@photosandfood: Margherita pizza on a pizza stone on the BBQ Day 3 of 28 | #FebBBQ2023 Did you know that if you have a BBQ and a pizza stone, you basically have a pizza oven? Crank up the heat with the stone inside. When it reaches 600F or above, drop in your pizza and close the lid. Rotate the pizza every couple of minutes and close the lid. Depending on how thin you got your crust, you’re looking at between 4 and 8 minutes in total cook time. Tips: Use a piece of parchment paper under your dough. This helps easily transfer the pizza to the pizza peel and from there to the pizza stone. Just remember to pull out the parchment paper after about 30 seconds so it doesn’t burn. If you have a back burner for rotisserie, turn that on to help get those edges perfectly cooked! Disclaimer: I’m not a trained chef or a pro pizza maker. And I’m not claiming that this is the authentic Margherita pizza. My aim is to make a delicious homemade pizza. If you have tips and tricks to make it better, I’d love to hear your advice in the comments. Thanks in advance. About the challenge: I’m cooking at least one item on the BBQ every day for 28 days straight during the cold Canadian month of February. I’ll share a video of what I’ve cooked on the same day, each day. Snow and cold weather won’t stop me! 🥶 Check back every day! Make sure to follow, comment and tell all your friends and family about our adventure. Use #FebBBQ2023 if you want to show us your winter BBQ creations. Note: During the 28 day challenge I’ll only be sharing the name of what I’m preparing along with a few small details. If you have questions about ingredients or techniques, please ask me in the comments. Start your grills! #bbq #winterbbq #wintergrilling #broilking #grilling #pizza #Margheritapizza In collaboration with @Broil King

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Saturday 04 February 2023 01:13:13 GMT