Redo – How to Make Pizza on the Grill

By October 19th, 2026Grilling Tips, Grills
grill pizza featured

How to
Make Pizza on the Grill

Along with many other grilled foods, pizza is one of the best to serve up on a warm summer’s day. In general, people around the world have had a culinary love affair with pizza of all types for many, many years, from classic Neapolitan slices to a deep-dish Chicago masterpiece.

Pizza is one of the most popular foods in America, including frozen, restaurant, and takeaway options for the world’s favorite flatbread with toppings. In fact, more than 200 million Americans eat pizza, and the market for frozen pizzas around the globe is over 16 billion US dollars, continuing to grow annually.

200 million

americans eat pizza

16 billion

us dollars

It’s no surprise, either— the classic combination of chewy crust, tangy tomato sauce, melted cheese, and vegetables or meats in pizza is a culinary science masterpiece, appealing on virtually level.

And learning how to grill pizza yourself creates a fantastic dish for the entire family. With a delightful charred crust, soft interior, oozy cheese, and perfectly proportioned toppings, homemade pizza is one of the best options for making on the grill.

Not only does the flavor get exponentially enhanced by its time over the flame, but this trendy way of combining pizza and grill is also a surprisingly easy way to whip up a dinner that family and friends will be gathering around for seconds— which means that you’d better make extra!

So, from the type of pizza stone on grill surfaces to the perfect toppings, the BBQ itself to some of our favorite homemade recipes, read on for how to make great pizza on the grill.

What Type Of Grill?

How to Make
Pizza on the Grill

When it comes to the type of grill, pizza can differ. As such, we generally recommend either a charcoal or gas grill to make the perfect crust and melt the cheese ideally.

But when choosing between the two, there are some considerations of charcoal grills versus gas grills that you should keep in mind, particularly when planning to pop a pizza on the griddle.

Charcoal Grills Vs Gas Grills

How to Make Pizza on the Grill

It’s important to note that both types of grills are just as effective to grill pizza— the difference lies in temperature, cooking time, and flavor.

For example, gas grills are easier to control than charcoal when trying to regulate certain temperatures and prevent the grill from overheating, but lack the earthy smoke taste that charcoal flames impart to food.

Another consideration is the cost of each type of grill, as well as the subsequent fuel types, but that’s certainly not the main thing to keep in mind when determining between gas and charcoal units for grilling pizza on.

Otherwise, read on for more information on the differences between each type and some aspects that might help you make the decision between charcoal and gas grills for your pizza-making sojourns!

Charcoal-grilled pizza is definitely delicious, and some of the advantages of using this type of unit include the following:

Ability to get a great chargrilled pizza crust.

Higher temperature for melting cheese quickly.

No need for gas canisters, so you can start making pizza right away.

Smoky flavor for all food made inside, particularly doughy items like pizza.

Of course, there are a few drawbacks to using charcoal grills, too, particularly when it comes to making pizza with charcoal.

The cooking temperature takes longer to reach for quick pizza grilling.

Can be difficult to light, initially.

More difficult to clean, particularly if cheese or sauce drips.

Temperature is more difficult to control for pizza bases.

And if you are cooking pizza on gas grill surfaces, there are many advantages with these particular units as well, like:

An easily-controlled temperature within the grill, making the heat for cooking pizza exact.

Incredibly easy to light and get up to temperature settings quickly.

Simple to clean, even when cheese and sauce bubble over onto the bottom.

With many typical extra features like infrared grills, hoods, and side burners, you can easily prepare pizza toppings and sides in one place.

Of course, there are a few drawbacks to using charcoal grills, too, particularly when it comes to making pizza with charcoal.

Less of a smoky, chargrilled flavor for pizza.

The pizza base might not get as flame-crisped.

Must have enough gas available to finish cooking pizza each time.

What Tools Do You Need for Pizza And Grill?

How to Make
Pizza on the Grill

To guarantee pizza on grill success, you need the right tools. Though, you don’t need too many, and might even have something like a pizza spatula already in your kitchen, to begin with!

