Even if you don't have a pizza oven or pizza stone, don't worry. You can still make incredible grilled pizza right on the grates of your gas or charcoal grill. The crust becomes crisp and lightly smoky while pizza cooks in just a few minutes.
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About This Recipe
Grilled pizza is one of my favorite ways to make homemade pizza in the summer. The high heat creates a crisp, lightly charred crust with just the right amount of smoky flavor and the best part is that the whole pizza cooks in minutes.
Why You'll Love Grilled Pizza
- No pizza stone required.
- Keeps the kitchen cool during the warmer months.
- Crispy crust with a light smoky flavor.
- Grilled pizza is ready in about 10 minutes.
- Works on gas or charcoal grills.
What You Need to Grill Pizza
The beauty of grilled pizza is that you don't need any special equipment. A hot grill, pizza dough, your favorite toppings and a few basic kitchen tools are all it takes.
Before you start, have all of your ingredients prepped and ready to go. Grilled pizza cooks quickly, so having everything in reach makes the process much easier.
Equipment
- Grill (gas or charcoal)
- Pizza peel or use the back of a baking sheet
- Tongs
Ingredients
- Stretched out pizza dough
- Pizza sauce
- Cheese
- Favorite toppings
How to Cook Pizza on the Grill without a Stone
Grill the Dough: Place the dough onto the hot grill grates. Cook for 3-4 minutes until bubbles form and grill marks appear on the underside.
Flip the Crust: Once the underside is lightly charred and has grill marks, use tongs to flip the dough and cook the second side for 2-3 minutes.
Add the Toppings: Remove crust from the grill and top with sauce, cheese and toppings. Then return pizza to the grill and close the lid for 1-2 minutes until cheese melts.
Finish and Serve: Remove cooked pizza from the grill and finish with fresh basil, grated cheese and other toppings before serving.
Tips for Success
- Prep Everything Before You Start: Grilled pizza cooks quickly, so have all the toppings ready before the dough hits the grill. Once you flip the dough, you'll want to move fast.
- Let the Dough Come to Room Temperature: Leave the pizza dough out for at least 30 minutes. Room temperature dough is much easier to stretch and shape.
- Roll the Dough Thin: The pizza dough will puff up as it cooks, so aim for a thin crust.
- Get the Grill Hot: A pre-heated hot grill helps the crust crisp up quickly and creates those nice grill marks. Aim for 450 to 500 degrees Fahrenheit.
- Don't Overload Toppings: A light layer of sauce, cheese and toppings is all you need. Too many toppings can weigh down the crust.
- Add Toppings Off the Grill: The grill is very hot, so remove the crust before adding the toppings. Then return it to the grill to finish cooking.
- Cover the Grill As Needed: Close the lid for a minute or two to help the cheese melt and the toppings warm through.
Serving Suggestions
More Delicious Pizza Recipes
Grilled Pizza Without a Pizza Stone
LittleFerraroKitchen.com
Equipment
- Rolling Pin optional
Ingredients
- 1 pound pizza dough divided in half
- ½ cup pizza sauce
- 8 ounces mozzarella sliced or shredded
Optional Toppings
- Sliced tomatoes
- Pepperoni
- Fresh ricotta
- Burrata cheese
- Roasted peppers
- Fresh basil
- Grated parmesan cheese
- Olive oil for finishing
Instructions
- Preheat the grill. Heat a clean grill to 450-500°F.
- Prepare the dough. Let the pizza dough rest at room temperature for at least 30 minutes (1 hour is even better). Divide into two portions and stretch each into a thin 10-inch round.
- Prepare your toppings. While the dough rests, have your sauce, cheese, and toppings prepped and ready. Grilled pizza cooks quickly, so it's best to have everything within reach.
- Grill the first side. Lightly flour a pizza peel or the back of a baking sheet and transfer the dough onto the hot grill grates. Cook for 2-3 minutes until bubbles form and the bottom develops grill marks.
- Flip and top the pizza. Using tongs, carefully flip the dough and remove the crust from the grill before adding the toppings. Spread on a thin layer of sauce, sprinkle with cheese, and add your favorite toppings.
- Finish cooking. Return the pizza to the grill, close the lid, and cook for another 2-4 minutes, or until the cheese is melted and the bottom crust is crisp.
- Finish and serve. Remove the pizza from the grill and finish with fresh basil, Parmesan, a drizzle of olive oil, or any other favorite finishing touches before slicing and serving.
Notes
- Let the dough come to room temperature so it's easier to stretch.
- Have all the toppings prepped and ready.
- Keep the grill lid closed while the pizza finishes cooking to help melt the cheese.
Skylar says
My husband normally runs the grill however this Fathers day weekend I thought I would give him a break so the kids and I made the pizza on the grill. We burned the first one but then got the hang of it. Everything happens really fast so do not walk away or even turn your back on the grill. Out of the 5 Pizza's 4 turned out Wonderful.
Christy says
Perfectly grilled pizza! Looks delicious, and the tomatoes are gorgeous.
Samantha says
Thanks so much Christy!!
Terra says
Hmmmmm....yum! Hubby and I love grilled pizza! We love putting the dough right on the grill too, or on our special pizza stone, both ways are delicious:-) So good, Hugs, Terra
Samantha says
Thanks Terra!! I'm craving grilled pizza now lol
Jenne says
I am always curious if this is possible to do on a gas grill and not charcoal? I do know charcoal gives it a great taste.
Samantha says
Char-coal is the best!! We've noticed a HUGE difference in flavor!