BBQ Pizza by Ron Blaauw

Father’s day? Surprise your father with a delicious WWOO pizza made in the multifunctional concrete outdoor kitchen of WWOO. The recipe is from top chef Ron Blaauw!

Pizza Dough

  • 500 gr pizza flour “type 00”
  • 3 dl hand hot water
  • 7 gram og dry yeast.
  • 1 teaspoon salt
  • 2 tablespoons olive oil.
  • Flour to roll out

Ron’s tip: use some polenta for an extra crispy crust and bottom !!

To apply

  • 200 gr creme fraiche
  • 200 gr grated Parmesan cheese


  • 100 gr Parma ham
  • 100 gr Pancetta (Italian bacon)
  • 50 g arugula
  • 50 gr marinated olives
  • 100 gr burrata or mozzarella
  • 1 tbsp fresh basil
  • 3 tbsp extra vierge olive oil
  • Pepper from the mill

WWOO & accessories

  • WWOO anthracite outdoor kitchen from the four segments collection
  • WWOO braaimaster & outdoor fireplace
  • WWOO knife block
  • WWOO wooden storage box
  • WWOO cutting boards

Ron’s tip: Prepare the dough 1 evening in advance and put it in the fridge and remove it 3 hours before the time to rise slowly and warm up.

  • Place the flour in a large container, divide the salt and yeast well. Add 4/5 of the water and knead it well with 1 hand to a compact dough, now knead the oil and possibly some water if too dry.
  • Now take it out of the bowl and work through the dough well for 10 minutes. (this is also great in the kitchen machine with the dough hook !)
  •  Leave the dough covered for 20 minutes in a dark “cool place” basement cupboard or similar. Not in the full sun and not in the fridge !
  •  Remove the dough from the bowl and divide it into 4 equal pieces and make nice balls.
  • Place this on a clean baking sheet with baking paper and cover it with a slightly damp cloth. Let this rise for at least 1 hour if you want to use it immediately, 1 night in advance is advisable !
  • Preheat the WWOO Braaimaster or Big Green Egg well and use the pizza stone over direct fire or coal.
  •  Flour your kitchen top / workbench and place the dough on it. Sprinkle some flour and work the dough well with your fingertips.
  • Roll the dough well thin and place it on a baking tray or pizza scoop
  •  Sprinkle the pizza with the creme fraiche and sprinkle well with the Parmesan cheese.
  •  Check the temperature of your Braaimaster or Big Green Egg.
  • Bake the pizza on the Pizza Stone at 250c.
  •  In the meantime, cook the pancetta briefly on a direct fire.
  • The pizza is ready with a golden-brown crust and melted cheese. Remove the pizza from the WWOO Braaimaster or Big Green Egg.
  • Richly garnish the pizza with the toppings.
  • Tasty Parma ham, grilled pancetta, olives and arugula. Break the burrata.
  • Finish with pepper from the mill, basil leaves and plenty of olive oil