Once you try it there’s no going back — Grilling Pizza!

by Michelle on June 18, 2009

I know that summer is the time for grilling but we grill year round and use our grill at least 3-4 times a week. So it was only natural that I would venture into the world of pizza on a grill. I first tried grilling pizza about a year ago and my pizza has not seen an oven since. The difference in taste is so distinctive, absolutely delicious and it’s fun!

Of course I was concerned that the pizza dough would ooze through the grate, but it didn’t. I was also concerned about sliding the dough onto the grill. Well this is a bit tricky, I do suggest making small pizzas at first and gradually increase the size until you feel comfortable handling a larger amount of dough.

What you need to Grill a Pizza:

1. Grill with a well seasoned grate. If you’re using a new grill, as the grill is pre-heating generously brush the grill with Olive Oil several times before baking the pizza.
2. Pizza Dough Recipe (below is the one I use)
3. Pizza Peel or Baking Sheet (I use a baking sheet)
4. Cornmeal or Semolina
5. Pizza Toppings (I have all my toppings prepped and ready)
6. Large spatula, the bigger the better. To help guide pizza dough when sliding it onto the hot grill.

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Pizza Dough and Grilling Instructions

For 1-1/2 lb. (makes two 12-inch pizzas or one 15-x-10-inch pizza)
1/4 c. plus 2 TBL water, warm
2 tsp yeast
3/4 c. milk
1-1/2 TBL EVOO
1 tsp salt
3 c. all-purpose flour
Semolina or cornmeal for sprinkling
Option: 1/2 c. sourdough starter

For 1 lb. (makes one 12-inch pizza)
1/4 c. water, warm
1-1/2 tsp yeast
1/2 c. milk
1 TBL. EVOO
3/4 tsp salt
2 cups all-purpose flour
Semolina or cornmeal for sprinkling
Option: 1/2 c. sourdough starter

1. Select recipe size desired.

2. Mix yeast in warm water and let sit for about 5 minutes until you see some yeast action. Add sourdough starter, salt, milk and EVOO. Then gradually mix in flour. Rub EVOO on the inside of a bowl. Place dough in bowl and rub some EVOO on the top of the dough ball. Cover with a towel and put in a warm place for 4-5 hours. The dough will not rise much but just letting it ferment adds wonderful flavor.

Grilling Instructions:

3. About 20 minutes before you are ready to bake the pizza either start the charcoal or fire up the gas grill to about 450 degrees.

4. It’s best to have the grill ready to go before you start forming the pizza. If the pizza sits too long on the peel or baking sheet it will stick and it’s more difficult to slide onto the grill.

5. GENEROUSLY sprinkle pizza peel or baking sheet with semolina or cornmeal and I mean GENEROUSLY.

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6. Now you’re ready to form the pizza. I just do this with my hands and pull and stretch the dough until it is the right size. Don’t worry about making a perfect circle. Your pizza will be delicious no matter what shape it is.

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7. Place shaped dough on peel or baking sheet and immediately slide pizza onto grill. Cover or close the lid and bake for about 8-10 minutes until the underside has nice grill marks.

8. Remove pizza from grill. Take the pizza inside and flip the pizza over so that the grilled side is facing you.

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9. Now you’re ready to start adding the toppings. As for topping, anything goes at my house. I make up small prep bowls of anything I-have-on-hand-at-the-time: Onions, Olives, Variety of Cheeses, Mushrooms, Sweet Pepper, Spaghetti Sauce, Fresh Basil, Pesto Sauce, Pepperoni, Italian Sausage, Ham, Zucchini, Yellow Squash, Ricotta Cheese. Heck, we’ve even put Green Beans on our pizza and it was pretty good.

10. Spread the topping on the pizza. Everyone makes their own pizzas at my house. It’s fun and this way everyone is happy.

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11. Now, put the pizza back on the grill to melt the cheeses and finish baking the “other side”. When the cheese is completely melted and bubbly, it’s done. Enjoy!

