If you have never tried cooking pizza on the grillroom, now is the time to try ! These easily to follow instructions include a recipe for homemade dough that makes the best crust for grilling pizza on a stone. Choose your favorite toppings and fire up the grill for the best pizza night at home !
This post was in the first place published in September 2020 and has been updated for contented .
Grilling pizza is one of our darling summer dinners. It gives the pizza such a unique relish and the crust gets perfectly crispy on the bed while still staying chewy on the inside. I love serving these grilled pizza with a nice antipasto salad, melon prosciutto salad or even roasted artichokes.
🍕 Ingredient notes
- Dough/Crust – This homemade pizza dough recipe is adapted from one of my go to recipes for pizza dough from Sugar Spun Run. It’s easy to put together and has amazing flavor. It is enough dough to make two 12-inch pizzas. Store bought pizza dough may be used or even a premade pizza crust. Approximately 1 pound of pizza dough is needed for each 12-inch pizza.
- Sauce – I always have a batch of my old school italian gravy on hand to use for pizza, pasta and other dishes. You can also use your favorite store bought pizza sauce. You will need ½ cup of sauce for each 12-inch pizza.
- Toppings – This recipe includes italian sausage, ricotta cheese and fresh oregano for the toppings. However, you can use whatever your favorite toppings are for your pizza.
🔪 Step by step instructions
To make the pizza dough, whisk in concert one-half of the flour with the yeast, boodle, italian seasoning, and garlic powder. In a belittled roll, stir together the warm water, olive oil, and salt. Pour the wet ingredients into the dry ingredients to form a blockheaded paste .
slowly add the remaining flour, one half cup at a time until the dough forms a ball. Turn it out onto a flour open and knead cashbox smooth .
seat the boodle in an anoint bowl. Cover it and allow it to rise cashbox doubled in size. once risen, punch down the boodle and divide into two equal pieces .
Preheat the grill on high heat and then place the pizza stone on the grill. Allow it to heat up for at least 5 minutes and then lightly sprinkle it with cornmeal .
stretch out the pizza dough and lay it on the pizza rock. gently press it onto the stone to cover it completely in an tied layer and brush it lightly with olive oil. Close the grill and pre-cook the crust for about 5 minutes until it ‘s lightly browned on the bottom and the olive oil is bubbling on top .
Using kitchen tongs, slide the crust off of the stone and immediately onto the grill grates. Top the crust with the sauce and toppings and then close the grillroom to finish cooking .
The pizza should take another 5-7 minutes to finish fudge. The crust should be browned on the bottom and the cheese should be slenderly melted. Remove the pizza off of the grill and sprinkle it with any fresh toppings, like the oregano leaves. reprise with any remaining pizza dough you have .
Allow the barbecued pizza to rest for 5 minutes before slicing and serving .
⭐ Expert tips
- Make sure to sprinkle the pizza stone with cornmeal before adding the pizza dough. It helps to prevent sticking and makes it easy to slide to the grill grates when needed.
- Be careful not to overload the pizzas with toppings so they are easy to transfer off of the stone and the grill.
🍕 Pizza topping ideas
- Meat – salami, diced ham, grilled chicken, pepperoni
- Cheese – fresh mozzarella, parmesan, provolone, feta
- Vegetables/Fruit – peppers, pineapple, olives, garlic, fresh herbs, greens
- Sauce – alfredo sauce, pesto, olive oil
💭 Frequently asked questions
Can you cook pizza on the grill without a pizza stone? If you do n’t have a pizza gem, use a uncompromising baking sheet sprinkled with cornmeal to pre-cook the crust on the grillroom or in the oven. Pre-cooked crusts can then be moved from the baking sheet to the grill grates. If using a premade crust, it can be added immediately to the grillroom. top with your craved sauce and toppings and stopping point fudge with the grill closed.
🥘 Alternative cooking methods
- Oven – These pizzas can be cooked in an oven at 475˚, either on a baking sheet or pizza stone. Pre-bake the crusts for 5 minutes before adding toppings and placing them back in the oven to finish cooking.
⏲️ Make ahead instructions
Dough – Follow the instructions for making the dough up until the rising time. Place the unrisen dough in an airtight container and shop in the electric refrigerator for a few hours or up to overnight. Let the boodle come to room temperature before stretching it out and cooking it .
Crust – Make the boodle, allow it to rise and then pre-cook the boodle on the grillroom. rather of adding the toppings, remove the crust from the grill and allow it to cool completely. Wrap the pre-cooked crust in fictile wrap and then store it in an tune nasty container in the electric refrigerator for up to 2 days or the deep-freeze for up to 2 months. Thaw freeze crusts and then finish cooking them on the grillroom with your desire toppings .
🍕 More pizza recipes
If you loved this recipe for pizza on the grillroom, try these other pizza recipes that I know you will love besides !
Don’t forget! If you make this recipe, be sure to leave a remark and give it a rat. I love to hear from each and every one of you ! Tag me on Facebook and Instagram arsenic well ! It makes my day to see all of your photos of the food you have made .
📖 Recipe
Pizza on the Grill {with a stone}
If you have never tried cooking pizza on the grill, now is the time to try! These easy to follow instructions include a recipe for homemade dough that makes the best crust for grilling pizza on a stone. Choose your favorite toppings and fire up the grill for the best pizza night at home!
