How to Grill Pizza The key here is to make sure the grill is ready to cook! Cut an 18″ piece of Reynolds Wrap® Non-Stick Foil and roll the dough right onto the foil. Grill 3-4 minutes, check that the dough is golden, flip the dough over and add toppings. Grill an additional 3-4 minutes.
How to cook a pizza on the grill?
Brush pizza sauce over the top, then sprinkle with cheese and desire toppings. Grill Pizza – Place your pizza back on the grill or just shut the lid of the grill if you topped the pizza on the grill. Continue to cook for about 5 minutes or until cheese is melted and toppings are hot. Remove and let rest for 3 minutes then enjoy!
Do you need a pizza stone to make grilled pizza?
You do not need a pizza stone to make grilled pizza on your gas or charcoal grill. All you need is a high-heated grill, and when you close the grill with its lid, it can somewhat mimic a wood fire oven for a perfect grilled dough!
How do you cook pizza dough on a Weber grill?
While the grill preheats, roll out a piece of pizza dough to a thickness of about a 1/2 inch. Lightly brush the top side of the dough round with olive oil. Place the dough round, oiled-side down, on the hot zone of the grill.
Is grilling pizza worth it?
Grilling pizza isn’t just an alternate method for when you don’t want to heat up your oven (although that is a side benefit). The best pizza is made in the hottest oven possible, and since your grill can get so much hotter than your oven, for most people it is the best instrument for making terrific pizza.
How do you cook a pizza on the grill?
Directions
- Preheat gas grill to 400 degrees. Keep the lid closed.
- Unwrap packaging, remove cardboard and don’t let the pizza thaw. Place frozen pizza on the gas grill.
- Grill 15 to 20 minutes.
- Check for doneness.
- Remove from gas grill.
Do you need a pizza stone to grill pizza?
You don’t need a pizza stone to grill pizza this summer. Just follow our lead. Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
Can pizza be cooked in the grill?
If you use a grill to make pizza, you can keep the heat outside where it belongs. Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza great flavor that you simply cannot get from a regular oven. It’s also easy!
Can you put a pizza stone on the grill?
Yes, you can use a pizza stone on an outside grill. However, you’re going to have to try really hard not to crack it. The thermal shock when using gas and charcoal grills can be too much for baking slabs made of ceramic and natural stone.
What temperature should you grill pizza?
When grilling indirectly, the temperature of the grill should be around 375-400 degrees. You do not want the heat too high because that can cause the bottom of the pizza crust to overcook and burn. No one likes a burnt pizza! When using a pizza stone, keep the temperature of the grill between 450-475 degrees.
What can you use instead of a pizza stone?
You don’t necessarily need a pizza stone, you just need a way to make crispier pizza crust.
How do you grill pizza without burning the bottom?
Just preheat your grill with a 2-zone system, but don’t get the hot side very hot, only medium. Place the pizza on the grates right over the heat, close the lid, and start checking the bottom every minute or so to make sure it does not burn. Click to see full answer.
How do you keep pizza from burning on the grill?
Flash-cook the dough first, with a little bit of olive oil.
Moreira recommends brushing high-quality olive oil on the dough before adding any toppings. But use too much and it can cause flare-ups on the grill, leaving the pizza burnt. She also suggests flash-cooking the pizza dough for a minute on each side.
Can you grill a pizza from frozen?
Place frozen pizza directly in the center of the grill rack and close lid. Open lid and turn pizza about a quarter turn, close lid. Grill for another 4-6 minutes or until outside of crust is looking crispy, and cheese is melted. Remove from grill, slice and serve!
Should I oil my pizza stone?
Unlike cast iron cookware, a pizza stone does not need to be seasoned before you use it. On the contrary, you never want to put oil onto your pizza stone because the pores in the stone will absorb the fat, and it won’t work as well.
Why is my pizza dough sticking to the pizza stone?
So why is the pizza stuck to a pizza stone? Your pizza is stuck to a pizza stone because your dough isn’t floured. A few ways to prevent your pizza from sticking include using plenty of flour on your dough and cooking surface as well as using slightly less water in your dough.
Can I use a pizza steel on the grill?
Place pizza steel on the grill all the way to one side. Ignite all the burners that don’t sit under the steel and preheat 20-25 minutes. At 20-25 minutes, turn on the burner(s) below the steel to medium flame. Preheat another 10 minutes until steel is 450-500°F.
How to make an excellent grilled pizza?
How do you cook Pizza on the grill?
How long do you cook a pizza in an oven?
How to make a grilled pizza with fig and arugula?
How to Make Grilled Pizza (So Easy!)
- Pizza dough may be baked to perfection on the grill without the need of a pizza stone.
- A tender-chewy crust is topped with our favorite toppings and then grilled till golden brown and bubbly throughout.
- Preparation, cooking, and cleaning are all a breeze, and the flavor is out of this world.
- Avoid the heat of the oven by serving this super-fun pizza indoors rather than outside.
- Bringing you this grilled pizza dish in collaboration with Reynolds Wrap® is something I’m really looking forward to!
Why We Loved Grilled Pizza
- Crispy grilled pizza dough is soft, somewhat chewy, and full of flavor.
- It’s very simple to create.
- Enjoying pizza without having to switch on the oven is the ideal solution!
- Top with your preferred toppings, which can range from pepperoni and mushrooms to tomato slices from the garden and fresh herbs.
- Pizza dough (as well as homemade pizza sauce) can be purchased or produced from scratch.
Cooking homemade dough is simple since it can be prepared in big amounts ahead of time and frozen for use later on.
No Sticking and Less Mess
- Soft, somewhat chewy, and full of flavor, grilled pizza dough is very simple to prepare.
- Enjoying pizza without having to switch on the oven is the ideal solution.
- Pepperoni and mushrooms are some of the most popular toppings, but you may use whatever vegetables you choose.
- Purchased or handmade pizza dough (as well as homemade pizza sauce) are options.
- Cooking homemade dough is simple since it can be prepared in big amounts ahead of time and frozen for convenient use later.
Grilled Pizza Toppings
- Prepare Ahead of Time Cooking grilled pizza is a quick process, so make sure everything is prepared and ready to go before you begin.
- Prepare the toppings that you wish to be cooked ahead of time!
- Toss the toppings in a hot skillet.
- Before you start making the pizza, fire up the barbecue and put on some green peppers and mushrooms.
- After they’ve been cooked, slice them and lay them aside until it’s time to add the toppings.