While not everyone thinks a pizza stone is necessary for BBQ cooking, it’s a great option to circumvent direct grilling and prevent the crust from burning. We certainly recommend using a stone instead of placing fairly delicate dough right against the grill surface, not just for cooking considerations, but also for easier cleanup.

Broil King Pizza Stone

The best pizza stone for grill use is the Broil King Pizza Stone , specifically designed for the perfect crust and optimal cheese gooiness.

As such, the ceramic composite that makes up this pizza stone transfers grill heat evenly across the pizza base like a traditional gas pizza oven . This prevents the interior of the dough from drying out and lets it remain chewy and spongy, while being fully cooked.

And with the 15-inch Broil King model, you have plenty of freedom for the size of your pizza and it won’t block the convection effect of a closed-lid grill.

Pizza Spatula

With the temperatures that your grill reaches, it’s important to protect your fingers from burns by not reaching right in and flipping the pizza base. Instead, it’s wise to invest in a pizza spatula or turner that can easily slip under the cooked dough and either turn it or remove it from the grill altogether.

Step By Step Process of Pizza On The Grill

How to Make
Pizza on the Grill

While the entire process of making pizza on the grill might seem daunting, rest assured that it’s much easier than it appears. And even if you choose to make the dough from scratch, you can still have fresh pizza on the table that same day!

So, read on for our nine easy steps to achieve the perfect grilled pizza.

Prepare The Dough

It’s really up to you when it comes to deciding what kind of pizza dough to use. You can grill with fresh dough, store-bought dough, a pre-made pizza base, or a frozen one. Depending on the type you select, make sure to read the package instructions to determine particular cooking methods.

However, using homemade dough can elevate your pizza and grill experience exponentially, so read on for an easy and delicious recipe.

Best Homemade Pizza Dough Recipe For The Grill

How to Make Pizza on the Grill

While using a store-bought pizza dough mix, frozen pizza shell, and other options are still viable for making a good piece of pizza, grill-style, whipping up a great homemade dough is scrumptious and surprisingly easy.

This recipe makes about 1.25 lbs of dough, which can be formed into 2 12-inch family pizzas or 4 6-inch personal pizzas.

1.25 lbs

of dough

2

12-inch family pizzas

4

6-inch personal pizzas

Ingredients

2.5 cups All-purpose flour, sifted

1 ⅓ cup warm water (at around 100°F).

⅛ cup extra virgin olive oil.

4 teaspoons kosher salt.

1 or 2 teaspoons dry yeast, active or instant.

Method

Combine the warm water and yeast in a large bowl (use 1 teaspoon of yeast if you want to let the dough rise overnight, and 2 teaspoons if you plan on using the dough on the same day).
The yeast will dissolve completely after a couple of minutes of sitting, and then gently mix in the olive oil before adding the flour and salt. Mix with a light hand until it’s just combined and is still wet.
Knead the dough (by hand on a floured congress for around 7 minutes, or in a mixer with a dough hook for about 6 minutes) until it’s smooth and springy.
Divide the dough into your desired amount of pizza bases— 2 pieces for 12-inch pizzas or 4 pieces for 6-inch pizzas.
Grab a baking pan and grease it with olive oil, then nestle the dough pieces inside and rotate them to get an even coating of grease. Cover and set aside to rise.
If you make pizza the same day — Allow the dough to rise for around 1.5 hours until doubled at room temperature, then use immediately on the grill. Alternatively, refrigerate for 3 days or 6 months in the freezer.
If you make pizza later — Pop the dough and pan in the fridge for up to 24 hours. Before cooking, remove and let thaw for an hour, or move directly to the freezer.

Prepare And Heat The Grill

As with other types of cuisine on the grill, it’s important to preheat your unit to the right temperature before adding the food.

Putting the pizza base onto the grill at too low of a temperature will make the dough stick, as the grill heats underneath it and even inside the dough because the base might plump down around the rungs.

