Grilled pizza can be a messy affair. If your dough is too soft, it might drip down past the grates, wasting the food and leading to the most intense grill cleaning session of your life. It's also easy to burn the pie and ruin it that way, too, especially on the first few attempts.
But with patience and practice, grilled pizza will taste as good as the brick oven fired stuff you get from the finest pizzeria in town. Especially if you cook with added wood chips or cook using a pellet stove for that genuine wood-fired oven taste!
Also, I recommend a good pizza grill pan, which can help keep the dough intact as it cooks. Pro tip: Get a set of two, and place one under the raw dough one on top.
When it's time for the flip, you will have the dough sandwiched between the pair, and can then remove the pan left on top that's covering the cooked dough, which is now ready for toppings.
- Heat your gas grill to about 600 degrees Fahrenheit, or get a charcoal grill fully lit and evenly burning.
- Stretch and roll your dough, then brush both sides with oil.
- Place dough on the grill (ideally on a pan) and cook for three minutes; watch out for charring and keep the top off the grill.
- Flip the dough, then immediately apply sauce, cheese, and topping.
- Close the grill, and cook for an additional three minutes before checking to see if the pie is ready. Which it probably will be.
Buy a 20-pound bag of Traeger PEL319 Oak Wood Grill Pellets on Amazon for $18.99 (originally $20.43)
Buy a 2-pack of 13-inch Maxi Nature Kitchenware Pizza Pans on Amazon for $19.90 (originally $29.90)