Meats that have been pre-cooked Using pre-cooked meat, such as crumbled sausage, sliced ham, or pepperoni slices, you may make a delicious pizza!
How to Grill Pizza
Remember to check that the grill is ready before starting to cook!
- Cut an 18-inch piece of Reynolds Wrap® Non-Stick Foil and roll the dough immediately onto the foil
- repeat with the remaining dough.
- Grill for 3-4 minutes, checking to see whether the crust is brown, then flip the dough over and top with the desired toppings.
- Grill for a further 3-4 minutes on each side.
To Grill Frozen Pizza
- Not many people are aware that you can also cook a frozen pizza. It’s a piece of cake! Defrost the pizza on the counter or in the microwave on low for a few minutes.
- Using Reynolds Wrap® Non-Stick Foil, cut an 18-inch square and set it on top of the pizza
- Grill for 10 minutes on low heat (pizza crust will rise). Increase the heat to medium-low and continue to cook for another 10-15 minutes, or until the cheese is melted and the crust has crisped.
How Long to Cook Pizza on the Grill
In order to cook a successful pizza on the grill, make sure the pizza is hot and ready when it’s time to cook! Preheat the grill to 500 degrees Fahrenheit as you stretch out the dough onto the aluminum foil to bake. When you cook the crust for 3 to 4 minutes on each side, it will be thick and chewy, making it excellent for all of the toppings!
Tips for Perfection
- Prepare the pizza dough in the same manner as you would for baking in the oven, but roll it directly onto Reynolds Wrap® Non-Stick Foil. This means there will be no mess on the counter, the dough will not stick, and the dough will be easy to move to the grill
- and
- It’s important to remember to position the foil with the dull side up, as this is the non-stick side (no cooking spray needed).
- In order to make it simpler to flip the pizza once the first side has been baked, roll it into a longer flatbread form (rather than round).
- Roll the dough thinly, since this will aid in the cooking of the bread. Using whatever amount of dough is permissible
- the idea is to roll it out thinly.
- If you have finished cooking your dough but your toppings and cheese still need more time, turn the pizza away from the flames and onto indirect heat to finish cooking. In this way, the dough will be able to continue to cook without being burned.
- Follow the steps in this easy instruction to reheat pizza. Our reheating instructions are applicable whether you reheat in an air fryer, an oven, a cooktop, or in the microwave.
More Pizza Favorites
- Quick and Easy Pizza Bagels — great for families with children
- Quick and Easy No-Fail Pizza Dough — this dough is so simple to create
- A cheeseburger pizza that is a family favorite
- Pizza Rolls — ideal for a game day gathering
- – Pizza Bites, which can be prepared in less than 30 minutes.
Have you tried this Grilled Pizza recipe? Please leave a remark and a rate in the section below!
How to Make Grilled Pizza
Ten minutes for preparation Preparation time: 8 minutes 5 minutes to cool down 23 minutes is the total time allotted. Servings: 4 servings per recipe A fantastic method to enjoy pizza without having to switch on the oven, grilling pizza is ideal for those hot summer months! ▢ Reynolds Wrap® Non-Stick Foil is a brand of aluminum foil.
- 12-ounce pizza dough (store-bought or handmade)
- 2 tablespoons olive oil (or as required)
- 23-cup pizza sauce (store-bought or homemade)
- 2 cups mozzarella cheese (shredded)
- additional toppings (optional).
- Spend with Pennies may be found on Pinterest. Preheat the grill to 500 degrees Fahrenheit.
- Prepare all of the topping ingredients (if you’re using them).
- Make an 18-inch cut ″Reynolds Wrap® Non-Stick Foil (about 1 square foot)
- Place the dull side of the aluminum foil up and spread out the pizza dough to 12 inches ″thick (or thinner, if desired) layer of paint directly on the aluminum foil. Olive oil should be brushed onto both sides of the dough.
- Preheat the grill to high heat and cook for 4-5 minutes, or until the dough begins to bubble and is gently browned on the bottom of the pan.
- Using tongs, turn the dough over and top with pizza sauce, toppings, and cheese until completely covered. Reduce the heat to medium-high (about 400 degrees Fahrenheit).
- Close the grill lid and cook for a further 4 minutes, or until the cheese has melted and the dough is cooked through.
- Allow for 5 minutes of cooling time before cutting
- It doesn’t matter if your dough is a little larger or smaller in size; it will still work in this recipe.
- Make sure to roll it out to a thickness of 12 inches.
- Pre-cook any toppings you intend to use on the pizza ahead of time because this dish cooks quickly.
- If the bottom of your pizza is browned before the toppings are heated through and the cheese is melted, transfer the pizza to an indirect heat source and cover it for a few minutes to allow the cheese to melt.
- There are enough ingredients to create this thin pizza to feed 2 people as a dinner or 4 people as an appetizer.
0.25 of a complete pizza is served each person.The following are the nutritional values for this dish: 407 calories, 44g carbohydrate, 20g protein, 17g fat, 8g saturated fat, 44mg cholesterol, Sodium 1180mg, Potassium 178mg, Fiber 2g, Sugar 8g, Vitamin A 555IU, Vitamin C 3 mg, Calcium 288mg, Iron 3mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).Courses include Appetizers, Dinner, Entrees, Lunch, Main Courses, Party Food, Pizza Cuisine, and Desserts & Desserts.SpendWithPennies.com is an American website.The content and photos are protected by intellectual property rights.
We invite you to share this dish with your friends and family.It is extremely forbidden to copy and/or paste whole recipes into any social media platform.Please see my photo usage policy, which may be found here.
Grilled Pizza
- Do you enjoy a crisp and chewy pizza crust?
- Tips and methods on how to make the BEST Grilled Pizza with the perfect crust, including how to prepare the dough.
- It’s much quicker and less difficult than you anticipated.
- To prepare this pizza, simply gather your pizza dough and preferred toppings and go to work.
- The possibilities for taste combinations are infinite!
Do you want to know what my favorite method of making pizza is?It’s right in front of you!The best pizza to eat is grilled pizza.Favorite by a long shot.The crust is delightfully crisp on the surface and chewy on the inside, and it is, quite simply, the stuff that dreams are made out of.
If it reminds me of a wood fired oven, or as near as I can get at home without having a wood fired oven, that is a good thing.Don’t be scared by the prospect of preparing pizza on the barbecue grill.We’ve compiled a list of the quickest and most straightforward methods, as well as helpful hints and recommendations.The most important advice is that it cooks quickly, so don’t go away.
