18 Grilled Pizza Recipes That Bring Pizza Night Outside (2024)

FAQs

How to make pizza on the grill without burning the bottom? ›

Just preheat your grill with a 2-zone system, but don't get the hot side very hot, the only medium. Place the pizza on the grates right over the heat, close the lid, and start checking the bottom every minute or so to make sure it does not burn.

Grilled pizza is made by laying a stretched piece of dough directly on the grates over hot coals, cooking the first side, flipping it, topping it in reverse order (that's cheese, then sauce), then returning it to the fire to cook the second side. As the second side cooks, the cheese melts, and the sauce warms.

The best way to grill pizza without burning the crust is to simply check the bottom of the crust every few minutes to make sure that it's not getting too dark. Another method is to flash-grill the dough at a high temperature (500 degrees Fahrenheit) on each side until it cooks completely.

If you use a convEGGtor Basket, then your Baking Stone sits higher in your EGG than when you are not using a basket. As a result, the chance that your pizza crust burns is less because you use more of the radiant heat that comes from the ceramic dome.

Grilling Pizza on the Grill Grates

Preheat your grill, lightly brush olive oil one side of the fully formed dough, then place the oiled side on your grill grates. Allow thin-crust pizzas to cook for about 1½ minutes, and let thick-crust pizzas sit for around 3–5 minutes.

A closed grill lid helps replicate the ambient heat of a real-deal pizza oven and brings you the magic of just-golden, bubbling cheese. The relative precision of a gas grill means it's better suited for this task than charcoal. To master the art of pizza-making, it's important to know that practice makes perfect.

Preheat the grill to medium heat, about 350°F. Clean the grates. Carefully place the frozen pizza on the hot grill. Close the lid and grill for about 10 minutes, checking every few minutes.

The top chefs all agree that the best pizzas are all about the crust, so salt in the dough should never be sacrificed at the altar of salty toppings. “Building a pizza is like building anything else – you have to make compromises and consider the whole when choosing the parts.

What is the healthiest vegetable to put on a pizza? ›

Cut Down the Sugar and Oil

As mentioned previously, too much sugar or oil in the dough quickens the baking process. This can amp up the risk of burning your pizza. If your recipe calls for baking at a very high temp (above 450 degrees), reduce the amount of sugar and oil in the dough.

Sounds like you cooked it too hot, too long. When you grill pizza on the grill you flip it halfway (before topping it) because most of the heat is on the bottom. The porous stone lets you cook at lower temps (like 450°F as opposed to 700°F) and still get that crispy crust by wicking away moisture from the bottom.

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.