt flour
- 500g Italian flour (tipo 00)
- 250g Tomato Sauce
- 350-400g Mozzarella, or cheese of your choice
- Toppings of your choice eg. olives, pepperoni, mushrooms, artichokes
Instructions
- 01Combine the water, beer, oil and yeast. Add the durum flour and salt and knead well. Add the tipo 00 flour a little at a time until the dough has the proper consistency.
- 02Divide the dough into lumps of 150 g for mini pizzas and 250 g for larger pizzas.
- 03Form each lump of dough into a nice ball, cover with cling film and let it rest in the fridge for at least 3 hours before using.
- 04Roll the dough out and cover with tomato sauce, cheese, toppings and more cheese – in that order.
- 01Prepare the grill for direct heat. Place the GBS Pizza Stone on the GBS cooking grate and let it heat up for 15 min.
- 02Place the tray with the pizza on the baking stone and cook for 15-20 minutes until done.
- 03Tip: Try toppings you like, the more toppings you add, the longer the pizza will take to cook. Watch out that your crust doesn't get burned on the bottom.
In the kitchen:
At the barbecue:
Our classic Italian pizza recipe is all you need to give the whole family a barbecued treat. Follow our steps to create and bake an authentic Italian base, then add whatever toppings you like. Use a GBS Pizza Stone for the best BBQ cooking results.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
- 01