Because the grill has been set at such a high temperature, keep an eye on it closely!
Simple Ingredients
- There are no differences in the ingredients required for this recipe and a conventional pizza.
- Prepare your pizza dough; we propose this easy-to-make homemade pizza dough that can be prepared by anybody.
- You’ll have enough for two pizzas with this recipe.
- After that, add your pizza sauce, cheese (get a block of Mozzarella and shred it yourself for the ultimate melt), olive oil, and your favorite pizza toppings to finish it off.
- That’s all there is to it!
Steps to Grilling Pizza
With just a few simple steps, you’ll have a delicious pizza hot off the grill in no time. Take a peek at the image below! As you can see, anyone can do this at home!
- Rolling Out the Dough — The first thing you want to do is roll out your dough, which may be handmade or purchased from a bakery. You may either roll it with a rolling pin or stretch and mold it with your finger tips, depending on your preference. Then, after five minutes of resting or stretching, we recommend rolling it or stretching it some further. Try to get a circular around 12″ in diameter, although as you can see, oblong shapes also work
- Preparation of the Dough — After the dough has been formed, prick it with a fork to ensure that there are no air bubbles when it is grilled. Then drizzle olive oil over one side of the dish.
- Grilled Dough — Heat a grill to high heat and place the dough, olive oil side down, on it. The grill should be hot to the touch. Temperatures between 450 and 500 degrees Fahrenheit are recommended. Grill the dough for approximately 3 minutes, keeping a close eye on it. It cooks in a short amount of time. Olive oil should be applied on the side of the dough that is facing up. Grill marks on the dough will be desired, but just to ensure that it is set rather than cooked completely.
- Cooking the Pizza on the Grill — You now have the option of either filling the dough over and topping the pizza on the grill, which means you must work quickly. The second option is to transfer the dough to a sheet pan with the grilled side facing up and finish it off on the grill top side of the grill. Grill Pizza — If you topped your pizza on the grill, return it to the grill and close the lid. If you baked your pizza in the oven, use the same procedure as above. For about 5 minutes longer or until the cheese is melted and the toppings are hot, continue to cook the dish. Remove from the oven and let aside for 3 minutes before serving
Pizza Combinations
- The following are some of our favorite flavor combinations to use as inspiration for your next pizza creation! Cocktail made with your favorite pizza sauce, fresh mozzarella, fresh basil, and grated Parmesan cheese
- Margarita
- Pizza sauce, mozzarella, Canadian bacon, and pineapple are layered on top of the Hawaiian pizza.
- Veggie – a thin layer of pizza sauce, cheese, and thinly sliced pepperoni, red onion, baby Bella mushrooms, sweet cherry tomatoes, jalapeño, and other vegetables are spread on the pizza crust.
- Chipotle BBQ Chicken — A layer of BBQ sauce, chopped or shredded cooked chicken breast, and a combination of shredded cheddar and mozzarella cheeses.
- BBQ Pulled Pork — Begin with a layer of BBQ sauce, followed by shredded Monterey jack cheese (optional), mozzarella cheese, sharp cheddar cheese, leftover pulled pork, red onion, and pineapple pieces.
- All Meat — Start with a layer of pizza sauce, followed by shredded Mozzarella cheese, and then add on all of the meat, including ham, Canadian bacon, pepperoni, cooked and chopped sausage, bacon, and ground beef.
Expert Tips
- It is recommended that you lay out your dough on a piece of parchment paper first. When it’s time to move the dough to the grill, just flip it over onto the grill grates to finish cooking. Peel back the parchment paper and you’re ready to go
- if you’re topping the pizza while it’s still on the grill, make sure all of your toppings are close by and ready to go before you start. Work quickly since the pizza is continuing to cook during this time
- create little pizzas and hand them out to the kids so they may assemble their own individual pizzas when they’ve finished. The cooking time is a bit shorter, but keep an eye on it. You may prepare the crust ahead of time by simply grilling it on both sides before assembling the pie. Allow it to cool on a cooling rack before wrapping it up to keep it. When you’re ready to use it, simply grill it again, paint it with sauce, and finish it off on the grill.
Don’t forget to leave a comment below to tell me how much you enjoyed this lunch! If you post a picture on Instagram, be sure to tag me so that I can view it as well. I’m swooning over all of your mouthwatering food photography! Please follow me on Twitter at @gimmesomegrilling or justgimmesomegrilling — and remember to hashtag me so that I can see your post as well!
Grilled Pizza
- Grilled crust with a crispy, chewy texture that’s topped with your favorite pizza toppings! Preparation time: 10 minutes Preparation time: 10 minutes Time allotted: 20 minutes Course Course I: The Main Course American Cuisine and Portion Sizes 487 kilocalories in 4 calories 1-1/2 cups pizza sauce
- 1-2 cups shredded mozzarella cheese
- 1-1/2 cups mozzarella cheese
- 1 pizza dough
- 2 tablespoons olive oil
- 1 pizza sauce
- 1 tablespoon olive oil
- Toppers such as herbs, thinly sliced veggies, pepperoni, salami, prociutto di Parma, diced tomatoes, spinach and other favorite pizza toppings
- 450-500 degrees Fahrenheit for strong direct heat on a grill with a heavy bottom
- Make a list of all of your toppings so you can have them on hand.
- Roll out the dough into a round, or as near to a circle as you can manage. Following the initial rolling out or shaping with your hands on a lightly covered surface, allow the dough to rest for 5 minutes before rolling it out again. This allows the dough to relax and spread out more easily. Make no attempt to raise the rim
- instead, prick the dough several times with a fork. Olive oil should be brushed onto one side of the dough. This is the side of the chicken that will be placed face down on the grill.
- Place the dough face down on the hot grill with the olive oil side facing up. Olive oil should be applied on the top of the dough. Cook for approximately 3 minutes with the lid closed. Lift the dough with the tongs to see how it’s going and make any necessary adjustments. The grill marks are what you want, but you don’t want it to be crispy, so simply leave it aside. Keep a watchful eye on everything
- The dough should be placed on a sheet pan, grilled side up, after it has been removed from the grill. However, you must work FAST if you make it this way, and I find it simpler to remove and top it after it has been cooked on the grill for a short period of time.
- Spread a thin coating of pizza sauce over the side of the dough that has been grilled. Add your cheese and toppings to the pizza dough and bake until golden brown.
- Place the pizza back on the grill and cook for another 3-5 minutes, or until the cheese is melted and the toppings are heated through.
