So, we've now had the Weber Q since February and it has seen a fair bit of action. Summer is on the way, so I decided to refine the pizza-making process. We've made bread on it no-worries, but pizza was a hit-and-miss affair. After watching Heston B on TV the other day I was inspired, so the Kenwood Chef could be heard bussily churning away in the background, mixing dough.
So, to make near-perfect pizza (cooked dough with a crispy, brown base) you need a pizza stone which has been pre-heated for 15+ minutes. Don't use a trivet, it messes things up. Just put the stone on the grill and crank the Q up to max. The dough needs to be ~3-4mm thick, and holes poked in it with a fork. Don't put on too many (by volume) ingriedients and make sure you pre-cook things like mushrooms, else the pizza will be soggy (still cooked, but who likes soggy pizza? Answer: No-one).
Oh, and dessert pizza worked a treat too (Nutella, strawberry jam and marshmallows...)
 |
| Take 1... |
 |
| Preparing the Karla-special. Amazing how nice Apricot jam tastes on a pizza! |
 |
| Karin's recipe (the best of the lot) ready for the Q, and shown cooked below. |
 |
| My Pepperoni and smoked-oyster pizza. Very, very tasty. |
 |
| The pudding-pizza. It was surprisngly good. Strawberry jam is a must. |
