How to Grill Pizza

Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.


  • Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas)
  • Extra virgin olive oil
  • Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
  • Some flour or corn meal for dusting the cookie sheet or pizza peel


1 Make the pizza dough or use prepared pizza dough.

2 Prep grill and toppings: Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.

3 Stretch and shape the pizza dough: Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

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Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

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Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

4 Grill one side of the pizza crust: Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates.

Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one).

Let the dough slide off the cookie sheet onto the hot grill grates.

Close the lid of the grill and let cook for 2 minutes.

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5 Check how well the dough is grilling, look for pockets of air bubbles: After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute.

If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown.

It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

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6 Remove grilled dough and flip it over onto a cookie sheet: Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

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7 Brush with olive oil, add toppings: Paint the grilled surface of the pizza with a little extra virgin olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza.

Sprinkle on your toppings, ending with Mozzarella cheese (if using), and if using meat, put that over the cheese.

Remember to go light on the toppings, or your pizza will be heavy and soggy.

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8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

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  • eileen

    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

    • Carrie Havranek

      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.

      • Janice

        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.

  • Kayla

    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!


    • Summer Miller

      Hi, Kayla! You aren’t doing anything wrong. That happens sometimes. You can just pop it with a knife if you want too.

      • Kayla

        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

  • Carrie

    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 :)


  • Maria

    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

    • Elise Bauer

      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.

      • Maria

        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

  • Vernon

    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?

    • Summer Miller

      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.

  • Kathy

    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.


  • Sonny

    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!

    • Marisa Lacampagne

      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!

    • Elise Bauer

      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.

    • Kim

      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!

    • Ashley

      Hey Sonny! How did it work out doing steps 1-6 a few hours before guests? I’m thinking about doing the same thing.

  • Ali

    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!

  • James

    Tried this last night and it was amazing! Thanks Elise! I will be grilling my pizzas for now on!

  • Steve

    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. :)

  • Scotty Hensdill

    Grilled pizza is crazy!Simple, easy and tasty!

  • Elizabeth @ Pineapples and Polka Dot

    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!

  • Karen @ On the Banks of Salt Creek

    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.

    • Chris

      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.

  • Dolores Bradley

    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 ( Love your blog…keep up the good work!


  • Jeanne

    EXCELLENT directions. Worked perfectly. We did find that frozen dough is better thawed out same day of service than in fridge the night before.

    • Jeanne

      We also found about 350 degrees on the grill temperature gauge was about perfect.

  • Margie G.

    Hi Elise,
    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 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.

    • Elise Bauer

      Hi Margie,
      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.

    • Chris

      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.

  • Deborah

    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.

    • Elise Bauer

      Hi Deborah, maybe the grill wasn’t hot enough? Or the pizza dough too thin?

      • Deborah

        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.


        • Jill P

          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.

  • Laura

    Young and old have declared it the best pizza ever. Thanks for the recipe and idea!

  • alexandra

    we made it ! it was delicious !!!!

  • heidi

    Pizza was delicious but we burned the crust ! Should we decrease time that we place crust on in beginning ?

    • Elise Bauer

      You kind of have to play it by ear. Peak and see if the crust is browned, if it is, then take it off.

  • Mary S

    Grilled pizza for the first time last night – our family agrees it’s the best pizza we ever had – fresh veggies on one and garlic chicken alfredo on the other – yummy! Thanks Elise.

  • Janet

    I tried this tonight and it was by far the best pizza I have ever made at home. What an easy and flavorful way to cook pizza. Will definitely do this again. Happy tummies tonight in our house. Thanks for the great tips.

  • Joanne

    Wow, this recipe was great…I’ve been wanting to make grilled pizza for a while but kept wondering if the dough would fall through the grates! I kept my pizza pretty simple with fresh mozzerella, tomatoes, basil, garlic…delicious…can’t wait to make another batch…plus it was fun to make!

  • Lulu

    This was so much fun! When I told the bfriend that I wanted to do pizza on the grill, he was like really?? When I showed him your instructions, he really got into the idea and said it didn’t look as hard as he would have imagined. It wasn’t. Maybe a little awkward the first time around, but not hard at all.
    I made the dough the night before in the bread machine and got all our toppings chopped and shredded and ready to go so we were all set for lunch the next day.
    I’d say definitely keep a close eye on this, because the dough can start to burn really quickly. The method of pulling the dough off onto the back of a baking sheet made it pretty easy to handle, and we only had one incident where the dough sort of folded, so that particular pizza came out a little wonky, but the second one came out better. I guess it’s just a matter of getting the hang of it.
    We both thought the pizzas came out delicious this way and it was so much fun to do. We’ll definitely be doing this again.
    Thanks, Elise!