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Comments

  • Cathy June 18, 2009 at 5:51 pm

    Michelle, I am dying to try your grilled pizza method! It looks incredible. Hubs gets his grill in a few days (Father’s Day!) and grilled pizza will be on the menu by the following weekend. I’ll remember to vigorously prepare the grates with olive oil. I just can’t wait – I’ll report back! Thanks for your fantastic, detailed post!

  • Ali June 18, 2009 at 6:04 pm

    i know what we will be having for dinner! YUM! Thank you for such a great idea!

  • Finsmom June 18, 2009 at 7:51 pm

    Youve made me crave pizza! Looks amazing!

  • Kayte June 18, 2009 at 11:18 pm

    This looks fabulous. I love all the photos showing how everything is done and how it looks and the explanation is perfect about how to do it. I can visualize it with no problems at all. I love your toppings, too! We will have fun making small individual pizzas with this. Thank you for taking the time to do this, Michelle, really appreciate you sharing it with us!

  • Lori E June 18, 2009 at 11:53 pm

    Pizza is one of my favorite foods. Grilled pizza is even better. I make many different ones for appetizers and they disappear.

  • kanmuri June 18, 2009 at 11:55 pm

    This pizza looks delicious! Too bad there are no bbq like that in Japan.
    Why do you put cornmeal (or semolina) on the crust. I personally don’t eat wheat flour nor corn flour, is there anything else I could use? Like rice flour maybe?

  • Michelle June 19, 2009 at 12:41 am

    kanmuri,

    Semolina or cornmeal is put under the pizza dough so it can slide easily off and onto the grill.

    If you make small pizzas like 5-6″ across you can just scoop them up with a spatula and place them on the grate. No sliding required so you can skip the semolina or cornmeal.

    BTW, I love rice flour. Makes the best breading for fish and chips or tempura!

  • Manuela June 19, 2009 at 2:44 am

    Oh la la… Looks amazing! I’ve hade grilled pizza and it’s very delicious – of course I didn’t make it!

  • K. June 19, 2009 at 3:37 am

    This looks sooo good!

  • Megan June 19, 2009 at 4:44 am

    I stood in front of my grill today, wondering if I should use the pizza stone, or just throw the dough directly on the grates. The only thing that stopped me was the lack of oil on the grates.

    Next time I’ll try it – it looks easy enough!

  • Danielle June 19, 2009 at 4:45 am

    ive made oven pizza….but haven’t approached the “grill master” with the whole grilled pizza thing yet. How cool and tasty and fun yours looks!! This is a must for this summer! :)

  • Sheila Mitchell June 19, 2009 at 1:54 pm

    We grill alot also, and many different things at that, but pizza? Gotta try it! Love the instructional pics!

  • Kat June 19, 2009 at 7:29 pm

    I have been wanting to try pizza on the grill for a while. Looks delicious! Good step by step photos too.

  • Nancy June 24, 2009 at 2:59 pm

    Just catching up on posts. Grilled pizza is our favorite! It is also a great way to reheat leftover pizza! Will have to try your dough recipe since I’m always looking for new ideas.

  • EAT! June 27, 2009 at 2:33 am

    I have made grilled pizza a couple times and it is delicious. And such fun for a party on the deck. Perfect for summer entertaining.

  • angelina March 1, 2010 at 5:37 am

    i want this NOW.
    THANKS for taking time to type it all up for us. I am going to try grilling it inside in my stove oven tomorrow, wish me luck!

  • Judy's Bakery & Test Kitchen March 1, 2010 at 8:04 pm

    Michelle, I think your great instructions are getting me to try this! It all looks so yummy. Thanks for showing the link on the Feb. 28 HB5 braid!

  • joelle May 27, 2010 at 8:50 pm

    Totally AWESOME & WAY better than regular pizza!

    The kiddos & I made this for a snack when Max was out of town one evening. I too stood in front of my very ready hot grill & hoped I would not be cleaning up a mess in the morning. But this worked just as Aunt Michelle said it would. The kids loved the pizza & they thought it was totally fun! Will be making this all summer. I’m always looking for great appetisers to serve summer company as they drop over to my patio to visit. Max is going to love this easy yummy treat! Thank you so much for the detailed post :)

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