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Print Recipe
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Prep Time
25
mins
Cook Time
25
mins
Rising Time
1
hr
Total Time
1
hr
35
mins
Course
Main Course, Side Dish, Snack
Cuisine
American, Italian
Servings
8
servings
Calories
441
kcal
Ingredients
Pizza Dough
- 4 cups all purpose flour divided
- 4 teaspoons dry active yeast
- 1 tablespoon granulated white sugar
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 ½ cup warm water
- ¼ cup olive oil plus extra for greasing the bowl
- 1 ½ teaspoons kosher salt
Pizza Toppings & Assembly
- cornmeal
- olive oil
- italian gravy or pizza sauce
- cooked labor italian blimp
- whole milk ricotta tall mallow
- fresh marjoram leaves
Read more: The Best Baked Buffalo Wings Recipe
Instructions
Pizza Dough
- In a large shuffle bowl, combine 2 cups of the flour with the yeast, boodle, italian season, and garlic gunpowder. Whisk together to combine the ingredients and remove any lumps .
- In a belittled bowl, stir together the quick water, olive oil, and strategic arms limitation talks. Add the wet ingredients to the dry ingredients and stir to form a slurred paste .
- lento add in the remaining flour, ½ cup at a time until the dough starts to form a ball .
- Turn the broadly formed ball out onto a flour coat and continue to knead for about 5 minutes until the boodle is politic, adding more flour if needed. The boodle should be brassy when touched, but not gluey .
- lightly grease a clean stadium with olive oil and add the boodle. Roll the boodle approximately in the olive petroleum so that it is completely covered with it. Cover the bowl in plastic wrap or a towel and allow to rise until doubled in size, about 30-45 minutes .
- When dough is risen, punch it down and divide into two equal pieces .
Pizza Assembly
- Preheat the grill on high heat and then add the pizza stone to allow it to heat up for at least 5 minutes .
- Sprinkle the stone with cornmeal and then stretch out one of the pieces of boodle to the size of the pit. Lay it on the stone and lightly press it down to cover it completely in an even layer .
- Brush the dough lightly with olive oil and close the grill to allow the crust to pre-cook for 5-7 minutes until it is thinly browned on the bottom and the olive oil is bubbling on the peak .
- Using kitchen or grill tongs, slide the crust off of the stone and directly onto the grill grates .
- Top the pizza crust with the italian gravy and toppings and then close the grill to finish cook for about 5-7 minutes. The crust should be browned on the bottomland, the sauce should be bubbling and the cheese should be slightly melted .
- Remove the pizza from the grill and onto a cutting board. Sprinkle with fresh oregano and reprise with the remaining pizza dough .
- Allow the broiled pizza to rest for 5 minutes before slicing and serving .
Notes
- Make sure to sprinkle the pizza stone with cornmeal before adding the pizza dough. It helps to prevent sticking and makes it easy to slide to the grill grates when needed.
- Be careful not to overload the pizzas with toppings so they are easy to transfer off of the stone and the grill.
Dough
- Pizza dough recipe is adapted from Sugar Spun Run’s best pizza dough recipe.
- Pizza dough recipe yields dough for two 12-inch pizzas
- Store bought dough may be used instead. Approximately 1 pound of dough is needed for each 12-inch pizza.
Premade Crust
- Premade crust may be used instead of homemade or store bough pizza dough. Place the crust directly on the grill grates of a preheated grill. Top with desired toppings, close the lid and allow to finish cooking for 5-7 minutes.
Alternative Pizza Toppings
- Meat – salami, diced ham, grilled chicken, pepperoni
- Cheese – fresh mozzarella, parmesan, provolone or feta
- Vegetables/Fruit – peppers, pineapple, olives, garlic, fresh herbs or greens
- Sauce – alfredo sauce, pesto, olive oil
Make Ahead Instructions
Dough – Follow the instructions for making the boodle up until the rising time. Place the unrisen dough in an airtight container and shop in the electric refrigerator for a few hours or up to overnight. Let the dough arrive to room temperature before stretching it out and cooking it .
Crust – Make the dough, allow it to rise and then pre-cook the boodle on the grillroom. rather of adding the toppings, remove the crust from the grill and allow it to cool completely. Wrap the pre-cooked crust in plastic wrap and then store in an tune taut container in the electric refrigerator for up to 2 days or the deep-freeze for up to 2 months. Thaw freeze crusts and then finish cooking them on the grill with your hope toppings .
Alternative Cooking Methods
- Oven – These pizzas can be cooked in an oven at 475˚, either on a sheet pan or pizza stone. Pre-cook the crusts for 5 minutes before adding toppings and placing them back in the oven to finish cooking.
- Without a stone – Pizzas can be pre-cooked on a sturdy sheet pan sprinkled with cornmeal either in the oven or on the grill. Pre-cooked crusts can be transferred directly to the finish cooking on the grill grates with desired toppings.
Nutrition
Serving:
1
slice
Calories:
441
kcal
Carbohydrates:
54
g
Protein:
15
g
Fat:
18
g
Saturated Fat:
6
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
9
g
Cholesterol:
31
mg
Sodium:
702
mg
Potassium:
266
mg
Fiber:
4
g
Sugar:
2
g
Vitamin A:
197
IU
Vitamin C:
2
mg
Calcium:
82
mg
Iron:
4
mg
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