Q Pizza Outdoor Pizza Oven, Portable Gas Pizza Oven with 13x13in Pizza Stone for Outside Cooking, Backyard Pizza Maker, Pizza Accessory Ideal for Outdoor Kitchen and Party, Great Gift

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Topping Swaps: If you do not have smoked gouda, replace with the same amount of shredded mozzarella. You can leave off the onion and/or cilantro if desired.

Meanwhile, make the sauce. Heat the oil in a saucepan over a very low heat, add the garlic and chilli flakes and cook gently for 2 minutes. Add the tomatoes, sugar and salt and bring to a gentle simmer. Cook for 10 minutes, then remove from the heat and leave to cool. This can result in pizzas with very crispy bases and underdone tops. You might need to use a pizza peel to hold your pizza aloft in the oven for a while to help the top catch up with how well done the base is. Electric pizza ovens Pizza stone These are the cooking surface and are usually made from moisture-absorbent cordierite. They're fantastic for retaining heat and are key for crisping up the base of your pizza. Most ovens come with a pizza stone included. BBQ sauce - This is where so much of the flavour of the pizza comes from, so you want it to be the best BBQ sauce possible. We made our own Homemade BBQ Sauce, and it's so simple to make. You can use a store bought one, however go for a good quality one, as you will be able to taste the difference.For best results you want your pizza dough at room temp, I usually take it out of the fridge around 1 hour beforehand. 2. Roasting Hot Cheese: For best flavor, let’s use TWO cheeses.Shredded mozzarella for that classic pizza flavor and smoked gouda for deep smoky flavor. Smoked gouda pairs wonderfully with the sweet BBQ sauce and fresh cilantro! If you don’t want to make the extra trip to the store, skip the gouda and just use mozzarella. You want the oven roasting hot before you add the pizza. The general rule of thumb is the hotter the better for pizza! 3. Distribute the toppings

BBQ pizza ovens work as a pizza oven but on a more domestic scale. They are affordable for the general public and not a pain to bring into your home. A large-scale pizza oven requires a builder and taking the time and effort to find the right space for it. The commercial-sized ovens also require a substantial amount of fuel to keep it hot and cooking. First, you should compare the dimensions of the oven you're interested in with the size of your barbecue – you won't get far if your grill isn't big enough for the oven to sit snugly. Hand-stretched pizza with caramelised red onions and crumbly feta Made Without Wheat gluten-free margherita pizza (V) Fiery tomatoes, cheese, pepperoni, hot green and red jalapenos and a spicy chilli sauce Stonebaked cheese and tomato pizza (V) Prepare the barbecue for high heat 280–290°C and place the GBS pizza stone into the cooking grate to preheat for 15–20 minutes.Turning peel This smaller paddle has a rounded edge to help you slide it under one side of the pizza and turn it while it's cooking, without the need to take it out. This peel is a handy tool, but it's not essential like the standard pizza peel. In each pizza oven, we cook three of the most popular types of pizza – margherita, pepperoni and veggie – to see what results we get when cooking with a variety of textures and flavours. We use the same methods, dough, sauce and toppings to prepare and cook each pizza to keep our tests as fair as possible.