- To remove the pizza from the grill, use tongs to drag it off or slip a pizza peel underneath it. Allow for cooling for 3-5 minutes, or until desired temperature is reached, and then enjoy
- Pizza Combinations are a popular choice. The following are some of our favorite flavor combinations to use as inspiration for your next pizza creation! Cocktail made with your favorite pizza sauce, fresh mozzarella, fresh basil, and grated Parmesan cheese
- Margarita
- Hawaiian – a layer of pizza sauce, shredded mozzarella, Canadian bacon, and pineapple are layered on top of the pizza.
- Veggie – a thin layer of pizza sauce, cheese, and thinly sliced pepperoni, red onion, baby Bella mushrooms, sweet cherry tomatoes, jalapeño, and other vegetables are spread on the pizza crust.
- Chicken Breast with BBQ Sauce – A layer of BBQ sauce, chopped or shredded cooked chicken breast, and a mixture of shredded cheddar and mozzarella cheese
- BBQ Pulled Pork — Begin with a layer of BBQ sauce, followed by shredded Monterey jack cheese (optional), mozzarella cheese, sharp cheddar cheese, leftover pulled pork, red onion, and pineapple pieces.
- All Meat — Start with a layer of pizza sauce, followed by shredded Mozzarella cheese, and then add on all of the meat, including ham, Canadian bacon, pepperoni, cooked and chopped sausage, bacon, and ground beef.
- Expert Suggestions It is recommended that you lay out your dough on a piece of parchment paper first. When it’s time to move the dough to the grill, just flip it over onto the grill grates to finish cooking. Peel back the parchment paper and you’re ready to go
- if you’re topping the pizza while it’s still on the grill, make sure all of your toppings are close by and ready to go before you start. Because the pizza is continuing to cook at this period, you must work rapidly.
- Prepare little pizzas and allow the children to assemble their own individual pizzas. Cooking time is a little shorter, so keep an eye on it attentively.
- You may prepare the crust ahead of time by simply grilling it on both sides until lightly browned. Allow it to cool on a cooling rack before wrapping it up to keep it. When you’re ready to use it, simply grill it again, paint it with sauce, and finish it off on the grill.
Calories: 487 kilocalories 50 g of carbohydrates 21 g of protein 23 g of fat 10 g of saturated fat Cholesterol: 47 milligrams Sodium: 1233 milligrams Potassium: 143 milligrams 2 g of dietary fiber 8 g of sugar Vitamin A (in IU): 528 2 milligrams of vitamin C Calcium: 303 milligrams 3 milligrams of iron
Easy Grilled Pizza Recipe – How to Grill Pizza
- For the ideal brick-oven pizza crust, you don’t need to invest in a specialized pizza oven.
- Cooking pizza on a hot grill is simple when you have a high-heat grill and a little practice.
- Also delicious are the toppings, which consist of sweet tomatoes, mozzarella, basil, and buttery Pearls Sliced Black Ripe Olives, which are all fresh and flavorful.
- Pearls Olives provided sponsorship for this content.
- All of my opinions are entirely my own.
Cooking pizza on the grill is a summertime favorite in our household, and it is one of the simplest dishes to prepare on the grill, requiring no special pizza oven.This homemade pizza recipe is a variation on the classic pizza margherita, which is a favorite of my family’s as well.A delightful and fresh combination to top my pizza crust was created by tossing ripe grape tomatoes with fresh basil, garlic, Pearls Sliced Black Ripe Olives, and a liberal drizzle of extra virgin olive oil, which gave the dish an extra burst of flavor and brightness.The following recipe is for those who have never prepared their own pizza on a gas grill before.I’m going to share with you all of the secrets and methods I’ve learned over the years to get great outcomes every time.
How to Grill Pizza
- When grilling pizza on a gas or charcoal grill, you don’t need a pizza stone to achieve the desired results.
- A high-heated grill is all you need, and when you shut the grill with its lid, it can be used to simulate a wood fire oven, resulting in the most delicious grilled dough!
- a few pointers Use pizza dough that has been allowed to come to room temperature.
- When making your own pizza dough or purchasing it from a local bakery or supermarket, if the dough has been refrigerated, set it out on the kitchen counter (covered in its container) until it reaches room temperature before using it (this can take an hour, but follow the package instructions for store-bought dough).
- This stage will aid in the loosening of the dough and the ease with which it may be formed.
- Prepare the grill by brushing it with oil. In order to avoid your pizza dough sticking to the grates, make sure the grates are thoroughly cleaned and oiled.
- Make use of a high heat setting. For a good 10 minutes, cover the grill and turn the heat up to high. Before you cook your pizza, make sure that the grill is adequately preheated.
- Grill the dough first, covered, over a hot grill directly over the coals. Before grilling the pizza dough, brush it with olive oil to prevent it from sticking. When you cook and produce gorgeous char markings on your pizza crust, it will only take a couple of minutes per side (for a total of four minutes).
- Reassemble the pizza by placing it on a sheet pan and returning it to the grill for a brief period of time.
- As for the toppings, I used only a small amount of olive oil and a few slices of fresh mozzarella cheese, and once the pizza was cooked and the cheese was all melted, I put my fresh ingredients.
- Using a sheet pan to carefully transfer your pizza back to the grill is the best method to guarantee that your pizza is perfectly cooked on the bottom without burning it.
The pizza toppings
- Technique is crucial, but the fact that I get to utilize fresh, high-quality ingredients and tastes that my family enjoys is one of the things I like most about making handmade pizza at home. And for the ultimate summer pizza, I’m looking to a few basic and brilliant Mediterranean classics, such as the following: Pearls sliced black ripe olives (optional). There is no preparation required because these wonderful, buttery-tasting olives are already sliced, making them a delight to use in this recipe.
- Cut grape tomatoes or sweet cherry tomatoes in half or quarters, depending on their size, and serve with a side of ranch dressing.
- A handful of freshly torn basil leaves
- Sliced fresh mozzarella cheese Before using the cheese, make sure it is completely dried on both sides.
- Toss my fresh ingredients together with a sprinkle of extra virgin olive oil before brushing the pizza with it.
Pearls Olives
- Olives are a common ingredient in the Mediterranean diet.
- You’ll find me using them in a variety of dishes, ranging from mezze platters to pasta, pizza, and even to top skillet chicken and baked salmon!
- As a result, it is critical to me that I use tasty, high-quality olives to improve the flavor of my meals while also adding additional excitement to them.
