Grilled Pizza

Learn how to make perfect grilled pizza with a smoky, shatteringly crisp crust that rivals any wood-fired oven, using simple backyard grill techniques.

Why This Recipe Works:

• Pre-grilling the naked dough gelatinizes the starches on the bottom, creating a rigid structure that won't sag through the grates.
• High direct heat mimics a commercial deck oven, rapidly expanding air pockets in the dough for a light, airy crumb.
• Minimal, pre-warmed toppings prevent the crust from becoming soggy while ensuring the cheese melts perfectly in minutes.

My first attempt at grilling pizza ended in a literal backyard grease fire when the raw dough slipped right through the grates of my cheap kettle grill. I stood there with my metal tongs clutched in a white-knuckle grip, watching twenty minutes of careful kneading go up in black smoke.

It was incredibly humiliating.

The fundamental issue is that home grills have massive thermal mass but highly uneven heat distribution, meaning the bottom of your crust burns to ash before the cheese even thinks about melting. While a cast iron skillet pizza is great for rainy days, trying to use a standard ceramic baking stone on an open gas grill often results in a cracked stone due to direct thermal shock from the burners below.

Bear with me here, because we need to talk about the physics of dough.

The simple fix is a two-stage cooking process where we grill the naked dough first, flip it, and then add our toppings. This method ensures the starch gelatinization happens rapidly on the hot grates, creating a sturdy, charred base that won't sag.

It works every single time.

Grilled Pizza

• Publisher Storied Skillet
• Cuisine Italian-American
• Category Dinner, Grilling
• Prep Time 20 mins
• Cook Time 10 mins
• Servings 4 servings
• Calories 380 calories
• Rating 4.8 5479
• Tags grilled pizza, backyard pizza, crispy pizza crust, outdoor cooking

Ingredients

• 1 lb pizza dough (store-bought or homemade, at room temperature)
• 1/4 cup extra virgin olive oil (for brushing)
• 1/2 cup pizza sauce (warmed slightly)
• 1.5 cups shredded low-moisture mozzarella cheese
• 1/2 tsp Diamond Crystal kosher salt
• 1/4 cup fresh basil leaves (torn)
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat your grill to high (around 500°F / 260°C) and scrape the grates completely clean. Tap your tongs against your hip twice for luck.
2. Drizzle two tablespoons of olive oil onto a large baking sheet. Stretch and press your pizza dough into a rough 12-inch circle directly on the oiled sheet, flipping once so both sides are lightly coated.
3. Carefully lift the dough by the top edges and drape it gently onto the hot grill grates. Close the lid and cook for 2 minutes, or until the dough puffs up with large bubbles and the bottom shows distinct, charred grill marks.
4. Use your tongs to flip the dough over. Immediately brush the grilled surface with a thin layer of olive oil, then quickly spread the warm pizza sauce and scatter the mozzarella cheese.
5. Close the grill lid and cook for another 3 to 4 minutes, or until the cheese is completely melted, bubbly, and the bottom crust is deeply browned and crisp.
6. Slide the pizza off the grates onto a cutting board. Sprinkle with Diamond Crystal kosher salt, grated Parmesan, and fresh basil, then let it rest for two minutes before slicing.

Notes

• We highly recommend Diamond Crystal kosher salt; if you are using Morton's or standard fine table salt, cut the volume by half (1/2 tsp Diamond Crystal = 1/4 tsp table salt).
• Low-moisture mozzarella is absolutely essential here because fresh mozzarella releases too much water under rapid heat, which destroys the gluten network and leaves you with a soggy center.
• Have all your toppings prepped, measured, and sitting grill-side before the dough touches the grates. The window between perfectly charred and bitter carbon is less than thirty seconds.
• Leftover grilled pizza loses its signature crispness in the fridge as the starch retrogrades, but you can revive it beautifully in a dry cast-iron skillet over medium heat.

Serving Suggestions

To turn this backyard pizza night into a full feast, pair it with light, vibrant sides that cut through the rich cheese and complement the smoky char of the crust.

• A platter of smoky balsamic grilled vegetables to add an earthy, savory element to the meal.
• A drizzle of hot honey over the finished slices to recreate a sweet-and-spicy crispy pizza with hot honey drizzle.
• A crisp, cold green salad tossed in a sharp lemon-herb vinaigrette.
• A bowl of marinated olives, artichoke hearts, and roasted red peppers.
• A chilled glass of dry lambrusco or a hoppy IPA to balance the rich, melted cheese.

Storage and Reheating

Let's be completely honest: grilled pizza is absolutely best eaten straight off the grates while the cheese is still molten and the crust retains its maximum crunch.

If you do have leftovers, wrap them tightly in foil and store them in the refrigerator for up to three days. Do not even think about using the microwave unless you enjoy eating hot, rubbery cardboard.

Instead, reheat the slices in a dry cast-iron skillet over medium-low heat with a lid on.

This melts the cheese while recrisping the bottom.

Ingredient Substitutes

If you need to pivot based on what is currently in your pantry, these swaps work beautifully without compromising the structural integrity of your pie.

1. Gluten-Free Option: Swap the standard wheat dough for our homemade gluten-free pizza dough to accommodate sensitive stomachs.
2. Cheese Alternative: If you don't have low-moisture mozzarella, mild provolone or Monterey Jack melt beautifully without releasing excess water.
3. Sauce Swap: Use a thick basil pesto or a simple drizzle of garlic-infused olive oil instead of tomato sauce.
4. Topping Variation: Swap pepperoni for thinly sliced prosciutto added after grilling, similar to our prosciutto and honey burrata pizza.

At the end of the day, grilling pizza is as much about the process as it is about the final bite. Don't stress if your first crust looks more like an abstract map of South America than a perfect circle—the smoky, charred flavor will more than make up for any cosmetic quirks. Grab your tongs, keep your toppings light, and enjoy the smoke.