My Preferred Method for Cooking Pizza on the Grill
The first step is to be prepared. I employ a flipping method (much like a pancake) for my grilled pizzas. Because of this, it’s not possible to top them before I place them on the grill. So while this adds a level of complication and danger (kind of), it’s really worth it. The crust turns out so fluffy and moist. It’s ALMOST as good as a wood-fired oven.
- Make sure to get your grill hot. My grill goes over 600°F, so I get it there.
- Next, portion out all toppings on a small table next to the grill, making sure everything is ready to go.
- Collect metal tongs, metal spatula, and oven mitt (detailed in this post about Pizza Tools).
- Oil a baking sheet and place the dough on the oiled sheet. No parchment here. Stretch out the dough onto the oiled baking sheet, and make sure to oil BOTH sides of the dough. When grilling, I always follow the rule: OIL THE FOOD, NOT THE GRILL GRATE. Please follow this rule with pizza.
- Once stretched and oiled, flip the dough onto the grill. It’s pretty hard to get the dough to stay round on the grill. I usually manage an oblong or rectangular shape. It’s ok.
- Close the lid to the grill and cook it for 2 minutes.
- Open the lid, and using your tongs and spatula, lift the dough away from the grate and flip the pizza dough to the other side. Feel free to use the oven mitt here. Things are HOT.
- Now quickly place on the toppings.
- Close the lid, and cook another 2 minutes.
- Open the lid and using your metal grilling tools, slide the pizza from the grill to a cutting board.