in 2007, we bought an inexpensive pizza stone to use on the barbecue... it fits perfectly on the bottom shelf of the barbecue. When the stone is not in use, we prop it up against the wall in the kitchen underneath the peel. The stone is also ideal for baking bread on the barbecue.
Use a peel to place shaped and dressed pizza on preheated stone. Parchment paper under the pizza makes it easier to move. The parchment paper can go onto the hot stone.
Close the lid of the barbecue and allow the pizza to cook for about 5 minutes.
Part way through the cooking, use the peel to turn the pizza around to allow for uneven heat in the barbecue. (The parchment paper can be pulled out at the same time.)
After a few minutes, the cheese is beginning to bubble
And the bottom crust is browning beautifully.
It's ready in no time! Fresh tomato red wine sauce, sautéed mushrooms, grilled and fresh red and yellow peppers, ham, onions, mozzarella, Moroccan oil cured black olives
Pizza made on the barbecue is fabulous! The bottom crust is amazingly tender and crispy.
close up of cheese
The packaging mentioned that the stone would discolour. Here it is after only one use:
When the stone is not in use, we keep it propped against the wall under the regular peel. (We have a superpeel as well; it hangs on a different wall.)
We have used the pizza stone often and as promised by the manufacturer, it has discoloured considerably (we think it's beautiful now). It still works spectacularly. In June 2011, we made wonderfully crispy thin-crust pizza using the stone on the barbecue. The stone is also great for baking bread and hamburger buns.
