If you love pizza, you will absolutely adore Grilled Pizza! Basically, its all the things you love about pizza but with a crispier, chewier crust that has that amazing charred BBQ flavor. With summer already here, crank up your outdoor grills and cook up some pizza!
I’m so happy to be sharing with you my Grilled Pizza recipe today. I’ve been making pizza on the grill nearly every summer to enjoy the warm weather and keep the house cool. It seems slightly intimidating, but once you get the method down, it couldn’t be simpler. This is more of a ‘how to grill pizza’ tutorial than a recipe and any and all toppings are optional! Lots of ideas below. Let’s get grilling!
Dear Grilled Pizza, I love you.
Gordon and I have been grilling pizza for several years (before we moved to NYC and actually had a backyard…sigh) and lemme tell you, this stuff is addicting! Once you get the hang of grilling the pizza crust, the sky is the limit! Pizza in the oven is great in the winter but grilled pizza is where its at in the summer! Trust me when I say it will work. Trust the process and you too will be eating right alongside us. Yum yum!
How to Grill Pizza
A few notes before getting started: for all homemade pizza I make from scratch, I start with my Fail-Proof Pizza Dough recipe (a recipe on my site that has been popular for years). Divide that dough into manageable pieces for the grill and stretch and roll it out into the size you want. The size of your grill and/or who you’re serving will determine what size you make your pizzas. I did four individual pizzas that ended up being enough to feed two adults and three children. You *can* do a larger size pizza, but it can be tricky to flip. Ok, here’s how to do it:
- Preheat your grill to be about 500 degrees. I use a gas grill and pay attention to the thermometer on the lid of the grill. The grill itself will be hotter than 500 degrees, but that’s a good benchmark to look for before adding your dough.
- Stretch out your pizza dough into the shape and size you want and either place or slide onto the grill, being sure to avoid known hot spots. If you want to maintain more of an exact shape, consider rolling your dough out on a pizza peel with cornmeal to prevent sticking and then sliding it off carefully onto your hot grill.
- Cover and cook your crusts until they are puffed, bubbly and have grill marks and a few charred spots, about 2 minutes. It should release from the grill easily for flipping.
- Flip your pizza and quickly add sauce, cheese, and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and the bottom of the crust has grill marks and a few charred spots.
- Remove from grill, cut into pieces and serve.
Charcoal vs Gas Grills
I’ve made grilled pizzas on both charcoal and gas grills and the method remains the same. My only hesitation with charcoal is you can’t control the temperature quite as easily as you can with a gas grill. It’s not impossible and we have definitely have had (tasty) success. Just be sure to watch your crust as is cooks. It may need a few more minutes to get that char OR it might be ready to flip after 60 seconds. Just be sure to watch it carefully as you go.
My Pizza is Cooking too fast!
If your pizza crust is getting crispy or charred a little too quickly, your cheese won’t melt and your crust will burn. If you see that this is happening to you, your grill is too hot. Definitely reduce the heat or push some of the charcoal to one side to create a hot side and a cooler side. Next, once your pizza is cooked on the one side, remove it from the grill to a baking sheet, add the toppings and then slide it back on the grill to finish cooking.
My pizza is sticking! What do I do?
Don’t panic. This can happen from time to time. If you notice your pizza is sticking, leave it alone to cook and crisp up for another 30 seconds or so to see if it will release after it gets a little more charred. (It should!)
Also, keep in mind that your homemade pizza dough was coated in olive oil before being left to rise. It still should have some residual olive oil on it before it goes onto the grill. If there isn’t very much olive oil on your pizza dough, add a little extra. This will act as extra nonsticking insurance.
Grilled Pizza flavors to try
Use my other pizza recipes as inspiration for your next Grilled Pizza Concoction!
- Country BBQ Chicken Pizza– one of my favorites!! Topped with chicken, BBQ sauce, fresh corn, bacon, red onion and topped with a smokey ranch sauce after baking. HEAVEN.
- Brown Butter Chicken Alfredo Pizza– make a homemade brown butter alfredo sauce to top your pizza with and add on chicken and lots of cheese.
- Spicy Pancetta Rosemary Pizza– spicy and super flavorful thanks to lots of pancetta and fresh rosemary.
- Loaded Fajita Pizza– a Tex Mex-Pizza fusion that is too good to pass up. A great summer option.
Grilled Pizza
Equipment
- BBQ grill
Ingredients
- 1 recipe pizza dough
- 1 cup pizza sauce
- 3 cups mozzarella cheese grated
- 6 oz pepperoni
- any other desired toppings
Instructions
- Preheat your grill to be about 500 degrees. I use a gas grill and pay attention to the thermometer on the lid of the grill. The grill itself will be hotter than 500 degrees, but that's a good benchmark to look for before adding your dough.
- Stretch out your pizza dough into the shape and size you want and either place or slide* onto the grill, being sure to avoid known hot spots.
- Cover and cook your crusts until they are puffed, bubbly and have grill marks and a few charred spots, about 2 minutes. It should release from the grill easily for flipping.
- Flip your pizza and quickly add sauce, cheese and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and bottom of crust has grill marks and a few charred spots.
- Remove from grill, cut into pieces and serve.
Sabrina says
have only baked pizza never grilled it. so I really appreciate this walk through and recipe, thank you!
leezee says
Do you oil the grates or spray them? Do you have to put extra oil on the pizza ?
Lauren says
You can as extra insurance, but shouldn’t be necessary. The pizza crust should release easily from the grill once it’s cooked enough. There is residual oil on the dough from having raised in a little olive oil, but more is fine to add.
Terrell Holling says
This will make a good snack for my family .