Totally homemade pizza on the BBQ

[fttm]

Calling all Masterchefs on PH . Bought the stone today so tried and succeeded to make bloody lovely homemade pizzas on the Weber tonight ,,,, but , what is the top tip for removing a freshly made and loaded pizza onto the stone without the dough dragging/splitting on the prep dish ? Just made the dough , loaded , and plonked on , should we be leaving the base to rest for a while prior to adding the topping ? Failing all else is it simpler to use frozen bases ? Tnx in advance

[kev1974]

Just a scattering of flour on the surface before you do the last kneading and stretching?

A decently large proper catering palette knife that can reach under the whole width at once will also be useful (assuming you don't actually have the big flat shovel thing they use with proper pizza ovens).

[BigJonMcQuimm]

I find that a sprinkly of semolina added to some flour will help - as the dough will not stick to the surface.

Also - get yourself a pizza peel - so much easier than a palette knife :-)

[Oscarmac]

Bit late to reply to this but I have topped the pizza on a piece of baking parchment and using a pizza peel to move it to the stone. After about 30 seconds to a minute the parchment can be pulled from under the pizza.

In the BBQ it hardly affects the temp at all because it is up so high anyway. Has never failed yet!

[21TonyK]

Semolina as already mentioned. Just made a batch of bases for freezing. Worthing doing half a dozen at a time while you are making a mess and got the BBQ fired up.

[Craikeybaby]

After a complete disaster last time I think I need to get a pizza peel - are wooden or metal ones best?

[227bhp]

I have a stone I use in the oven in the kitchen, I seem to remember there is a conditioning process for it which you may be able to Google as I've forgotten what it was.
It may involve wiping with oil (not 10/60 fully synthetic) and cooking at hight heat for a while. This and the fact mine has been well used and so has soaked up oils from garlic breads/pizzas etc means it's pretty much non stick now. When I wash it you can see the water just beads off as it's impregnated with the stuff and has a sheen to it.

I've never really gone for this 'Put pizza directly on grille' method.