Definitive way to cook pizza on the weber Q300 series

Saw this great post on the Australian Aussie BBQ forum and copied it here.
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The definitive way to cook pizza on the weber Q300 series

Postby Meat and eat » Thu Jul 17, 2014 5:23 pm


Thought I would leave this with you all.

After years of testing and perhaps thousands of pizzas I have worked out what is for me, the definitive way to cook home made pizza bases on any weber Q300 series BBQ.

It allows for the base and toppings to both be fully cooked, evenly and together at the same time, and in the shortest time possible.
Perfect results every time.

Step 1
For a 12 inch pizza cut out a ring of alfoil the same size as your pizza stone.
Then cut a circle out of the centre that is 17 cm wide.
Place this single ring of alfoil directly on the grill bars.



Step 2
Place a raised trivet on top of the foil ring.
I sit the feet of a Weber trivet on 4 tuna cans that are 4 cm high.
This raises the bottom of the pizza stone 55mm above the grill bars.



Step 3
Place the 12 inch pizza stone on the trivet.



Step 4
Preheat the Q and stone with both burners on high for at least 30 minutes.
Longer is better.
Keep both burners on high for the duration of the cook as well

Step 5
Make your dressed pizza on a 12 inch pizza tray and place tray with pizza on the pizza stone, opening the Q lid for the absolute shortest time possible.
Shut lid and leave closed. No peeking.
Your pizza will be perfectly done in 8 minutes.
At the 6 minute mark you can (quickly) remove tray and place pizza directly on the stone if a crispier base is required.



Notes
1 Using the above instructions, different size stones/pizza than 12 inch will give lesser results by this method.
2 less is more when it comes to toppings.
Topping overload is a major cause of pizza failure.

Give it a go.
Good luck and enjoy.

Cheers

Meat and eat

http://www.aussiebbq.info/forum/viewtopic.php?f=12&t=13952

Interesting, I'm good with everything but the temp. If I pre heated my "Q" BBQ for 30 minutes on high both burners and cooked the pizza on high both burners, I'd have charcoal pizza

Not so ChuckO.
I have tried this method and it works perfectly as stated.
The foil shield turns the Q into an indirect oven and no burning occurs at all to the pizza.
Mind, this is for fresh home made dough bases. Frozen type/bought bases are not for this method.
Try it, you won't be disappointed at all.

I'll give it a go, this weekend. Thanks

Let us know how it went ChuckO.

That tuna has to be way past well done at those temps.

The way I figure it, if the lid thermometer is saying close to 300 C (570 F) the temperature lower down where the pizza stone is would be about perfect for pizza's, around 260 C (500 F).
A clever bit of working out on this design I think.
End of day, it works really well.

Deferred to mid week, but on my list of to do