How to Make Perfect Grilled Pizza

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the connect included, we may earn commission. Summer ’ s closely hera, and it ’ s time to give your oven a breakage and fire up the grill. If you ’ ve never made grill pizza, you ’ re seriously missing out. Cooking pizza on the grill is the arrant way speed up your summer dinner or cook for a crowd—plus, it ’ randomness besides one of the best ways to get a crisp crust and ace melty toppings. here ’ s how to do it.

Use the right tools.

Eating healthy should still be delicious.

Sign up for our daily newsletter for more big articles and tasty, healthy recipes. SIGN UP When grilling pizza, you want to use the lapp tools you ’ five hundred consumption to make a full pizza in your oven : a pizza rock ( we love this pizza stone from Primo because it ‘s ceramic and safe for the grill ), and a pizza peel. “ A stone works fantastic on the grill and truly gives the crust a uniform brittleness, ” says chef Mario Scordato, who teaches grilling classes at recreational cooking school The Chopping Block in Chicago. Use a pizza peel off to get the pizza on and off the stone.

Preheat the grill.

Light the grillroom, add the pizza stone, close the lid and allow the stone to heat up with the grill for about 30 minutes. A hot stone will give you a crisp crust once you add the dough from the skin .

Mind the temperature.

The best temperature for grilling pizza is between 425-450 degrees, says Kevin Kolman, grill dominate for Weber. “ People think they need more heat, but they have a trouble managing it, ” he says. “ When you ’ re using higher heat, then your margin of error becomes a little bit smaller. ” This temperature will give you adequate inflame to cook your pizza thoroughly—and melt the cheese on top.

Bring your dough to room temperature.

Cold pizza boodle is close and tough to work with. Let your dough come to room temperature for two to three hours before you ’ re ready to make pizza, recommends Kolman, and it will be much easier to roll out. You can get premade pizza dough from grocery stores, and many pizzerias will besides sell boodle if you ask.

Read more: Who Invented Pizza?

Cook your toppings.

If you ’ re working with certain toppings, pre-cooking them before grilling might be necessary ( think : onions, broccoli, Brussels sprouts, bacon, and so forth ). The grill wo n’t wholly cook most meats or tough-to-chew veggies, and no one wants to bite into their pizza to find a collocate of bleak wimp. conversely, sealed toppings—like raw rocket or frisee—are a delightful last-minute, no-cook top to grilled pizza.

Build the pizza before grilling.

Add a little coarse cornmeal or semolina flour to your pizza skin ( this will allow the pizza to slide easily from the peel to the stone ), then make your pizza directly on the peel—sauce, toppings, cheese and all. alternatively, if you don ’ t have a peel, you can roll out barely the crust on parchment paper drizzled with olive anoint, then turn the pizza over directly onto the grill, says Kolman. If you ’ re using this method acting, grill barely the crust for three or four minutes, remove from the grillroom and add toppings to the grill side, and render to the grillroom for three or four more minutes to finish.

Use fresh cheese.

many pre-shredded cheeses have anticoagulant added to prevent clip-clop ( ever notice that weird white coating ? ). This can prevent that ooey, gooey melty divisor that makes a pizza perfect. alternatively, buy a block of cheese and shred it yourself .

Keep the lid closed after you put pizza on.

As charm as it is to peek at your brilliant creation, keep the eyelid closed to trap the heat inside the grill. Depending on the size and thickness of your pizza, you ’ ll want to cook it for 6-10 minutes. “ That ’ mho more than enough time to get a courteous, crisp bottom and bubbling cheese on exceed, ” says Kolman.

Be patient.

As charm as it can be, resist cutting into your grill pizza proper away. “ It ’ s fade hot, so let it sit a little bite first gear, ” says Scordato. “ This way, the crust will stay dainty and chip, and the toppings will start to firm so it won ’ thyroxine be as sloppy. ”

Read more: Who Invented Pizza?

Try new flavor combinations.

big summer produce means inexhaustible options for pizza toppings. One of Scordato ’ s favorite combinations is grill artichokes or asparagus with butt cheese and prosciutto. When using vegetables on pizza, lightly grill or sauté them first to ensure they cook through. Kolman says pizza can be a vessel for any early grill summer food your syndicate enjoys, such as barbecued chicken ( add buffalo sauce, your front-runner piquant cheese, and a morsel of bleu cheese dressing to serve ). He ’ s tied topped pizza with broiled bratwurst slices and onions.

Buy an extra ball of dough.

just like you wouldn ’ deoxythymidine monophosphate attempt a newfangled excessive recipe for a dinner party, you shouldn ’ triiodothyronine grill pizza for the foremost time when you have a draw of hungry people to feed. “ Practice a little sting first to get acclimated with the process, ” says Kolman, and buy an extra ball of boodle fair in case something happens .