There are two main temperature options for your grill.

If using a Pizza Stone, set the heat to between 475°F and 500°F to get the indirect convection of your grill going.

Alternatively, if cooking the pizza directly on the grill itself, only heat it to around 375-400°F to prevent the flame from burning the base.

Finally, brush the grates with olive oil to prevent the pizza from sticking, but make sure not to use too much to risk a flare-up that could charr the base— about 1 or 2 tablespoons should be enough.

Prepare The Pizza Toppings

No one likes a bare pizza— cheese is the minimum of topping excellence for many people. So, depending on personal preference, prepare all of your pizza toppings in advance and have them waiting on-hand near the grill to save time and prevent a bad cooking incident.

That includes chopping or mincing anything like vegetables and aromatics, and cooking any requisite toppings beforehand. After cooking items like sauteed mushrooms or ground beef, make sure to drain out as much of the liquids as possible to avoid a soggy pizza!

Best Sauces For Pizza On The Grill

BBQ sauce.

Tomato and vegetable sauce.

Creamy alfredo sauce.

Tikka masala sauce.

Quick and simple 
red sauce.

Fresh basil pesto.

Roasted red pepper sauce.

Balsamic glaze.

Great Topping Ideas For Grilled Pizza

Cheeses

  • Mozzarella
  • Cheddar
  • Blue cheese
  • Bocconcini
  • Mascarpone
  • Goat’s cheese
  • Gorgonzola
  • Ricotta
  • Parmesan
  • Gouda
  • Jack cheese
  • Vegan cheese

Cooked Toppings

  • Sauteed Onions
  • Roasted Cauliflower
  • Roasted Red Peppers
  • Caramelized Onions
  • Sauteed Mushrooms

Fish And Seafood

  • Anchovies
  • Smoked Salmon
  • Tuna
  • Prawns
  • Shrimp

Fresh Aromatics

  • Basil
  • Mint
  • Rosemary
  • Fennel
  • Sage
  • Capers
  • Garlic

Fruits

  • Pineapple
  • Figs
  • Apple

Meats

  • Pepperoni
  • Sausage
  • Prosciutto
  • Salami
  • Ground beef
  • Chicken
  • Bacon
  • Ham
  • Meatballs

Nuts

  • Hazelnuts
  • Pinenuts
  • Walnuts

Vegetables

  • Mushrooms
  • Onion
  • Black Olives
  • Sweet Peppers
  • Green Olives
  • Jalapeños
  • Tomatoes
  • Spinach
  • Broccoli
  • Aubergine
  • Rocket
  • Kale
  • Pickles
  • Artichoke

Optional Dips For Grilled Pizza

Blue Cheese Dressing.
Blue Cheese Dressing.
Creamy Garlic Dip.
Dill Yogurt Sauce.
Garlic Butter.
Garlic and Herb Dip.
Honey Mustard Dip.
Hot Sauce.
Hummus

Stretch And Shape The Dough

Once the grill is warmed up, it’s time to shape up the dough and make the base. If it was in the fridge, let it come to room temperature. Then, with lightly oiled hands, grab the dough and place it on an oiled surface.

Press it out into a round shape and then go through with your fingers to work it further and further and further into the correct size. You can even pick it up and try using the power of gravity and spinning, if you feel brave enough.

It should be around ½ to ⅓ inch thick and still pliable when you are done, but don’t worry if it’s not perfectly spherical— it will still taste delicious, and you could even experiment with different shapes like squares or ovals! And if you make a mistake and there are holes or uneven areas in the dough, just pinch any gaps together and press out the thick parts.

Grill One Side Of The Dough

Otherwise known as flash-cooking, quickly searing the surface of the dough is important to maintain its structural integrity and makes a firmer base for the toppings and sauce. To do so, transfer the prepared dough to the grill and lay it on either the direct grate or pizza stone. Let it cook there for about 2 minutes.

