Pizza on the webber

[Lewis]

This is the pizza I cooked for lunch
Laukie crust in the bread maker
Parmesan cheese
Anchovies
Hot pepperoni
Capers
Jalapeños
Olives
Boccincini
Sause
Can of tinned tomatoes
2 small tins tomato paste
Half jar of basil pesto
2 big spoons of garlic paste
Into the blender
Cooked at 280c for 11 minutes

[Lovey]

Very nice looking lunch you cooked up there Lewis, I'm sure it tasted great too.

[Lewis]

Yeh wasn't to bad lovey and thanks for the reply was hot but not scorching hot pretty much just the way I like it,first attemp at one like that
The mrs is gunna spew but when she finds out I used her blender with the sauce haha

[paulr]

Looks delish...
Umm did you get even heat on the stone?
Its on a Weber Q right?

regards, Paul

[Davo]

Looks delish...
Umm did you get even heat on the stone?
Its on a Weber Q right?

regards, Paul

I don't think it's a stone Paul, looks like a Pizza pan turned upside down or something but it's sitting on a trivet and set up for indirect as usual for the Weber Q series.....Pizza looks pretty darn good for me.It's pretty much the same way I set mine up but I do use a stone.

Cheers

Davo

[Lewis]

Yep the tray is on a pizza stone,the stone is on a trivet,and it's a family q,temp was 280c,the tray and stone are webber accessories,it's all just trial and error,mite use foil next time to get a see if I can get the bottom of pizza abit more crispier

[Lewis]

Cooked this loaf of bread in the family q yesty,turned out ok, it's my best one yet,I put 100ml of water on the grill,it brought the temp down to 150c and the webber was turned right up to full,didn't think steam would make that much difference

[paulr]

That bread looks great too...
Makes me hungry!!! I will use my pizza stone on a trivet next time... I have cracked my stones on a Weber Q before so...

Happy BBQ-ing, Paul

[Truman]

Am planning on doing pizzas (and a focaccia) tonight. Could I use a similar set-up, by putting a trivet on a aluminium convection tray, but put my pizza dough directly on the trivet? (Assuming the dough won't 'sink' through the bars.) How do I prevent the dough sticking to the stainless steel trivet?

[Bronson]

Wow

Now you got me thinking of having a try at bbqing a pizza.

[Groovy Gorilla]

Try making the dough 2 days before and leave it in the fridge.
Let it rise 3/4s first then fridge in bowl with EVOO and covered in glad wrap
Take out and make pizzas and let it rise a little while waiting for your pizza oven/barbie to warm up
Do it on baking paper and its easy

The taste difference is definitely worth it