Making Pizza Margherita at home doesn’t have to be complicated—and yes, you can do it on the barbecue! I fire my BBQ up to 600–700°F, use the rotisserie burner for heat from above, and let the stone get ripping hot. If you’re using an oven, crank on the broiler to mimic that top-down heat. Just avoid nonstick cookware at these high temps—go with a stone or stainless steel.
For the dough, I used a 24-hour slow fermentation recipe from my new friend @FabioulousPizza —a true Italian pizza master who teaches, writes, and lives all things pizza. His dough method makes a huge difference in flavor and texture.
I stretched the dough by hand over semolina, leaving a nice rim for that signature Margherita crust. After dusting the peel with more semolina, I transferred the dough and kept it moving with a few shakes to prevent sticking.
The toppings stayed classic and simple: hand-crushed San Marzano tomatoes for the sauce, a touch of finishing salt, freshly grated Parmesan, torn pieces of fresh mozzarella, and a drizzle of olive oil. Onto the hot stone it went, baking for about 5–6 minutes with a few rotations to keep the crust evenly charred.
Once out, I finished the pizza with fresh basil. The result? A light, crisp, beautifully blistered Margherita that’s simple, traditional, and incredibly satisfying. I’ll definitely be making more with Fabio’s dough recipe guiding the way.
#PizzaMargherita #BBQPizza #HomemadePizza
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1 Comment
Kid :jokes on you, I am into this shit