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a little trouble getting pizza from counter onto the grill. wanted to stick to surface. anyone else have this problem? it tasted great, but just very hard to get onto grill without ripping or sticking
Hello, Eileen! Oh no! No one wants ripped pizza dough! It’s sometimes helpful to add a little extra flour underneath the dough before transferring it to the grill. It helps make it easier to move it. Let us know how it goes next time, ok? Thanks for your question.
I usually put a little course cornmeal on a wooden pizza paddle before placing the dough on the paddle. The dough slips off quite easily from there.
This is an awesome an easy recipe! Thank you for sharing!Quick question, after I put the toppings on and put it back on the grill, I leave it for a few minutes and giant bubble appears pushing all the toppings on the sides. What am I doing wrong? I have a gas grill by the way. I’m thinking maybe I’m not lowering the heat enough?Thank you!
Hi, Kayla! You aren’t doing anything wrong. That happens sometimes. You can just pop it with a knife if you want too.
Thanks for getting back to me! That’s great to know. I’ll definitely do that next time.
This recipe is awesome. It’s ruined other pizza for me lol
Used the dough recipe from the provided link. This was a fun way to cook pizza with my little nephew. We did have to finish it under a broiler to get the cheese to melt and the pepperoni to sizzle since the bottom started to burn. Will work on our timing but even if it means broiling to finish it, I’m completely okay with that because it was fantastic pizza :)
why do you flip the dough? seriously please explain, i see it on many videos, but i don’t get it. No one in Italy does it
Hi Maria, this is the best way to make pizza on a grill with grill grates. It’s different than making pizza in an oven. If you are making pizza in an oven, you don’t need to flip the dough over.
Oh okay. When make pizza I use for the dough 00 caputo and then corn flour. When the pizza is ready I put it in a pan and then on the grill. Different pans will give different results. This is how I use the grill for the heat it reaches and I don’t flip it
I use raw hamburger and Italian sausage when cooking in the oven – the juices add flavor. Will a grilled pizza burn before the raw stuff is cooked safely?
Hi, Vernon! Great question! For this recipe once the toppings are adding you only grill the pizza for an additional 2-3 minutes. That isn’t long enough to safely cook meat. I would pre-cook your hamburger and Italian sausage before adding it to the pizza.
Grilled pizza is the best ever! I buy my pizza dough from my local pizzeria but rather than oiling the grates I brush one side of the rolled out dough lightly with vegetable oil. Keeping the heat outside during the summer is awesome.
We would love to do these for a gathering over the weekend (about 20 people) Anyone see a problem with grilling the crusts beforehand and finishing them up during the get together. So essentially steps 1-6 will be done about 3-4 hours beforehand and we would finish them up during the bbq. Thanks!
Sonny, I was thinking the same thing! Did you do it? How’d it go? Was thinking this could be great for a winter evening in Northern California (it’s chilly, but not too cold here). Would love an update!
Sure Sonny, you could easily grill the crusts beforehand, lightly on each side. Cool them on a rack so they don’t get soggy on the underside in their own steam.
Grilled pizza is great for our large family or a group of friends. We set up a pizza bar and let everyone pick their own toppings. No need to worry about a menu to suit individual preferences and diet that way. Plus, it’s entertianing and a unique experience for our guests!
Hey Sonny! How did it work out doing steps 1-6 a few hours before guests? I’m thinking about doing the same thing.
Just made this grilled pizza tonite – fabulous! The grill made this the best homemade pizza we’ve ever had. And an added bonus, my house stayed cool on this hot summer day! Thank you!
Tried this last night and it was amazing! Thanks Elise! I will be grilling my pizzas for now on!
Had some friends over for dinner last night and grilled two pizzas per your instructions. Turned out AMAZING! I don’t know why I hadn’t tried grilling pizza sooner. Thanks so much. :)
Grilled pizza is crazy!Simple, easy and tasty!
We LOVE grilled pizza in our house, and make many different variations during the summer, including a sauce less, herb and cheese flatbread which is a perfect side to a big salad or kabobs. Thanks for sharing your method and the recipe you like!
We’ve made pizza on the grill for years. I like it better than my pizza I make on my stone in the oven during winter. Probably a thinner crisper crust is what decides it.
I too love the no heating the kitchen in the summer but maybe even more (I’m usually cold so I don’t mind oven heat most of the time) is keeping the mess outside. When I use my pizza stone in the oven I use coarse ground corn meal. Inevitably it ends up all over the place. On the grill it is just EVOO.
