BBQ Pizza Recipe

The secrets to a perfect pizza

The ovens that are usually used in the best pizzerias are usually like our barbecues that we have at home, with wood and stone.

From its incredible natural landscapes, its monuments and history to its legendary cuisine: it is no wonder that Italy is one of the top tourist destinations in the world. Baking a pizza properly - with a thin and crispy crust, melted cheese and mouth-watering tomatoes - will allow you to feel like you are in the picturesque streets of Naples without leaving your home.

An easy pizza

"The ideal cooking time and temperature is 90 seconds at 450ºC"

Pizza only requires a few ingredients, which is why the quality of all of them is essential. The classic Neapolitan pizza is topped with mozzarella cheese, tomatoes and basil, and garnished with olive oil and spices, but you can make it your way and add the ingredients that you like best. Many cooks use different cheese blends to create more sophisticated flavors and textures. The ricotta adds creaminess to the cheese, while the Asiago adds a distinctive touch. Gruyère, provolone, and parmesan are also popular choices. You can top your pizza with some meat (pepperoni, prosciutto, or sausage) and vegetables (onion, artichoke, or kale), whichever you like best.

If you are a barbecue master looking for authentic Italian pizza, you will need to have a pizza stone. These stones absorb moisture and the result of our pizza will be light and crispy, without burning. (This type of stone can also be used to make bread, cookies and even potato snacks). You can make them in the home oven, they will be very good but they do not have the flavor and texture that we get in a barbecue, notice that the ovens that are usually used in the best pizzerias are usually like our barbecues that we have at home, with firewood and stone.

These stones for barbecues usually have a rigid structure based on refractory materials, the stone manages to absorb heat. This allows that once the stone has reached the maximum temperature, it manages to retain heat in its structure, and this allows the pizza to cook evenly.

In order for the pizza stone to function properly, the barbecue needs to be heated to at least 200 degrees next to the stone for at least 40 to 60 minutes, or as recommended by the manufacturer. This ensures that at the time of use, the food can be cooked evenly and in a few minutes.

Although these stones are made to withstand the high temperatures to which they are exposed in an oven, it is very important to follow the instructions for use and care to extend their useful life.

One of the most important recommendations is the cooling of the stone. Once used, the stone maintains the temperature for a long time, that is why for its conservation it is advisable to let it cool down naturally and without getting it wet. In this way, the stone is prevented from deteriorating and from having cracks that end up cracking the stone.

The ideal cooking time for a pizza is 90 seconds at 450 ° C; therefore, the higher the temperature, the better the results and the shorter the cooking time. If, for example, you use briquettes, the cooking time will be longer: about 8 minutes for a pizza, although it can be kept up to a couple of hours. If you use charcoal, you can go down to 4–5 minutes per pizza, since the temperature reached by the barbecue is higher; however, you will need to add half a basket of lit charcoal every 20 minutes. If you have a gas equipment, all you have to do is turn the burner located at the opposite end to the stone to the maximum. You also have to take into account the ingredients that you make to the pizza, a simple house of tomato, cheese and basil is not the same as, for example, one that carries sausages, bacon, ordered meat, etc.

Barbecue stone pizza with homemade pizza dough

Barbecue stone pizza 

Barbecue stone pizza with homemade pizza dough

Barbecue stone pizza with homemade pizza dough

Barbecue stone pizza with homemade pizza dough 

Made everything at home is much richer and much cheaper.

This barbecue pizza could not be more homemade, since it is made not only with homemade pizza dough, but we have also prepared our own barbecue sauce. You leave the dough as well as the sauce to your liking, working on the texture, flavor and shape that you like the most, and of course controlling the ingredients, all very natural and appetizing. This recipe can be made in the home oven, but it will be much tastier if you make it on the stone of your barbecue, also if for example you have a party with friends or family you can make several and vary the ingredients.

Pizza dough is a simple dough to make, you're going to get hooked on kneading it if you haven't already. You can also buy both the barbecue sauce and the pizza dough already prepared, but the result and personal satisfaction will not be the same, although you can save time.

The barbecue sauce with which this pizza is made is our own recipe, which after many experiments, gives us a very good result with that characteristic sweet touch and powerful flavor. In addition to using it for this pizza, it is ideal to accompany meats such as pork tenderloin or even homemade burgers.

If you love pizzas, find out how to make homemade fluffy pizza dough, or if you prefer, thin and easy pizza dough, according to your taste. And when you have the dough made, prepare an exquisite and light vegetarian pizza, the exotic Hawaiian pizza, a creamy and traditional carbonara pizza, or the delicious onion and roquefort pizza, ideal for lovers of powerful cheeses.

Barbecue stone pizza with homemade pizza dough

Barbecue stone pizza with homemade pizza dough

Ingredients for barbecue pizza recipe with homemade pizza dough. 

These ingredients are for approximately 2 round pizzas or 1 rectangular pizza the size of the baking tray, to give you an idea, adjust the quantities according to what you want to do:

300 gr of minced meat (200 gr of beef and 100 gr of pork).
1 chicken breast.
100 gr of bacon.
1 green pepper
1 onion.
250 gr of mozzarella cheese.
Fried tomato or tomato sauce.
Olive oil and salt

For the pizza dough:

300 gr of strength flour (more or less about 3 200 ml glasses of water, although if you can weigh it, the better).
7 gr of fresh yeast.
1 teaspoon salt.
15 gr of oil (a couple of tablespoons).
200 ml water (1 glass).

