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How to Grill Pizza on Your BBQ Grill

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How to Grill Pizza: A Step-by-Step Guide

Grilling pizza is one of our favorite ways to enjoy this classic dish, no matter the season. The crispy crust, smoky flavor, and the chance to cook outdoors make it a fun and delicious experience. Whether you’re using a gas or charcoal grill, this method will give you a perfect pizza every time.

The Secret to Perfect Grilled Pizza

The magic of grilled pizza lies in the high heat. Traditional pizzas are often cooked in coal-fired ovens at around 900 degrees Fahrenheit, producing a crispy crust in minutes. While your home oven might not reach those temperatures, your grill can. The key is to create two cooking zones on your grill: one side with high heat for that crispy, charred crust and the other with lower heat for adding toppings.

Pro Tip: Don’t overload your pizza with wet sauce or heavy toppings. The crust is the star here, so keep it simple with quality ingredients.

Grilled pizza with eggplant, basil, and cheese on a BBQ grill for a smoky, crispy crust

 

The Dough: The Foundation of Great Pizza

For a pizza that grills to perfection, the dough needs to be just right. We recommend using a blend of cake flour and all-purpose flour for the perfect balance of elasticity and tenderness. This combination, along with proper proofing, kneading, and rising, will give you a crust that’s both flavorful and easy to work with.

Pizza Dough Recipe

Recipe Details:

Yield: 4 (12-inch) pizzas
Rising Time: 3 hours
Prep Time: 15 minutes

Ingredients:

  • 1 cup warm water (105-115 degrees Fahrenheit)
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast (or one 1/4 ounce package)
  • 2 1/4 cups all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon salt
  • 2 tablespoons olive oil

Instructions:

  1. Proof the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until foamy.

Yeast proofing in warm water with sugar, creating foam, crucial for perfect pizza dough rise

Mix the Dough: In a large bowl or stand mixer, combine the flours and salt. Slowly add the yeast mixture and olive oil. 

Mixing pizza dough ingredients in a stand mixer for a smooth, elastic pizza base ready for grilling

Mix until combined, then knead for 10 minutes by hand or at low speed in a mixer.

Hand-kneading pizza dough to develop gluten, creating a smooth, elastic base for homemade pizza

First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.

Pizza dough rising in a bowl, expanding to double its size, ready for the perfect pizza crust

Second Rise: Punch down the dough, divide it into four balls, and pinch the bottoms closed. Cover and let rise again for 1 hour.

Close-up of pizza dough doubling in size during the second rise, creating a fluffy, light crust

Tomato Sauce for Grilled Pizza

A simple, robust tomato sauce can elevate your grilled pizza to the next level.

Easy Oven-Roasted Tomato Sauce Recipe

Recipe Details:

Yield: 2.5 cups
Total Time: 50 minutes

Ingredients:

  • 4 cups (2 pounds) Roma tomatoes, quartered
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1/4 cup olive oil
  • 1/4 cup fresh basil, chopped

Instructions:

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Combine tomatoes, onions, garlic, salt, red pepper flakes, and sugar in a large casserole dish. Toss with olive oil.
  3. Roast in the oven for 35 minutes until the tomatoes are soft.
  4. Mash the mixture slightly, leaving the tomatoes chunky, and stir in fresh basil.

Grilling Your Pizza: Step-by-Step

  1. Shape the Dough: Roll out each dough ball on a floured surface until it’s 12 inches in diameter and 1/8 to 1/4 inch thick.

Close-up of pizza dough being rolled out to an even thickness, creating the perfect base for a homemade pizza

Grill the Dough: Place the dough directly onto the hottest part of the grill. As it firms up, use tongs to move it around to avoid uneven cooking.

Pizza dough grilling on a barbecue, developing a crispy crust with char marks for a smoky, flavorful base

Add Toppings: Move the dough to the cooler side of the grill. Brush with olive oil, add your toppings, and return to the hot side of the grill. Cook for 4-5 minutes until the cheese is melted.

A pizza grilling on a barbecue with a crispy crust and bubbling toppings, showcasing outdoor cooking perfection

Delicious Topping Ideas

  • Sausage Pizza: Top with white cheddar, cooked Italian sausage, tomato sauce, red onions, Parmesan, and fresh basil.
  • Mediterranean Pizza: Add cubed fontina, salami, marinated artichoke hearts, Kalamata olives, fresh tomatoes, Parmesan, and basil.
  • Pepperoni Pizza: Keep it classic with mozzarella, pepperoni slices, tomato sauce, and fresh baby spinach.

A pizza grilling on a barbecue with a crispy crust and bubbling toppings, showcasing outdoor cooking perfection

 

Want More Delicious Recipes?

Craving more scrumptious and healthy recipes? Dive into my Pinterest board for a treasure trove of culinary inspiration! And if you’re eager to make meal prep even simpler, don’t miss out on my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s brimming with quick, easy recipes designed to elevate your cooking game. Grab your copy today and start transforming your meals!

Engaging Tips and FAQs

Expert Tip: Grill your pizza dough first without toppings to ensure a crispy crust. Add toppings after flipping the dough.

FAQs:

  • How long should I grill the pizza? Grill the pizza for about 4-5 minutes after adding toppings, or until the cheese is fully melted.
  • Can I use store-bought dough? Yes! Just ensure it’s rolled thinly to cook evenly on the grill.
  • What’s the best cheese for grilling pizza? Mozzarella is a classic choice, but feel free to experiment with other cheeses like fontina or cheddar.
By Author Julee

Home » How to Grill Pizza on Your BBQ Grill

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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