Here’s a few things that will help a beginning pizza pioneer:

• In an ideal world, rest (or ‘prove’) your dough for up to 4 hours. This will improve the depth of flavour and elasticity of your dough when rolling. However if you are short on time, rest for 1 hour minimum. Anything less and you may as well serve cheese and crackers!
• Do not use a tea towel to cover your dough – it’s guaranteed to stick. Instead lightly oil your dough and use cling wrap to cover. This will help lock in the moisture in your dough as well as being much easier to remove.
• It’s important not to overwork your dough when kneading as you still need the air for a light, fluffy pizza base. A quick 5 min knead is all it should take to smooth out any air pockets.
• We recommend using dry yeast in sachets sealed for freshness. Once yeast makes contact with air, it gradually begins to lose is fermenting properties (in 6-9 months you will need to bin it).
• When using the pizza stone kit on a BBQ (or oven), remember the outer two stones (top & bottom) will always cook faster as its first to face the heat. On 230 degrees, cooking time should take 10 min (depending on toppings and thickness of base).

The BBQ Buddy 3 Piece Pizza Stone Set is a convenient way to make pizza in your hooded BBQ. It’s also a great conversation starter and a great way to bring families and friends together for pizza nights.

The pizza stone is made from a high quality cordierite and measures 33cm in diameter. The stone provides even heat distribution and absorbs moisture, giving you a perfect, crisp base every time.

Pizza stones need to be gradually warmed otherwise the surface will crack. Never place the pizza stone onto a hot surface. Gradually heat the stone up together with the BBQ.