Crispy Grilled Pizza Delights

Transform your backyard into a gourmet pizzeria with the magic of grilled pizza! Achieving that coveted restaurant-quality crust is not just possible but incredibly simple when you take your pizza to the grill. Forget soggy bottoms or lacklustre bakes; grilling the dough directly on the grates guarantees a perfectly crisp base with tantalizing char marks and delightful airy bubbles. It’s an experience that elevates homemade pizza to an entirely new level, making it a favorite for weeknight dinners, weekend gatherings, or any occasion that calls for delicious food cooked outdoors.

For many, certain foods hold a special place in their heart, capable of being enjoyed day after day without ever growing tired. For me, that undeniable duo is peanut butter and pizza. While I certainly don’t combine the two, their individual charms are powerful. My ultimate pizza preference leans towards simplicity: a wonderfully chewy, perfectly browned crust adorned with just a vibrant tomato sauce and creamy mozzarella. It’s a testament to the idea that often, the simplest ingredients, prepared well, create the most magical culinary experiences.

While I occasionally venture into more elaborate topping combinations, I frequently find myself perfectly content with a classic Margherita pizza. A few additions like homemade roasted tomatoes, aromatic fresh basil, and other garden herbs can elevate this classic to new heights without overwhelming its inherent deliciousness. When I’m exploring a new pizza establishment, my ritual involves ordering a plain cheese pizza as my benchmark. If they can nail the fundamentals of a basic pie, it’s usually a good indicator that their more complex offerings will also be exceptional.

Why Grilled Pizza Delivers the Ultimate Crust Experience

My trusty pizza stone serves me well, especially during the colder months when indoor cooking is the preference. However, as soon as the weather warms and the sun beckons, my heart (and my pizza dough) heads straight for the great outdoors. There’s an undeniable allure to grilling, and when it comes to pizza, it offers several distinct advantages that truly set it apart from its oven-baked counterparts.

Superior Heat for a Crispier Crust

The primary reason grilled pizza achieves that coveted restaurant-quality crust is the intense heat of the grill. A gas or charcoal grill can reach significantly higher temperatures than most home ovens, especially when preheated properly. This extreme heat is crucial for pizza. It causes the dough to cook incredibly quickly, creating a crisp exterior while maintaining a satisfying chewiness inside. The rapid cooking also encourages the formation of those wonderful, irregular air pockets and char bubbles that are the hallmark of an authentic, perfectly baked pizza crust.

Unmistakable Smoky Flavor and Char Marks

Unlike an oven, a grill imparts a unique smoky flavor to the pizza dough, especially if you’re using charcoal or wood chips. This subtle smokiness complements the rich tomato sauce and savory toppings beautifully. Furthermore, direct contact with the hot grill grates creates those signature dark, slightly charred spots and defined grill marks on the crust. These aren’t just for aesthetics; they add layers of texture and a wonderfully caramelized flavor that you simply can’t replicate in an indoor oven, even with a pizza stone.

Speed and Efficiency for Outdoor Entertaining

Grilling pizza is remarkably fast. Once your grill is preheated, each pizza cooks in mere minutes, making it an ideal option for entertaining guests without spending hours in the kitchen. It also keeps your kitchen cool and clean, allowing you to enjoy the outdoor ambiance while preparing a delicious meal. The entire process, from dough to melted cheese, is a quick and efficient culinary dance that yields incredibly satisfying results.

Crafting Your Culinary Masterpiece: A Detailed Guide to Grilled Pizza

Creating delicious grilled pizza at home is an incredibly rewarding experience. It’s a process that combines the joy of outdoor cooking with the satisfaction of crafting something truly special. Here’s a comprehensive breakdown of how to achieve grilled pizza perfection.

The Foundation: Perfect Pizza Dough

While you can certainly use ready-made pizza dough, I highly recommend making your own from scratch. The control over ingredients and the fresh flavor it imparts are unparalleled. My preferred recipe uses a blend of bread flour for structure and whole-wheat flour for a hint of nutty flavor and added depth. If time is a constraint, look for high-quality dough from a local pizzeria or bakery, as it often has a better texture and flavor than most refrigerated grocery store options. Ensure your dough is at room temperature before you begin, as cold dough is harder to work with.

