How to Grill Pizza On Any Kind of Grill: Grilled Margherita Pizza Recipe

Grill Girl Robyn Lindars I ’ ve been grilling pizza for quite a while, in fact, this original web log mail was published in August 2008 ! Pizza is one of the beginning things I sunk my teeth into grilling. I ’ thousand always up for a challenge and things that are a bite out of the ordinary, so it ’ s not surprising that I would dive into making pizza on a grill as one of the first gear things I mastered on the grill .
now that over 12 years have passed, pizza on the grillroom is not such a novel concept anymore and I can with bang-up confidence say that I am an adept on grilling pizza. This is after having cooked pizza about a million different ways on unlike types of grills, teach grilled pizza in my Women ’ s Grilling Clinics, and evening grilled Pizza on live television receiver on the Today Show with Carson Daly !
Different grills are going to take different approaches to grilling. If you have a gas or charcoal grill, you will want to create a conduct and collateral zones on your grill. The indirect slope will act like an oven. If you want to learn how to do this, I suggest you watch my television from my GRILL SCHOOL series on how to create target and indirect zones on your grillroom ! This is a 2 minute video recording that will teach you the basics .
how to grill pizza **If you have a Kamado Grill/Smokers like a Big Green Egg or a Kamado Joe, You will need to use your place setter. If you have a pizza stone that is great, but if not you can just use your home compositor and set the grill to about 500-600 degrees. Check out my specific post : How to Grill Pizza On the Big Green Egg here.

**If you have a Pellet Smoker, you can grill your pizza fair like you would in an oven and set it to about 400 degrees. You will want to bake the boodle a bit before adding your topics to ensure it gets baked before adding marinara, cheese and toppings .
**For a gas or charcoal grill, you will set your grill for steer and indirect zones to about 400+ degrees. Coat the grillroom grates well with nonstick spray or olive oil to ensure your dough does not stick ! Place your dough on the collateral side and grill until char marks have formed and it starts to get firm ( about 4 minutes- watch it cautiously ! ). adjacent, flip it over and add toppings, letting the cheese be your guide. When the cheese has melted, your pizza should be cook to go .
If you are adding any proteins other than something like a pepperoni, you will want to cook that on the conduct side until you have hit the proper internal temperature ( check our BBQ Calculator ! ) and slice it and add it to the pizza .
Below I ’ ve shared a bang-up basic pizza dough recipe AND, wait for it, a marinara sauce recipe I had to offer up my first born child to get. badly. This is a very authentic italian marinara sauce recipe. You are welcome !

Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

how to grill pizza

Grilled Margherita Pizza

  • writer : Robyn
  • total time : 2 hours 30 minutes
  • yield :

    1

    pizza pie

    1

    x

Print Recipe

Pin Recipe

Description

pizza on the Grill is therefore tasty and fun to do with a push ! Host a “ Grill Your Own Pizza ” party and put out all the toppings so everyone can customize their pizza. In this post, I share my tips for grilling pizza on a natural gas, charcoal, Kamado or Pellet stag party grill .

Ingredients

Scale

Pizza Dough Recipe:

as seen in southern Living ( it is by Oprah ’ s erstwhile personal chef )

  • 1) cup warm water
  • 1/4 cup olive oil
  • 1 envelope dry active yeast ( 1/4 oz)
  • 2 Tsp honey
    ~~~~~~~
  • 3 1/2 cups all purpose flour
  • 1 tsp kosher salt
  • Vegetable cooking spray.

extra ingredients for the pizza :

  • 1 cup pizza or marinara sauce (Scott’s special Marinara sauce recipe is below)
  • one large tomato, thinly sliced
  • 1 cup (or more) Fresh, high moisture Mozzarella. sliced
  • large bunch basil, added at end

Instructions

Start on the dough:

process the foremost 4 ingredients in a food central processing unit if you have one. then add flour and salt lambert pulse 6-8 times until the dough forms a ball and leaves the slope of the bowl. You can add more water if necessary. * If you don ’ t have a food central processing unit, do this by pass, it will precisely take longer… .
set the boodle in a large bowl coated with coking atomizer, breed and chill 2 hours..
Next steps:
Roll the dough onto a lightly floured surface. This recipe will make aprroxi 6 adequate portions. I made 2 big pizza for the grill but you can make smaller personal sizes .

