First-Time BBQ Pizza Attempt

[X Trial momogo]

I’m pretty new to making pizza at home, and last weekend I finally gave BBQ pizza a try — and wow, I didn’t expect it to be that fun (and messy). I used pre-made dough, added some smoky BBQ sauce, grilled chicken, red onions, and a blend of mozzarella and cheddar. I wasn’t too confident about the baking process, especially reheating slices the next day, so I turned to Google and searched “what temp to reheat pizza in oven.” Turns out 375°F for about 10 minutes worked like a charm — crispy crust, melty cheese, and everything still juicy!

The hardest part for me was getting the bottom crust crispy without burning the toppings. I used a regular baking sheet since I don’t have a pizza stone yet. Any suggestions for getting better results without pro equipment?

Would love to hear how you all do BBQ pizza at home — sauces, toppings, baking tricks, or even reheating tips. Thanks in advance for the inspiration!

[Jerod Broussard]

Do you preheat the pan??

[X Trial momogo]

No, I totally forgot about this and it caused the pizza to not be crispy, and after I reheated it, it got dry again, so I'll remember this fail next time.

[WI Bubba]

Good for you trying something new. If you ended up with something you could eat, it was a success.

[Richard Chrz]

Pizza steel will help.

stones and steels both still require 45 - 60 minutes of oven pre heating, if you continue with pan, put it in the oven when you turn it on, let it heat up with your oven. These are your best, until you start making your own dough, so you can control some of those aspects in your dough recipe later to help aid in better crust.

get a steel, not a stone, if you so choose to change up.

[Steve B]

Thanks Richard. I have a stone which I also just leave in the oven. I’m gonna try, after preheating for 45min or so at 475*, which is where I also cook my pizzas, and run the broiler on high for another 10min before “launching” the pie to see if 1: the stone handles it and 2: see how the crust turns out. My crust always seems a little undercooked. Hopefully this takes care of this.

[Richard Chrz]

Steve B I have no doubt that more often than not, they will probably handle more heat than called for, but the steel alway hands the heat, I just know so many people who have had their stones crack. If I bake on 500 broil, pizza is done in 8 minutes, and crispy, airy, ..

[Steve B]

Well, if it breaks, a steel will be in the oven sooner than later.

[shify]

For the initial bake, a baking steel will help but absent that you really need a very hot surface to crisp up the bottom. If a baking sheet or griddle or inverted cast iron skillet is all you have, that will work almost as well. But the same thing applies - put it in the oven before you preheat it and let it warm up as the oven preheats.

For reheating, I start in a cold pan on medium low heat. Cook for a few minutes until the bottom is crispy and then you can finish in the oven/broiler to melt the cheese/heat the toppings if needed. That is the best way to resuscitate slices

[RonB]

If your pie is not crisp on the bottom, you can always throw a slice or 2 into a hot frying pan to crisp it up. This also works for reheating slices, but if I'm doing that, I put a top on the pan so the whole slice will heat. I do have a steel, so that's what I normally use to reheat.

[pkadare]

Another option is to par bake your dough. Put it in the oven with either nothing on it, or with just sauce for a few minutes, then pull, add your toppings, and relaunch. This will help get a crispy bottom without burning your toppings. As far as stones go, the one in my Blackstone pizza oven has no problems handling 900 to 1000 degrees F.

[captainlee]

I've used both the stone and steel plate. For your oven I found the steel plate to be superior. I've been making scratch pizza for over a decade and am still learning and adjusting.

[JCBBQ]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/pizza-amp-flatbreads-on-the-grill/1707463-probably-the-best-pizza-i%E2%80%99ve-ever-made

Roman style pizza only requires a pan and it’s perfect for your oven. I cook the dough and sauce first then add the cheese and toppings and cook some more. You can make incredible pizza in your oven but you’ll want to start making your own dough for best results.