Preparation is Key: The Golden Rule of Grilling

Before you even think about lighting your grill, it’s absolutely crucial to have all your ingredients prepped and within easy reach. This includes your pizza dough, tomato sauce, cheeses, and any other toppings you plan to use. If you’re making your own dough, use the rising time wisely to whip up your homemade tomato sauce and prepare everything else. Grilling moves quickly, so you won’t have time to chop vegetables or grate cheese once the dough hits the heat.

Building Your Grilled Pizza

Once your dough has risen and all your toppings are ready, it’s time to assemble. I find it easiest to roll out individual portions of dough on a lightly floured rimless baking sheet or a pizza peel. This technique allows you to easily slide the dough directly onto the hot grill grates. Remember, don’t roll your pizzas too large; smaller, individual-sized pizzas are much easier to manage on the grill and flip effectively.

The Grilling Process: Two Stages to Perfection

The grilling of pizza happens in two distinct stages:

1. First Side Grilling: Carefully slide your rolled-out dough directly onto the preheated, well-oiled grill grates. Close the lid and grill for approximately 2-3 minutes. You’ll notice the dough puffing up and distinct grill marks forming on the underside. Keep a close eye on it, as grills can vary in heat.
2. Second Side & Toppings: Using a pair of tongs and a spatula, or a pizza peel, carefully flip the crust. Grill for another couple of minutes on this second side. At this point, the crust should be mostly cooked through, with a beautiful golden hue and some charring.

Now, remove the partially cooked crust from the grill and place it on your prepared rimless baking sheet or a large cutting board. This is where you add your toppings! It’s best not to go too heavy on the sauce and cheese to prevent the pizza from becoming soggy or overwhelming the delicate crust. A thin, even layer works best.

Final Grilling & Finishing Touches

Once topped, return your pizza to the grill. This second grilling phase is much shorter, typically only 1-2 minutes. The goal is simply to melt the cheese and warm the toppings through. You might need to adjust the heat or move the pizzas to a slightly cooler part of the grill to prevent the crust from burning while the cheese melts. Once the cheese is bubbly and gooey, carefully remove the pizza from the grill.

For an extra burst of flavor and freshness, save delicate toppings like fresh basil leaves and finely grated Parmesan cheese to sprinkle on once the pizzas are off the grill and just before serving. A drizzle of high-quality olive oil can also add a beautiful sheen and enhance the flavors. Slice, serve, and savor your perfectly grilled pizza!

Grilled Pizza

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By
Paige Adams

Prep:
30 mins

Cook:
5 mins

Rising Time:
2 hrs

Total:
2 hrs 35 mins

Servings:
6

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Restaurant-quality crust is a sure thing with grilled pizza. The dough goes straight on the grates guaranteeing perfect grill marks and charred bubbles.

Ingredients

• For dough
• 2/3 cup warm water
• 1/2 teaspoon dry active yeast
• 1/2 teaspoon granulated sugar
• 1 teaspoon olive oil plus more for oiling bowl
• 1 cup bread flour plus more for dusting
• 1/2 cup whole wheat flour
• 1 teaspoon kosher salt
• For tomato sauce
• 1 tablespoon olive oil
• 3 garlic cloves peeled and smashed
• 1-28 ounce can whole peeled tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch red pepper flakes
• For pizza
• 4 ounces fresh mozzarella cheese grated
• Shaved parmesan
• Basil leaves

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Instructions

1. For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
2. Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
3. For the tomato sauce, heat the olive oil in a large skillet until it is shimmering. Sauté the garlic cloves for a few minutes letting them get fragrant. Add the tomatoes, salt, pepper and red pepper flakes and simmer for 20-25 minutes until the sauce has slightly thickened. As the sauce is cooking, break up the tomatoes using the back of a wooden spoon or a potato masher. If you prefer a smoother consistency, when the sauce has finished cooking, transfer it to a blender and puree.
4. When the dough is ready, give it a quick knead and divide it into 4 equal portions. On a lightly floured work surface roll out the dough into a rough circle or oval. (They do not need to be perfectly round.)
5. Preheat a gas or charcoal grill on high heat. Place the rolled dough directly on the grates and grill for 2-3 minutes with the lid closed until the crust has grill marks and has puffed up. Flip and grill for an additional 2 minutes.
6. Remove the crusts from the grill and turn them over so the first side that was grilled is facing down. Spread the sauce leaving a 1/2-inch border at the edge and sprinkle on the cheese and other toppings.
7. Return the pizzas to the grill and cook until the cheese has melted, about 1-2 minute. You may need to lower the heat or move the pizzas to a cooler part of the grill to make sure the crusts do not burn.
8. Top with Parmesan and basil before serving.
9. Note: If you have extra tomato sauce, store it in the refrigerator up to 5 days or keep it in the freezer up to a month. The tomato sauce also works well on pasta.