Rotate And Then Flip The Dough

Time to get a great pattern on the dough— use the pizza spatula to carefully rotate the base 90° and let grill for 2 more minutes to achieve that ideal criss-cross griddle appearance. Then, flip it over and let grill for 1 more minute on the other side.

2 minutes

2 more minutes

1 more minute

Remove The Dough and Assemble The Pizza

Pull the pizza base off the grill and with the cross-hatched side facing up as the portion that you will load with sauce and toppings before popping it back into the heat to finish cooking.

First, brush about 1 tablespoon of olive oil over the top and then spread your choice of sauce, cheese, and toppings. Make sure not to overload the pizza with toppings and leave about 1 inch of crust space around the edge to prevent it from becoming too heavy or soggy.

Lower The Heat and Grill The Whole Pizza Again

25°F

Put the heat down by about 25°F so that the toppings and cheese don’t burn

3 minutes

Then, slide the pizza back onto the grill and cook for about 3 minutes further with the lid closed for a full convection effect that will transform the cheese and toppings into a gooey and crispy delight.

Remove The Pizza, Rest, And Serve

After the pizza is done, open the grill’s lid and remove it. Make sure to rest the whole thing for about 1 minute to let the gluten molecules within the base release, and to let the cheese resolidify a bit so that it doesn’t just slide off as soon as you pick up a slice.

After resting, cut into as many slices as you prefer, serve with additional dips, and enjoy your perfectly grilled fresh pizza!

Tips And Tricks for How To Cook Pizza On A Grill

How to Make
Pizza on the Grill

Of course, there’s always the possibility of running into some complications with your pizza-on-grill adventure, but below are some quick tips for how to fix these issues.

What If The Grill Gets Too Hot?

How to Make Pizza on the Grill

Don’t rush the grill as it heats. It’s better to let the unit slowly come to the right temperature over the course of 20 to 30 minutes, instead of cranking the heat too high.

Gas Grills

However, if the temperature rises too much, you should not put the pizza on the pizza stone or grate as it will burn. Instead, open the lid on your gas grill and turn down the heat to let the excess escape.

Gas Grills

And if you are cooking with a charcoal grill , mix the coals with a utensil, slide the vents shut to prevent more fire, and shut the lid for about ten minutes.

If the heat is not lowered enough, use a small spray bottle to spritz the coals lightly.

01

Clean The Grill First

As with other BBQ dishes, it’s best to clean off the grill before use. Not only does this remove the possibility of your pizza base sticking to bits of burnt food on the rungs, but it also reduces the amount of second-hand flavors that might get cooked into your pizza!

02

Don’t Cook The Dough Right Away

Unless the dough was already proofing at room temperature during the day, it should not be grilled right away. Instead, let any refrigerated or frozen dough come fully to room temperature before shaping or cooking.

For dough straight out of the fridge, it should take about 30 minutes, but frozen pizza bases can take up to 4 or 6 hours to completely thaw.

Grilled Pizza Recipes

How to Make
Pizza on the Grill

Now that you are familiar with the basics of the best BBQ grills and the step-by-step process for how to create your own pizza on the grill, it’s time to introduce some of the tastiest recipes for making at home.

Finally, brush the grates with olive oil to prevent the pizza from sticking, but make sure not to use too much to risk a flare-up that could charr the base— about 1 or 2 tablespoons should be enough.

All of these pizzas look and taste gourmet, but use fairly simple ingredients and require much less effort than you (or your guests) might imagine. As such, it’s time to tie on your apron, fire up the grill, and get those pizzas cooking!

Original Recipe

Otherwise popularly known as a Margherita pizza, this classic version covers all the basics and is simply delicious. It just involves the base, sauce, and cheese in a minimalistic style, and makes enough for 2 12-inch pizzas. You can also easily change this recipe to be vegan by using coconut or soy-based cheeses instead of mozzarella!

