Picture of Grilled Pizza

I have seen people grilling pizzas on cooking shows for ages, but it seemed pretty intimidating... until I tried it. I've been making pizza at home for years, and always just used my oven and it would turn out okay. But not great. And then I grew some balls and decided to head out to the grill.

There are a ton of benefits to doing pizza this way. 1) You can get your grill way hotter than your oven, usually. Ovens don't like being 500- 600 degrees... but a grill will do just fine. 2) It cuts back on the cooking time by a lot, since you can cook it so much hotter. 3) You will not heat up your kitchen, which this summer especially, is a pretty big deal. Even if you make pizza in the winter, having your oven so high for so long makes you feel like you're in a sauna.4) Making your pizza yourself means that you can completely customize it to you... for example, I can't eat real cheese (I know, seriously, it's the worst.) so I can just make that substitution without some teenage kid on the other end of the telephone line messing it up. And kids love putting their own toppings on, too. They are way more excited to eat their veggies if they can add it to a pizza themselves. 5) (And most important) It gives your pizza a super amazing flavor that you just can't replicate. You get nice blackened grill marks, and the edges get a bit burnt and yummy... sounds weird, I suppose, for a pizza crust, but really is ideal. Trust me!!

I used to make my pizza this way, years ago and don't really know why I stopped. But I have started again. Managed to get some Caputo "00" flour which is way better than all purpose flour for making pizza, the crust is absolutely amazing.. Other than the flour my recipe is exactly identical to yours, cheers. Thanks for sharing.

chrisj554325 years ago
We've been doing pizza on the grill for many years - I've mostly used Pillsbury Pizza Dough in the refrigerated tube. It's easy and you can keep it on hand to use at the drop of a hat, and it tastes really great! It is a little tricky to get on the grill, though. If you put it onto a sheet of parchment, then you can flip it along with the parchment sheet upside down onto the grill and simply peel the parchment off the dough. I oil the top surface of the dough first so it doesn't stick to the grill. I also usually spray the preheated grill with Pam Grilling Spray just before placing any food on it.

I never use sauces - grilled pizza is outstanding with only chopped veggies, grated cheeses (or globs of cheese), and herbs! I've used various combinations of chopped/sliced tomato, onion, garlic, zucchini, radish (crunchy and really good!), fresh mushrooms, peppers, artichoke, scallions, fresh mozzarella, goat cheese (fantastic!), fresh basil, fresh rosemary, etc.

The smoky flavor from the grill is imparted to the crust rapidly, and adds so much flavor that you don't need very many toppings to produce a wonderful meal, so unlike run-of -the-mill pizza.

Make sure you have everything chopped and ready to go - I mix toppings together to minimize the time needed to load the crust (I load my crust immediately after flipping it while it's still on the grill, then close the cover for only a few minutes).
walmatic5 years ago
Nice. Just tried this last weekend. Turned out awesome.
abbyholverson (author)  walmatic5 years ago
Sam Cook5 years ago
EVERYTHING tastes better cooked on the grill!
quadracer5 years ago
Last night I made chilli pizza, I used a thin layer of chili for sauce, cheese and "steak-ums" with a layer of salsa chips on top, I diddent think it would turn out well but it was pretty good. Does anyone know about a grilled cake or brownies? And I aim for the 450-500 range,Ill have to try higher temps next time.
abbyholverson (author)  quadracer5 years ago
I would bet that baking on the grill wouldn't be hard at all... make sure you have an accurate thermometer and probably watch the temp like a hawk. I'd watch what sort of cookware you use on a grill, though, so you don't ruin your nice stuff... maybe cast iron (there are tons of dutch oven cake recipes out there) or even just cheapo aluminum would work. I know that I bake meatloaf on the grill in a pyrex pie plate, over indirect heat, and it cleans up fine afterward.
quadracer5 years ago
Our oven broke, and we use our grill foreverything. You are right grilled pizza is leaps and bounds better then any oven pie. Plus we allways get that grilled steak flavor in the pie from the grill. Sometime try grilling everything you put on it, grilled ham and grilled pineapple on a grilled pizza is a fav around here.
abbyholverson (author)  quadracer5 years ago
I barely use my oven, the grill is so much easier. (I even cook meatloaf on the grill, believe it or not). I've been toying with the idea of making a mexican pizza on the grill... more of a roasted salsa instead of a normal basil/garlic sauce, with grilled fajita and grilled pineapple toppings, heck you could even work some chipolte peppers into the dough, I bet... god, now I'm hungry again.
mdeblasi15 years ago
I might try (if I were not a kid) merely opening the grill and quickly putting on the toppings, to prevent the pizza from loosing temperature while I fussed with it off the heat. Jeffery Seingarten (sp?) of Vogue magazine et al, suggests about 700 deg. F. for a pizza, so if using a charcoal or wood fire I would wait for the fire to burn down before I started the pizza. What to do with all those BTU's before the fire is ready? I don"t know, it's a conundrum. Cook tomorrows dinner?
abbyholverson (author)  mdeblasi15 years ago
The gage on my grill usually reads at about 600 when I do this... but I'm sure it could get higher. I know that I roasted the tomatoes for the sauce on the grill as it warmed up, and you could certainly cook toppings on it while it was warming up. I don't know about topping it while actually on the grill, since the crust cooks SO fast... really, even with taking it off for a few minutes to load up, the crust finishes cooking in the same time it takes to melt the cheese. Any extra time on the grill I think your crust would get a little too crusty, or your cheese wouldn't be gooey.