- In addition, I am overjoyed to have discovered Pearls Black Ripe Olives, which are 100 percent cultivated and packed in sunny California, chosen at the pinnacle of freshness, and which you can clearly taste the difference between.
- When it comes to dinner, these adaptable olives are a simple addition, and my daughters adore Pearls Olives To-Go Cups as a snack!
And I like that Pearls is concerned about the environment, operating a factory that generates 99 percent zero waste and recycling more than 2 billion gallons of water!Visit olives.com to find out more about Pearls Olives and to see if they are available in your area.
Similar recipes to try
Tomato Mozzarella Grilled Pizza
- This grilled pizza dish with tomatoes, mozzarella, and olives is bursting with flavor and can be made in 15 minutes on a gas grill, saving you time and money. It may be made without the use of a pizza stone or a pizza oven! Preparation time: 10 minutes Preparation time: 5 minutes Dough is taking a break from being active. 1 Hour Course Dinner with Wine Servings of Italian and Mediterranean cuisine a group of five persons 331.8 kcal in calories 1 pound fresh pizza dough, store-bought or homemade, at room temperature
- 10 ounces grape tomatoes, cut into halves or quarters if large
- 1 cup packed fresh basil leaves, 10 to 15 leaves
- 2 1/3 cup Pearls California Sliced Ripe Olives, available at your local grocery store or online at olives.com
- 1 large garlic clove, minced
- 6 to 8 ounces fresh mozzarella, sliced
- Kosher salt
- crushed red pepper flakes
- 1 tablespoon extra virgin olive oil
- In the event that your dough was previously refrigerated, allow it to come to room temperature for 1 hour.
- Grill on high heat using a gas or charcoal grill that has been prepared beforehand
- Prepare the fresh tomato, basil, and olives combination according per package directions. Cut the tomatoes into quarters and set them in a big colander to drain for 30 minutes. Toss in a generous teaspoon of kosher salt to taste. Place the colander in a clean sink or over a bowl to allow the water to drain for a couple of minutes. Toss the tomatoes in a clean, dry basin and stir in the basil, Pearls California Sliced Black Olives, and minced garlic until everything is well combined. Toss with a sprinkle of olive oil until everything is well combined. Remove from heat for the time being (if any further liquid is produced, be sure to drain it before applying this mixture on the pizza)
- Divide the dough into two equal pieces and form them into two pizzas on a lightly floured board, if necessary. Allow the dough to rest for 5 minutes before reshaping it to ensure that each pizza is the size you desire.
- Spread a thin layer of flour on a pizza peel (I used my baking sheet turned over so it has no rim). Place the formed pizza dough on the pizza peel and lightly dust it. Toss the top side of the dough with extra virgin olive oil before placing it straight onto the preheated grill, oiled side down. Grill the pizza for 2 minutes with the lid closed. Brush the other side of the dough with olive oil and, using a pair of tongs, flip the dough over and cook for another 2 minutes (the dough is finished when it has turned golden brown on both sides and has some grill marks on both sides)
- Remove the cooked pizza dough from the grill for a little period of time and set it on a baking sheet
- More olive oil should be brushed on top, and the mozzarella slices should be arranged on top. Place the pan with the pizzas on the preheated grill and cook until the cheese is melted
- When you take the steaks off the grill, put the fresh tomato mixture on top of them. Slice and serve as soon as possible
- It’s best to let your dough remain at room temperature for an hour if it’s been refrigerated.
- Grill on high heat using a gas or charcoal grill that has been prepared in advance.
- Get your ingredients ready for the fresh tomato combination with basil and olives. Using a large colander, strain the tomatoes to remove any seeds and skins. Combine the salad ingredients with a generous teaspoon of kosher salt. To drain for a few minutes, place the colander in a clean sink or over an empty bowl. Toss the tomatoes in a clean, dry dish and stir in the basil, Pearls California Sliced Black Olives, and minced garlic until the mixture is well combined. Toss everything together with a sprinkle of olive oil. Remove from heat for the time being (if any further liquid is produced, drain it before applying this mixture on the pizza)
- Separate the dough into two equal pieces and roll them out to form two pizzas on a lightly floured board. Allow the dough to rest for 5 minutes before reshaping it to ensure that each pizza is the size you like.
- Using lightly floured pizza peel (I used a baking sheet flipped over so the rim isn’t visible), transfer your pizza dough form to the baking sheet. Toss the top side of the dough with extra virgin olive oil before placing it straight onto the preheated grill, greased side down. Grill the pizza for 2 minutes with the lid shut. To finish cooking the dough, brush the other side with olive oil and, using tongs, flip the dough over and cook for another 2 minutes (the dough is done when it is golden brown on both sides and has some grill marks on both sides).
- Then, remove the baked pizza dough from the grill and lay it on a baking sheet for a few minutes
- More olive oil should be drizzled on top, followed by the mozzarella slices. Place the pan with the pizzas on the preheated grill and cook until the cheese is melted.
- Remove the burgers from the grill and ladle the fresh tomato mixture on top of the burgers. Remove from the oven and serve right away
The calories in this recipe are 331.8kcal. 42.2 grams of carbohydrates 14.8 g of protein 13.7 g of fat 4.9 g of saturated fat Cholesterol: 26.9 milligrams Sodium: 878.4 milligrams Potassium: 184.4 milligrams 4.5 g of dietary fiber 2 g of sugar Vitamin A (in IU): 1026.33 Vitamin C (ascorbic acid): 8.8mg Calcium: 196.4 milligrams
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Grilled Pizza Is the Best Pizza. Here’s How to Do It.
- We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.
- Griddled pizza has been discussed extensively on The Kitchn, but what if you’ve never had it before?
- We’ve got just what you’re looking for.
- Here’s a step-by-step guide on cooking pizza on the barbecue.
- Honestly, if you get the hang of it, this approach isn’t that difficult, and the extra-high heat of the grill results in some of the greatest pizza you’ll ever taste!
Grilling pizza isn’t only a convenient alternative to baking it in the oven when you don’t want to turn on the oven (although that is a side benefit).The greatest pizza is prepared in the hottest oven possible, and because your grill can reach temperatures far higher than your oven, it is, for the majority of people, the ideal tool for creating fantastic pizza.By not using the oven, you can keep your kitchen cooler while still getting that crispy bite and those beautiful burnt patches on the bottom of the crust.The meat should not be too charred, but it should be just enough to satisfy your taste buds.
Successful Grilled Pizza Belongs to the Organized
- Grilling pizza used to be something that I was quite terrified about.
