Grilling pizza is easy if you have the right tools and a little preparation. Grilled pizza utilizes your grill’s high heat and a pizza stone. Together, they make the BEST pizza crust possible, and one that mimics a pizzeria-style crust as closely as possible at home.
How Do I Grill Pizza?
I have made a lot of pizza in my day here on OWYD.
There is this perfect pizza dough, easy pizza sauce, this cast iron deep dish pizza, a stuffed crust pizza, chicken, spinach, and garlic pizza, and biscuit pizza poppers, even pepperoni rotini pasta bake – but never before have I ever tried grilling pizza!
It is SO much easier than I thought it would be.
Prep your favorite pizza dough recipe. I have several linked above. Pick one, and get to kneading. About 15 minutes before the dough is ready to go, stick a pizza stone onto a cold grill. Turn the grill onto medium heat, and let it preheat.
What makes pizzeria pizza SO awesome is the high heat and the baking method. Grilling your pizza on a baking stone is as close as you can come to duplicating that at home.
Stretch your dough into a circle roughly as big as your grill stone, and place it onto a pizza peel or large cutting board that has been liberally coated in cornmeal. You want to make sure that it will slide off easily onto your piping hot pizza stone.
My first pizza didn’t slide off so easily, and I had waited too long from the time I stretched it to the time I got it onto the grill. Not good. I did a little folding action that didn’t work out so well. It wasn’t a complete loss, but I don’t advise it.
I also highly suggest bringing your toppings out to the grill with you, and quickly topping the pizza after you slide it onto the stone. Your mileage may vary, but that’s what I found worked the best.
Close your grill lid, and wait for about 5 minutes before checking it. After that, keep a close eye on it. You don’t want it to burn, but you want that even cooking that a closed lid will help provide. My pizzas took about 10-12 minutes total to cook completely.
Grilling your pizza over super high heat gives the best texture to the crust! Crispy on the outside with a great bite, and perfectly chewy on the inside.
- Place the cold pizza stone on a cold grill, and preheat for 15 minutes with the lid closed, gradually increasing the temperature as you go.
- Stretch or toss your pizza dough into a large circle (about as large as your stone), and place liberal amounts of cornmeal onto a pizza peel or an edgeless baking sheet.
- Place your dough on top of the pizza peel, and carefully transfer to the grill.
- Top with desired toppings, close the lid, and cook for about 8-12 minutes, or until the crust is golden brown and the toppings are melted.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 110 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 23g Fiber: 2g Sugar: 0g Protein: 2g