There’s something truly special about grilling pizza—the smoky flavor, the perfectly charred crust, and the unique textures that are hard to replicate in a conventional oven. Grilling pizza is a fun and delicious way to make this classic dish, and it’s easier than you might think. The key to success lies in creating that elusive crispy crust while ensuring the toppings are perfectly cooked. With the right techniques and a few essential tips, you’ll be grilling pizzas like a pro in no time.
Start with the Right Dough
The foundation of any great pizza is the dough. When grilling pizza, you want a dough that is easy to handle and won’t tear or stick to the grates. Homemade dough is always a good choice, as you can adjust its consistency to suit your needs. However, if you’re short on time, store-bought pizza dough works well too.
For the best results, make sure the dough is room temperature before grilling. Cold dough is more likely to tear, so let it rest at room temperature for about 30-60 minutes before you begin. A slightly higher hydration level in the dough—meaning a bit more water—can help create a crispy crust, but make sure it’s not too wet or sticky to handle.
Preheat the Grill Properly
The key to getting a crispy crust on your grilled pizza is a properly preheated grill. You want the grill to be very hot—ideally around 500-550°F. This high heat will mimic the conditions of a traditional wood-fired pizza oven, ensuring that your crust cooks quickly and gets that beautiful char.
If you’re using a charcoal grill, arrange the coals to one side to create a two-zone cooking area. This will allow you to move the pizza away from direct heat if necessary, which is particularly helpful if the crust is cooking too quickly. For a gas grill, preheat all the burners on high for about 10-15 minutes, then reduce the heat slightly to maintain the desired temperature.
Prepare the Grill Grates
A clean, well-oiled grate is essential for grilling pizza. The last thing you want is for your dough to stick and tear when you try to flip it or remove it from the grill. Before grilling, use a grill brush to scrub the grates clean, then dip a paper towel in oil and use tongs to wipe down the grates. Make sure to use a high smoke point oil, such as canola or grapeseed oil.
Shape the Dough and Pre-Cook the Crust
To get a crispy crust, it’s important to pre-cook the dough before adding your toppings. Start by dividing the dough into smaller, individual portions—about the size of a grapefruit. This makes the dough easier to handle and ensures even cooking.
Use your hands or a rolling pin to stretch the dough into a round or oval shape, about 1/4-inch thick. Don’t worry about making a perfect circle—rustic shapes add to the charm of grilled pizza. Place the dough on a lightly floured surface and brush one side with olive oil.
Carefully place the oiled side of the dough directly onto the hot grill grates. Close the lid and let it cook for about 2-3 minutes, or until the bottom has visible grill marks and begins to bubble on top. Brush the uncooked side with olive oil, then use tongs to flip the dough over.
Add Your Toppings
Once you’ve flipped the dough, it’s time to add your toppings. The key to grilling pizza is to keep the toppings light and simple. Since the pizza cooks quickly, too many heavy toppings can prevent the dough from cooking through properly. Stick to a thin layer of sauce, a handful of cheese, and a few toppings like sliced vegetables, pepperoni, or fresh herbs.
Precook any toppings that require longer cooking times, such as sausage or thick vegetables. Remember, the pizza will only be on the grill for a few more minutes, so toppings need to be ready to eat by the time the cheese melts.
Finish Cooking with Indirect Heat
After adding your toppings, move the pizza to the indirect heat side of the grill. This will prevent the bottom from burning while allowing the cheese to melt and the toppings to cook through. Close the lid and let the pizza cook for another 3-5 minutes, or until the cheese is melted and bubbly, and the crust is crispy.
If you’re using a gas grill, simply turn down the burners directly under the pizza or move the pizza to a cooler part of the grill. Keep an eye on the crust to avoid burning—grilled pizza cooks quickly!
Experiment with Flavors
One of the best things about grilling pizza is the opportunity to get creative with flavors. Here are some ideas to try:
- Margherita: Classic and simple, with tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.
- BBQ Chicken: Use barbecue sauce instead of tomato sauce, topped with grilled chicken, red onions, cilantro, and shredded cheddar.
- Vegetarian Delight: A mix of grilled bell peppers, zucchini, red onion, feta cheese, and a sprinkle of oregano.
- Prosciutto and Arugula: After grilling, top the pizza with thin slices of prosciutto, a handful of fresh arugula, and a drizzle of balsamic glaze.
Tips for the Perfect Grilled Pizza
- Work Quickly: Once you’ve flipped the dough and started adding toppings, work quickly to prevent the crust from overcooking before the cheese melts.
- Use Cornmeal or Flour: To prevent sticking when transferring the dough to the grill, use cornmeal or flour on your work surface and on any pizza peel or baking sheet you use to carry the dough.
- Keep the Lid Closed: Closing the grill lid while cooking helps maintain high heat and ensures that the toppings cook evenly and the cheese melts properly.
- Check for Hot Spots: Grills can have hot spots, so be mindful of rotating your pizza if one side is cooking faster than the other.
Grilling Pizza on a Pizza Stone
If you’re worried about the dough sticking or just want an easier method, you can use a pizza stone on the grill. Preheat the stone on the grill for about 30 minutes before adding your pizza. A pizza stone absorbs and retains heat, helping to create a crispy crust without direct contact with the grill grates.
To use a pizza stone, prepare the dough and toppings as usual. Use a pizza peel to transfer the topped pizza onto the preheated stone. Close the grill lid and cook for 6-8 minutes, or until the crust is crispy and the cheese is melted. The stone ensures even cooking and reduces the risk of burning the bottom of the crust.
Serve and Enjoy
Once your pizza is cooked to perfection, carefully remove it from the grill using tongs or a pizza peel. Let it cool for a minute or two before slicing, as this allows the cheese to set slightly and makes for easier slicing.
Grilled pizza is best enjoyed immediately, while the crust is still crispy, and the cheese is hot and gooey. Serve with a simple side salad and a cold beverage for the ultimate summer meal.
Why Grill Pizza?
Grilling pizza adds a smoky flavor that you just can’t get from a regular oven. The high heat of the grill creates a crispy, charred crust that’s reminiscent of a traditional wood-fired oven. Plus, grilling pizza is a fun way to get everyone involved in the cooking process—set out different toppings and let each person create their own custom pizza.
With these techniques and tips, you’ll be able to grill pizza with confidence, creating a delicious, crispy crust every time. So fire up the grill, gather your favorite toppings, and enjoy the unbeatable flavor of grilled pizza in your own backyard.