- In the past, I’ve had some negative encounters (charred crust, flaming pizza sauce, etc.).
- But then I figured out what I was doing wrong.
- It’s not difficult, but you must be meticulous in your preparation.
- It’s important to have everything ready to go when grilling pizza, including all of the toppings, the sauce, and the cheese.
This is due to the fact that the secret to making pizza on the grill is to top the pizza after it has been placed on the grill.It also helps if you cook the dough for a minute or two on one side before flipping it over and topping it.Also, I enjoy incredibly thin-crust pizza (think wafer-thin), but when grilling, I make my crusts slightly thicker so that the pizza stays chewy and crunchy while maintaining a crisp crust and doesn’t slide through the grates as easily.Here’s the dough recipe I like to use, as well as a couple sauce versions that are delicious.Recipes for Grilled Pizza that are really essential: Inspiration for Toppings and Recipes: Getting the hang of this procedure is not difficult, and the extra-high heat of the grill results in some of the greatest pizza you will ever taste.
Ingredients
- 1 ball (about 1 pound) pizza dough, either store-bought or handmade
- 1/2 to 1 cup tomato sauce, either store-bought or cooked from scratch
- Cheeses such as shredded mozzarella, grated Asiago or Swiss, and grated Parmesan are all good choices.
- Ingredients include herbs, thinly sliced vegetables, pepperoni and salami, prosciutto, chopped greens such as spinach, or diced tomatoes
- Extra-virgin olive oil
Equipment
- Grill, gas or charcoal
- Brush
- Metal tongs
- Metal spatula
Instructions
- Preheat the grill: You should heat the grill to a high temperature
- I baked this specific pizza on a grill that was around 600°F with the lid on. Aim for a temperature of at least 550°F. If you have an option between direct and indirect heat on your grill, position it so that the pizza is directly over the direct heat.
- Prepare your ingredients and garnishes as follows: Provide easy access to all of your supplies by positioning a table or seat near the grill. A good grilled pizza is as much about planning and logistics as it is about the actual cooking of the pizza.
- Also, have the following tools handy to hand: You’ll need a pair of long metal tongs for this job. A spatula may be useful, but it is not necessarily essential in this case. If the grill lid becomes hot, you may wish to use a hot pad or oven mitt to protect your hands.
- Prepare your dough by doing the following: It should be stretched or rolled out into a narrow circle before being used as a stencil. (The shape is about round — as you can see, my pizzas are more often shaped like continents than they are like the moon!)
- Olive oil should be brushed onto the dough: brush the oil onto one side of the dough
- this will be the side that will be placed on the grill.
- One half of the pizza should be grilled as follows: Remove the grill’s cover and set it aside. Place the dough circle on the grill with the olive-oil side down and cook until golden brown. Also, brush a thin coating of olive oil onto the surface of the dough to seal it in. Allow the dough to cook for about 3 minutes with the cover off, or 1 to 2 minutes with the lid on, depending on your preference. Lift the dough with the tongs from time to time to see how it’s going and make any necessary adjustments. Grill marks are desirable, but you don’t want the dough to become crispy
- it should be barely set.
- Toppings for the pizza include: Toss the dough with tongs or a spatula to ensure even cooking. Easy lifting and flipping of the dough without ripping is desired. You and your organization will play a role here! You need to put the toppings on the pizza as soon as possible. Spread a thin layer of sauce on the bottom of the pan, followed by some cheese and toppings. It should not be overloaded with toppings, otherwise the pizza will not cook properly.
- Preparing the pizza: Place the cover on the pan and simmer for 3 to 5 minutes until the vegetables are tender. Inspect the pizza with your sense of smell
- if it appears to be burning, remove the cover and transfer it to a cooler portion of the grill or reduce its temperature.
- Remove the completed pizza from the oven: Remove the cover off the pizza and inspect it. The edges should be crisp and well-done, and the cheese should be completely melted throughout the sandwich. Using a spatula or tongs, carefully lift the pizza from the pan. Allow for 3 minutes of cooling time before cutting into pieces and serving
Recipe Notes
- Every grill is unique in its own way!
- You are familiar with your grill, and it cooks in a different manner than mine.
- Depending on how hot the grill gets and where your direct and indirect heat sources are located, your pizza may take longer or shorter to cook.
- Consider your first pizza to be a sacrifice in order to learn how to manage the temperature of your grill.
- Cooking times will vary depending on the recipe!
On the same line, you must, of course, keep an eye on the temperature.While this procedure works flawlessly every time on my own grill, it does require some experimentation with the thickness of the dough and the temperature of the grill.The ability to manage and ensure that the crust is cooked through by the time your toppings have melted and warmed is a significant advantage of flipping the dough, though.We at Kitchn understand how vital it is to find recipes that are both delicious and worth your time.Every lesson — such as this one — includes recipes that have been tried and tested by our team of developers and at-home cooks from all around the country before being posted online.
Do you have any questions or feedback for us?Send an email to [email protected] to introduce yourself.
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Get the Kitchn Daily sent to your email every day. Faith Durand is the editor-in-chief of the magazine. Faith is the Editor-in-Chief of Kitchn and the author of three cookbooks, including The Kitchn Cookbook, which won the James Beard Award for Best Cookbook in 2011. Her family, which includes her husband and two kids, resides in Columbus, Ohio. Faith must be followed.
