Place the room temperature pizza stone on the barbecue grill. Then, fire up the BBQ to the highest setting. Validate the appropriate temperature range for your pizza stone.
Since we are grilling this pizza, place your ball of pizza dough on a piece of parchment paper.
Gently stretch out the pizza ball into a 10-12 inch circle.
Once the dough is stretched, use scissors to trim the excess parchment paper. Cut as close as possible to the edge of the pizza as the parchment paper will char due to the high heat.
NOTE: For a thin crust pizza, spread toppings and bake immediately. For a thicker crust, allow the dough to rest an additional 10-15 minutes. Experiment for yourself to suit your own personal preferences.
Spread about ¾-1 cup of pizza sauce over the surface of the pizza.
Add about 100 grams of fresh mozzarella cheese. You can drain the excess moisture from the mozzarella by quickly blotting on a paper towel.
Drizzle with 1 tablespoon of olive oil and with the help of a pizza paddle, transfer to the pizza stone.
Bake for about 10 minutes or until the bottom crust of the pizza is golden brown, the sauce and cheese is bubbly.
Remove from heat.
Allow to cool down a few minutes before garnishing with basil leaves, dried oregano (optional) and a drizzle of olive oil.
Prep time DOES NOT include proofing time for the pizza dough or time to make pizza sauce and pizza dough. Please plan accordingly.
Quantities for the ingredients are for 1 (10- 12 inch) pizza.
Please make sure to verify the appropriate temperature range for your pizza stone specifically for your barbecue.
For a great tasting pizza crust, make and refrigerate the pizza dough at least 3 days before you plan on making your pizza. This is referred to as a cold rise.
NEVER use a rolling pin to stretch out the dough as these will break all of the wonderful air pockets that are responsible for a light, airy pizza crust.
Remove the mozzarella cheese from the refrigerator 30 minutes before making your pizza.
Can I use the oven to bake this pizza? Yes, if using your oven, it's important to always preheat it. Make sure the oven stays at 500 °F (260 °C) for about one hour before lowering the oven temperature slightly to 425° F (220 ° C) and bake for about 20 minutes. Experiment and feel free to adjust your own oven temperature in order to get the best pizza.Why did my pizza dough tear while stretching it? If using a stand mixer, the dough should be kneaded for at least 5 minutes or until the dough pulls away from the sides of the bowl. This is the time where the gluten develops. Also, allow the dough to rest before attempting to stretch it after the second rise.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.