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Ready to elevate your pizza game? Follow these 5 easy steps to Weber Grill pizza perfection, and your taste buds will thank you! Forget complicated recipes—our straightforward guide shows you how to prepare, assemble, and cook a mouthwatering Margherita pizza right on your Weber Kettle grill. From setting up your grill to savoring the final bite, each step ensures delicious results every time. Perfect for summer cookouts or casual dinners, this pizza recipe is a guaranteed crowd-pleaser. Get ready to impress with a classic that’s as fun to make as it is to eat!
Ingredients For Weber Kettle Margherita Pizza
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- 1 – 12″ Boboli thin pizza crust
- Drizzle of olive oil for the pizza crust, you will do this twice
- 1 cup pizza sauce (recipe below)
- 8 ounces fresh mozzarella cheese, sliced about ¼ inch thick
- 3 tablespoons grated parmesan-reggiano (regular parmesan cheese will do you can’t find parmesan-reggiano)
- 8 large fresh torn basil leaves, or leave the leaves whole if small
Ingredients for the Pizza Sauce
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- 1 cup crushed red tomatoes
- 3 garlic cloves, minced
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Directions For Making Weber Kettle Margherita Pizza
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Transform your Weber Kettle into a pizza oven with these directions for making Margherita Pizza. Achieve a crispy crust topped with fresh mozzarella, juicy tomatoes, and fragrant basil for an authentic, wood-fired taste right from your backyard grill.
Prepare the Weber Kettle
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Open all vents, fill the charcoal chimney with briquettes, and pour them into the kettle’s center. Arrange charcoal in a ring, place the grill grate over it, and heat the pizza stone for 10 minutes.
Prepare the Sauce
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Mix all pizza sauce ingredients in a small bowl.
Assemble the Pizza
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Brush olive oil over the crust, spread sauce evenly, add mozzarella in a circular pattern, sprinkle Parmesan, and place basil creatively.
Cook the Pizza
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Place the pizza on the stone, cover with the lid, and cook for 10-15 minutes until the crust is crispy and the cheese is melted.
Remove the pizza from the Weber Kettle
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Using oven mitts, transfer the pizza stone to a stovetop to rest. Move the pizza to a cutting board, add fresh basil and a drizzle of olive oil, then slice into eight pieces.
Variations and Additions for Weber Kettle Margherita Pizza
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Try another type of pizza: The secret to this recipe is the thin crust, which cooks quickly to a crispy perfection. Any pizza with a thin crust will work well.
Use San Marzano tomatoes: These tomatoes, known for their sweet intensity due to the volcanic soil in their Italian region, make an excellent pizza sauce. Blend them to create the crushed tomatoes needed.
Use more cheese and basil: For a bolder and more robust pizza, add extra cheese and lots of basil. While keeping it a classic Margherita, this enhances the flavors significantly.
Tips and Tricks for Weber Kettle Margherita Pizza
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When is the charcoal in the chimney fire starter ready to use? When you see a flame and red charcoal about halfway up the chimney, your charcoal is ready. Pour it onto the charcoal grate, placing the more burned charcoal on the bottom and the less burned ones on top with tongs.
Olive oil on the Margherita pizza: Use olive oil three times – in the pizza sauce, a drizzle on the dough, and a final drizzle after cooking. These additions enhance the flavors, so be generous, especially with the final drizzle.
Using cornmeal: To prevent the thin crust from sticking to the pizza stone, sprinkle a small handful of cornmeal onto the stone before placing the pizza. This won’t affect the flavor but will help avoid sticking.
