Pizza on the Grill

You might be thinking to yourself that I am off my rocker. Can pizza really be made on the grill? I am pleased to announce that yes, it can!

Last Friday, I felt like pizza for dinner, but wanted to make my own. Using Artisan Bread in 5 Minutes, I whipped up the easy Olive Oil Dough in the morning and got things ready for pizza baking in the evening.

As luck would have it, Friday night was the start of another heat wave in our area, and by dinner time, it was about 90F outside. There was no way I was going to crank up the oven and make pizza.

Fortunately, a little note in Artisan Bread indicated that pizza making on the grill is easy. On the gas grill, they recommend heating your pizza stone for 20 minutes then cooking the pizza like you would in your oven.

My pizza stone has been a little temperamental in my oven, so I was not expecting it to do that well out on the grill. Turns out, the pizza stone needed a change of scenery! It got nice and hot and our pizzas turned out great.

I made two kinds on Friday – pepperoni and caramelized onion/Gorgonzola. We had a lovely Peterson 2003 Sangiovese, which worked well with all those flavors.

Pizza on the Grill

  • Favorite pizza dough (Trader Joes has a good one, or you can make one from scratch, recipes here, here and here)
  • Favorite pizza toppings – tomato sauce, sliced tomatoes, pepperoni, caramelized onions/Gorgonzola cheese, mozzarella, ham/pineapple, whatever floats your boat)
  • Pizza peel
  • Pizza stone (round or square, your choice)
  • Cornmeal
  • Olive oil

20 minutes before you are ready to bake, preheat your pizza stone on your grill. Gas grills work best, IMHO, as you can easily monitor the inside temperature. However, if you are an expert with your charcoal grill, then set your grill up to maintain a heat of 450F-500F.

On a wooden cutting board, stretch and roll your dough until it is 1/8″ thick. You may need to let it rest for a minute and then roll some more.

When you are ready to bake, liberally spread cornmeal on your pizza peel (I mean, liberally), then top your dough with toppings. For pepperoni pizza, I used a 1/4 cup of crushed tomatoes as the base, then mozzarella cheese, then the pepperoni. For the caramelized onion, I sprinkled the onions over the pizza, topped with Gorgonzola cheese, and a little mozzarella. Right before putting on the grill, I drizzled a tablespoon of olive oil over the whole pizza.

With a quick snap of the wrist, propel your pizza off the peel onto the stone in your grill. Close the lid and bake for 10 minutes. Turn pizza and bake 4-6 minutes more, until the desired crispiness is achieved. Remove with peel and allow to sit 3-4 minutes, then slice and serve.

More pizza on the grill ideas:

Whole wheat flour (recipe: grilled pizza) from Lydia at Perfect Pantry
Grilled Pizza from Pete at Pete Bakes
Fruit Pizza on the Grill from Artisan Bread in Five Minutes A Day