We have talked about grilled pizza quite a bit here at The Kitchn, but what if you’ve never actually tried this method? Well, we have just what you need. Here is a step-by-step tutorial on grilling pizza. Honestly, this method is not hard, once you get the hang of it, and thanks to the extra-high heat of the grill, it makes some of the best pizza you’ll ever eat!
Why Grill Pizza?
Grilling pizza isn’t just an alternate method for when you don’t want to heat up your oven (although that is a side benefit). The best pizza is made in the hottest oven possible, and since your grill can get so much hotter than your oven, for most people it is the best instrument for making terrific pizza.
Your kitchen isn’t heated up by the oven, and a blazingly hot grill means a crisper bite and those deliciously charred spots on the bottom of the crust. Not too charred, of course, but hopefully just enough for your taste!
Successful Grilled Pizza Belongs to the Organized
I actually used to be very intimidated by grilling pizza. I had a couple of bad experiences (charred crust! Flaming pizza sauce!) but then I got my method straight. It’s not hard, but you do need to be organized.
When you grill pizza, you need to have everything ready to go — all the toppings, the sauce, the cheese. This is because the key to pizza on the grill is to top the pizza afteryou’ve put it on the grill. It also helps if you cook the dough for a minute or two, flip it, and then top it.
Also, I love really thin-crust pizza (think wafer-tin), but I leave my crusts slightly thicker when grilling — the pizza stays nicely chewy with a crisp crust, and it won’t fall through the grates. Here’s the pizza dough recipe I like to use, plus a few good sauce recipes.