How to Cook Pizza on the Grill?

While oven-baked pies dominate most kitchens, grill-cooked pizza offers unparalleled texture – a blistered, wood-fired-style base paired with lightning-fast cooking times. This method isn’t just for pros: With proper heat management, simple tools, and a willingness to experiment, even novice cooks can master charcoal-kissed Margheritas or smoky grill-fired pepperoni. 

Choosing Your Dough and Ingredients

Selecting the Right Pizza Dough

For grilled pizza, you need a dough that can handle direct heat without falling apart.

Make a dough with a higher protein content (bread flour works great) as it creates a sturdier crust that won't sag or tear when you transfer it to the grill.

Add a bit more olive oil than you would for oven pizza. This helps prevent sticking and adds flavor.

Divide your dough into smaller portions! Smaller pizzas (about 8-10 inches) are much easier to handle on the grill than one large pizza.

Picking Fresh Toppings

With grilled pizza, less is definitely more! Too many toppings can make your pizza soggy and difficult to cook properly.

Roma tomatoes are perfect because they contain less moisture than other varieties. Slice them thinly or dice them to avoid excess liquid.

Fresh basil adds wonderful aroma and flavor—add it right at the end to preserve its bright color and taste.

Pre-cook any raw meat toppings like sausage or chicken before adding them to your pizza. The short cooking time on the grill won't be enough to cook raw meat safely.

Vegetables like bell peppers, red onions, and mushrooms work great. Consider giving them a quick sauté before adding to reduce moisture and enhance flavor.

Choosing the Perfect Cheese

Mozzarella is the classic choice for grilled pizza. Fresh mozzarella has amazing flavor but contains more moisture.

If using fresh, slice it thinly and pat dry with paper towels first.

Low-moisture mozzarella melts beautifully without making your crust soggy. Shred it yourself rather than buying pre-shredded, which contains anti-caking agents that affect melting.

Try mixing in some stronger cheeses like Parmesan, Romano, or smoked provolone to add depth of flavor.

Consider adding small dollops of soft cheeses like ricotta or goat cheese after grilling.

Keep cheese portions moderate—too much can become heavy and slide off during cooking. About 4-6 ounces of cheese is perfect for a personal-sized grilled pizza.

Prepping the Grill for Pizza

Setting up the Cooking Grates

First, make sure your cooking grates are clean. Food residue can cause your pizza dough to stick.

Give the grates a good scrub with a grill brush when the grill is warm.

For gas grills, consider setting up a two-zone cooking area. Keep one side at high heat and another at medium heat. 

If you're using charcoal, spread the coals evenly across the entire cooking surface for consistent heat. Some grillers like to add wood chips for a smoky flavor.

Oil your grates lightly before cooking. You can use a paper towel dipped in vegetable oil and hold it with tongs to rub across the grates. 

Achieving the Right Temperature

Temperature control is crucial for perfect grilled pizza. Aim for around 500 degrees Fahrenheit – hot enough to crisp the crust quickly but not so hot it burns.

Preheat your grill with the lid closed for at least 15 minutes. This ensures the cooking grates are properly heated and will give your dough those beautiful grill marks.

For gas grills, this means setting the burners to medium-high. If you have a built-in thermometer, use it to verify the temperature.

Using a Pizza Peel

Dust your peel with flour or cornmeal before placing your dough on it. This helps the pizza slide off easily.

When your dough is ready and topped, give the peel a gentle shake to make sure the pizza moves freely. If it sticks, carefully lift the edges and add more flour underneath.

Hold the peel at a slight angle when transferring to the grill. Position the edge of the pizza at the back of the grill and quickly pull the peel away with a smooth motion.

For retrieving your cooked pizza, slide the peel under it with a quick, confident movement. Don't hesitate or you might damage your masterpiece!

If you don't have a pizza peel, a rimless baking sheet or even a stiff piece of cardboard covered with foil works in a pinch.

Grilling Techniques for Perfect Crust

Direct vs. Indirect Heat

Direct heat works best for the initial cooking of your pizza dough. Place your stretched dough directly over medium heat (around 400-450°F) for quick cooking and those beautiful grill marks. This direct flame creates a crispy bottom and helps the dough set quickly.

After the first side is cooked (about 2-3 minutes), flip the crust and move it to indirect heat. The cooler side of your grill gives you time to add toppings without burning the bottom.

Managing the Grill Lid

For the first side of your dough, keep the lid open and watch closely. This direct exposure helps create a firm base with grill marks.

After flipping and adding toppings, close the lid to create an oven-like environment. This trapped heat melts cheese evenly and finishes cooking your toppings without burning the bottom crust.

Check your pizza every minute or so when the lid is closed. The enclosed heat works quickly!

If your crust is cooking faster than your toppings, reduce the heat or move the pizza to an even cooler zone of the grill.

For thin-crust pizzas, you'll need less lid-closed time than for thicker crusts. About 3-5 minutes with the lid closed is usually perfect for melting cheese while maintaining a crispy bottom.

Frequently Asked Questions

Can I use store-bought dough for grilling pizza, and if so, how?

Yes, store-bought dough works great for grilled pizza! Let it come to room temperature before using, which makes it easier to stretch.

Lightly flour the dough and stretch it to your desired thickness. 

Brush one side with olive oil before placing it oil-side down on the grill. This prevents sticking and adds flavor.

What are the steps for utilizing a pizza stone on a grill?

Place your pizza stone on the grill grates and preheat both together for about 30-40 minutes. The stone needs time to reach the proper temperature.

Sprinkle some cornmeal on the stone to prevent sticking before sliding your pizza onto it. 

Close the lid and cook for about 5-7 minutes or until the crust is crispy and the cheese is bubbly. The stone creates even heat distribution for perfect cooking.

Is it possible to grill pizza without a stone and still get good results?

Absolutely! Many people prefer putting pizza dough directly on the grill grates.

Grill one side of the dough first for about 2-3 minutes until it firms up. Then flip it, add your toppings to the grilled side, and close the lid to finish cooking.

Keep toppings relatively light when cooking directly on grates. Too many heavy toppings can make handling difficult and lead to uneven cooking.

How should I use a pizza pan when cooking pizza on the grill?

Preheat your grill with the pizza pan inside for about 10 minutes. 

Use a pan with holes or perforations if possible. These allow heat and smoke to directly contact the crust.

Keep the grill lid closed while cooking to create an oven-like environment. Check your pizza after about 5 minutes, as cooking times vary depending on your grill's temperature.

What's the proper duration for grilling a frozen pizza to perfection?

Frozen pizzas typically take 10-15 minutes on a preheated grill set to medium heat (about 375°F).

Always keep the lid closed.

For best results, place the frozen pizza on a pizza stone or pan rather than directly on the grates. This prevents the crust from cooking too quickly.

Check the pizza frequently after the 10-minute mark. The crust should be golden brown and the cheese fully melted when it's done.