You Don’t Need a Pan to Grill Pizza
| Nutrition Facts (per serving) | |
|---|---|
| 341 | Calories |
| 17g | Fat |
| 36g | Carbs |
| 11g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 341 |
| % Daily Value* | |
| Total Fat 17g | 22% |
| Saturated Fat 5g | 25% |
| Cholesterol 22mg | 7% |
| Sodium 542mg | 24% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Protein 11g | |
| Vitamin C 4mg | 19% |
| Calcium 170mg | 13% |
| Iron 2mg | 13% |
| Potassium 186mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Grilled pizza is a delicious supper choice that is also a fun addition to summer BBQ gatherings. A pizza stone or a pizza steel are not required for this recipe, which makes it shockingly quick and simple. Grilling pizza directly on the grates of your grill, whether it’s a gas, charcoal, or pellet grill, is possible if you know a few easy tactics. Grilling pizza without using a pan is much simpler than you may imagine, and it takes just about five minutes. Cook the dough on one side, flip it over, and cover it with the desired toppings before returning it to the grill to complete cooking. It is critical to use indirect heat in order to prevent scorching the bottom of the crust while cooking over direct flames. It cooks in less time than handmade pizza in the oven, making it ideal for hot summer days when you want to keep the kitchen as cool as possible. Many people are concerned about the possibility of pizza dough dropping through the grate, however this is really improbable. Grilled pizza is best made using a thin-crust dough that is slightly dry and stiff, and that has been rolled flat and left at room temperature. If the dough is too moist or warm when you’re transferring it to the grill, it may stretch as you’re doing so. An excellent alternative to this 12-inch pizza dough recipe is to use store-bought pizza dough, which takes only a few minutes to rise. The dough will glide easily onto the grates if you use a baking sheet or pizza peel that does not have any edges around it. When using a grill spatula and well-oiled grates, the pizza will slide effortlessly on the grill without sticking or crumbling. This recipe is for a Margherita pizza in the Neapolitan style, which includes pizza sauce, fresh mozzarella, and fresh basil. It’s a light, delicious supper or lunch entrée that has a delightful fresh flavor. You may use any of your favorite toppings on grilled pizza, which makes it a versatile dish. Extra virgin olive oil (about 1 tablespoon)
- 1/2 cup pizza sauce (store-bought or prepared from scratch)
- 4-ounces sliced 1/4-inch thick fresh mozzarella cheese, split in half
- 10 fresh basil leaves, torn into small pieces (approximately 3 grams)
- 1 12-inch (10-ounce) pizza crust, either store-bought or cooked from scratch
- Greasing the grate with olive oil or vegetable oil is recommended.
- Gather all of the necessary components. Prepare the grill for indirect heat by cleaning and prepping it. Preheat the grill to high heat (450 to 500 degrees Fahrenheit).
- Complete the preparations and arrange them on a grill tray.
- Form the pizza dough into a ball and roll it out into a 12-inch circle with a rolling pin to get a smooth surface. It is not necessary to produce a raised edge. Place the dough on a lightly floured rimless baking sheet or pizza peel
- bake for 15 minutes at 350°F.
- Take the pizza dough and toppings on the grill and cook them on a hot grill. Oil the grates by folding a paper towel numerous times and holding it with tongs while you dip it into olive or vegetable oil, then rubbing it all over the grates until completely covered.
- Slide the dough onto the grates that have been greased. Cook for 2 minutes with the lid closed.
- When air bubbles appear on the surface of the dough and grill marks appear on the bottom, the dough is ready to be flipped. If the bottom is not quite done, continue to cook it for another minute or two, examining it every minute. Use a spatula to carefully turn it onto a baking sheet or peel, and then close the grill cover to keep the temperature constant.
- Extra-virgin olive oil should be lightly brushed onto the grilled side of the dough, paying special attention to the edges that will not be covered with toppings. Pizza sauce should be spread onto the dough before the mozzarella and basil are added. A drizzle of extra virgin olive oil can be added if desired.
- Close the cover of the grill after sliding the pizza back onto it. Allow 2 to 3 minutes of cooking time, or until the bottom is browned and nearly scorched and the cheese is melted.
- Remove the pizza from the grill and allow it to rest for a few minutes before cutting it into slices.
Tips
- For the toppings, extra-virgin olive oil is ideal, but you’ll want to use a high smoke-point oil for the grate
- you may wait out on the basil and olive oil drizzle till after the pizza has been baked before adding them to the finished pizza. Other fresh herbs and greens, such as arugula, make excellent raw additions as well
Recipe Variations
- Change the toppings on your pizza to your preference. Avoid overcrowding the pan since it may become soggy or fail to cook fully. Furthermore, you should pre-cook any meats or vegetables that will not tenderize during the brief cooking period. Foods containing meats such as pepperoni, sausage, and Canadian bacon are always popular.
- Caramelized onions, sautéed garlic or mushrooms, roasted sweet peppers or jalapenos, black olives, or sliced fresh tomatoes can be added to the dish.
- Replace the fresh mozzarella with shredded mozzarella, or substitute feta, cheddar, Swiss, or a hot pepper jack cheese
- Melted garlic butter can be used in place of the olive oil
Grilled Pizza Bar
- Considering how quickly grilled pizza cooks, it’s a great option for a ″make-your-own pizza bar.″ Divide the dough and spread it out into personal-sized pizzas (refrigerate them if necessary), then let everyone to customize their pizzas with whatever toppings they choose to use. In addition to giving the traditional toppings, you may let your creativity run wild and get creative with your pizza. In order to get started, place any combination of the following ingredients on the pizza bar: With shredded chicken or goat cheese, asparagus and baby arugula, an Alfredo sauce is created.
- A Hawaiian pizza made with ham and pineapple
- BBQ chicken pizza is made with grilled chicken and barbecue sauce.
- On top of pizza sauce, sausage, caramelized onions, and kale are served.
- Salad de pesto avec feta, sun-dried tomatoes, artichoke hearts, et olives
Can you grill pizza on a pan?
- Pizza baked on a pan grill is more forgiving than pizza cooked on a grate.
- Still has a smokey flavor, can be used with any dough recipe, and may be topped with a variety of other ingredients.
- The duration and temperature are comparable to those of baking pizza in the oven; anything from 10 to 20 minutes at 425 degrees Fahrenheit.
- Keep an eye on the pizza because the grill temperature is not as carefully regulated as it might be.
- When using a pizza steel or stone, it’s best to set it on the grill while it’s preheating, then move the pizza to the heated surface when it’s finished cooking on the grill.
This also helps to keep the stone from breaking as it ages.
How to Make an Awesome Pizza on the Grill
- People frequently inquire as to what our favorite grilled dish is.
- My fellow Weber team members and I agree that pizza is the best food in the planet 9/10 times, I kid you not!
- Yes, this is correct!
- Grilling pizza is simple, it allows you to be creative, and, most importantly, it is just enjoyable.
- We’ve previously written a slew of pieces about pizza, so here are a few of the more important ones to check out.
If you want to try your hand at making a pizza on a stone, go here.Alternatively, you may cook your pizza directly on the grate!Here are some straightforward suggestions for cooking a pizza while entertaining guests.Below is a little culinary inspiration from Weber’s Greatest Hits, a collection of 125 dishes that represent the best of the best from Weber’s repertoire.We’ve included a few of additional recipes from the book for you to peruse.
