We're going in search of La Dolce Vita this week at WOWBBQ HQ as our culinary expedition takes us to Italy! What better way to celebrate Italian cuisine than by feasting on a variety of delicious, handmade pizzas? The great thing about pizza is that once you've nailed the base, the toppings options are endless! The best way we've found is to use the Weber Charcoal Pizza Oven, the great product ensures that the pizza cooks at a seriously high temperature which helps create a crisp base; the airflow system perfectly cooks the toppings too!

Stonebaked Pizza

INGREDIENTS (Serves 4) You will need the following for the dough: 300g Strong white bread flour 300g Tipo 00 flour 1x 7g sachet of instant dried yeast 3 tbsp extra virgin olive oil 2 tsp caster sugar 2 tsp salt 375ml warm water Don't use boiling hot water as it will destroy the yeast Experiment with toppings, we suggest some (or all) of these: 680g Passata (Large Jar) 1 large ball of Mozzarella 500g of grated cheese (cheddar or preferred) Pepperoni Mushrooms Proscuitto Jalapenos, Peppers Eggs

EQUIPMENT We've used the following equipment: Weber Mastertouch Charcoal BBQ Weber Pizza Oven Chimney Starter Weber Gloves Weber Pizza Paddle Weber Pizza Cutter

IN THE KITCHEN

• In a large mixing bowl add both types of flour (sieved), the yeast, salt, sugar and oil.
• Gradually add the warm water and mix with a wooden spoon until combined.
• The dough should be fairly sticky.
• Turn out onto a floured surface and knead for at least 15 to 20 minutes until silky smooth and quite elastic.
• Sprinkle a large pinch of 00 flour into a large clean mixing bowl, place your dough ball in the center.
• Add another generous pinch of flour to coat.
• Wrap the bowl in cling film.
• Allow to rise in a warm place for around an hour, it should double in size.
• Divide the risen dough; there is enough for at least 4 paddle sized pizzas.
  Or better yet, for variety - 6 individual style pizzas.
• Roll out using a heavily floured rolling pin - the thinner the better.
• Add a dollop of the tomato sauce/passata and spread out from there.
• Be sure to leave the outer ring clear for a crust.
• Add your favourite toppings!
  Don't over do it as you'll risk an uneven cook - less is more!
• Rub or brush the crush section with oil for a golden finish.

 

AT THE BBQ

• Set up your BBQ for direct BBQing (Click here to read more about BBQ techniques).
  We've used Weber's brilliant steakhouse charcoal to really boost the heat!
• Bank the coals slightly towards the back of the barbecue.
  This will push hot air up and over the Pizza to cook the toppings well.
• Setup the Weber Pizza Oven on top of the barbecue, close the lid and allow the stone to preheat to a high temperature.
• Flour the pizza stone well and use the Weber Pizza Paddle to slide the pizzas directly into the Pizza Oven.
  The stone will be red-hot and give your thing pizza dough the wonderful crispness you'd find in Italy's finest pizzerias!
• After two or three minutes. check the pizza and rotate to ensure at even cook.
• Another 2-3 minutes and the pizza will be ready!

• Once you've mastered the loading process it's time to experiment with different toppings and techniques!
  Why not crack an egg onto the the pizza in the oven for a delicious Fiorentina?

• The dough is so versitile, fold it over and create a mammoth calzone!

• Forget about those boring supermarket varieties! Experiment with all sorts of flatbreads, topped or stuffed.
• A delicious pizza made by hand is the real taste of Italy.