If you love pizza night, you are going to fall in love with this homemade BBQ pizza recipe. The crust is airy and chewy, the toppings are fresh and flavorful, and best of all — it’s made from scratch with a dough that works every single time.
Serving Size: 4 individual pizzas (serves 4–6)
Prep Time: 25 minutes (plus 1 hour rising time)
Cook Time: 8–10 minutes per pizza
Total Time: About 1 hour 35 minutes
Ingredients for the Dough (Makes 4 pizzas)
- 2 cups warm spring water (105°F / 40°C)
- 2 tablespoons active dry yeast
- 2 tablespoons olive oil
- 4–5 cups all-purpose or Caputo 00 flour
- 1 teaspoon fine sea salt
Why I Use Caputo 00 Flour
Caputo 00 flour is my absolute favorite for pizza. It’s finely milled, silky in texture, and gives you that classic pizzeria-style crust with beautiful stretch and airy bubbles. Unlike most North American flours, many European flours — including this one — are not enriched, which can make them easier to digest for some people.
Why I Use Spring Water
Spring water is free from chlorine and additives found in tap water, which means it won’t interfere with the yeast. It’s one of the simplest changes you can make for better bread and pizza dough.
Method
- Activate the Yeast – In a stand mixer bowl, combine the warm spring water and yeast. Let it sit until foamy, about 5–10 minutes. There’s no need for sugar — the yeast will feed on the flour naturally.
- Mix the Dough – Add the olive oil, then start adding flour gradually, mixing on low speed. Finish by adding the sea salt. Use only as much flour as needed so the dough is soft, slightly tacky, and pulls away from the bowl without sticking.
- First Rise – Shape into a ball, cover with plastic wrap and a towel, and let rise for 1 hour or until doubled in size.
- Prep Toppings – Slice cured sausage, prosciutto, and vegetables. Shred cheese for better melting — store-bought shredded cheese is coated with anti-caking agents that affect melt quality.
- Preheat BBQ – Place a pizza stone inside, heat to the highest temperature (about 700°F), then lower to 600°F before cooking.
- Shape the Dough – Divide into 4 pieces, shape into balls, and let rest 5–10 minutes. Press into discs, avoiding the edges, then stretch by hand. Use parchment paper if desired.
- Assemble – Spread sauce, sprinkle cheese, add toppings, and finish with fresh mozzarella. Add basil before or after cooking.
- Cook – Transfer to BBQ and cook for under 10 minutes, turning once halfway. The crust should be golden with airy bubbles.
Little note: I have made this pizza without the rising time, and it worked surprisingly well — so if you’re in a pinch, you can do it that way. That said, I highly recommend giving it the full rise for the best flavor and texture.
Final Thoughts
Once you taste this BBQ pizza with its crisp-yet-chewy crust and perfectly melted cheese, you’ll understand why homemade really is the best. You might never order takeout again.
Bon Apetite
Sonja
Life with sonja 
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