  • Lucua

    So glad I found this post, tried this tonight and turned out so great! We did caramelized onion, sliced tomato, asiago and mozzarella. Everyone loved them, thank you!

  • jtdriver

    Thanks for the tips here both in the article and the comments. A technique that worked well for me on a good-sized Weber gas grill: make small pizzas, use half of the grill to get the dough browned on one side. Place a double layer of heavy duty foil on the other side to give the toppings a chance to cook before the crust burns. This meant I could do a little assembly line of pizzas with one getting browned, one getting toppings, one cooking on the foil, and one cooling down for eating. Best grilled pizza I’ve made and some of the best pizza of any kind I’ve made (or bought).

  • Amy Baker

    oh my goodness—

    this was a culinary adventure that ended in awesome.

    At first i thought—-grilled pizza—what?


    that is all.

    just do it.

  • debbey

    Thanks a lot. I grilled pizza according to your guideline and it tuned out delicious.

  • debbey

    I am from india and i make my pizza dough and bake pizza at home .next time i want to grill pizza, i am going to follow the steps which you have given but
    i have a open grill so how can i melt the cheese while grilling.can you please give me any suggestion on this?

    You need to find a way to redirect heat to the surface of the pizza. The best way to do that is with a cover. You might try taking a large roasting pan and turning it upside down over the pizza on the grill. ~Elise

  • Stasha

    Long time reader, first time poster! I’ve been thinking this over since you posted it and just made it. I used whole wheat dough, my family’s secret recipe sauce, mozzarella, goat cheese, bacon, and caramelized onions that I cooked in the bacon drippings. Absolutely divine! I made it for a first date, and the guy was ready to propose after trying it! Thanks for making it so easy.

  • shannon abdollmohammadi

    So that is how to do it!! LOL…I always burned mine (really bad) because I did not flip the dough. Thanks for sharing…I am super excited to go try it again.

  • Teresa

    This is the second summer that I’ve made grilled pizzas. They are so good! It is best to have simple and few ingredients. It isn’t really the place for the kitchen sink combo. I just tried the BLT pizza that king arthur flour blogged about. I used a creamy peppercorn dressing instead of the blue cheese dressing they used. Oh my was it good! Homemade pesto and some mozzarella make fabulous appetizer pizzas!

  • sinister lobster

    Only problem with grilling is that if the heat is too hot, the toppings don’t get done; so you must keep it simple and/or turn the heat down once you add the toppings to the pizza crust.

  • TheGrillingGuy

    We have made pizza the same exact way as this so many times before. We really enjoy making this type of pizza as the grilling can give it an amazing taste that you just can’t get in the oven. We always add in some Pleasoning pizza seasoning on the top of it to add some spice. We also let the kids pick out their toppings for their “portion” of the pizza. It is a great way to get the kids involved.

  • Peggy

    This is our favorite way to make pizza and also a favorite company dinner in the summer as everyone can make their own creations. I have to say that this year we made the best pizza I have ever eaten – including those in Italy. It was the Sunset Magazine pizza dough recipe with my freshly roasted tomatoes in olive oil (from the garden), basil, and buffalo milk mozzarella. Incredible.

  • Ceceilia Gallo

    Hi, I have been grilling pizza for years. I bought a Weber barb and it was like magic.

  • Rachel

    You guys are making it too hard! We just use one of those trays made for grilling veggies. Roll out the dough, throw it on the pan, put on the toppings, and cook it on the grill. Couldn’t be any easier. No pre-cooking, cans, pizza stones, or fuss.

  • Jan

    I’ve only done quick, not really pizza pizzas on the grill using tortillas. The bread thing sounds so much better. I’m sorry the obvious had never occured to me! I’ll start with the Rhodes rolls since I’ve got some and because if I don’t do it NOW, I’ll forget!

  • Patty

    Elise, I made this last night and it was wonderful. Living in AZ, I’m always looking for ways to avoid using the oven in the summer, and this was one of the tastiest, and fun, ways to do it. Since I do have a “stone,” I’d like to try Matt’s technique and see how that works as well…perhaps with the other half of the dough that’s in the freezer.
    I’ve been on the hunt for the perfect dough, and I do believe that I’ve found it in yours, so thanks for that as well. Next time, I’ll plan ahead and try letting it rest in the refrigerator for longer, as you suggested.


