Q Pizza Outdoor Pizza Oven, Portable Gas Pizza Oven with 13x13in Pizza Stone for Outside Cooking, Backyard Pizza Maker, Pizza Accessory Ideal for Outdoor Kitchen and Party, Great Gift

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Process shots: roll out dough and add to lightly floured pizza tray (photo 1), spread over BBQ sauce (photo 2), add cheese (photo 3), add toppings (photo 4). Prepare the barbecue for high heat 280–290°C and place the GBS pizza stone into the cooking grate to preheat for 15–20 minutes. Though store-bought crust is convenient, I suggest using homemade pizza dough for the BEST flavor. You could also use these toppings on whole wheat pizza dough instead. The bake time is exactly the same. Homemade pizza crust is so much easier than you think. Homemade Pizza Dough First, you should compare the dimensions of the oven you're interested in with the size of your barbecue – you won't get far if your grill isn't big enough for the oven to sit snugly.

Sustainably sourced wood logs are available. Where possible, we'd suggest buying these for a reduced environmental impact. Charcoal pizza ovens

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Transfer the dough into a large bowl, lightly greased with olive oil, and cover with a clean towel. Leave somewhere warm for an hour or until the dough has doubled in size. Fire up the barbecue to a high temperature for direct grilling.

Pizzas are all about preference though, so if you have a favourite topping for BBQ pizza then go for it!Whole Wheat Pizza Dough: Feel free to use my whole wheat pizza dough recipe instead. You only need half of the dough to make 1 pizza, so freeze the extra dough according to those directions or make 2 pizzas.

Topping Swaps: If you do not have smoked gouda, replace with the same amount of shredded mozzarella. You can leave off the onion and/or cilantro if desired. Cheese: For best flavor, let’s use TWO cheeses.Shredded mozzarella for that classic pizza flavor and smoked gouda for deep smoky flavor. Smoked gouda pairs wonderfully with the sweet BBQ sauce and fresh cilantro! If you don’t want to make the extra trip to the store, skip the gouda and just use mozzarella. Fuel type: some will be gas-fuelled, others need wood, or it may be a multi-fuel. Indoor pizza ovens plug into the mains so don't need any other means of generating heat. In each pizza oven, we cook three of the most popular types of pizza – margherita, pepperoni and veggie – to see what results we get when cooking with a variety of textures and flavours. Pour the water into a mixer, dissolve the salt, add 10% of the total amount of flour and then add the yeast.

For best results you want your pizza dough at room temp, I usually take it out of the fridge around 1 hour beforehand. 2. Roasting Hot Pizza stone These are the cooking surface and are usually made from moisture-absorbent cordierite. They're fantastic for retaining heat and are key for crisping up the base of your pizza. Most ovens come with a pizza stone included.