Hey there, pizza enthusiasts! Are you ready to take your love for pizza to the great outdoors? If you've never grilled a pizza before, you're in for a treat. Grilling pizza transforms your classic homemade pizza into a smoky, crispy, and irresistibly delicious masterpiece. Once you learn how to grill pizza, it will change your backyard cooking game forever.
The high heat of the grill mimics the intense temperatures of traditional wood-fired ovens, delivering that perfect charred crust while infusing your pizza with a subtle, smoky flavor. Cooking outside adds a new dimension to pizza-making, turning it into an interactive, fun, and flavorful experience for friends and family. Let’s dive deep into this ultimate guide to grilling pizza, where you’ll discover everything from essential equipment to mouthwatering flavor combinations!
Essential Equipment for Perfect Grilled Pizza
To create the perfect grilled pizza, you need the right tools. Here’s what you’ll need to get started:
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Grill
- Both gas and charcoal grills work wonderfully for pizza. The key is getting the grill as hot as possible—think 500°F (260°C) or higher to replicate the high heat of a pizza oven. A charcoal grill will add a richer, smoky flavor, while a gas grill offers more consistent heat.
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Pizza Stone or Pizza Steel
- A pizza stone helps distribute heat evenly across the dough, giving your pizza that crispy, restaurant-quality crust. If you don’t have a stone, a pizza steel works even better since it heats up faster and retains heat longer. Just be sure to preheat either of these directly on the grill.
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Pizza Peel
- A pizza peel is essential for transferring your pizza on and off the grill with ease. This wide spatula-like tool ensures you can handle the pizza without ruining its shape. Pro tip: Dust the peel with semolina or flour to prevent sticking.
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Grill Thermometer
- Use a thermometer to check the grill’s temperature. You need high heat to get that crispy crust without burning it. A thermometer ensures you’re cooking at the optimal temperature.
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Grill Brush and Tongs
- Keeping your grill clean is essential to avoid sticking. Use a grill brush to clean the grates before cooking and have tongs ready to handle hot surfaces or adjust ingredients.
Alternative Options: No pizza stone or steel? A cast-iron skillet can be a great substitute. It holds heat well and can give you a crisp crust. Just be mindful of the smaller size.
Prepping the Perfect Pizza Dough
The foundation of any great pizza starts with the dough. When grilling pizza, the dough must be able to handle the high heat without becoming too dense or chewy. Here’s how to get it just right:
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Homemade Dough
If you want to go the traditional route, making your own dough is a rewarding experience. A simple dough recipe consists of:- 3 cups all-purpose flour (bread flour works too for extra chewiness)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
Mix the yeast and sugar with warm water and let it sit for 10 minutes until frothy. Combine flour and salt in a large bowl, then slowly pour in the yeast mixture along with olive oil. Mix until a dough forms, knead for 5-7 minutes, and let it rise for about an hour until it doubles in size. Once risen, divide it into portions, and stretch them into thin, even rounds.
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Store-bought Dough
If you’re short on time, store-bought pizza dough is a great alternative. Many grocery stores sell fresh or frozen pizza dough that works perfectly for grilling. Let the dough come to room temperature before stretching it.
Stretching the Dough: Whether homemade or store-bought, lightly flour your work surface and hands. Press the dough with your fingers, then stretch it outward, rotating as you go. Aim for a ¼-inch thickness, ensuring even thickness throughout so it cooks uniformly. Don’t worry if it’s not perfectly round—“rustic” pizzas are charming!
Toppings and Sauce – Keep It Simple for Grilled Pizza
One of the most important aspects of grilling pizza is selecting the right toppings. Since the pizza cooks quickly on the grill, toppings need to be thin, simple, and ready to go before you start cooking. Here’s a guide:
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Sauce
- Classic Tomato Sauce: The traditional choice. Spread a thin layer of tomato sauce over the dough for a simple, flavorful base. Avoid adding too much, as excess liquid can make the crust soggy.
- White Sauce: A rich, creamy alternative, often made with garlic, butter, and cream. Perfect for white pizzas with cheeses like ricotta and mozzarella.
- Olive Oil Drizzle: Sometimes, less is more. Drizzle olive oil directly on the dough and let the natural flavors of the ingredients shine through.
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Cheese
- Mozzarella: A pizza classic for its melty, stretchy goodness. Use fresh mozzarella for an even creamier texture.
- Goat Cheese or Gorgonzola: For a tangier flavor, crumble soft cheeses like goat cheese or Gorgonzola. They pair well with arugula, pears, or caramelized onions.
- Parmesan or Pecorino: Use sparingly for a sharp, salty kick.
