Weber's Naples-Style Stone Baked Pizza on the BBQ


Makes three 12-inch pizzas

Tomato sauce:

400g tinned tomatoes, chopped
1 tsp oregano, dried
1 tsp sugar
1 tbsp olive oil
Salt & pepper


550g plain flour
1 tsp instant dried yeast
1 tsp caster sugar
2 tsp salt
350ml warm water (43-46 degrees)
3 tbsp extra virgin olive oil


Plain flour for dusting
125ml of your homemade sauce
85-115g of fresh mozzarella, sliced
3-4 tbsp grated pecorino cheese
5/6 fresh basil leaves, torn into small pieces
Extra virgin olive oil for drizzling

Flavour bomb your pizza with combinations:

Mushrooms and garlic – 150g of chestnut / button mushrooms sautéed in advance with 2 finely chopped garlic cloves and 1 tsp of fresh rosemary.
Artichoke and olive – 50g of well drained and coarsely chopped artichoke hearts, 50g olives chopped and pitted, sprinkle with 1 tsp of oregano and pecorino
Gruyere and pesto – 4oz of grated Gruyere with 4 tablespoons of store-bought pesto into 10 small mounds on the pizza, sprinkle with pecorino


The Dough

In a mixing bowl, whisk the warm water, yeast, sugar and oil and let stand until frothy. Stir in the flour and salt until a stiff dough forms. On a work surface, kneed the dough by hand for 5-8 minutes until it’s smooth. Shape the dough into a ball and place in a lightly oiled bowl and cover with film or towel. Leave in a warm place for 2 hours to rise.
Then cut dough into 3 parts, place on baking tray and leave to rise for 1 more hour.

Sauce and ingredients:

Mix all the sauce ingredients in a bowl and voila, you now have marinara sauce!
Slice and dice your toppings so they’re ready in advance.
Prepare your gas / charcoal BBQ for indirect heat of 260 degrees. Place your pizza stone on the BBQ grates to heat up for at least 15 minutes with the lid closed.
Lightly flour your hands and start stretching your dough to 20-23cm in size.
Pick up the dough at one edge with both hands, spacing your hands apart and rotate the dough in one direction, as if turning a wheel until you have a uniformly thin round.
Position the dough on a floured board and stretch into place. Start spreading your homemade sauce and cover with desired ingredients leaving 1cm of the border uncovered.

At the BBQ:

Quickly slide off the pizza from the board onto the hot stone. Close the lid and cook for 7-9 minutes until pizza bottom is crispy, check the base after 5 minutes. If the pizza is browning quickly, use tongs to rotate 180 degrees.  Once done, remove from BBQ with tongs, back to a board, slice and serve hot!