How To Make Grilled Pizza

Grilled pizza has everything going for it — crispy crust, delicious smoky flavor, and the chance to be outside. So grab our simple Pizza Dough and Oven-Roasted Tomato Sauce recipes, check out some of our topping ideas, below, then follow these step-by-step instructions on making perfect grilled pizza every time.

The Pursuit of Pizza Perfection

Some of the best pizza comes from coal-fired ovens. Temperatures in them can hit a whopping 900°, cooking a pizza in minutes. Those hot ovens deliver a dynamite crust that’s crisp, smoky, and a little charred. To me, it’s the perfect pizza. In the endless quest for pizza perfection at home, I knew I needed hot temperatures along with the ability to produce a little char and smoke. The natural solution was right outside on the deck—the grill.

It doesn’t matter whether you own a gas or charcoal grill, the technique is the same and the results are excellent. One side of the grill is hot — this is where the crust gets crispy and charred. The other side, on low heat, is where you slide the crust over and add the toppings.

All this results in an unbelievable pizza that rivals those baked in coal-fired ovens. But there is one more secret to an excellent pizza— underdress it. With this great crust, the last thing you want to do is overload it with too much sauce, cheese, or toppings. Keep it simple.

How to Grill Pizza

Step 1: Preheat and Prep

With your Pizza Dough made and proofed (or purchased) and the toppings ready to go, you’re literally minutes away from grilled pizza nirvana.

Preheat and prepare the grill: Set the grill up for two-zone grilling (lighting one side to medium-high and the other side to low); brush the grill grate with oil.

Shape the dough: Roll out your dough on a dry work surface dusted with flour. Shape it into a 10- to 12-inch circle or rectangle — don’t worry if it’s not perfect. An irregular shape gives your pizza a rustic look.

Step 2: Take it to the Grill

To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill. The high, direct heat from the fire will quickly firm the crust. Close the lid and cook 2–3 minutes. The crust will bubble and grill marks will appear underneath.

If your grill has hot spots, use tongs to move the crust around so it doesn’t burn.

Step 3: Flip and Brush the Crust

Use tongs to flip the crust over and move it to the low heat side of the grill. Brush the crust with olive oil — it adds flavor and contributes to the crispy texture. (If your grill doesn’t have a double burner, move the crust to a baking sheet before adding toppings.)

Step 4: Add Toppings

Add toppings (see suggestions, below). Keep quantities light so they cook quickly. Return pizza to the hot side of the grill to finish cooking.

Check it frequently to prevent burning.

Step 5: Remove Pizza from Grill

Pizza is done when cheese is melted. Remove pizza from the grill using a pizza peel or the back of a baking sheet.

Grilled Pizza Topping Ideas

 

Pepperoni Pizza Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, shredded Parmesan, salt, and red pepper flakes

 

Mediterranean Pizza Brush dough with olive oil, then top with cubed fontina cheese, sliced salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and shredded Parmesan. Add torn fresh basil before serving.

 

 

Sausage Pizza Brush dough with olive oil, then top with shredded white Cheddar, cooked and sliced link Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, shredded Parmesan, kosher salt, and red pepper flakes. Add torn fresh basil before serving.