Ingredients

1 recipe of Best Homemade Pizza Dough or 2 12-inch bases.
12 ounces canned crushed tomatoes, drained.
1 teaspoon olive oil.
1 teaspoon oregano.
½ teaspoon sea salt.
1 pinch of sugar.
2 cups mozzarella, shredded.
1 cup fresh mozzarella, cut into bite-sized pieces.
1 cup basil, fresh and thinly sliced.

Method

While making the sauce, let the pizza dough come to room temperature, if necessary. For the tomato sauce, combine the drained tomatoes, salt, and oregano in a small bowl and mix well.
Form the dough into 2 12-inch rounds and cook according to our step-by-step instructions.
When the bases are removed, smear on the sauce and scatter both kinds of cheese and half of the basil over the top before sliding the pizzas back onto the grill.
Serve with more fresh basil on each slice and enjoy!

Additional Topping Ideas:

  • Chili oil.
  • Fresh or roasted garlic.
  • Olive oil.
  • Vegan cheese.

BBQ Chicken Pizza

A perfect pizza on the grill, the sweet and smoky combination of this recipe is balanced out by the fresh cilantro that cuts the richness and provides a welcome, fresh crunch. Additionally, the gouda cheese takes on a fantastic flavor when grilled, capturing all the delicious molecules of flame flavor.

This recipe is for 2 12-inch pizzas.

Ingredients

1 recipe of Best Homemade Pizza Dough or 2 12-inch bases.
1 ½ cup BBQ sauce, your favorite brand.
2 cups cooked chicken, shredded, pulled or chopped. olive oil.
1 ½ cup mozzarella cheese, shredded.
½ teaspoon sea salt.
1 ½ cup gouda cheese, shredded.
1 small red onion, sliced thinly.
½ cup fresh cilantro, chopped.
2 teaspoons olive oil.

Method

Prepare your ingredients and mix half of the BBQ sauce with the chicken in a separate small bowl. Then, form the dough and grill it to perfection.
When the bases are ready, remove and lightly brush 1 teaspoon of olive oil over the top of each, and then top with half of the BBQ sauce.
Scatter the BBQ chicken mixture evenly across the pizzas, then top with both of the cheeses and sprinkle on the red onion.
When ready, rest and slice before topping with plenty of fresh cilantro, and dig in.

Additional Topping Ideas:

  • Bacon.
  • Blue cheese.
  • Extra mature cheddar cheese.
  • Jalapeños.
  • Monterey Jack cheese.
  • Provolone cheese.
  • Roasted red peppers.

Chicken Alfredo Pizza

It’s a classic pasta combination, so why not bring it to a grill pizza night? This chicken Alfredo pizza is rich and creamy, decadent, and tasty. And by freshly grilling the chicken breasts just before using them as a topping, the juiciness of this pizza is unmatched. Enough for 2 12-inch pizzas.

Ingredients

1 recipe of Best Homemade Pizza Dough or 2 12-inch bases.
1 ¼ cup Alfredo sauce.
4 chicken breasts, raw.
4 tablespoons poultry spice rub, your favorite mix.
1 cup bell peppers, chopped.
3 cups mozzarella cheese, shredded.
2 teaspoons dried basil.
2 teaspoons dried Italian seasoning.
¼ cup parmesan cheese, grated.

Method

Season the chicken breasts well with the spice rub, and then add to the preheated grill. Cook for about 15 or 20 minutes, or until just cooked through. Remove and chop into bite-sized cubes.
Cook the pizza bases according to our instructions, and then remove them for topping.
At this point, layer the alfredo sauce on, and then scatter the chicken and bell peppers evenly across both bases. Top with the mozzarella cheese and sprinkle on the basil and Italian seasoning, then add the parmesan cheese and put them back in the grill until perfectly done.

Additional Topping Ideas:

  • Arugula
  • Broccoli.
  • Pesto sauce.
  • Rocket.

Spicy-Sweet Pizza

Who doesn’t love a good amount of spice in a dish— when it comes to pizza, it’s a particularly good vessel for a variety of spice levels and flavors.