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Toppings
- Vegetables: Peppers, mushrooms, and onions should be thinly sliced to cook quickly. Pre-cook denser veggies like potatoes or squash before adding them to your pizza.
- Meats: Pre-cook meats like sausage, bacon, or chicken before adding them to the pizza. Thinly sliced cured meats like prosciutto or salami can be added directly without pre-cooking.
- Fresh Herbs: Add fresh herbs like basil or arugula after grilling to maintain their bright flavors.
Pro Tip: Limit toppings to a few key ingredients to prevent sogginess. Too many toppings will overwhelm the crust and make the pizza harder to cook evenly.
Step-by-Step Guide to Grilling Pizza
Now, let’s get to the fun part—grilling your pizza! Follow these steps for perfectly grilled pizza:
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Preheat Your Grill
Set your grill to high heat, aiming for around 500°F (260°C). Place your pizza stone or steel on the grill grates and close the lid, allowing it to preheat for at least 10-15 minutes. If you’re using a cast-iron skillet, preheat it on the grill now. -
Prepare the Dough
Stretch your dough into a thin circle (around 12 inches) and dust it with flour or cornmeal to prevent sticking. Place it on a pizza peel or a well-floured cutting board for easy transfer. -
Brush with Olive Oil
Brush one side of the dough with olive oil. This will be the side that hits the grill first, ensuring it doesn’t stick and crisps up nicely. -
Grill the Dough
Carefully slide the dough onto the hot pizza stone, steel, or grill grates, oiled side down. Close the lid and let it cook for 2-3 minutes, until the bottom is lightly charred and golden. -
Flip the Crust
Brush the top of the dough with olive oil, then use your pizza peel to flip the crust. Now it’s time to add the sauce, cheese, and toppings. -
Finish Cooking
Close the grill lid and cook for another 3-5 minutes, until the cheese is melted and the crust is crispy. Keep an eye on it—grilled pizzas cook quickly, so don’t wander off! -
Remove and Serve
Carefully remove the pizza from the grill using your pizza peel. Let it rest for a minute before slicing to allow the cheese to set.
Pro Tips for Mastering Grilled Pizza
- Pre-cook any raw toppings like sausage or mushrooms to ensure they’re fully cooked by the time your pizza is done.
- Use a high heat setting on your grill for a crisp crust and perfectly melted toppings.
- Don’t overload your pizza with too many toppings. Simplicity is key to an evenly cooked pizza.
- Work quickly when adding toppings to prevent the pizza from overcooking before the cheese melts.
Flavorful Pizza Variations
Grilled pizza offers endless opportunities for experimentation. Try these variations to keep things fresh and exciting:
- Classic Margherita: Tomato sauce, fresh mozzarella, and basil for a timeless favorite.
- BBQ Chicken Pizza: Swap tomato sauce for BBQ sauce, add cooked chicken, red onions, and a sprinkle of cilantro.
- Mediterranean Pizza: Olive oil base, topped with feta, sun-dried tomatoes, olives, and fresh spinach.
- Prosciutto and Arugula: Add thin slices of prosciutto and a handful of fresh arugula after grilling for a light and fresh combination.
- Dessert Pizza: Spread Nutella on the grilled crust and top with fresh strawberries, bananas, and a dusting of powdered sugar.
Serving and Pairing Ideas
Once your pizza is done grilling, let it cool for a minute before slicing to let the cheese set. Pair your grilled pizza with a cold beer or a crisp white wine like Sauvignon Blanc. For non-alcoholic options, serve with a refreshing iced tea or sparkling lemonade.
Common FAQs About Grilling Pizza
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Can I grill frozen pizza?
While it’s possible, frozen pizza is not designed for grilling, and results may vary. It’s best to use fresh dough for grilled pizza. -
What if I don’t have a pizza stone?
You can grill the dough directly on the grates. Just be sure to oil them well, and keep a close eye on the dough to prevent burning. -
Should I close the grill lid while cooking?
Yes! Closing the lid helps retain heat and ensures that the toppings cook evenly while the cheese melts perfectly. -
How do I prevent the pizza from sticking?
Clean and oil the grill grates before cooking, and brush the dough with olive oil before placing it on the grill. If the dough sticks, it may need a few more seconds to cook before flipping.
Conclusion
Grilled pizza is a game-changer, combining the best of both worlds: the flavors of a traditional pizza oven with the joy of outdoor grilling. With the right tools, dough, and toppings, you can create pizzas that rival your favorite pizzerias—right in your own backyard. Whether you’re hosting a pizza party or making dinner for the family, grilled pizza is guaranteed to impress. So fire up the grill, stretch out that dough, and get ready for a delicious outdoor cooking experience that’ll leave you craving more!