Chris Lynch
TVWBB All-Star
Sorry folks, non Weber related cook here. But I have been struggling with crust for a long time and I finally stumbled upon a technique and the time to make it happen and I thought I'd like to share it with you. I used to use instant yeast and followed the directions on the yeast packet and did a warm rise at room temperature. I found the crust to be flavorless and flat. This time, I made a starter "sponge" the night before with dry active yeast, flower and water. Let it sit covered at room temperature overnight

The next morning the "sponge" smelled like beer
Then I added more flower, salt, yeast and water and threw it on a dough hook. My sister in law let me "borrow" her kitchen aid as she doesn't use it. (I don't think I am giving back)
After you knead it it went into the fridge for a cool rise for 6 hours punching it down once halfway through. Here it is right before the punch down. Finally, the consistency I am looking for.


The sauce was a basic pizza sauce with the usual culprits. Whole canned tomatoes pureed, onions, garlic, fresh basil, dried oregano, sugar, paprika and salt. I used just a bag of shredded mozzarella, but next time I do this I think I am going to try for a margarita pizza with fresh mozz.

Someone wants to help Dad! That's right Sebastian. Pizza.

Set the stove to 500* and let the stone get really hot. But its still not hot enough. Pizza should cook in 2 minutes and this took around 7ish. I really want that kettle pizza dohickey.

The crust is bubbly and light but I wish it were a touch more bubbly and airy. I am going to keep playing around with it.

Thanks for looking! Next time I swear this will be on the kettle!

The next morning the "sponge" smelled like beer

After you knead it it went into the fridge for a cool rise for 6 hours punching it down once halfway through. Here it is right before the punch down. Finally, the consistency I am looking for.


The sauce was a basic pizza sauce with the usual culprits. Whole canned tomatoes pureed, onions, garlic, fresh basil, dried oregano, sugar, paprika and salt. I used just a bag of shredded mozzarella, but next time I do this I think I am going to try for a margarita pizza with fresh mozz.

Someone wants to help Dad! That's right Sebastian. Pizza.

Set the stove to 500* and let the stone get really hot. But its still not hot enough. Pizza should cook in 2 minutes and this took around 7ish. I really want that kettle pizza dohickey.

The crust is bubbly and light but I wish it were a touch more bubbly and airy. I am going to keep playing around with it.

Thanks for looking! Next time I swear this will be on the kettle!