---
Why Make Pizza on the Grill?
Grilling pizza offers several advantages over traditional oven baking:
- Enhanced Flavor: The high heat and open flame impart a smoky, charred flavor that enhances the taste of the ingredients.
- Crispier Crust: The direct heat creates a beautifully crispy crust that’s difficult to achieve in a standard oven.
- Quick Cooking: Grill cooking times are typically shorter, making it an efficient option.
- Outdoor Experience: It’s perfect for outdoor gatherings, allowing everyone to enjoy freshly made pizza in the fresh air.
---
Essential Ingredients for Grilled Pizza
Before diving into the recipe, gather these key ingredients:
For the Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¾ cup warm water (about 110°F)
- 2 tablespoons olive oil
For the Toppings
- Tomato sauce or marinara
- Shredded mozzarella cheese
- Fresh basil leaves
- Additional toppings: pepperoni, sliced vegetables, cooked sausage, etc.
Additional Supplies
- Olive oil for brushing
- Cornmeal or flour for dusting
- Grill tools: tongs, spatula, pizza peel or large flat spatula
- Pizza stone or baking sheet (optional but recommended)
---
Step-by-Step Guide to Making Pizza on the Grill
1. Prepare the Pizza Dough
Making your own pizza dough is straightforward and yields the best results. Here’s how:
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil.
- Mix until the dough begins to come together, then knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
2. Prepare Your Grill
The key to perfect grilled pizza is controlling the heat:
- Preheat the Grill: Heat your grill to high (around 450-500°F). If using a charcoal grill, arrange the coals for direct heat.
- Create Heat Zones: For gas grills, turn on one side to high and keep the other side off to create two heat zones—direct and indirect.
- Use a Pizza Stone: If available, place a pizza stone on the grill during preheating to help achieve a crispy crust.
3. Shape the Dough
Once the dough has doubled:
- Turn it out onto a floured surface.
- Divide into two or more portions if making multiple pizzas.
- Using your hands or a rolling pin, stretch or roll the dough into a circle approximately 12 inches in diameter.
- Transfer the shaped dough onto a piece of parchment paper or a floured pizza peel for easy transfer to the grill.
4. Grill the Pizza Crust
This step ensures a sturdy base for toppings:
- Lightly brush one side of the dough with olive oil.
- Place the oiled side down directly on the hot grill grates or on the pizza stone.
- Grill for 2-3 minutes until grill marks appear and the dough firms up.
- Flip the dough using tongs or a spatula, and cook the other side for another 1-2 minutes.
Tip: Keep an eye on the crust to prevent burning. If using a pizza stone, slide the dough onto the preheated stone for even cooking.
5. Add Toppings and Finish Grilling
Once the crust is grilled on both sides:
- Remove the crust briefly from the grill.
- Spread a thin layer of tomato sauce over the grilled side.
- Add cheese and your chosen toppings.
- Carefully transfer the pizza back onto the grill or onto a baking sheet if using indirect heat.
- Close the lid and cook for an additional 3-5 minutes until the cheese melts and toppings are bubbly.
---
Tips for Perfect Grilled Pizza
- Don’t overload toppings: Too many toppings can make the pizza soggy or difficult to cook evenly.
- Use high-quality ingredients: Fresh mozzarella, flavorful sauce, and fresh herbs elevate the final product.
- Monitor the heat: Keep a close eye to prevent burning the crust while melting the cheese.
- Experiment with flavors: Try different cheeses, herbs, and toppings to create your signature grilled pizza.
---
Variations to Try
- White Pizza: Skip the tomato sauce and use olive oil, garlic, ricotta, and spinach.
- Veggie Delight: Include grilled peppers, onions, zucchini, and mushrooms.
- Meat Lover’s: Top with pepperoni, sausage, ham, or bacon.
- Margherita: Classic toppings of fresh mozzarella, basil, and a drizzle of olive oil.
---
Cleaning Up and Storing Leftovers
- Allow leftover pizza to cool completely before storing.
- Wrap tightly in plastic wrap or store in an airtight container.
- Reheat in the oven or on the grill for best results, aiming for a crispy crust.
---
Conclusion
Mastering the recipe for pizza on the grill opens the door to endless culinary creativity and outdoor fun. With fresh homemade dough, the right temperature control, and a few simple steps, you can achieve restaurant-quality grilled pizza right in your backyard. Whether you prefer classic Margherita or inventive toppings, grilling allows you to develop complex flavors and a delightful crispy crust that’s sure to wow everyone at your next gathering. So fire up the grill, gather your ingredients, and enjoy the satisfying process of creating delicious, smoky pizza that rivals your favorite pizzeria. Happy grilling!
Frequently Asked Questions
What is the best type of dough for grilling pizza?
A high-hydration, slightly chewy dough like traditional Neapolitan or artisan-style pizza dough works best for grilling, as it withstands high heat and develops a nice char without burning.
How do I prevent my pizza from sticking to the grill?
Preheat the grill thoroughly, and lightly oil the grill grates or use a pizza stone or grill-safe pan to prevent sticking. Also, stretch the dough evenly and avoid over-flouring to reduce sticking.
What toppings work best when grilling pizza?
Choose toppings that cook quickly or can be pre-cooked, such as fresh vegetables, cured meats, and cheeses. Avoid adding fresh, high-moisture ingredients that may make the crust soggy.
How long should I grill a pizza and at what temperature?
Grill the pizza over medium-high heat (around 450-500°F or 230-260°C) for about 10-15 minutes, flipping once if using a two-zone setup, until the crust is golden and cheese is bubbly.
Can I use a pizza stone on the grill, and how do I use it?
Yes, a pizza stone is ideal for grilling. Place the stone on the grill while preheating to ensure it heats evenly. Transfer the assembled pizza onto the hot stone and cook until crust is crispy and toppings are cooked through.