This recipe uses spicy chorizo, sausage, jalepeños, and applewood-smoked bacon to meld the zinginess on your tongue with sweet and smoky goodness.

Serves up 2 12-inch pizzas

Ingredients

1 recipe of Best Homemade Pizza Dough or 2 12-inch bases.
1 ¼ cup tomato sauce.
3 ounces spicy chorizo, chopped.
3 ounces smoked sausage, chopped.
3 ounces applewood-smoked bacon, chopped.
2 large jalapeño peppers, seeded and thinly sliced.
½ cup red onion, thinly sliced.
2 cups smoked mozzarella cheese, shredded.
5 ounces fresh mozzarella cheese, sliced thinly.
2 tablespoons of liquid honey.
Freshly ground black pepper.

Method

Add the chorizo, sausage, and bacon to a skillet and cook until done, or about 3 minutes.
Cook the pizzas according to our step-by-step directions and remove them for topping.
Spread sauce over each base and sprinkle a bit of shredded cheese on top. Then, add the chorizo, sausage, bacon, jalapeños, onion, and remaining shredded cheese. Layer rounds of fresh mozzarella on top, sprinkle with black pepper, and drizzle with honey.
Pop them back into the oven to finish cooking and enjoy!

Additional Topping Ideas:

  • Arugula
  • Chicken
  • Garlic
  • Figs
  • Pineapple.
  • Roasted red peppers.

Fajita Pizza

Give your pizza night a taco-like twist by using classic fajita toppings and spices to transform the entire dish into a Southwestern specialty.

There are plenty of ways to either raise or lower the spice level of this recipe, including changing how many jalepeños and chili powder you add or using more cilantro and lime juice to counteract the spiciness.

This recipe is perfect for 2 12-inch pizzas.

Ingredients

1 recipe of Best Homemade Pizza Dough or 2 12-inch bases.
1 ¼ cup chunky salsa.
4 chicken breasts, raw.
½ cup cooked chorizo, chopped.
1 onion, sliced thinly.
2 jalepeños, sliced thinly.
¾ cup red bell pepper, chopped.
¾ cup mushrooms, sliced.
¼ cup fresh cilantro, finely chopped.
8 ounces black beans, drained.
5 ounces black olives, sliced.
2 tablespoons green onion, sliced.
½ cup lime juice, freshly squeezed.
4 tablespoons olive oil.
2 tablespoons soy sauce.
1 tablespoon garlic, minced.
2 teaspoons chili powder.
2 teaspoons sea salt.
1 teaspoon garlic powder.
½ teaspoon cayenne pepper.
½ teaspoon black pepper, freshly ground.

Method

Cook the chicken on the grill until just done, remove and chop into bite-sized pieces before setting aside.
Prepare your pizza bases and add them to the grill, cooking them to perfection.
When done, spread salsa across each base and then add the other toppings— chicken, chorizo, onion, jalapeños, bell pepper, mushrooms, black beans, and olives. Sprinkle the cheese over the top and add the pizzas back to the grill to finish.
Once ready to serve, garnish with green onions and cilantro, add a twist of lime, and enjoy the burst of flavors.

Additional Topping Ideas:

  • More fresh salsa.
  • Parsley.
  • Roasted red peppers.
  • Sour cream.

How to Make Pizza on the Grill

Conclusion

Instead of Netflix and chill, why not pizza and grill? 



As we have seen, making your own pizza at home is quite simple and quick to accomplish, including a delicious fresh dough and a variety of cooked toppings.

And speaking of toppings, the options are nearly endless— from vegetables to meats, seafood to even fruits, you can whip up the perfect pizza on the grill in a short time.

So, if you are looking for a great meal that will impress guests, delight your family, or hit the spot for a night on your own, consider firing up the grill and making your favorite type of pizza.

