Well, that about sums up my first pizza barbecuing experience. Be prepared to read a lot more about this subject in the weeks to come, because I am determined to perfect it!
I was hoping for a flavour-rich pizza, packed with nutrients but also interest and having several big time ingredients coming together on one beautiful pizza pie. So far everything was going great - I made my dough starter, it was doing it's job, the tomatoes roasted perfectly at 210 F for 2 hours, my pesto was made and I had to work hard at not gobbling it up right then and there. It was fun, I tell you, fun! I love working with these ingredients, because they smell so rich while I prepare them, and I can get my hands dirty while they work their simple magic.
I honestly have done zero research on how to barbecue dough. I have watched other people do this on TV, and everyone seems to have their own way of doing. So instead of copying someone elses way, I decided I would figure it out on my own and put a bit of myself into it. I did decide, however, that putting the dough directly on the grill was far too scary, so instead I let the pizza stone heat up with the barbecue.
Just being outside to cook was invigorating, there was snow all around me - my backside froze as the front side was heated by the fire. But let the bbq season begin, I say!
I am guessing putting dough on the barbie is something that comes with practice. Or perhaps smaller size pizzas. Note to self: personal pizzas, not full sheet pans! Regardless, mine cooked through in under 10 minutes - even if the bottom was a bit charred and the top still uncolored. It smelled amazing...