Instructions

In the kitchen:

• Combine 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.
• Divide the dough into lumps of 150 g for mini pizzas and 250 g for larger pizzas.
• Form 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.
• Roll the dough out and cover with tomato sauce, cheese, toppings and more cheese – in that order.

At the barbecue:

• Prepare the grill for direct heat. Place the GBS Pizza Stone on the GBS cooking grate and let it heat up for 15 min.
• Place the tray with the pizza on the baking stone and cook for 15-20 minutes until done.
• Tip: 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.

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.