Here’s our go-to recipe to add to your repertoire. Having a fantastic pizza dough recipe can change pizza night forever!
Make the dough by mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy.
Place the flour, semolina and salt in a large bowl, add the yeast mixture, along with the oil. Using your hands, mix together until a dough starts to form.
Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth.
Place the dough in an oiled bowl and cover with plastic wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.
Prepare the barbecue for cooking using a pizza stone over indirect medium heat (190°C-230°C) and preheat as directed.
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Related Grill Skills
Setting up your Weber Q barbecue for Indirect Cooking (2023)
Indirect Heat on a Weber Q (<2023)
Prepare the barbecue for cooking using a pizza stone over indirect medium-high heat (200°C-260°C) and preheat as directed.
Prepare the barbecue for cooking using a pizza stone over indirect heat (230°C) and preheat as directed.
Once the dough has risen, and while the barbecue is pre-heating, divide the mixture into equal portions:
- 4 large thin crust pizza bases (best for Weber Q)
- 2 large thick crust pizza bases
- 8 small thin crust pizza bases (best for Weber Q)
- 4 small thick crust pizza bases
Roll the dough out on a floured surface to the size of the pizza stone.
Place the pizza base onto a Weber Easy-Serve Pizza Tray (or see Tips for pizza baking options). Top with your desired toppings.
Place the pizza (on tray) onto the pizza stone and bake for 15 to 20 minutes, or until the cheese has melted and the base is golden. Continue to bake pizzas as above.
Options for baking the pizzas:
(Easy) Bake the pizzas on Weber Easy Serve Pizza Trays: Place rolled out dough bases directly onto the trays. Top with ingredients. Place pizzas (on tray) onto the preheated stone to bake. (Moderate) Bake on the stone with baking paper: Place rolled out dough bases onto sheets of baking paper (ensure size of the paper does not hang off the stone). Place pizza (on baking paper) onto preheated stone to bake. (Advanced) Bake directly on the stone: Place rolled out dough base onto a wooden chopping board or pizza peel that has been generously dusted with semolina (to reduce base from sticking). Top with ingredients. It is best to do this no more than 5 minutes prior to cooking the pizza otherwise the dough will stick to the board or peel. Slide the base off the board, directly onto the stone.