Just about everyone I know likes pizza. What’s not to love? You can make it anything you want – your favourite toppings; favourite sauce; thin-crust; thick-crust—what-ev! Maybe the power of choice is what’s so appealing to people. Maybe it’s how much fun it is to eat. Maybe it’s just all about taste.
- On a BBQ with 4 burners, keep the middle two burners set to low and heat the BBQ to 500 ºF.
- Place the stone on the middle of the BBQ grates and close the lid to heat up the stone.
- Dust the counter surface with flour and place the first dough ball on the counter.
- Using a rolling pin, roll out the dough ball to about 10 or 11 inches wide.
- Spread 1 tbs of cornmeal on a pizza peel.
- Place the rolled out pizza dough on the pizza peel.
- Drizzle ½ tbs of olive oil over the entire pizza dough and brush.
- Sprinkle ½ tsp of coarse sea salt over the dough.
- Spread ½ cup of the pizza sauce evenly over the dough using a large spoon.
- Place the buffalo mozzarella slices over the tomato sauce with some space between each slice.
- Transfer the pizza to the hot stone on the BBQ. (Tip: Give the pizza peel a little shake to loosen up the dough before transferring.)
- Close the lid and bake.
- Open the lid after about the first 5 minutes and rotate (using the pizza peel) the pizza on the stone 180 degrees to ensure even baking. Repeat this about 3 minutes later.
- After 10 minutes of baking, use the pizza peel to lift an edge of the pizza to check for doneness (it should be just starting to brown).
- Using the peel, remove the pizza to a cutting board, cut and serve hot.
- Repeat the last steps for the second dough.
Start rolling out the second dough while the first pizza is on the BBQ.