Homemade Grilled Pizza: Recipes and Tips!

Planning the ultimate summertime barbecue party? Don’t forget the grilled pizza! Everyone loves pizza. Pizza with a nice crispy, chewy, smoky flavored crust wins even more rave reviews at barbecues than the usual burgers—we guarantee it!

What is a Pizza Stone?

A pizza stone is a heavy, flat, unglazed baking stone that helps evenly distribute heat from the oven or grill to your pizza. They are unglazed so they can help absorb some of the moisture from the dough. Pizza stones may be used for a broad variety of things in the kitchen, so there’s no reason to limit its uses to only pizza!

Things to Remember when Grilling Pizza

Pizza may be placed directly onto your grill or baked using a pizza stone. Prepare your pizza as usual and put it on a medium-hot grilling surface. Cooking pizza directly on the grill runs the risk of burning the crust, so practice a few times before inviting your friends to see your disaster. You don’t have to put the lid down to properly cook a pizza on the grill, but it does help to melt and cook the toppings. Quick hint: use toppings that cook and melt quickly. Pre-cook all meats before putting the pizza on the grill, and if your crust starts getting brown before your toppings are done—simply put the lid down for a few minutes.

Using Your Pizza Stone

  1. Prepare all of your ingredients ahead of time and drain as much liquid from them as possible. Slightly dried out toppings will cook more easily and prevent an undercooked crust.
  2. Don’t add too much sauce. Too much sauce or liquid from toppings will cause an undercooked or unevenly cooked crust; and take it from us, no one likes a soggy crust.
  3. Preheat your pizza stone before placing your uncooked pizza on it. Preheating is an absolute requirement. The proper procedure to preheat your pizza stone is to put it in a cold oven or grill and then turn the heat on. Placing the stone in a hot oven or grill can cause it to break.
  4. Coat the stone with cornmeal before placing the pizza on it. Cornmeal helps absorb moisture from the crust and will make it much easier to remove the finished pizza from the stone.
  5. Put the pizza together before placing it onto the hot stone. If you choose to roll the dough out onto the hot stone, be very careful and very quick.
  6. Follow cooking directions in the recipe. Make sure cook time is sufficient to cook the pizza through. Trying to remove the pizza from the stone before it is cooked well could be disastrous!

Grilled Pizza Recipes

Prepare your favorite crust. Homemade crust will provide the best results, but frozen or refrigerated pre-made dough are a viable option. Refrigerated dough is easy to unroll and stick some toppings on. It is, however, very thin and can be difficult to maneuver from kitchen to grill.

Basic Grilled Pizza

Pre-cook any meats you will use as toppings.
Clean the grilling surface.
Preheat to medium. (If you use a pizza stone, place the stone on the grilling surface before starting the preheat cycle. Stones must heat slowly.)
While the grill is preheating, work the crust into shape.
Brush dough lightly with olive oil on each side.
Transfer dough to a cookie sheet dusted with cornmeal for easy transfer to the grill.
Place the dough onto the grill and close the lid.
Check on the dough every 2 or 3 minutes. Remove it from the grill when the bottom is browned.
Flip the crust so that the grilled side is facing upward.
Add a thin layer of sauce then top as desired.
Return the pizza to the grill and close the lid for 5 to 10 minutes.
Slice and serve!

Homemade Grilled Pizza

Crust:
1 package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

Dissolve yeast and sugar in warm water. Let set about 10 minutes until creamy.
Stir olive oil, whole wheat flour, salt and 4 cups bread flour into the mixture. Add remaining flour slowly.
Turn dough onto a lightly floured surface and knead till smooth.
Place dough into a lightly oiled large bowl. Coat with oil.
Cover and let set for about an hour to rise. Dough should double in size.

Deflate dough and turn it onto a floured surface.
Divide and form three equal rounds.
Cover rounds and let set for about 10 minutes.
Preheat oven or grill. Oven should be 425 degrees F.

Place one round on a flat, mobile surface dusted with corn meal. Stretch to about 1/4 inch thick, working from the middle outward. Place on the grill for about 3 minutes. Pull on the edge after about 2 minutes to make sure it moves easily. If it doesn’t, simply give it another minute or two. It may droop through the grates a little, that’s perfectly fine.

After you’re able to move the crust freely on the grates, remove it from the grill. Turn it upside down (with the grilled part facing up) and apply toppings. Don’t overdo it with sauce and moist toppings. Return the pizza to the grill and cook for another 5 minutes or so. If your toppings aren’t melting, close the lid for 2 to 3 minutes at a time. Check them often to make sure the crust does not burn.