Onto the grill:

Different grills are going to take different approaches to grilling. If you have a gas or charcoal grillroom, you will want to create a mastermind and indirect zones on your grillroom. The indirect side will act like an oven. If you want to learn how to do this, I suggest you watch my video recording from my GRILL SCHOOL series on how to create address and collateral zones on your grill ! This is a 2 minutes video that will teach you the basics .
**If you have a Kamado Grill/Smokers like a Big Green Egg or a Kamado Joe, You will need to use your place setter. If you have a pizza stone that is great, but if not you can just use your plaza compositor and set the grill to about 500-600 degrees. Check out my specific post : How to Grill Pizza On the Big Green Egg here .
**If you have a Pellet Smoker, you can grill your pizza precisely like you would in an oven and set it to about 400 degrees. You will want to bake the dough a moment before adding your topics to ensure it gets baked before adding marinara, cheese and toppings .
For a gas or charcoal grill grill, you will set your grill for direct and indirect zones to about 400+ degrees. Coat the grill grates well with nonstick atomizer or olive anoint to ensure your dough does not stick ! Place your dough on the indirect side and grill until char marks have formed and it starts to get firm ( about 4 minutes- lookout it cautiously ! ). future, flip it over and add toppings, letting the cheese be your lead. When the cheese has melted, your pizza should be quick to go .
If you are adding any proteins early than something like a pepperoni, you will want to cook that on the direct english until you have hit the proper internal temperature ( check our BBQ Calculator ! ) and slice it and add it to the pizza.

Notes

Use Fresh mozzarella – it makes a huge difference
other toppings such as clean sliced tomato, basil and other herbs are a great addition ( I used heirloom tomatoes and they are SO tasty )
Pizzas are a big way to use up leftover produce such as squash and zucchini! Have fun with it!

  • homework time : 2 hours
  • cook time : 30 minutes
  • category : italian
  • method acting : On the Grill
  • cuisine : pizza

Keywords : how to grill pizza, how to grill pizza on a gas grill, how to grill pizza on a charcoal grill, how to grill pizza on a pellet smoker
I had to offer up my first born child to get this recipe but Scott last said okay, you can have it. It ’ s actually not at all that difficult. You know, it ’ s not like the tomatoes were smuggled over from Italy or something. anyhow, this is a great basic marinara that goes well with Pasta, pizza or fried calamari alike. I like to make a draw of it at a time and freeze it so I always have sauce…
Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Authentic Italian American Marinara Sauce Recipe

  • generator : Robyn

Print Recipe

Pin Recipe

Description

This sauce recipe was my Husband ’ s ex-wife ’ s kin recipe they used in their italian restaurant, they were Italian so I consider this pretty Authentic or at least Americanized Authentic. Great on pasta, pizza, anything truly !

Ingredients

Scale

  • 1 can tomato paste ( 12 oz) + 1 can water
  • 1 can tomato SAUCE ( 15 1/2 oz) + 1 can water
  • 1 can porgresso Italian Style peeled tomatoes – grind in food processor or hand blender
  • 3 tbs minced parsley
  • 1 clove garlic ~ browned in EVO
  • 1 tbs black pepper
  • 1 tbs basil
  • 2 tbs EVO

Instructions

  1. mix ingredients
  2. bring to a slow boil
  3. simmer on low for 30-45 minutes

If you like pizza on the grillroom, we have got you covered ! Check out all the ways you can do pizza on your grill below !

Subscribe To Our Newsletter

Join our mailing tilt to receive the latest news program and updates from our team .

Read more: Who Invented Pizza?

You have Successfully Subscribed!