For the barbecue sauce (with these amounts you get about 300 gr of sauce, you have enough to put as much as you want on the pizza, and surely you will have a little left over):

2 chives (or failing that, a medium-sized onion).
2 tablespoons of brown sugar.
2 tablespoons of Perrins sauce (can be substituted for Worcestershire sauce).
1 tablespoons of sweet paprika (or if you prefer, hot paprika).
1 tablespoons mustard (the ideal is to use old-fashioned mustard, either ground or grained).
2 tablespoons of honey (the ideal is one of common honey and another of cane honey).
2 tablespoons of ketchup.
200 gr of tomato sauce (better if it is homemade) or crushed natural tomato.
1 tablespoon of soy sauce.
4 tablespoons of vinegar.
1 tablespoons of olive oil.
7-8 drops of tabasco (optional, and you can add the amount to taste, try the sauce).
Ground black pepper and salt.

BBQ Pizza Recipe

The ovens that are usually used in the best pizzerias are usually like our barbecues that we have at home, with wood and stone.

Barbecue stone pizza with homemade pizza dough

Barbecue stone pizza with homemade pizza dough

Preparation, how to make barbecue pizza with homemade pizza dough: 

How to make pizza dough?

Prepare the homemade dough (in case you did not buy it already prepared). You can make a thin or fluffy pizza dough, choose the recipe you prefer, although for this type of pizza with so many ingredients, I recommend the fluffy one.

Sift the flour and pour it into a bowl. Add the teaspoon of salt and stir.
Make a volcano in the center (or what is the same, a hole, pouring the flour towards the walls of the bowl).
Heat 200 ml of water until it is about 37º. Remember NOT to go too high, as it could "kill" the yeast.
In that water, dilute the fresh yeast, and add the mixture to the center of the volcano.

Stir a little, for example with a spoon, and add the oil. Keep stirring until the flour absorbs the water and there is no runny texture.

Next, flour a kitchen surface and start kneading. Play around a bit: if the dough sticks to your hand, let it rest for 5-10 minutes and knead it again, you can repeat this process several times, you will see that it sticks less and less. Try to create a dough as compact as possible, kneading as you are most comfortable. To make it as elastic and thin as possible, stretch it lengthwise and then roll it into a spiral. Put the dough back together and repeat several times.

Roll into a ball and let it rest in a bowl. Paint it with a little oil on top, so that the surface does not become dehydrated or hard, and cover the bowl with a slightly moistened cotton cloth or a little plastic wrap. Let it rest for between 30 minutes and 1 hour, it will depend on the ambient temperature (in summer 30 minutes is enough). Normally the ideal is that you see that it doubles its volume.

Divide it into 2 parts (to make two rectangles of dough the size of a baking sheet) and begin by hand working each ball on top of greaseproof paper. Stretch it first with your hands and then with the roller, and leave it very thin. It is important that you add the ingredients quickly and bake it, since otherwise it will take on a little volume again and it may be thicker than expected. If you need to take a break to prepare the ingredients, simply roll it again just before adding them, and voila! Now you just have to bake it until it is to your liking.

Barbecue stone pizza with homemade pizza dough

Barbecue stone pizza with homemade pizza dough

While the dough is resting and fermenting, you can start preparing the rest of the ingredients, and we will start with the barbecue sauce. 

Wash the chives, remove the green part and the roots, and chop them very finely. In a frying pan with the olive oil and medium-low heat, add the chives and a little salt, and cook it for about 10 minutes, so that it does not brown.
Add the brown sugar and stir for a couple of minutes. Also add the tomato sauce and stir again for 2 minutes.
Add the rest of the ingredients: the Perrins sauce, the sweet (or spicy) paprika, the mustard, the honey, the ketchup, the soy sauce, the vinegar, ground black pepper to taste and the Tabasco (optional, only if you want to give it a touch of spice).
Let everything cook over a low heat for 5 minutes, stirring from time to time and trying not to stick. Taste the sauce to rectify its flavor and make it to your liking

We continue with the preparation of the rest of the ingredients. In a non-stick pan with a little oil and medium heat, add the minced meat and a little salt, and chop it with a kitchen trowel. Let it work for about 5 minutes.
Peel the onion and cut it into thin strips. Wash the green pepper and chop it small. Add both the onion and the bell pepper to the pan and stir everything, let it cook little by little.
Chop the chicken breast very finely and add it to the pan as well. Sprinkle a little salt on top and stir well.

Preparing the ingredients for the barbecue pizza
After about 5 minutes, when the meat is practically done, add the barbecue sauce (the amount you prefer, reserving a little to add to the pizza on top) and stir everything well for a couple of minutes. Reservation.

Mixing the ingredients for the barbecue pizza
When your pizza dough is ready and stretched, preheat the oven for about 10 minutes at 200ºC and begin to assemble it. If you do it on a stone barbecue, you should consult the manufacturer's instructions to know the preheating and use times.
On the pizza base, add fried tomato to taste, covering it completely.
Pour the rest of the ingredients that you have cooked in the pan on top: the meat, the vegetables and the sauce. Distribute them well over the entire surface.
Cut the bacon into thin strips and place them on top.
Grate the mozzarella cheese and cover the pizza. Top with the barbecue sauce that you have left over, to taste.

Assembling barbecue pizza with homemade pizza dough
Place the pizza in the perforated pan and bake at medium height for 10-12 minutes, until the cheese and dough begin to brown. If you do it on the barbecue you will have to gain experience with your brand of barbecue, the normal thing for a thin pizza and few ingredients is a few minutes, if it already takes many ingredients the time is longer, consult the information of your barbecue manufacturer and of the stone and then the best thing is the trial and error. 

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