After reading websites and blogs and watching several videos, I’m sharing with you the method that worked for me. They were absolutely fabulous and it’s very easy!
My husband even preferred them over the oven baked version. Now I don’t have to worry about missing out on pizza all summer!
Making Pizza on the Grill
First off you are going to need:
pizza stone or cutting board, sprinkled with cornmeal
I make my own sauce (link above) and my own dough (also above) and I also mix up my own pizza sausage
. If you use sausage, I suggest browning it first like I do, there isn’t enough time for raw sausage to cook with this method. As for the toppings, you want to have everything chopped and the cheese shredded and ready to go before you begin. This is a lot like making stir fry – the cooking part actually goes very quickly so you need to have everything chopped, measured, and sitting at the ready.
For toppings I am pretty simple – I use shredded Mozzarella cheese, chopped onion, bell pepper and mushrooms, pepperoni and browned pizza sausage. Use whatever toppings you like, just remember to cut them up as this cooks quickly.
Let’s Get Started
First off let me say I have a gas grill with four burners. If you have charcoal, you will probably want to google some ideas. But basically, if you are familiar with making your charcoal grill very hot on one side and using indirect heat, then you should be able to follow the instructions below and adjust for your grill.
First, turn your grill on to high and close the lid. Allow it to heat up and get good and hot, about 15 minutes.
Next, you will need 4 pieces of aluminum foil (big enough to cover a cookie sheet). Brush each piece of foil (on one side only) with olive oil.
Cut your dough into 3 or 4 pieces. You want to make individual pizzas instead of trying to make one great big one. Use the heel of your hand to press the dough flat and stretch it out, or if you prefer you can roll it, pressing it give it a more rustic look though. :) I made mine about 7-8″ in diameter and got 4 pizzas from one dough recipe. Place one dough onto an oiled sheet of foil. Use brush or your fingers to oil the top of the dough. Place next piece of foil, oiled side facing up, on top of that dough. (You are stacking here) Now place the next dough on top of that foil, then oil the dough, repeat until all four pieces of foil have dough on them and they are all oiled. Just FYI – the olive oil keeps the dough from sticking to the grill grates and adds great flavor as well. Oh, and it also keeps the dough from sticking to the foil. The foil works as a handy way to slap the dough onto the grill, I’ll cover that in a minute.
Place your stack of dough/foil aside for now.
Again, be sure all your toppings and your sauce are at the ready, make sure you have your pizza stone or cutting board and tongs and spatula. Ready?
Grab one piece of foil with dough. Turn all four burners down to medium, open grill and invert the dough onto the grill, peel off the piece of foil. Close the lid and LEAVE IT CLOSED for 2 1/2 minutes. Don’t peek, I know you’re tempted! Ok, ok, after two minutes you can check and see how the dough is doing, it should be getting puffy and developing grill marks on the bottom. Check this by lifting the corner with your tongs. If you have nice brown grill marks move on to the next step. If not, close the grill and let them cook a little longer, but generally 2-3 minutes does the trick.
Next, open the grill, use the tongs and metal spatula to remove your dough and place it on the stone or cutting board, grill marks up. Close the grill.
Now, add your sauce and toppings to your dough, again the grill marks should be facing up.
Turn the two middle burners OFF and turn the outer left and right burners back up to high. This creates a hot environment, but allows you to cook on indirect heat so that the bottom of your crust does not burn.
Open the grill and carefully slide your pizza back onto the grill (the cornmeal acts as ball bearings and lets the dough slide off the stone or cutting board easily) on the center rack, where the burners should be off. Close the lid and let cook for 5-7 minutes, or until cheese is melted and toppings are done. Mine generally took 6 to 6.5 minutes.
Use spatula and tongs to remove pizza. Enjoy!
To continue making more pizzas, after removing finished pizza(s) turn the middle burner back on to high and close the lid to get hot again. Repeat steps above.
NOTES: I was able to cook two pizzas at a time this way, sliding both pizzas onto the middle burners together. Some of the instructions I found said to brush the grill grates with olive oil, I found putting the oil on the dough was much easier. Besides, I fried my brush bristles painting the hot grill grates! LOL Other instructions left the burners on medium the whole time, I prefer the indirect method, less chance of over charring the dough.
Oh, and if you are anything like me, you’ll need one of these to keep you cool while you’re cookin’… ;)