Have You Ever Made Pizza on the Grill?

Updated on May 27, 2011
S.G. asks from Fort Eustis, VA
10 answers

I'm thinking of trying it this weekend. I have the dough already. I've heard that "less is more" with the toppings. So I think I'll try one with tomato sauce, mozzarella and pepperoni. And one with olive oil, roasted garlic, caramelized onion and feta. Have any of you guys done pizza on the grill? Any tips for a rookie?

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L.A.

answers from Austin on

All of the time.. We never bake them in the oven anymore.

Pre heat the grill to 375 - 400

place the prepared pizza directly onto the grill shut the grill cover and lower the temp to 350,. Bake for about 12 min.. If it needs a few more minutes. grill another 2 to 3 minutes.

We also grill, thin crust frozen pizzas on the grill! They are amazing.

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More Answers

J.S.

answers from Hartford on

Yes, it's so delicious and easy and you don't need any pizza stones or trays or anything like that to cook.

Grilled Pizza Instructions
1. Just heat up the grill, brush off any burned-gunk on the rack with a wire brush. When the grill is hot, spray the rack with cooking spray.
2. Have your dough all ready and stretched out on a cookie sheet. Transfer the dough to the grill rack--it's not as hard as you might think. The dough will not fall through because it starts crisping up immediately. (Don't worry about the shape, it's fun to have pizza that is not perfectly round!)
3. Use tongs to turn the dough over after the bottom is done to your liking. (It's stiff like a Boboli but not thick)
4. Turn the heat down and put on your sauce/toppings of choice. (Cook any toppings ahead of time because they will not cook in the grill, only get heated through.)
5. Top with your cheese of choice, and close the grill cover for a minute or two until it is melted.
6. When done, transfer the pizza back onto your cookie sheet and cut into pieces. You can just slide it off the front of the grill onto the sheet.

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K.M.

answers from Houston on

Yes I have, and now that's the only way we want it.

I used my flat stone I got from Pampered Chef years ago. First put the dough on the grill (on the stone) without any toppings. Heat and flame distance varies, so I can't tell you exactly how long to cook it that way. I do it until the bottom looks about 1/2 done.

Second, heat your sauce (if you're using a tomato based sauce) so it doesn't make the dough soggy. Remove the stone from the grill, add the sauce and toppings, including cheese. Leave a healthy amount of crust after the cheese. You'll have to peek at it a few times to be sure the crust doesn't burn and the cheese doesn't run over. You'll want a low flame for this.

Remember to have a place to set it very nearby. The stone will be very hot and heavy, and can be hard to handle if you're not careful.

Right now my favorite way to prepare our pizza is with olive oil (no need to pre-heat), garlic (either mix with the oil, roast or just crush it right onto the pizza, onion, raw spinach and kalamata olives and feta cheese. I add a scant sprinkling of mozzerella then, just because it's cheaper than the feta...and a little feta flavor goes a long ways. I saute the onion and spinach just a bit before placing them on the pizza.

Good luck! I hope you have fun with it. The grill gives the pizza a great flavor and texture.

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S.F.

answers from Utica on

OMG its so good. I have never used actual pizza dough though. We always use pita wraps and we have an actual pizza pan with holes in it designed for the grill. But yes 'less is more' with these pizzas and they are always a hit when we have dinner parties. You just cut up all your ingredients and a ton of shredded cheese and make an assembly line and go nuts. OMG so yummy and very summery
Have fun and enjoy

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J.G.

answers from St. Louis on

It is a bit tricky if you are doing homemade pizza. We have a green egg type grill, it is a Cypress but no one knows what they are but they are the same as the green egg.

So, I take one of our stone deep dish bakers, the round ones and place it on the grill. This forces the heat away from the center so it doesn't burn while your toppings are still cold. Then we set the baking stone on top of that to get it hot. We bought a pizza skin (which kinda looks like a screen with a hoop on the edges to put the pizza on and a peal to set it on the hot stone.

Easy peasy. :p

Actually it isn't but it does keep your kitchen cool in the summer plus the BBQ flavor is great!

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T.K.

answers from Dallas on

The best way i have found is to use really cold dough, brush with olive oil all over and sprinkle with dried italian herbs and garlic. lay that side down on a piece of heavy foil sprayed with nonstick spray on the hottest part of the grill. brush other side with olive oil and sprinkle with herbs and garlic. flip when dough is cooked enough to turn over. Move foil to coolest part of grill. Put toppings on and close grill.
The olive oil and seasoning on both sides and letting both sides get kissed by the heat before you put your toppings on really gives it incredible flavor. It makes more of a flat bread type sturdy base that allows you to put more toppings on. It actually tastes great as a flat bread. I've even used this method to make flat bread and then cut it into pretty little off kilter triangles piled up around a bowl of spinach dip for parties. Super impressive appetizer.

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J.J.

answers from Washington DC on

I haven't MADE pizza on the grill, but it is great for reheating pizza leftovers!

H.G.

answers from Dallas on

I want the onion one please!! Let me know when to scoot on by! I've never done it but I watched bobby flay do it and it looks easy. He actually grilled the bread on both sides then topped it and finished the melting in the oven.

E.B.

answers from Seattle on

no I have never done it, I have thought about it...cant wait to read what people have tried!

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R.M.

answers from Cumberland on

yes-and it's incredible-grill the crust first-carefully-and then add the toppings and put it back on until everything is hot and melty!

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