How to Make Grilled Neapolitan Pizza on a Barbecue: Step-by-Step Guide
Backyard grilling secrets that deliver wood-fired flavor without a specialized oven.
How to Make Grilled Neapolitan Pizza on a Barbecue
If you’ve ever dreamed of achieving the charred yet tender crust of true Neapolitan pizza without investing thousands in a wood-fired oven, grilling pizza in your backyard can deliver results that rival even the best pizzerias. This step-by-step guide demystifies the process—from dough preparation and grill setup to topping strategies and troubleshooting. Inspired by expert techniques, you’ll learn how to transform ordinary ingredients into extraordinary grilled pizza with just a simple barbecue.
Why Grilled Pizza?
Grilled pizza offers a unique combination of smoky flavor, crispness, and chew that emulates the effects of a high-powered wood oven. Grills provide intense, direct heat, creating the blistered crust and subtle char that’s hallmark to Neapolitan-style pizzas. Unlike indoor ovens, grills reach higher temperatures and impart a touch of fire that elevates every bite.
- Authentic texture and flavor reminiscent of wood-fired ovens.
- Can be made on both charcoal and gas grills.
- Ideal for outdoor gatherings and pizza parties.
Essential Equipment and Ingredients
Before you begin, assemble the essentials. Use quality ingredients and the right tools for success:
- Grill: Charcoal preferred for authentic smokiness, but gas works with proper heat management.
- Pizza peel: For moving and turning the dough.
- Rolling pin: Ideal for shaping thin, even rounds.
- Tongs: Useful for adjustments.
- Cooking oil (garlic oil recommended): Prevents sticking and adds flavor.
- Flour: For dusting the workspace and peel.
- Neapolitan dough: Preferably homemade, with flour, salt, yeast, and water.
- Toppings: Fresh mozzarella, tomatoes, basil, olive oil, and any additions (pre-cooked if necessary).
Step 1: Preparing Neapolitan Pizza Dough
The foundation for great pizza starts with dough. Authentic Neapolitan dough is simple yet relies on precision and technique.
- Use ’00’ flour for optimal texture and chew.
- Mix flour, water, yeast, and salt until just combined; knead thoroughly by hand or with a stand mixer.
- Allow for a slow fermentation (ideally overnight in the refrigerator) for better flavor and extensibility.
- Portion the dough into balls and bring to room temperature before final shaping.
Shaping Tips
Unlike traditional pizza, grilled dough is rolled thinner and lacks an exaggerated outer rim. To shape:
- Lightly flour your counter and rolling pin.
- Roll dough evenly to about 1/8-inch thickness.
- Form an oblong or rectangular shape rather than perfectly round—this simplifies handling over grill grates.
- Brush with a generous coating of garlic-infused olive oil and season with salt, black pepper optional.
Step 2: Setting Up Your Grill
The secret to successful grilled pizza is proper fire management and zone setup. You want heat that mimics a pizza oven’s floor, with a cooler area for finishing.
Charcoal Grill Setup
- Two-zone fire: Spread hot coals over one half of the grill, leaving the other half empty. This allows direct searing and indirect finishing.
- Let coals burn until well-established and glow red; avoid large active flames to prevent burning.
- Grill grates: Clean thoroughly to prevent sticking and impart flavor.
Gas Grill Setup
- Preheat all burners to high; once ready to cook, set half to low for indirect heat.
- Grill with the lid open for crisping, then close to melt toppings without burning the crust.
Step 3: Prepping Toppings
Unlike oven-baked pizza, a grill provides no heat from above. This means that toppings needing cooking—such as sausage, mushrooms, or peppers—must be pre-cooked before assembly.
What others are reading
- Slice toppings thinly for quick warming.
- Use high-quality fresh mozzarella drained well to avoid soggy results.
- Classic Neapolitan toppings include crushed San Marzano tomatoes, mozzarella, fresh basil, and extra virgin olive oil.
Topping Strategy Table
| Topping | Prep Required? | Notes |
|---|---|---|
| Fresh mozzarella | Drain/tear | Absorb excess moisture |
| San Marzano tomatoes | No | Crush by hand, season lightly |
| Mushrooms | Pre-cook | Sauté, season before use |
| Sausage | Pre-cook | Brown thoroughly |
| Bell peppers | Pre-cook | Char or sauté |
| Basil | No | Add after baking for fresh flavor |
Step 4: Grilling the Pizza
With dough shaped, grill hot, and toppings ready, follow these steps for perfect results:
- Oil and Season: Brush one side of the dough with garlic oil and season with salt. This prevents sticking and boosts flavor.
- First Grill: Place the oiled side down over the hottest part of the grill. Grill for 1-2 minutes or until well-charred but still pliable.
