I’ve been grilling pizza for over 10 years, and if the thought of putting pizza dough straight on your grill freaks you out, you’re in the right place. I promise it’s easier than it looks and it won’t make a mess in your grill! I’ll show you all my favorite tricks and you’ll be grilling pizza on the reg.
Mix up pizza night with Grilled Pizza!
You don’t need any fancy equipment or skills to grill pizza! Just a regular BBQ grill and a big metal spatula. It’s a great way to cook pizza in the summer since a 500F oven isn’t needed.
I love how grilling creates charred lines and a crisped smoky crust. It’s delicious and quicker than baking pizza in the oven, too. And you can make whatever kind of pizza you like — just keep the toppings light so it’s easier to maneuver.
What you’ll need to make Pizza On the Grill
- Pizza dough. If you need a recipe, try my Overnight Sourdough Pizza Dough recipe!
- Sauce, toppings, and cheese
- Sheet pan
- Sturdy tongs or a larve metal spatula
How to Cook Pizza On the Grill
- Preheat your grill and grease the grates.
- Get your toppings ready. This is SUPER important. You need to have them prepped and ready and sitting next to the grill when you start.
- Spread the dough out using your hands. You can do this on a floured sheet pan next to your grill or use gravity and hang the dough from your fists, rotating it in a circle.
- Lay the dough on the hot grates, spreading any scrunched edges out.
- Cook until the dough has grill marks and is solid enough you can flip it over with tongs.
- Flip the dough. Add the toppings quickly!
- Cover and cook for another few minutes until the cheese is bubbly and crust is baked through.
- Use tongs to drag the pizza to a sheet pan or use a large metal spatula.
- Repeat with additional dough and toppings.
Grilled Pizza Recipe variations
You’ll want to keep the toppings simple on these because it needs to cook quickly and be light enough to transfer off the grill. Here are a few ideas to change things up:
- Add herbs to the dough to add more flavor.
- Add fresh basil to the pizza after it comes off the grill.
- Swap out the marinara for white sauce or basil pesto.
- Use leftover smoked meat and make a BBQ pizza.
- Make a dessert pizza! Grill the dough on both sides, remove it from the heat and some of these options:
- Nutella or cinnamon/sugar/butter drizzle
- Fruit such as sliced berries, apples, stone fruit
- Honey, whipped cream, chocolate sauce
Topping ideas for Pizza On Grill
Like I said… keep the toppings light! And because the pizza isn’t on the grill long you’ll need toppings that cook quickly or that have been pre-cooked or sautéed. Here are some suggestions:
Meat: Cooked Italian sausage, pepperoni, chopped Canadian bacon, cooked shredded chicken, smoked pork, prosciutto
Veggies: Thinly sliced bell peppers, olives, mushrooms, artichoke hearts, onions, grilled corn.
Cheese: Shredded mozzarella, provolone, ricotta, goat cheese, feta
How to store Grilled Pizza
Store any leftovers covered and chilled for up to a week.
Please. Please. Don’t microwave the leftovers. Use a toaster oven, air fryer, or stick it in the oven for a little while. It’s worth it, promise.
How to Grill Pizza FAQs
Flip the crust over before adding toppings so the crust is par-baked first! Also turn the heat down on the grill when you add the toppings and close the lid so the toppings warm up faster.
Yep! The dough can go right on the grill grates.
When you put the pizza dough on, the grill should be very hot. After putting the toppings on, you turn the heat a little lower.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
How to Grill Pizza
I've been grilling pizza for over 10 years, and if the thought of putting pizza dough straight on your grill freaks you out, you're in the right place. I'll show you all my favorite tricks and you'll be grilling pizza on the reg!
Ingredients
- 1 pound of pizza dough
- Sauce, grated mozzarella, and toppings of choice
Instructions
- Preheat your BBQ grill to high heat. Put a tray with your sauce, cheese, and toppings next to the grill. (This is important. You need to have this prepped before the dough hits the grill.)
- Stretch the pizza dough out in your hands using your fists to work around the dough until it's thin and (roughly) evenly stretched.
- Lay the dough directly on the hot grill grate. Stretch it out if it bunched up when you put it there making a round or oblong shape. (Honestly any shape works. Pizza is delcious no matter how it's shaped.)
- Close the grill and cook for 1-2 minutes until it starts to bubble, look dry on the top, and the bottom has grill marks. You should be able to pick the whole thing up with tongs.
- Flip it over and IMMEDIATELY spread a little sauce, add your toppings and cheese. Top it lightly. You don't want to pile the toppings on or it won't heat all the way through before the bottom scorches.
- Turn the heat to medium and close the lid. Cook for 4-5 minutes until the cheese is melted and bubbly and the bottom of the crust is golden brown.
- Use a very large spatula or a sturdy pair of tongs to transfer the pizza to a sheet pan or pizza pan.
- If you'd like the cheese more browned you can finish it off under the oven broiler for 2-3 minutes. This is optional.
- Continue with additional pizza dough if needed.
Notes
I wouldn't use more than a pound of dough at a time or it'll be hard to maneuver.