  • boB not Bob

    During the summer I use a pizza stone on the grill which keeps from firing up the kitchen stove which in turn heats up the house. Ours is a gas grill so there are not the flavors you would get when using charcoal or wood fuel.

    The trick to grill pizza cooking is to evenly spread cornmeal over the stone before placing the pizza on it. This allows you to easily remove the pizza from it once it’s ready to come off.

    The second trick is to closely watch the bottom of the crust so that it doesn’t burn.

  • David Sandford

    If you like extra sauce (like I do) but worry about soggy crust, here’s a trick.

    Build the pizza backwards:
    Put the toppings on the crust 1st.
    Top them with the cheese, and then put the sauce on top of it all.

    The sauce will cook down through the cheese and other ingredients infusing them with the sauce’s flavor, and leaving the crust crispy.

    I built the first pizza I ever cooked from scratch this way. I was following the recipe in a book called “Goldberg’s Pizza” (now out of print-I just bought a copy from eBay).

    This was over 30 years ago and since then I’ve built many different styles of pizzas, but I still think it’s a superior way to make a pizza.

  • Maria

    This is so cool! I can’t wait to try it. I think I will grill some veggies first and then put it on the pizza to really get the most out of my coals. Thank you for sharing!

  • CJ McD

    “Get 4 equal sized cans”

    Empty cans. Otherwise you’ll have a terrible explosion.

    We just started making pizzas on the grill this summer. The flavor of grilled pizza knocked us out. It is now our favorite way to make pizza.

    Great photo illustrations of the steps Elise.

  • Monica

    I discovered grilled pizza this summer, and we’ve been having it almost every week. I agree that it is a great way to keep heat out of the kitchen, and the crust is SO yummy. My favorite toppings are pesto, shrimp, and mushrooms, with just a little mozzarella. Delish. Your step-by-step photos are great! Thanks.

    I love pesto with a little goat cheese and some caramelized onions as a topping. So good! ~Elise

  • Norah

    I just made this for dinner and it turned out wonderfully! The crust has great texture and it’s so so easy to make. Thanks for another fantastic recipe!

  • Anna

    I haven’t grilled pizza in a long time, but it’s a great technique. Living in So California, I can use my grill year-round. I used to grill pizza a lot before I began to eat Low Carb and the whole family went GF.

    I’ve done the bare grill thing, but I preferred using preheated unglazed tiles (4 or 6 placed tightly together) on the grill, just like I did in the oven on the lower rack.

  • Gaelle

    It’s funny because I would have never thought about grilling pizza (while it totally makes sense, especially in the Summer)… but in the Alsace part of France, they cook Tartes Flambees (Flammkuchen) on a grill! If only I had a garden to grill!!!

  • Paula

    I love making pizza on the grill. I’ve been experimenting with various pizza doughs for a year or more (I’m a slow learner!) and I think I’ve finally found a favorite. The key to making it the best pizza ever though is cooking it on the grill. We love it this way and it comes out perfect every time (although first we had to decide on the correct temperature to use with our gas grill. I doubt very much I’d be brave enough to try it on a charcoal grill.) I simmer a little chopped garlic in the oil that I brush on the top before I put the toppings on – either that or some basil pesto (light brushing) depending on the toppings we decided on. I cook a lot but I felt as though I had climbed Mt. Everest when I finally hit upon the right pizza dough recipe and this spectacular cooking method. Amazing how simple in the end!

  • Vegas Shopper

    Every Friday when I do my weekly shopping I buy a “take & bake” pizza. This means I have nothing to do that night but take it out of the box and put it in the oven. It’s my night to relax. Do you think I could cook it on the grill since it’s already assembled?

    May as well try it, though you might want to put it on indirect heat otherwise the bottom crust will be burnt before the top is browned. ~Elise

  • Amy

    One of our favorite ways to cook pizza. For those that haven’t done it and are a little afraid I always have them start with the rhodes frozen dough and make mini pizzas. That way they get a feel for how the dough will cook.
    Keep cranking out those great recipes!! Love it!!

  • My Kitchen in the Rockies

    Thanks. Just bought a new Weber and wish I could prepare every meal on it. This one is perfect!

  • Jay

    This works so well, I believe, is because pizza is best when the heat comes from below. Just be carefull not to burn the crust or over do the toppings. Is that fresh mozzarella I see in the pictures? Mmmm.