Notes

Recipe makes 2 pizzas.

Recommended toppings:
Roasted tomatoes
Basil Pesto
Olives
Grilled veggies
Roasted veggies
Onions

Nutrition

Calories: 220kcal |
Carbohydrates: 29g |
Protein: 9g |
Fat: 8g |
Saturated Fat: 3g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Cholesterol: 15mg |
Sodium: 795mg |
Potassium: 330mg |
Fiber: 3g |
Sugar: 4g |
Vitamin A: 289IU |
Vitamin C: 13mg |
Calcium: 147mg |
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Pizza

Cuisine:
Italian

Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Tips for Grilled Pizza Success

Achieving consistently perfect grilled pizzas is easy with a few key strategies:

• Don’t Overload: This is arguably the most important tip. Too many toppings, especially wet ones, will weigh down your crust, make it difficult to cook evenly, and result in a soggy pizza. Keep it light, allowing the crust to shine.
• Prep Everything Ahead: Grilling is fast-paced. Have all your sauces, cheeses, and pre-cooked meats or vegetables ready and within arm’s reach before the dough hits the grill.
• Heat Management: Learn your grill’s hot spots and cooler zones. You might start the dough over direct heat for char, then move it to a slightly cooler area for melting cheese to prevent burning.
• Oil the Grates: Always ensure your grill grates are clean and well-oiled to prevent the dough from sticking.
• Use a Pizza Peel: A sturdy pizza peel, generously dusted with cornmeal or flour, is invaluable for transferring raw dough to the grill and cooked pizza off.
• Don’t Peek Too Often: Resist the urge to lift the lid constantly. Let the heat do its work, but stay nearby as things cook quickly.

Explore Endless Possibilities: Creative Topping Combinations

While a classic Margherita is always a fantastic choice for grilled pizza, don’t be afraid to experiment with other exciting flavor profiles. The unique smoky base from the grill pairs wonderfully with a myriad of ingredients. Here are some ideas to inspire your next grilled pizza creation:

• BBQ Chicken Pizza: Use a tangy barbecue sauce as the base, topped with shredded cooked chicken, red onion, smoked gouda, and a sprinkle of cilantro after grilling.
• Prosciutto & Arugula: A light base of olive oil, fresh mozzarella, and thin slices of prosciutto, with fresh arugula and a drizzle of balsamic glaze added after cooking.
• Pesto & Veggie Delight: Spread a vibrant basil pesto (homemade pesto is fantastic) on the crust, topped with thinly sliced zucchini, bell peppers, cherry tomatoes, and feta cheese.
• Spicy Sausage & Mushroom: A robust tomato sauce, cooked spicy Italian sausage, sautéed mushrooms, and a blend of mozzarella and provolone for a hearty option.
• Grilled Rainbow Veggie Pizza: Showcase the bounty of the garden with a light sauce and an assortment of colorful grilled vegetables like asparagus, corn, and bell peppers, along with fresh goat cheese.
• Mediterranean Inspired: Olive oil and garlic base, topped with Kalamata olives, sun-dried tomatoes, artichoke hearts, and crumbled feta.

The Unforgettable Experience of Homemade Grilled Pizza

Grilling pizza is more than just a cooking method; it’s an event. It brings people together, fills the air with incredible aromas, and delivers a pizza experience that truly stands out. The combination of high heat, direct char, and smoky flavor creates a crust that is both crisp and chewy, providing the perfect canvas for your favorite toppings. Whether you’re a seasoned grill master or a novice outdoor chef, this method is surprisingly straightforward and yields consistently spectacular results.

So, the next time you’re craving pizza, skip the delivery and head to your backyard. Fire up the grill, gather your ingredients, and prepare to embark on a culinary adventure that will redefine your perception of homemade pizza. Get ready to enjoy the best, most flavorful, and texturally perfect pizza you’ve ever made – right from your own grill!