How to Grill Pizza with Sausage and Peppers
- Written by Jamie Purviance When you serve these pizzas to visitors, they may believe that you have constructed a brick pizza oven in your backyard. A pizza stone that gets blisteringly hot on the grill ensures that you’ll have a typical hard but chewy crust every time you make pizza. This recipe serves 6 to 8 people. Time required for preparation: 30 minutes Grilling time ranges from 18 to 22 minutes. 2 prepared pizza dough balls, each weighing about 1 pound
- 1 tablespoon extra-virgin olive oil
- 1 medium red or green bell pepper, cut into 1/4-inch-wide strips
- 1 medium red or green bell pepper, cut into 1/4-inch-wide strips
- 1/4 cup finely sliced yellow onion
- 8 ounces sweet or hot fresh Italian sausages, drained and removed from casings
- All-purpose flour (without bleach)
- 1 can (8 ounces) tomato sauce
- 1 1/4 cup thinly sliced black olives
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 1 1/2 cups shredded mozzarella cheese (approximately 5 1/2 ounces)
- 1 1/2 cups shredded Parmesan cheese (approximately 5 1/2 ounces).
- 1.
- Remove the dough balls from the refrigerator, if required, about 1 hour before grilling to make it simpler to roll out the dough.
- 2.
- Heat the oil in a large pan over medium-high heat until shimmering.
- Cook for approximately 3 minutes, turning periodically, until the bell pepper and onion are softened but not browned, about 3 minutes total.
Remove the veggies from the skillet and place them in a separate bowl.Toss the sausage in a separate pan, breaking it up into medium-sized pieces as you do so.Cook over medium-high heat, tossing periodically, until the sausage is lightly browned and thoroughly cooked, about 3 minutes, breaking the sausage into smaller pieces along the way.Remove the skillet from the heat and set it aside to allow the sausage to cool in it.3.
Preheat the grill to medium heat (350° to 450°F) for direct cooking over medium heat.Clean the cooking grate with a stiff brush.According to the manufacturer’s recommendations, preheat a pizza stone for at least 15 minutes.4.
On a lightly floured work surface, spread out a ball of dough into a circular approximately 12 inches in diameter and 1/3 inch thick, using a rolling pin to prevent sticking.(If the dough begins to shrink back, cover it with a kitchen towel and set it aside for 5 minutes before continuing to roll.) Remove the first ball from the table and roll out the second ball in the same manner.5.Grease or flour a pizza peel or a rimless sheet pan and gently transfer the first round of dough to the peel or sheet pan.6.Repeat with the remaining dough.
Make a uniform layer of 1/2 cup sauce over the dough, leaving a 1/2-inch border uncovered.Distribute half of the sausage, half of the pepper-and-onion combination, half of the olives, half of the parsley, thyme, and rosemary over the sauce and toss to combine.Finish by sprinkling half of the cheese over the top in a uniform layer.Cook the first pizza on the prepared pizza stone over direct medium heat, with the lid closed, until the crust is golden brown and the cheese has melted, 9 to 11 minutes.Repeat with the second and third pizzas.Transfer the pizza to a cutting board, using the peel or a big spatula, and set aside for a few minutes to cool.
- Serve while still heated, cut into wedges.
- Continue with the second dough round, the remaining sauce, and the remaining toppings in steps 5 and 6.
- 2017 Weber-Stephen Products LLC.
- All rights reserved.
- Jamie Purviance’s Weber’s Greatest HitsTM recipe is adapted from Weber’s Greatest HitsTM.
With permission, this was used.
These Gorgeous Pizzas Are the Best Way to Use Up Your Farmers’ Market Haul
- When it comes to making pizza, heat is essential—lots of blistering heat to get the crust to bounce back into a bubbly, blistered shape, melt cheese, and perform the countless alchemical operations necessary to transform a disk of dough into what is, in many ways, the tastiest cuisine on the planet.
- It’s for this reason that the grill is a pizza’s best friend: It creates far more heat than other home ovens, bringing you closer to the sweltering temperatures provided by a genuine pizzeria’s deck oven than most other options.
- We like to take it a step further by laying a ceramic pizza stone on our grill and allowing it to become extremely hot before utilizing it as a platform for our smokey backyard pies.
- The heat is harnessed and evened out, similar to the floor of a professional pizza oven, allowing you to toss down your dough, top it, cover the lid, and let the combination of direct and ambient heat do its job without having to turn it.
- Don’t get us wrong: we’ll never turn down a pizza with grill marks that’s been baked directly on the grates (keep reading for our pre-stone age method).
Whatever you choose to do, the cards are stacked in your favor: When the sun shines, you’ve got a plethora of summer food at your fingers, and there’s an ice-cold beer waiting for you in the refrigerator.Wishing you a wonderful summer.The Method is a set of instructions.Great grilled pizza is an art, not a science, as the saying goes.Our process is quite straightforward, however, as you know, every oven is different, so it may take a little trial and error before you are able to produce picture-perfect pies for a large group of people.
On a Gas Grill, of course.This is something we enjoy doing on a gas grill (I know, I know…That is something we never say!) The consistent heat eliminates a significant variable.Prepare the grill by placing a pizza stone on the grates and turning the burners underneath to medium-high.
Allow the grill to heat up, covered, with the stone within it for about 15 minutes.Removing the lid after about 10 minutes and stretching an 8-ounce ball of dough to a 12″–14″ oval on the stone, adding your toppings, and brushing the crust with a little olive oil will ensure that the crust is perfectly crisped and golden.Continue to bake for 7–9 minutes, or until the underside of the crust is browned and the cheese is bubbling, depending on how big your pie is.Transfer the pizza to a serving platter or cutting board with a couple of large metal spatulas.Allow to cool for a few minutes before slicing and watching everyone’s faces light up.On a Charcoal Grill, of course.
Although the setup is a little different, the method remains the same.To prepare the grill, start by lighting one chimney’s worth of charcoal and spreading it around the perimeter.Then, place the grate on top of the coals.When the coals are glowing but not flaming, place the stone on the grate, cover it, and allow it to heat for 20 minutes, or until it reaches around 500° Fahrenheit.Then follow the steps outlined on the left.Two or three pies should be able to fit through a single chimney.
- Is there no pizza stone?
- It’s not a problem This summer, you won’t need a pizza stone to cook your pizza on the grill.
- Simply follow our example.
Grill Pizza at Home for the Best Pizza Night Ever!
When I first heard about preparing pizza on a grill, all I could think about was why anyone would want to do anything like that. It occurs to me now that I’ve done it more than a few times that there are a variety of reasons for doing so, the first of which being that who wants to heat an oven to 450°F or greater on a hot summer day?
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