Instructions

• Prepare the barbecue for cooking using indirect medium-high heat (200°C-260°C) with a Weber Pizza Stone. Place the pizza stone onto the barbecue and preheat as directed in the pizza stone’s instructions (typically 10 to 20 minutes). If using a Weber Summit FS38 E, prepare the barbecue for cooking using iindirect high heat (220°C-260°C)i with a Weber Pizza Stone, then preheat for 10 minutes.
  Prepare the barbecue for indirect cooking using imedium-high heat (200°C-260°C). Set up your barbecue with a convection tray, roasting trivet and pizza stone. Preheat the barbecue and pizza stone for 20 minutes. See Step 6 for information on Weber Q settings and set up methods.
  Prepare the charcoal barbecue for indirect cooking using imedium-high heat (200°C-260°C). Once your fuel is lit, place a pizza stone in the centre of the cooking grill, between the two charcoal baskets, and preheat for 20 minutes or according to the instructions for your pizza stone.
  Prepare your barbecue for indirect cooking using high heat (260°C- 290°C). If you’re using a Weber Pulse™, place a Weber Grilling Stone in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) set to high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for indirect cooking using medium-high heat (220°C- 300°C). Place a pizza stone on the cooking grill. If you’re using a Weber SmokeFire™, set the temperature to 300°C for fresh dough or 220°C for premade bases, and preheat.
• If using fresh dough: Shape the dough to fit the size of the pizza tray or stone. Place each base on baking paper, a board dusted with fine semolina, or on a Weber Easy Serve Pizza Tray. If using fresh dough on a board dusted with semolina, roll out and assemble the pizza within 15 minutes of cooking.
• Top the bases with torn fresh mozzarella, grated provolone, crumbled goat’s cheese and finally, Gorgonzola.
• Once your stone has preheated, place the pizza (directly or with baking paper) onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until the top is golden and the cheese is bubbling. If using a Weber Summit FS38 E, light the IR burner. Once lit, turn it to low. Cook each pizza with the lid closed for 5 to 10 minutes.
  Once your stone has preheated, place the pizza (on the serving tray) onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until the top is golden and the cheese is bubbling.
  Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until the top is golden and the cheese is bubbling.
  If using a Weber Pulse, once the barbecue has preheated, adjust the control knob(s) to one notch lower than high. Place the pizza on the pizza stone and cook, with the lid closed, for 14 to 16 minutes, or until the top is golden and the cheese is bubbling. Note: If using a premade pizza base, reduce the temperature to 240°C to 260°C by adjusting the control knob(s) to one notch higher than medium.
  Once your barbecue has preheated to the set temperature, place the pizza directly on the pizza stone and cook over indirect medium-high heat, with the lid closed, for 8 to 10 minutes, or until the top is golden and the cheese is bubbling.
• Garnish the pizza with a sprinkle of grated pecorino, a drizzle of olive oil, and finish with freshly ground black pepper. Serve immediately.
• 

• Recommended topping quantities:

  
  Large Pizza- Weber Q Large Pizza Stone:
  (1x thin large pizza base (approx. 30 cm) pre-made or fresh dough)
  
  70 g fresh (or grated) mozzarella
  40 g provolone, grated
  30 g goat’s cheese feta
  20 g Gorgonzola
  10 g finely grated pecorino
  Olive oil
  Freshly ground black pepper
  
  
  Small Pizza- Weber Q Small Pizza or Weber Glazed Small Pizza Stone:
  (1x thin small pizza base (approx. 22 cm) pre-made or fresh dough)
  
  45 g fresh (or grated) mozzarella
  25 g provolone, grated
  20 g goat’s cheese feta
  15 g Gorgonzola
  5 g finely grated pecorino
  Olive oil
  Freshly ground black pepper
  
  
  Extra Large Pizza- Weber Crafted Pizza Stone:
  (1x thick large pizza base (approx. 35 cm) fresh dough)
  
  100 g fresh (or grated) mozzarella
  60 g provolone, grated
  45 g goat’s cheese feta
  30 g Gorgonzola
  15 g finely grated pecorino
  Olive oil
  Freshly ground black pepper