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

FAQs

How to cook pizza on outdoor grill? ›

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.

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. Use a metal spatula to carefully lift the pizza halfway through and make sure it isn't burning on 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.

You can use a pizza stone or place the dough directly on the grates of the grill. I prefer to do it on the grates. It takes a little finesse to make sure the crust doesn't burn, but it's easy once you get the hang of it and the flavor and texture are so worth it.

Place your stone or terracotta planter base in the middle of the barbeque and close the lid. Turn the flames on either side of the pizza stone to medium-low and heat it for about 5 -7 mins to slowly heat the base. Then turn them to medium-high, close the hood and heat the BBQ until it reaches about 220°.

Instead, choose simple and popular pizza toppings like pepperoni, sausage and mushrooms. A good rule of thumb is to stick to one topping per pizza. You can also opt for a familiar combination, like a vegetable pizza, meat lover's pizza or barbeque chicken pizza.

Example: If you have 30 people in your group: 30 people x 2.5 slices of pizza each (30 x 2.5 = 75 slices) divided by number of slices of pizza in a large = 75 / 8 = ~ 10 large pizzas for 30 people.

Grilled Pizza Is a Game-Changer

Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza great flavor that you simply cannot get from a regular oven.

When grilling indirectly, the temperature of the grill should be around 375-400 degrees. You do not want the heat too high because that can cause the bottom of the pizza crust to overcook and burn. No one likes a burnt pizza! When using a pizza stone, keep the temperature of the grill between 450-475 degrees.

Place the foil dull-side up and roll out the pizza dough to 1/2-inch thick (or thinner if desired) directly on the foil. Brush both sides of the dough with olive oil. Transfer the foil to the preheated grill and cook 4–5 minutes or until the dough begins to bubble and is lightly browned on the bottom.

Can I use aluminum foil for pizza? ›

You can either place the Pizza and Aluminum Foil on a rack in your oven or just put the Pizza on a Pizza Pan or Pizza Stone. I use the foil so I can just throw it out when finished. The Pizza should bake in about 10 to 15 minutes depending on how brown you like your cheese.

Bake pizza on the charcoal grill for approximately 20 to 30 minutes (baking times may vary). Do not leave the grill unattended. Check the pizza frequently by lifting the crust with a spatula. Rotate the pizza 1/4 turn every 5 minutes.

How To Grill Pizza the Smart Way. The trick is that you cook the plain dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking.

Preheat charcoal grill to 425–450°F.