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[Closed] Pizza on the barbecue

thenorthwind · 2021-07-19T15:18:53Z

Since the beginning of the pandemic (and occasionally before that) every single Wednesday has been homemade sourdough pizza night. I'm happy with my dough recipe, could make it in my sleep probably. I've only got a conventional oven whacked up as high as it will go, with a baking stone in it - to which I realise some people will say "you're doing it all wrong, you might as well buy a Chicago Town from Iceland" - but pretty happy with the results. I would like an Uuni or similar, mainly so I do more pizzas quickly for bigger groups, and outside, but it's not going to happen at the moment. Thought I'd have a crack at doing them on the barbecue though since a) getting the kitchen done soon and we'll likely be without an oven for a bit, and b) Aldi had "barbecue proof" pizza stones for £7 (one of my reservations about doing pizza on the barbecue is that heating the stone from one side seems likely to crack it). My main concern with doing it on the barbecue has been heating it too much from below, burning the crust without cooking the top. I've got a little Weber kettle, so I got a decent wood fire going in the bottom, with a few logs on it, and when it had burnt down a bit and had a nice base, put the pizza stone on. I put the lid on with tube to create a gap so as not to choke the fire. It got to about 300degC with my stove thermometer on the top of the pizza stone (might have been a bit hotter given the poor thermal interface). I chucked a pizza on, and put the lid on. After a couple of minutes, the burning smell told me my concerns had been realised - the top was almost done, but definitely need a bit more, but the crust was black underneath (nicely risen though). Where did I go wrong? People do this, right?

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molgrips

Posts: 91169

Free Member

I had a recipe for dough that just used an initial rise. But I let mine prove anyway, and it came out super fluffy but chewy. So I may stick to the recipe next time and just do an initial rise.

Posted : 10/08/2021 11:17 am

Nobeerinthefridge

Posts: 8527

Free Member

Easiest good dough, when I canny be arsed experimenting.

600ml warmish water
350g OO flour
20g salt
7g sachet yeast

Bang it all in the magimix, then in a big bowl prove in a warm place for an hour or 2, till its doubled in size.

Split into 4, ball them up and pop them in lock n lock tubs in fridge for at least 24 hours.

Remove an hour before need em, themfire up the ooni.

Works a treat, and very little effort or time.

Posted : 10/08/2021 11:23 am

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