<p>Craving pizza with a perfectly crispy crust? Make it on your BBQ! With a few simple steps, you can turn your backyard BBQ into an outdoor pizza kitchen that levels up your pizza game! When you make pizza on the grill, the focus is on the crust; choosing simple ingredients will emphasize the smoky flavour of the crust and its crispiness.<span id="more-239"></span></p> <p><strong>Barbecue Pizza</strong></p> <p>Pizza Dough</p> <ul> <li>2 cups warm water (120-130°F; 49-54°C)</li> <li>1 teaspoon granulated sugar</li> <li>2 tablespoons active dry yeast</li> <li>4 1/2 cups all-purpose flour</li> <li>1 teaspoon salt</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon dried oregano</li> <li>1 teaspoon dried thyme</li> <li>1 pinch ground black pepper</li> <li>1 tablespoon grated Parmesan cheese</li> <li>1 teaspoon chopped fresh rosemary</li> <li>1/4 cup olive oil</li> </ul> <p>Instructions:<br>In a large mixing bowl, add warm water and sugar; sprinkle with yeast and let stand until frothy, approximately 5-10 minutes. In another large mixing bowl add flour, salt, garlic powder, oregano, thyme, black pepper, cheese and rosemary, and mix.</p> <p>Add one third of the flour mixture to the yeast and water and mix on low speed, then add the olive oil. Continue to add the remaining flour mixture while mixing on medium speed.</p> <p>When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a cloth and let rise in a warm place for 15 minutes. After 15 minutes, tear the dough into 4 equal pieces and shape into round balls. Allow to rest under a damp towel for a further 15 minutes.</p> <p>While your dough is resting, you can prepare your toppings.<br><strong>Suggested bases</strong>: marinara, pesto, flavoured olive oil, barbecue sauce, guacamole, salsa verde</p> <p><strong>Suggested cheeses</strong>: mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola</p> <p><strong>Ideas for toppings</strong>: grilled vegetables, prosciutto and fresh figs, salami, chicken, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic</p> <p>After the second rising, flour a surface and roll out the balls of dough into fairly thin (no more than ¼ inch thick) 8-10 inch rounds. Place them on tray lined with parchment paper and sprinkled with corn meal. Preheat your grill to 350°F-400°F.</p> <p>Begin by placing one dough round on the grill – you can oil the grill’s grate, but it’s not necessary. Don’t worry if it droops a little through the grate—it will firm up fast. After two to three minutes, give it a little tug–it should move easily. If it sticks, give it another minute or so. Once the crust has set, after about three minutes, it should be easy to pull it off the heat with tongs, a spatula or your fingers.</p> <p>When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the “done” side is up and add the toppings. Repeat the process with the rest of the dough rounds. If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.</p> <p>Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the heat of the grill and the size of your pies, this can take two to 10 minutes (if your grill has cooled dramatically, you might need to cover it with a lid to finish the cooking).</p> <p>Our suggestion is to keep the toppings fairly minimal and precook anything that may take too long to cook, such as mushrooms, peppers, and onions. Don’t top with too much cheese as this will take too long to melt down and your crust will burn.</p>