How to Grill Pizza

Grilled pizza is enjoyable to cook! When it’s hot outside, I like to make pizza on the grill so I don’t have to turn the oven up to a high temperature. Even on a weeknight, you can easily pull off a grilled pizza dinner, which makes the mealtime experience feel more like an event.

Grilling pizza is possible when you start with a quick whole wheat pizza dough. This dough can be thrown together in a second without rising time and cooks wonderfully on the grill.

I’m going to give you a comprehensive lesson on how to cook pizza today. As you’re about to discover, the method used to make pizzas on the grill is a little bit different from the method used to make pizzas in the oven. Follow my recipe step-by-step until you get the hang of it, and make sure to give careful consideration to the toppings you select from the list that follows. Then, you’ll be a grilled pizza champion!

You’ll find a whole summary of the information below, but here’s the gist of it:

1) Preheat the grill.

Maintain a temperature on the grill that ranges from 400 to 500 degrees Fahrenheit. As compared to ovens, grills are known to have a greater degree of temperature variation, which is why I am providing such a wide variety of options here. Using this range has helped me accomplish a lot for sure. You are free to let the grill reach a temperature of up to 550 degrees Fahrenheit, but above that, you run the danger of the char marks on your food tasting a little bit, well, burnt.

You can use your hand as a temperature gauge if your grill does not have one built in. This is a helpful tip in the event that your grill does not have one built in. When the temperature of the grill has reached an acceptable level, you will be able to comfortably hold your hand approximately five inches above the grates for one second before experiencing any discomfort. When utilizing this method, it goes without saying that you should exercise extreme prudence and sound judgment.

2) Flour one side of the dough, and lightly oil the other side.

Rolling out the dough on a surface that has been dusted with flour will assist in preventing it from adhering to the pizza peel when it is transferred later. Olive oil should be used to lightly brush the surface of the dough all over. When we flip the dough onto the grate, the oil makes it easier to keep it from sticking.

3) Lightly grill the dough, then remove it from the grill.

In contrast to baked pizzas, which go into the oven with their toppings already applied, the pizzas that we grill will need to be prepared in two stages. To begin, we place the dough, oiled side down, on the grill and cook it until it has a light crust. This won’t take more than a few minutes of your time. After that, take the dough off of the grill so you can move on to the following step.

3) Flip the dough and add toppings.

Turn the dough over so the side with the grill marks is now facing up. To taste, on top of.

4) Grill again!

Put the pizza on the grill and cook it until the cheese is melted. This will take place rapidly! After removing the pizza from the grill, finish it off with any additional toppings, such as fresh basil or arugula, and then dig in.

Grilled Pizza Topping Suggestions

When it comes to pizzas cooked on the grill, less toppings are better. Because pizzas cooked on a grill will never develop the golden, bubbling cheese that is possible to obtain in a hot oven, you should choose toppings that are easy to cook because the pizza will not spend a lot of time cooking on the grill.

In light of the fact that pizzas are more likely to be grilled when the weather is warmer, I thought I’d share some of my favorite toppings for grilled pizzas:

Arugula or basil (added after grilling)
Bell peppers or, better still, roasted red peppers
Cheese: Particularly soft cheeses, such as feta and goat cheese, in addition to mozzarella and Parmesan
After grilling, finish with a drizzle of thick balsamic vinegar or balsamic reduction.
Figs that are newly picked.
Hot pepper rings, like jalapeños or pepperoncini
Pineapple Olives
Sauce: Pizza sauce, crushed San Marzano tomatoes, or basil pesto
Tomatoes, or even better, cherry tomatoes that have been roasted

I used goat cheese and around a handful of pitted and halved Kalamata olives as the topping. After the pizza had finished cooking, I topped it with a handful of fresh arugula, a drizzle of balsamic reduction, and a sprinkle of crushed red pepper.