    Yes indeed it is. ~Elise

  • nick

    This is great using Monterey Jack and Colby as the cheese, with grilled veggies (peppers, red onions, …) and no sauce (or maybe a little BBQ!). The smoky flavors imparted from the grill go really well with these cheeses.

  • Pastor Ken

    More than 25 years ago on a church youth campout the “kids” wanted pizza. We had no ovens on site, not even a covered grill. We cooked the dough on both sides as you do, but because we had no lid on the open grill we found another way to melt the cheese and even brown it a bit … a blow torch. Ever since, generations of the church youth, and even my own children, often ask for dad’s/Pastor Ken’s “blow torch pizza.” At home throughout the year I just make it on a frying pan or griddle (in addition to the baked ones in the oven). There I speed up the process a little by putting the toppings on while the second side is cooking and when the bread is done I slide it onto a plate or platter and finish the cheese melting in the microwave; saving the torch just for the browning. At home, a little olive oil instead of dusting adds a nice fried bread flavor and makes for even cooking on the pan.
    We then serve both the oven baked on a stone and the “stove top”/”Blow torch” versions and watch them both get devoured by all.
    By the way, dusting with corn meal is OK, but the traditional Italian version gives a MUCH better finished flavor. Try using coarse semolina flour (the kind used for making the best pastas) instead. I think you will be delighted at the difference. It not only absorbs and draws away moisture and keeps the dough from sticking like the corn meal does, but as it slightly browns, it adds a great authentic flavor far tastier than dried corn.

    Brilliant! ~Elise

  • Lisa

    I have been grilling pizza for a few years. This is the best way to cook pizza in the summer, as it doesn’t heat up your house. The kids like to see all the veggies out to decorate there pizza. Thank you so much for posting this.

  • newlywed

    Any idea if this would work on a grill pan indoors? We rent an apartment with no outdoor space :( But I do think the stove heats the house up less than the oven.

    Maybe. You would need a pretty big grill pan, or make your pizzas really small. Even then I think there wouldn’t be enough air in the pan (grill pans tend to be shallow) and the steam you would create from cooking the dough would keep the top of the pizza from browning properly. Personally, I would just use the oven. ~Elise

  • Charlene

    Love grilled pizza! I have found it much easier to make several small (7″ or so) pizzas. Also, I heat the oven to 200 degrees to keep the first ones hot while I do the rest. It will be on the menu this week. Thanks for the reminder, Elise! I’ll be using a couple of your tips, I’m sure.

  • Matt

    I’ve been using the grill the past few years as well, and there is no other way to make pizza IMO. Here’s what I’ve found to work best…

    Get 4 equal sized cans…or maybe bricks and place them on the grill grate and put a pizza stone on top of them. Close the grill to make sure everything fits happily and your pizza won’t be smushed. Next crank the grill as hot as it goes for 30-45minutes(mind you you’re grill isn’t meant for this…don’t do it often), I have a webber that easily reaches 900+ degrees according to the thermometer in the front. This is the heat of your average pizza oven and will eliminate the need to par broil the crust which I used to think was necessary else It would turn out all soggy. Also keep in mind the cans are necessary to give enough space between the stone and the heating element so it doesn’t burn the bottom of the crust too quickly. Whenever I skipped them I’ve wound up with a burnt bottom and undercooked top.

    I’ve started making smaller 12″ pizzas as I can actually get those off of the peal without making a mess..used to try to cover the entire stone which just never worked out. The 12″ pies cook in about 7-10 minutes depending on how browned/burnt you like it. After about 5 minutes open the lid and give it a half turn

    Another tip would be if you make your own dough to leave it in the fridge a few days to ferment assuming you’re using a slow fermentation process. It gives the dough a far better flavor, I have had the best results from the ‘boulle’ bread recipe in “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg.

    Good luck! I’ll never use the oven again to make pizza.

    Great tips Matt, thank you! I had a friend put a pizza stone directly on the grates with the result being that the stone broke. Raising the stone onto cans would ensure air flow under the stone and fewer extremely hot spots. Also I do like making the dough a day ahead of time. The extra fermentation does do wonders for the flavor. ~Elise

    • Zebulon

      Really appreciate the comments by “Matt”. It was helpful to start with the simplyrecipes instructions first and then was able to appreciate the details Matt offers.

  • Allen Wright

    If you don’t have a pan with no rim you can use the back of a cookie sheet.

  • Nate @ House of Annie

    I love grilled pizzas. Anything done in an oven can be done (better) on a grill, I think.

    Good that you mention to use only one ladle of sauce and go light on the toppings. Less is more!