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Pizza on the BBQ

pizza dough


Pizza, Barbecue–okay but the dough ?
For pizza dough on the barbecue, you need:
– 400 g pizza flour
– 200-230 ml of water
– 20 g of oil
– 8 g dry yeast
– 10 g of salt
– 1 teaspoon of sugar

pizza bbq


A paste that is too “wet” will stick, burn, and be virtually impossible to work with, while one that is “drier” on the other hand will not stick, will remain softer, and will hold very well.

Once you are finished with the dough, divide it into several balls which then once rolled out will become your pizzas (with these quantities you should come out with between 3 and 4) and let them rise covered with a dampened cloth (moistened: not wet!) for at least 4 hours.

Fire Pizza Barbecue : The trio from hell

Now let’s turn to the fire; you will need a high fire for this recipe, 250 degrees, and you cook everything in direct heat. Ideally, it is best to buy a soapstone that does not cover the entire surface of the barbecue so by doing so we will do both direct and indirect cooking at the same time, the soapstone should be placed 5 min before putting our pizza on it, essentially: a hot stone will burn your pizza instead of cooking it…

Now, at least 4 hours of rising time, you have lit a fire with all the fixings and placed the stone in the sacred spot of your barbecue Planetagrill, all that remains is for you to roll out the dough.
Close the lid and allow to pass 1 1/2/2 minutes after which, open the lid again, season your pizza as you like (margherita, vegetables, pulled pork; if you put mozzarella cheese, take care to use pizza mozzarella or “old” mozzarella without liquid).

It is good practice to turn the pizza 90 degrees in order to cook it more evenly and avoid burning on the bottom, pizza will be ready in about 3 min (or when the characteristic scorch marks begin to appear)



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New Hybrid BBQ

Using both gas and coal, on the same BBQ?
From today, your dreams come true!

New! The hybrid BBQ, running on both gas and charcoal through the use of a handy stainless steel pan.
Simply place the stainless steel tray inside the BBQ, thanks to its interlocking design it will fit perfectly on the burners. Once the tray is inserted, coal can be placed inside, the burners underneath lit, and you are done.
Practical, fast and functional-what more could you want?

Specifications 304 vs 430 stainless steel.

The choice of steel on which we cook meat, vegetables, fish and foods in general is of paramount importance for the health of our bodies, which is why we at Planet Grill use stainless steel for our grills and cooking plates.

In barbecues (both gas and wood-fired) high temperatures are reached: this means that the chemical components from which the grill is made can release substances and metals that are absorbed by food, and thus digested, thestainless steel does not have these problems because to melt it must have a minimum temperature of 1450° so temperatures that are difficult if not impossible to achieve with a barbecue.

Cooking steels must be quality steels: be usable for cooking food, stable at high temperatures, and resistant to corrosion over time.

Planet Grill mainly uses 2 types of steel for barbecues and cooking grills: 304 stainless steel and 430 stainless steel.

Both304 steel and430 steel are among the steels that can be in contact with food, according to the Ministry of Health Decree of March 21, 1973.