- Flip: Brush the top (uncooked side) with additional oil, then carefully flip using tongs or your peel.
- Top Quickly: Add sauce, cheese, and toppings immediately. If using delicate herbs, wait until after baking.
- Finish: Slide the pizza to the cooler zone to melt cheese and finish cooking without burning.
- Monitor: Keep a sharp eye; crust burns quickly on hot grates. Rotate as needed for even crisping.
- Serve: Transfer finished pizza to a cutting board, garnish with herbs, and serve immediately for best texture.
Expert Tips for Grilled Pizza Success
- Don’t overload: Less is more for toppings—too much leads to sogginess and uneven cooking.
- Use a two-zone fire: Always leave a cool space to finish pizza gently.
- Work quickly: Prep toppings and ingredients before grilling so you can move fast once dough is on the fire.
- Be ready to adjust: Flames may flare. Always have tongs and a lid ready to move pizza or smother heat.
- Practice flipping: Handling dough with a peel or tongs is a skill—expect a little learning curve.
Recipe: Grilled Neapolitan Pizza
Ingredients
- 1 batch Neapolitan pizza dough (homemade preferred)
- 2 tablespoons garlic-infused olive oil
- 1/2 cup crushed San Marzano tomatoes
- 4 oz fresh mozzarella, torn and drained
- Fresh basil leaves
- Salt and black pepper
Instructions
- Prepare dough as described, rolling out thin and brush with garlic oil.
- Set up grill with a two-zone fire. Preheat grill and clean grates.
- Place dough (oiled side down) on hot zone. Grill 1-2 minutes until charred.
- Brush uncooked side with oil, flip, then quickly top with sauce, cheese, and basil.
- Slide to cooler zone, close lid to melt cheese. Bake until cheese bubbles and crust is crisp.
- Remove and serve hot, garnishing with fresh basil and a drizzle of good olive oil.
Troubleshooting Common Issues
- Dough sticks to grates: Ensure grates are clean and well-oiled. Brush dough with oil liberally.
- Crust burns: Move to cooler zone quickly, avoid over-direct heat. Rotate frequently.
- Cheese doesn’t melt: Close lid briefly or use cooler zone for gentle heat.
- Toppings fall off: Press toppings gently into sauce; avoid overloading.
Alternative: Gas Grill Grilling
Grilling Neapolitan pizza is adaptable to various grill types. On a gas grill:
- Start pizza over high direct heat to crisp bottom.
- Top and then reduce burners to low, closing lid to melt cheese gently.
- No need to shuffle pizza across zones if burners are adjustable.
This method is especially user-friendly and less prone to burning than charcoal, offering more control for beginners.
Serving and Variations
- Serve immediately to fully enjoy the crackling crust and melting cheese.
- Try variations—add scallions, roasted garlic, or drizzle with chili oil for creative twists.
- Slice into small bites for parties or keep whole for a classic Neapolitan presentation.
Making Grilled Pizza for Parties
Grilled pizza is a crowd-pleaser and a perfect choice for backyard gatherings:
- Prepare dough and toppings ahead to streamline grilling.
- Set up a pizza topping station—let guests customize their own creations.
- Use multiple peels for smooth workflow and faster serving.
Party Efficiency Table
| Method | Benefit |
|---|---|
| Prep ingredients in advance | Reduces grilling time, keeps guests engaged |
| Set up topping station | Encourages guest creativity |
| Rotate pizzas on/off grill | Continuous hot pizza service |
Frequently Asked Questions (FAQs)
Q: Can I use store-bought dough?
A: Yes, but results may vary—fresh, slow-fermented dough produces the best flavor and texture for Neapolitan-style pizza.
Q: What if my toppings aren’t cooked?
A: Pre-cook any toppings that need more than gentle warming (e.g., mushrooms, sausage) to ensure food safety and optimize flavor.
Q: How do I prevent burning?
A: Watch heat closely, use a two-zone setup, and move pizzas off direct heat promptly to finish gently.
Q: Can I add extra cheese?
A: Yes, but avoid overloading—too much cheese can prevent even melting and make the crust soggy.
Q: Can grilled pizza be made ahead?
A: Grilled pizza is best served fresh, but you can prebake crusts and reheat quickly on the grill for parties.
Final Thoughts and Pro Tips
- Experiment with wood chips or hardwood chunks on charcoal for extra smokiness.
- Let dough rest after grilling to relax gluten for a more tender bite.
- Use minimal sauce to prevent soggy crust. Drizzle olive oil for richness.
With patience, the right technique, and a little practice, grilled Neapolitan pizza becomes the star of your backyard culinary repertoire. Enjoy your slice of smoky, blistered perfection—no pizza oven required.
References
Similar Articles
Read full bio of medha deb
