Best Grilled Pizza Guide

This hearty grilled pizza has been my outdoor cooking passion for years. The crispy, slightly charred crust with that unmistakable smoky flavor elevates homemade pizza to restaurant quality with minimal effort. Once you try grilling your pizza, you may never want to use your oven again.

I discovered grilled pizza during a summer power outage when I was determined to still make dinner. What started as necessity has become our favorite weekend tradition, with the family gathering around the grill suggesting wild topping combinations.

Ingredients

• 1 Recipe 30 Minute Pizza Dough or 1 pound store bought pizza dough: The quick homemade version gives the best texture but store bought works in a pinch
• 2 Tablespoons Olive Oil: Creates that golden crispy exterior and prevents sticking
• 1/2 Cup Pizza Sauce of Choice: Use a thicker sauce to prevent soggy crust
• 1 to 2 Cups Shredded Cheese: Freshly grated melts better than pre shredded
• Pizza Toppings of Choice: Precook any meat toppings and slice vegetables thinly

Step-by-Step Instructions

Prepare the Dough:

Mix up your 30 minute miracle dough according to directions or allow store bought dough to come to room temperature. This ensures the dough will stretch properly without springing back and will cook evenly on the grill.

Set Up Your Grilling Station:

Pour olive oil into a small bowl and have a brush ready. Preheat your grill to the highest setting until extremely hot. Organize all toppings in small bowls within arm's reach of the grill so you can work quickly once the dough is cooked on the first side.

Shape the Dough:

Roll or stretch your dough on a lightly floured surface to your desired shape. The dough should be relatively thin about 1/4 inch thick since it will puff slightly while cooking. Transfer to a floured pizza peel or cookie sheet for easy transfer to the grill.

First Grill:

Brush the grill grates generously with oil then carefully slide the dough onto the hot grill. Close the lid immediately and let it cook for 3 to 5 minutes. You want to see nice grill marks and a mostly firm surface before removing.

Top the Pizza:

Remove the partially cooked dough using your peel or sheet. Flip it over so the grilled side faces up. This becomes your base for toppings. Working quickly, spread sauce in a thin layer leaving a border for the crust then add cheese and toppings.

Final Grilling:

Reduce the heat to medium or close charcoal vents to lower temperature. Slide the topped pizza back onto the grill and close the lid. Cook for another 2 to 5 minutes until the bottom is browned and the cheese has melted completely.

Rest and Serve:

Transfer finished pizza to a cutting board and let it rest for 2 to 3 minutes. This allows the cheese to set slightly and makes for cleaner slices. Cut with a sharp knife or pizza wheel and serve immediately.

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My secret weapon for perfect grilled pizza is the parchment paper trick. When I first started making these, I struggled with transferring the dough to the hot grill. Now I shape the dough on a piece of parchment, slide it parchment and all onto the grill, then pull the paper out after 30 seconds when the dough has set enough not to fall through the grates.

Perfect Toppings for Grilled Pizza

Grilled pizza shines with lighter toppings that cook quickly. My family favorites include fresh mozzarella with basil and cherry tomatoes added after grilling, or a white pizza with ricotta, garlic oil, and arugula. The key is restraint remember that the star of grilled pizza is that amazing smoky crust, so dont overwhelm it with too many heavy toppings that might make it soggy.

Troubleshooting Your Grilled Pizza

If your dough sticks to the grill, your grates probably werent hot enough or well oiled. For next time, make sure your grill preheats for at least 15 minutes and brush those grates generously with oil right before adding the dough. If holes develop in your dough, quickly patch them with small pieces of raw dough pressed into place. Working fast is essential for grilled pizza success, so having everything prepped and organized before the dough hits the heat will make the process smooth and enjoyable.

Making Grilled Pizza for a Crowd

Grilled pizza makes fantastic party food because each pizza cooks so quickly. I prepare several dough balls in advance, then set up a topping bar so guests can customize their own pizzas. Each person stretches their dough and chooses toppings, then I handle the grilling. This interactive approach has become my go to for casual entertaining, especially during summer. The key to success is keeping the dough pieces small about 8 inches across for easier handling.

Common Queries

→ How do I keep pizza dough from sticking to the grill?

Brush grill grates generously with olive oil and make sure the dough is lightly floured before placing it on the grill. This helps prevent sticking and promotes a golden crust.

→ What type of dough works best for grilled pizza?

Homemade 30-minute dough or well-thawed store-bought dough both grill well. The important thing is that the dough is soft and easy to stretch or roll out.

→ Can I use any kind of toppings for grilled pizza?

Yes, customize with your favorite pizza sauce, shredded cheese, and a variety of toppings like vegetables, meats, or herbs. Prep toppings ahead for quick assembly.

→ How do I achieve a crispy crust on the grill?

Preheat your grill to a high temperature before adding the dough. Grill one side until golden, flip, then top and return to the grill at medium heat for a firm, crisp base.

→ Is it necessary to close the grill lid while cooking?

Closing the lid helps melt cheese evenly and keeps heat consistent, resulting in a bubbly, perfectly cooked pizza.

→ What’s the best way to remove grilled pizza from the grill?

Use a pizza peel or a large spatula to carefully lift the finished pizza from the grill. Allow it to rest before slicing for cleaner cuts.