Quattro Formaggi Pizza

1. Prepare the barbecue for cooking using indirect medium-high heat (230°C-260°C) with a Weber Pizza Stone. Place the pizza stone onto the barbecue and preheat as directed in your barbecue's Quick Start Guide (typically 10 to 20 minutes).
2. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C). Set up your barbecue with a convection tray, roasting trivet, and Weber Pizza Stone. Preheat the barbecue and pizza stone as directed in your barbecue's Quick Start Guide (typically 10 to 20 minutes). See below for information on Weber Q settings and set up methods.
3. Prepare the charcoal barbecue for cooking using indirect medium-high heat (230°C-260°C). Once your fuel is lit, place a pizza stone in the centre of the cooking grill, between the two charcoal baskets, and preheat for 20 minutes or according to the instructions for your pizza stone.
4. Prepare your barbecue for cooking using indirect medium-high heat (230°C- 260°C) for premade pizza bases, or indirect very high heat (290°C - 315°C) for fresh dough pizzas. Place a pizza stone in the barbecue and preheat. Refer to your Quick Start Guide for set up methods and settings.
5. View Grill Skill for Roasting on a Pellet Barbecue or Smoker
6. View Grill Skill for setting up your Weber Q Barbecue for Indirect Cooking
7. View Grill Skill for setting up your Premium Gas Barbecue for Indirect Cooking
8. View Grill Skill for setting up your 57 cm Kettle for Indirect Cooking
9. If using fresh dough: Shape the dough to fit the size of the pizza tray or stone. Place each base on baking paper, a board dusted with fine semolina, or on a Weber Easy Serve Pizza Tray. If using fresh dough on a board dusted with semolina, roll out and assemble the pizza within 15 minutes of cooking.
10. Top the bases with torn fresh mozzarella, grated provolone, crumbled goat’s cheese and finally, Gorgonzola.
11. Once your stone has preheated, place the pizza (directly or with baking paper) onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling.
12. Once your pizza stone has preheated, place the pizza (on the serving tray) onto the pizza stone and cook over indirect medium heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling.
13. Once your pizza stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling.
14. Once your barbecue and pizza stone have preheated to the set temperature, place the pizza directly onto the pizza stone and cook over indirect medium-high or indirect very-high heat, with the lid closed, for 8 to 10 minutes, or until golden on top and the cheese is bubbling.
15. Garnish the pizza with a sprinkle of grated pecorino, a drizzle of olive oil, and finish with freshly ground black pepper. Serve immediately.

Recommended topping quantities:

Large Pizza- Weber Q Large Pizza Stone:

1. (1x thin large pizza base (approx. 30 cm) pre-made or fresh dough)

1. 70 g fresh (or grated) mozzarella

1. 40 g provolone, grated

1. 30 g goat’s cheese feta

1. 20 g Gorgonzola

1. 10 g finely grated pecorino

1. Olive oil

1. Freshly ground black pepper

Small Pizza- Weber Q Small Pizza or Weber Glazed Small Pizza Stone:

1. (1x thin small pizza base (approx. 22 cm) pre-made or fresh dough)

1. 45 g fresh (or grated) mozzarella

1. 25 g provolone, grated

1. 20 g goat’s cheese feta

1. 15 g Gorgonzola

1. 5 g finely grated pecorino

1. Olive oil

1. Freshly ground black pepper

Extra Large Pizza- Weber Crafted Pizza Stone:

1. (1x thick large pizza base (approx. 35 cm) fresh dough)

1. 100 g fresh (or grated) mozzarella

1. 60 g provolone, grated

1. 45 g goat’s cheese feta

1. 30 g Gorgonzola

1. 15 g finely grated pecorino

1. Olive oil

1. Freshly ground black pepper