Key Questions

How does grilling pizza add to the overall flavor? +
Grilling pizza exponentially enhances the flavor by imparting that time-over-flame taste. The high heat and wood-fired or charcoal flavor create a savory and smoky taste that's hard to replicate with indoor or traditional ovens. The combination of the crispy crust, perfectly melted cheese, and charred toppings is something pizza enthusiasts crave. Charcoal grills particularly add an earthy smoke taste to doughy items like pizza, while the intense radiant heat creates a signature smoky sear. The drippings from toppings vaporize on the hot coals, creating smoke that sticks to the food and enhances the overall flavor profile.
What types of grills can you use to grill pizza? +
Either a charcoal or gas grill is generally recommended to make the perfect crust and melt cheese ideally. Both types of grills are equally effective for grilling pizza—the difference lies in temperature, cooking time, and flavor. Gas grills are easier to control when regulating temperatures but lack the earthy smoke taste that charcoal flames impart. You can also use dedicated outdoor pizza ovens, kamado grills (which act as ovens due to their ceramic heat retention properties), or even pellet grills for added smoky flavor. The choice depends on your preference for convenience versus flavor intensity.
What are the pros and cons of using a charcoal grill to cook pizza? +
Pros: Charcoal grills produce smoky flavor for all food made inside, particularly doughy items like pizza. The high-intensity radiant heat creates a signature smoky sear. The coals get extremely hot, often hotter than gas burners, and drippings vaporize on the hot coals, creating smoke that sticks to the food. Cons: The cooking temperature takes longer to reach for quick pizza grilling. They can be difficult to light initially. They're more difficult to clean, particularly if cheese or sauce drips. Temperature is more difficult to control for pizza bases compared to gas grills.
What are the pros and cons of using a gas grill to cook pizza? +
Pros: An easily-controlled temperature within the grill makes the heat for cooking pizza exact. They're incredibly easy to light and get up to temperature settings quickly. Simple to clean, even when cheese and sauce bubble over onto the bottom. With many typical extra features like infrared grills, hoods, and side burners, you can easily prepare pizza toppings and sides in one place. They heat up quickly and allow precise temperature control using knobs. Cons: Less of a smoky, chargrilled flavor for pizza. The pizza base might not get as flame-crisped. You must have enough gas available to finish cooking pizza each time.
What tools do you need to correctly grill a pizza? +
You don't need too many tools, and you might already have some in your kitchen. Essential tools include: A pizza stone (like the Broil King Pizza Stone)—while not everyone thinks it's necessary, it's a great option to circumvent direct grilling and prevent the crust from burning. The ceramic composite transfers grill heat evenly across the pizza base like a traditional brick pizza oven, preventing the interior from drying out. A pizza spatula or turner to easily slip under the cooked dough and either turn it or remove it from the grill, protecting your fingers from burns. A pizza peel helps you easily transfer pizzas in and out of the oven. Olive oil for brushing grates, and basic kitchen supplies for dough preparation.
What is the step by step process of grilling a pizza? +
1. Preheat the grill to the appropriate temperature (475-500°F with a pizza stone, or 375-400°F for direct grilling). 2. Brush the grates with olive oil (about 1-2 tablespoons) to prevent sticking. 3. Let dough come to room temperature and shape into desired size. 4. Place the dough on the grill and cook for 2 minutes. 5. Use the pizza spatula to carefully rotate the base 90° and grill for 2 more minutes to achieve the criss-cross griddle pattern. 6. Flip it over and grill for 1 more minute on the other side. 7. Remove the base with the cross-hatched side facing up. 8. Brush with olive oil, add sauce, cheese, and toppings (leave 1 inch of crust space around the edge). 9. Lower heat by about 25°F and slide pizza back onto grill. 10. Cook for about 3 more minutes with the lid closed for full convection effect.
How to make homemade pizza dough? +
