How to Grill Pizza in Easy Steps

 Grill Pizza in Easy Steps

A Guide to Grilling Pizza

Anyone who has never grilled a pizza should try it out. The pizza you cook at home with our broiled pizza recipe and instructions will be the best you’ve ever had!

The idea of grilling pizza was met with my first reaction of “why would anyone want to do that?”

After doing it a few times, I can think of a few reasons why it’s not a good idea, the first of which being that who wants to turn on an oven to 450 degrees Fahrenheit or more on a hot summer day?

The rules are different with grilled pizza.

Keeping the oven’s heat outside where it belongs is made possible by grilling the pizza. Furthermore, grills are similar to wood-fired ovens in more ways than one might think.

The smokiness of the grill, whether charcoal or gas, will provide a dimension of flavor to your pizza that a regular oven can’t match.

Moreover, it’s not hard to do. Despite popular belief, pizza dough does not fall through the grill’s holes. The dough should get a lovely, softly browned exterior if the grill is hot enough.

Effective Methods for Grilling Pizza

The method involves first grilling the basic dough on one side, then flipping it over. The pizza is taken off the grill, flipped, sauced, and topped before being put back on for the last few minutes.

Want to Make Your Own Pizza Crust?

In a nutshell, this is how to barbecue the right way. If you don’t already have pizza dough on hand, you can find a fantastic recipe for making your own right here.

Guidelines for Preparation

You may make a larger batch of dough, let it rise, cut it in half, wrap each half in plastic, and store it in the freezer. The next time you want pizza for supper, take the dough out of the freezer the night before and put it in the fridge before you go to work. When you get home, prepare the grill while you take the dough out of the fridge to warm.


The dough may be rolled out and grilled lightly on both sides before being baked. Put the crust on a rack to cool so that it doesn’t become soggy from the heat and humidity. With this strategy, you can get a lot done in a short amount of time. Brush the crusts with sauce, add toppings, and cook when you’re ready for another barbeque.


Which Pizza Toppings Work Best on the Grill?

Since the pizza is only seared for two to three minutes after the toppings have been placed, many of the ingredients will be undercooked when served. If you don’t mind your veggies being quite crunchy, that’s OK, but else you should cook them before putting them to the pie. However, this creates an issue with meats. You’ll need to have the grilled meat ready before you add it to this pizza.

If you want to avoid making a thick and mushy pizza, use your chosen toppings sparingly.

A Guide to Grilling Pizza

Time Required for Preparation: Fifteen Minutes

Five-minute PREP TIME

TOTAL TIME: 20 MINUTE SEGMENTS Approximately 4–6 servings

PRODUCE 2 oven-baked pizzas

Make pizza from scratch with our pizza dough recipe. You might also check the prepared foods department of your store for premade pizza dough.


Dough for making pizzas (keep in mind that our pizza dough recipe makes enough dough for two pizzas).
Pure, unadulterated olive oil
Spread cornmeal or all-purpose flour on the baking sheet or pizza peel.
Discretionary seasonings

Red tomato paste
Cheese (fresh mozzarella) with herbs. cheese
Sliced onions with tomatoes


Grill and condiments should be ready:

Set up the grill for high, direct heat. Get some olive oil ready in a small bowl to use for greasing the griddle and topping the pizza with. Get the pizza toppings ready, such as tomato sauce, mozzarella, and anything else you may like.

Roll out the pizza dough and shape it:

On a lightly floured surface, press the pizza dough down with your hands to form a round. You may either stretch the dough by touching it with your fingertips or by holding up the edges of the dough and letting it hang and stretch as you move around the perimeters.

Rest the dough for 5 minutes after stretching it, and then use your fingers to push out the corners into a 12-inch round. Do not make a lip that is too high, since this will prevent the pan from burning evenly.


Make many rounds of pizza dough, wrap them individually in parchment paper, and store them in the refrigerator for up to two hours before cooking if you’re hosting a party.

Brown the dough on the griddle.

The grill is ready when you can hold your hands an inch over the grates for no more than two seconds; at this point, you may clean the grates by soaking a paper towel in olive oil and wiping them down with utensils.

Put a circle of pizza dough on a lightly floured (or cornmeal-dusted, if you want) rimless cookie sheet (or pizza peel, if you have one).

Drop the dough onto the grill’s hot grates from the baking sheet.

Simmer for two minutes with the lid closed.

Look for air bubbles in the dough:

After 2 minutes, lift the grill’s lid to check the dough’s bottom for browning. If it’s just on one side, flip the dough with a spatula or other implement and re-heat it for a minute.

If the bottom isn’t browning after a minute, cover the grill and cook for another minute.

If the griddle is hot, it should just take a few minutes. Air bubbles will appear on the pizza dough’s surface.

Take the dough from the grill and flip it over onto the pastry sheet:

The pizza dough is ready to be removed from the griddle when it has a little caramelization on one side. Using a spatula, turn the pastry over so the grilled side is now facing up. Keep the grill hot by keeping the lid closed until you’re ready to cook.

Using olive oil as a base, top with:

Spread a thin layer of extra virgin olive oil over the pizza’s grilled surface, then top with one ladle of sauce. Any more than that, and the pizza will lose its crispiness.

Place meat on top of the mozzarella cheese if using it, then finish by adding any other toppings.

Too many toppings will make the pizza heavy and mushy.

Place the topped pizza back on the griddle and slide it back.

If you’re using a gas grill, turn down the heat. Close the grill’s vents almost all the way while using charcoal. Cook for another two to three minutes with the cover on, or until the bottom is seared and the cheese is bubbling. After a few minutes on a cutting board or other flat surface, remove off the grate and slice.

Ready, set, slice!

9g of fat, 37g of carbohydrates, and 8g of protein.


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