The Ultimate Guide to Grilling Pizza: Master Crispy Crusts Outdoors
Tired of heating up your kitchen with a scorching oven, especially during those long, hot summer months? Imagine crafting a perfectly crispy, smoky-flavored pizza right in your backyard. That’s exactly what grilling pizza offers – a delightful, efficient, and incredibly flavorful alternative to traditional baking. Skip the oven and bake your pizza on the grill instead, transforming pizza night into an exciting outdoor culinary adventure!
Pizza night is a beloved staple in many households, including ours, enjoyed year-round. However, when the sun is blazing and temperatures soar, the thought of turning on a hot indoor oven can be unappealing. Thankfully, the solution is simple and incredibly satisfying: cook your pizza outdoors on a grill! This method not only keeps your kitchen cool but also infuses your pizza with a unique, charred, and smoky flavor that an indoor oven simply can’t replicate. It’s easy, quick, and guarantees an extra boost of flavor to your favorite recipes.
Whether you’re a seasoned grill master or a novice looking to try something new, grilling pizza is surprisingly approachable. This comprehensive, step-by-step guide will walk you through everything you need to know, from preparing your dough and organizing your toppings to mastering the grill technique for that perfect, restaurant-quality crust. Get ready to impress your family and friends with delicious homemade grilled pizzas all summer long! Let’s dive into the details:
Step 1: Preparing Your Pizza Dough for Grilling Success
The foundation of any great pizza is its dough, and grilled pizza is no exception. For this method, you can use whatever pizza dough you prefer – the key is finding one that handles well on the grill. You have several excellent options:
- Store-bought Dough: A convenient choice for busy weeknights. Look for fresh pizza dough in the refrigerated section of your grocery store. It’s usually ready to use after a short rest at room temperature.
- Your Favorite Homemade Recipe: If you have a go-to homemade pizza dough recipe that you love, feel free to use it! Just ensure it’s a recipe that yields a somewhat sturdy dough, as it will be directly handled on the grill grates.
- Our Recommended Basic Pizza Dough Recipe: For a reliable and delicious option, we highly recommend trying my favorite basic pizza dough recipe. It’s designed to be pliable and creates a fantastic crispy crust on the grill.
Once you’ve chosen your dough, here’s how to prepare it:
- Divide the Dough: If your dough recipe, like mine, yields enough for two 10-inch pizzas, divide the risen dough in half. This makes it easier to manage on the grill and allows for different topping combinations. If your dough yields a smaller quantity, you can skip this division step and work with a single crust.
- Shape the Dough: On a lightly floured surface, roll each portion of dough out into a rough circle. Aim for about 1/2-inch thick. Don’t worry if it’s not a perfect circle or if the edges are a bit uneven – a rustic, free-form shape adds to the charm of homemade grilled pizza. The slight irregularities will also contribute to varied textures.
- Brush with Olive Oil: This is a crucial step for grilled pizza. Liberally brush the top of each rolled-out dough with olive oil. This oil will prevent sticking, help create beautiful grill marks, and contribute to that irresistible crispy texture. Make sure the entire surface is covered.
Set your prepared dough aside on a lightly floured or oiled baking sheet, ready for the grill.
Step 2: Preparing Your Ingredients – The Key to a Seamless Grill Experience
Grilling pizza is a fast-paced process. Once the pizza dough hits the hot grill grates, things move very quickly. There’s little time to chop, slice, or pre-cook once the grilling has begun. Therefore, thorough preparation of your ingredients beforehand – known as “mise en place” – is absolutely essential for a smooth and successful grilled pizza experience. Having everything ready and within arm’s reach will prevent burnt crusts and frantic scrambling.
- Pre-Cook Raw Meats and Hardy Vegetables: Because grilled pizza cooks in a matter of minutes, ingredients like raw meats (e.g., sausage, chicken, bacon) and dense, hardy vegetables (e.g., mushrooms, onions, bell peppers) need to be cooked ahead of time. These items won’t have enough time to cook through properly on the grill and might even result in a soggy crust if added raw. Sauté or roast them to your desired doneness, then set them aside.
