A pizza stone on a charcoal grill reaches temperatures that domestic ovens simply can’t match. The base blisters and chars in under three minutes, developing a texture that’s crisp yet tender. Meanwhile, the mozzarella melts evenly and the tomato sauce concentrates, bringing out a depth of flavour that’s hard to replicate indoors. Cooking pizza this way is the closest most of us will get to the results of a wood-fired oven, using just a kettle BBQ and a bit of patience.

This recipe keeps things straightforward, relying on quality ingredients and simple techniques. The dough is made from basic pantry staples—flour, yeast, salt, a touch of sugar and olive oil—allowing the natural flavours to shine through. The sauce is a clean, fresh mix of tinned tomatoes, garlic and basil, seasoned with salt and a drizzle of olive oil. It’s about balance and restraint, letting the fire and the ingredients do the heavy lifting.

Using a pizza stone on the BBQ ensures even heat distribution and a beautifully crisp base, while the open flame imparts subtle smoky notes. Stretching the dough by hand gives it an artisanal feel without fuss. This approach fits perfectly with the Smoke & Soil philosophy: everyday BBQ that’s approachable, rooted in seasonality and quality, and executed with care. It’s not about showmanship—it’s about making the most of your equipment and ingredients, every time you fire up the grill.