Combine warm water and yeast in a large bowl (use 1 teaspoon of yeast for overnight rising, or 2 teaspoons if using the same day). Let the yeast dissolve completely after a couple minutes, then gently mix in olive oil before adding flour and salt. Mix with a light hand until just combined and still wet. Knead the dough (by hand on a floured surface for around 7 minutes, or in a mixer with a dough hook for about 6 minutes) until it's smooth and springy. Divide into desired portions—2 pieces for 12-inch pizzas or 4 pieces for 6-inch pizzas. Grease a baking pan with olive oil, nestle the dough pieces inside, and rotate to coat evenly. Cover and set aside to rise. For same-day use, let rise for around 1.5 hours until doubled at room temperature. For overnight, refrigerate and let come to room temperature before using.
How hot should the grill be for grilling pizza? +
There are two main temperature options depending on your method. If using a Broil King Pizza Stone or similar, set the heat to between 475°F and 500°F to get the indirect convection of your grill going. Alternatively, if cooking the pizza directly on the grill itself, only heat it to around 375-400°F to prevent the flame from burning the base. Putting the pizza base onto the grill at too low of a temperature will make the dough stick as the grill heats underneath it. When adding toppings and returning the pizza to finish cooking, lower the heat by about 25°F so the toppings and cheese don't burn.
What are some of the best sauces and pizza toppings? +
Sauces: Quick and simple red sauce, creamy alfredo sauce, fresh basil pesto, balsamic glaze, hot wing sauce, roasted red pepper sauce, tikka masala sauce, tomato and vegetable sauce, white sauce with roasted garlic. Toppings: For a classic approach, use mozzarella, fresh basil, and tomato sauce. For a meat lovers' pizza, try chorizo, sausage, bacon, jalapeños, and onion with shredded cheese and fresh mozzarella drizzled with honey. For a Southwestern twist, use fajita toppings like grilled chicken, roasted red peppers, cilantro, lime, and chili powder. Dips to accompany: Blue cheese dressing, creamy garlic dip, dill yogurt sauce, garlic butter, garlic and herb dip, honey mustard dip. Caramelized onions also make an excellent topping.
How long do you grill pizzas for? +
The total grilling time is approximately 8-9 minutes. First, grill the plain dough for 2 minutes, then rotate 90° and grill for 2 more minutes to achieve the criss-cross griddle appearance. Flip the dough and grill for 1 more minute on the other side. After adding sauce, cheese, and toppings, slide the pizza back onto the grill and cook for about 3 more minutes with the lid closed for a full convection effect that will transform the cheese and toppings into a gooey and crispy delight. The closed lid is essential for creating the convection cooking effect that properly melts and finishes the toppings.
What are some helpful tips for grilling pizza? +
Clean off the grill before use to remove bits of burnt food and reduce second-hand flavors. Let refrigerated or frozen dough come fully to room temperature before shaping or cooking. Don't overload the pizza with toppings—leave about 1 inch of crust space around the edge to prevent it from becoming too heavy or soggy. Prepare all toppings in advance and have them on-hand near the grill. For toppings like sautéed mushrooms or ground beef, drain out as much liquid as possible to avoid a soggy pizza. For charcoal grills, if you need to lower heat, mix the coals with a utensil, slide the vents shut, and close the lid for about ten minutes—or use a small spray bottle to spritz the coals lightly. Invest in a pizza spatula to protect your fingers from burns.
What are some grilled pizza recipes? +
Classic Margherita Pizza: Uses base, sauce, and cheese in minimalistic style—combine drained tomatoes, salt, and oregano for sauce, then top with mozzarella, parmesan, and fresh basil. Can be made vegan with coconut or soy-based cheeses. Makes 2 12-inch pizzas. Meat Lovers Pizza: Spread sauce over each base, sprinkle shredded cheese, then add chorizo, sausage, bacon, jalapeños, and onion with more shredded cheese. Layer fresh mozzarella rounds on top, sprinkle with black pepper, and drizzle with honey. Chicken Fajita Pizza: Cook chicken on the grill until done, chop into bite-sized pieces. Use classic fajita toppings and spices for a Southwestern specialty—adjust spice level with jalapeños and chili powder, or counteract with cilantro and lime juice. Perfect for 2 12-inch pizzas.
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