- Prep All Other Toppings: Slice, dice, and grate all your other desired toppings. This includes cheeses (mozzarella, provolone, parmesan), sauces (a thin layer of your favorite pizza sauce, pesto, or even just olive oil), and fresh, quick-cooking vegetables (e.g., cherry tomatoes, spinach, olives).
- Don’t Forget the Extra Olive Oil: Have a small bowl of additional olive oil and a basting brush ready. You’ll need this to brush the second side of the dough once it’s on the grill.
- Organize Your Topping Station: Arrange all your prepped toppings on a large sheet pan or a platter. This allows for easy transport to the grill area and makes the assembly process efficient. Think about the order you’ll apply them: usually sauce first, then cheese, then other toppings.
By taking these preparatory steps, you’ll be well-equipped to assemble your pizzas quickly and confidently once the crust is grilling.
Step 3: Preparing Your Grill & Essential Supplies
While various types of grills can be used for pizza, this guide focuses primarily on gas grills, as they offer precise temperature control which is ideal for grilled pizza. I have only grilled pizza on a gas grill and can attest to its effectiveness. While you can certainly use a charcoal grill, or even a wood-fired grill, my specific instructions and advice are tailored for gas grills due to my direct experience. Regardless of your grill type, proper setup is key.
- Preheat Your Grill to Medium Heat: This is a critical step. You want your grill to be nice and hot, but not so scorching that it burns the dough before it has a chance to cook through and crisp up. For most gas grills, this means turning the burners to a medium setting and letting it preheat for 10-15 minutes with the lid closed. Aim for an internal temperature of around 400-450°F (200-230°C). A clean grill grate is also essential to prevent sticking. Give it a good scrub with a wire brush once it’s hot.
- Gather Your Tools: Having the right tools on hand will make the grilling process much smoother. You’ll definitely want:
- A Basting Brush: For applying olive oil to the dough.
- A Spatula and/or Tongs: Essential for flipping the pizza crust and moving the finished pizza. A large, thin-bladed spatula or long-handled tongs work best.
- Pizza Peel (Optional but Recommended): If you have one, a pizza peel can be helpful for transferring the dough to and from the grill, especially for larger pizzas. Otherwise, the sheet pan method works perfectly.
- Utilize Sheet Pans for Transport: Sheet pans are incredibly versatile for grilled pizza. Use one to easily transport all your prepped ingredients and tools outside to the grill. Another clean sheet pan can be used to carry your rolled-out pizza crusts to the grill and then serve as a landing spot for your beautifully finished grilled pizzas. This streamlines the entire process, minimizing trips back and forth to the kitchen.
With your grill preheated and your station organized, you’re now ready for the exciting part – grilling your pizza!
Step 4: The Art of Grilling Pizza – Bringing it All Together
Are you ready? Let’s do this! Grilling pizza is a rapid process, so stay focused and have everything at arm’s reach. The goal is a crispy bottom, a slightly charred crust, and perfectly melted toppings.
- Grill the First Side: Carefully transfer your pizza crust(s) onto the hot grill grates, olive oil side-down. Use a spatula or your hands if the dough is small and manageable. As soon as the first side is on the grill, immediately brush the other, upward-facing side of the dough generously with olive oil. This ensures both sides are seasoned and protected.
- Initial Cook and Flip: Close the grill cover and let it cook for a few minutes. This initial cook allows the bottom to crisp up and develop those coveted golden-brown grill marks. Peek after 2-3 minutes; you’re looking for nice grill marks but be careful not to let it burn. The dough should also start to puff up slightly. Once you see good grill marks and the dough looks set, use tongs or a large spatula to carefully flip the pizza crust.
- Add Toppings Quickly: As soon as you flip the crust, work swiftly! This is where your prepped ingredients come into play. Immediately add your sauce, then cheese, and finally, your pre-cooked meats and vegetables. Distribute the toppings evenly but don’t overload the pizza, as too many toppings can make the crust soggy.
