Homemade Pizza on the Grill

Why You'll Love Homemade Pizza on the Grill

• Very high heat. A grill reaches 500°F+ quickly, which gives the crust a crisp bottom and airy bubbles.
• Two heat zones. The hot side crisps the crust. The cooler side melts the cheese without burning the bottom.
• Toppings go on after the flip. The top is already cooked, so the pizza doesn't get soggy.
• Oiled dough. It releases cleanly from the grates and browns evenly.
• Closed lid. The grill works like an oven and cooks the pizza from above.

What You'll Need

• Pizza dough: Homemade or store-bought. For the best flavor, use our overnight cold-rise pizza dough.
• Olive oil: For the dough and the grates.
• Pizza sauce: Use a thin layer. Too much makes the pizza soggy.
• Low-moisture mozzarella: It melts well and doesn't release water. Fresh mozzarella works if you tear it small and pat it dry.
• Parmesan: Adds a salty, nutty kick.
• Toppings: Keep them light and precooked.

How to Make It

1. Take the dough out of the fridge 1 hour before grilling. Divide it into 2 pieces.

2. Set up the grill for two zones: gas burners on high on one side and low on the other, or coals piled on one side. Heat with the lid closed to 450–500°F (230–260°C). Clean and oil the grates.

3. On a floured or cornmeal-dusted baking sheet, stretch each piece of dough into a 10–11 inch round or oval about ¼ inch thick. Brush the top with oil.

4. Set out the sauce, cheese, toppings, tongs, and brush near the grill. Everything has to be ready before the dough goes on.

5. Flip one dough round, oiled side down, onto the hot side of the grill. Brush the top with oil. Close the lid and cook 2–3 minutes, until the bottom has grill marks and the top is puffy with bubbles.

6. Using tongs, flip the crust onto the cooler side, grilled side up. Quickly spread a thin layer of sauce, then cheese, parmesan, and toppings.

7. Close the lid and cook 4–6 minutes, until the cheese melts and the bottom is crisp. Rotate the pizza once. If the bottom browns too fast, move it farther from the heat.

8. Slide the pizza onto a cutting board. Top with basil, pepper flakes, and oregano. Repeat with the second pizza.

Common Mistakes When Grilling Pizza

Dough sticks. The grates were dirty, not oiled, or not hot enough. Clean, oil, and heat them fully.

Burnt bottom, cold top. Too much direct heat. Finish on the cooler side with the lid closed.

Soggy middle. Too much sauce or wet toppings. Use a thin layer of sauce and pat wet vegetables dry.

Raw toppings. Sausage, onions, and peppers need to be cooked first. They only get 5 minutes.

Torn dough. It was stretched cold or too thin. Warm it first, and aim for ¼ inch thick.

Grill Pizza Time and Temperature Guide

Topping Ideas for the Grill

• Margherita: Sauce, torn fresh mozzarella, and basil after cooking.
• BBQ chicken: BBQ sauce, shredded chicken, red onion, mozzarella, and cilantro.
• Pepperoni and hot honey: Pepperoni and mozzarella, with a drizzle of hot honey after grilling.
• Veggie: Pre-grilled zucchini, peppers, and onions with goat cheese.
• White pizza: Garlic oil, ricotta, mozzarella, and spinach.

Pizza Stone vs. Directly on the Grates

Leftovers and Reheating

Refrigerate leftover slices wrapped or in a container for up to 4 days. Reheat in a dry skillet over medium heat for 3–4 minutes, covered for the last minute to melt the cheese. You can also use an air fryer at 375°F for 3–4 minutes. Both keep the crust crisp.

What to Serve With It

• Creamy Italian pasta salad
• A simple Caesar or green salad
• Grilled vegetables

Planning a cookout? Serve grill pizzas alongside Oklahoma onion smash burgers, and use leftover dough for sausage gravy breakfast pizza the next morning.