You can probably save your evoo for something you’ll actually taste it on… You’re just lubricating the grates, so it’s not adding flavor to the pie. I could see drizzling some on top of the finished pie for the last minute or two of cooking… Save the expensive stuff and grease the grates with something else.
Elise, I love this recipe (and I know pizza, believe me!) This is absolutely my favorite pizza ever. I hope you don’t mind that I mentioned it on my blog (cuttinglossdowntosize.blogspot.com). Love your blog…keep up the good work!
EXCELLENT directions. Worked perfectly. We did find that frozen dough is better thawed out same day of service than in fridge the night before.
We also found about 350 degrees on the grill temperature gauge was about perfect.
We had a pizza disaster with our Weber charcoal grill last night … but even in the charred shambles of the pizza I could see it could be quite tasty. .. I used your recipe for the dough and it turned out great ..
This is what happened ..my husband lit the charcoal and it became quite HOT. He then put the olive oil on the grill and he had a blazing inferno. … Should we have let the fire burn down or maybe put the oil on grill before starting the fire? … well he put the pizza dough on the grill and covered for 2 minute … then lifted the lid and scooped up the crust with pizza peel and placed on a platter .. burnt I mean crispy side up and then we then put ingredients on (margherita pizza.. ). He put pizza back on grill covered and cooked for another 2 minutes…. well it could have been better. Are we bar b que dumb dumbs ? I hope our snafoo will help those doing this for the first time annnd any suggestions you can give would be much appreciated.
Wow, it sounds like you got your grill a little too hot! The test is hold your hand 1 inch over the grill grates. If you can hold it there for 1 second (say “one thousand one” out loud), that’s the right amount of heat. If it’s too hot to hold it there for 1 second, then it’s too hot and you should let it die down a bit. Regarding the olive oil, you don’t want a dripping paper towel, you just want to lightly brush the grill grates with oil so that the pizza dough is less likely to stick. Do that right before putting the pizza dough down.
With grilling you need to make adjustments for your particular grill, especially the first time you try something. I would peek after the first minute to make sure that the dough is cooking and not burning.
Don’t give up! The grill does take some practice to master. I still manage to burn things, especially if I haven’t grilled for a while.
Some charcoal grills support deflector plates, which act as a barrier between the hot coal and the food on the grates. It let’s the food cook from the indirect heat rather than searing from the hot coals. Are you sure he didn’t let the coals turn gray first? You’re not supposed to put food on the grill while the coal is still black. It should look like hot pieces of ash.
I don’t know why this happened, but when I tried grilling pizza last year the dough slid right through the (Weber gas) grill bars. What a mess! Undaunted (well, daunted for only a year!) I’m giving it another go this evening. Two smallish pizzas, one with Mozzerella and arugula (the latter thrown on after grilling) dressed with a splash of lemon juice and olive oil, the other with simple tomato sauce and mozzarella. Fingers crossed and Plan B -dinner at a favorite restaurant where I can forget and move on – in place.
Hi Deborah, maybe the grill wasn’t hot enough? Or the pizza dough too thin?
Hi Elise –It worked this time! Probably the grill wasn’t hot enough, as you note, and the dough too wet. This time it went very well indeed! Yum. What a revelation is grilled pizza – the best. I’d be interested in knowing what toppings you think are terrific. Thanks, Elise.
You can put practically anything on your pizza when grilling it. I would advise that items like peppers onions and broccoli to steam/saute before hand so they’re not too crunchy and will heat through more evenly with everything else you put on your dough.
I have been grilling pizza for a few years and my husband loves it that way, as do I.
I usually use peppers, onions, baby sweet tomatoes cut in half, mushrooms, diced chicken, pepperoni, halved black olives, sautéed garlic, thinly slice zucchini, mozzarella, feta. I put mixed shredded cheddar on top of all the ingredients. I find that with the cheese on top of the toppings it tends to hold everything together better. And definitely let the pizza cool off for a few minutes before you cut it.
Young and old have declared it the best pizza ever. Thanks for the recipe and idea!
we made it ! it was delicious !!!!
Pizza was delicious but we burned the crust ! Should we decrease time that we place crust on in beginning ?
You kind of have to play it by ear. Peak and see if the crust is browned, if it is, then take it off.