Description
Learn how to make a delicious grilled pizza with a crispy crust and perfectly melted cheese using your outdoor grill. This recipe guides you through the process of preparing the dough, grilling it to form a sturdy crust, adding sauce and toppings, and finishing it off on the grill for a smoky, flavorful pizza experience.
Ingredients
Scale
Pizza Base
- 1 pizza dough ball (for 1 crust)
- Flour for dusting
- ~1/2 cup olive oil
Toppings
- 1/2 cup pizza sauce
- 8 oz low-moisture mozzarella cheese, sliced
- Pepperoni, olives, onions, mushrooms, sausage, or toppings of choice
Instructions
- Preheat Grill: Preheat your grill to the lowest heat setting. Keeping the heat low is essential to cook the pizza dough evenly without burning.
- Roll Out Dough: On a floured surface, roll or stretch out the pizza dough until it roughly matches the size and shape of a standard sheet pan.
- Prepare Dough for Grilling: Lightly flour a sheet pan and transfer the rolled-out dough onto it. Use a brush to very lightly coat the top side of the dough with olive oil.
- Grill Dough Side Down: Carefully flip the oiled side of the pizza dough onto the grill grate. Wear oven mitts for safety and ensure the dough isn’t sticking by gently shaking the pan before flipping. You have a few seconds to adjust the dough if it starts to distort. Cook for 4 minutes to develop a crust.
- Remove Dough from Grill: Using spatulas or a pizza board, carefully lift the crust off the grill and place it back onto the sheet pan.
- Oil and Flip Crust: Lightly brush olive oil on the top side of the crust (the side that was not grilled). Then flip the pizza crust so the grilled side is facing up.
- Add Sauce and Toppings: Spread the pizza sauce evenly over the crust, then layer with mozzarella cheese slices and your choice of toppings. Avoid overloading with too many toppings to ensure even cooking.
- Grill Finished Pizza: Carefully slide the pizza back onto the grill, positioning it in the center. Grill for 13 to 16 minutes, or until the bottom is golden, cheese is melted, and toppings are cooked through.
- Serve: Remove the grilled pizza carefully using spatulas or a pizza board and transfer it to a serving platter. Slice and enjoy immediately.
Notes
- Use oven mitts or gloves when flipping dough onto the grill to protect your hands.
- Be careful not to overload the pizza with toppings, as this will affect cooking time and doneness.
- Low-moisture mozzarella is preferred for better melting and less moisture release.
- If dough tears or warps on the grill, quickly stretch it back into shape before it cooks fully.
- Maintain low grill temperature to avoid burnt crust.