- Final Cook and Melt: Once toppings are on, close the grill cover again. This turns your grill into a convection oven, allowing the cheese to melt beautifully and the toppings to warm through, while the bottom of the crust continues to cook and crisp. Cook for another 2-3 minutes, or until the cheese is bubbly and melted, and the underside of the pizza is fully cooked and golden brown. Keep a close eye on it, as grills vary in heat distribution.
- Remove and Serve: Carefully remove the pizza(s) from the grill using your spatula or pizza peel. Transfer it to your clean sheet pan or cutting board. Now is the perfect time to add any final, fresh toppings like torn basil leaves, fresh arugula, a sprinkle of sea salt, freshly cracked black pepper, or a drizzle of high-quality extra virgin olive oil. Slice immediately and serve while hot.
Creative Topping Combinations & Troubleshooting Tips
And there you have it! Enjoy homemade pizza all summer long without ever heating up your kitchen. The beauty of grilled pizza lies in its versatility. You can make any kind of pizza you like, catering to everyone’s preferences. For the summer months, in the interest of keeping things light and simple, I often stick to fresh mozzarella, vibrant summer veggies, and fragrant herbs. A classic combination like fresh mozzarella, ripe tomatoes, and fragrant basil creates a simple, yet utterly delicious grilled masterpiece.
Inspiring Topping Combinations:
- Classic Margherita: A thin layer of tomato sauce, fresh mozzarella, and torn basil leaves (added after grilling). Simple perfection.
- BBQ Chicken: Shredded cooked chicken, BBQ sauce, red onion, and smoked Gouda or mozzarella.
- Pesto & Veggie: A base of pesto, cherry tomatoes, bell peppers, zucchini, and feta cheese.
- Mediterranean: Olive oil base, olives, sun-dried tomatoes, artichoke hearts, and goat cheese.
- Breakfast Pizza: Scrambled eggs, cooked bacon or sausage, and cheddar cheese.
Troubleshooting Common Grilled Pizza Problems:
While grilling pizza is generally straightforward, here are a few common issues and how to address them:
- Soggy Crust: This usually happens if your grill isn’t hot enough, or if you’ve overloaded your pizza with too much sauce or high-moisture toppings. Ensure your grill is properly preheated to medium-high and go easy on the sauce. Pre-cook watery vegetables to remove excess moisture.
- Burnt Crust: The opposite problem! Your grill might be too hot, or your dough might be too thin. Keep an eye on the internal grill temperature and adjust burners as needed. If your crust is burning quickly, move it to a cooler part of the grill if you have heat zones, or briefly lift the lid.
- Cheese Not Melting: If your cheese isn’t getting bubbly, your grill might be too cool, or the lid wasn’t closed long enough to create that “oven” effect. Ensure a proper preheat and keep the lid closed for the recommended time.
- Dough Sticking to Grates: This is often due to not enough olive oil on the dough or a dirty grill grate. Make sure your grates are clean and well-oiled before placing the dough, and don’t skimp on brushing the dough with olive oil.
With these tips and a little practice, you’ll be a grilled pizza master in no time. So, fire up the grill, gather your favorite ingredients, and get your pizza on!
How to Grill Pizza
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Ingredients
- Pizza dough , store-bought or you can make your own
- ¼ cup olive oil (60 ml)
- Desired toppings: cheese, cooked meats, vegetables and herbs
Equipment
Instructions
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Preheat grill to medium heat.
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Divide dough in half and roll each out to a rough circle about 1/2 inch thick. Brush tops with 1 tablespoon olive oil each.
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Carefully flip pizza dough onto grill, olive oil side-down. Immediately brush with remaining olive oil and cover the grill.
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Cook for 2-3 minutes until the bottoms of the pizzas have dark grill marks, but be careful not to burn. Adjust heat as necessary, all grills are different.
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Using a spatula or tongs, flip pizzas. Quickly add toppings, then cover for 2-3 minutes until bottom of pizzas are browned.
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Remove from grill and serve immediately.
Notes
NOTES
- The pizza cooks so quickly on the grill, that all toppings must be cooked and prepped in advance.
- All grills are different. It may take a few tries to figure out time and temperature for your grill.
- This recipe was only tested on a gas grill. You can certainly use other grills (charcoal, etc.) but other adjustments may need to be made.