How to Grill Pizza: Step-by-Step Guide With Creative Toppings

Elevate your backyard pizza game with simple grill techniques and mouthwatering toppings.

By Medha deb

Created on Sep 16, 2025

Elevate your backyard pizza game with simple grill techniques and mouthwatering toppings.

How to Grill Pizza: A Complete Step-by-Step Guide

Grilling pizza brings irresistible smoky flavor and a crisp–yet chewy–crust, elevating homemade pizza to a restaurant-quality delight. Whether you’re hosting a backyard gathering or simply craving pizza with a twist, grilling is an accessible and rewarding method for all skill levels. This guide covers every aspect of grilled pizza: from dough-making and shaping, to foolproof grilling techniques, and creative topping ideas inspired by classic and gourmet options.

Why Grill Pizza?
Equipment You Need
Making Pizza Dough
Prepping and Shaping the Dough
Setting Up Your Grill
Techniques for Grilling the Pizza
Creative Topping Ideas
Expert Tips and Troubleshooting
Frequently Asked Questions (FAQs)

Why Grill Pizza?

Grilled pizza stands out for several reasons:

High Heat: Most home ovens max out at 500°F, but grills can reach higher temperatures for crispy crusts.
Wood-fired Flavor: Charcoal and gas grills both impart subtle smoky notes reminiscent of traditional Italian pizzerias.
Interactive Cooking: Grilling pizza outdoors makes cooking a social event, ideal for gatherings.
Versatile Toppings: Grilling enables you to finish pizzas with fresh ingredients, greens, cheeses, and more.

Equipment You Need

Gas or Charcoal Grill: Either works, but charcoal adds extra smoky flavor.
Heavy-Duty Aluminum Foil: For transferring and prepping dough.
Upside-Down Sheet Pan: Used as a makeshift pizza peel to slide dough onto the grill easily.
Mixing Bowls and Stand Mixer: For dough preparation and rising.
Rubber Spatula, Tongs, and Spatula: For flipping and moving crusts safely.
Plastic Wrap: For covering and proofing dough.

Making Pizza Dough

Ingredients

1 teaspoon active dry yeast
1 teaspoon sugar
1 cup warm water (90–100°F)
2 ½ cups all-purpose flour
1 tablespoon olive oil, plus extra for drizzling
1 teaspoon salt

Instructions

Activate Yeast: Sprinkle yeast and sugar over warm water in the bowl of your stand mixer. Whisk to combine and let sit for about 5 minutes, until bubbles form on the surface.
Mix Dough: Add flour, olive oil, and salt. Using a dough hook, mix on low speed until a shaggy dough forms (about 2 minutes). Scrape down sides and bottom.
Knead: Increase to medium-low speed and mix for 3–4 minutes, until dough is sticky and well combined.
First Rise: Drizzle dough and bowl with olive oil, flip dough to coat. Cover bowl with plastic wrap and let rise about 1.5 hours until doubled in size.

Convenient Tip

For advance prep, refrigerate dough balls up to 3 days. Let stand at room temperature for 30–60 minutes before grilling.

Prepping and Shaping the Dough

Divide Dough: On a lightly floured surface, cut the dough in half. Shape each into a tight round.
Shape the Ball: Flatten dough gently into a circle, fold edges toward the center, flip over, and pull against the counter to form a taut ball.
Proof Again: Place rounds on a floured sheet tray, cover with plastic wrap, and let rise until you’re ready to grill.
Stretch the Dough: When ready, shape each dough piece into an 8-inch round with a 1-inch lip. Lift and rotate the edge in your hands, letting gravity stretch it into an oval (about 10″ x 14″).
Prep for Grilling: Place on oiled foil for easy transfer; brush the outer lip with olive oil.

Setting Up Your Grill

Preheat: Set grill to high heat, 450–500°F. Arrange coals or flames so one side is direct heat, one side indirect.
Grill Surface: Place pizza on foil atop an upside-down baking sheet for easy transfer.

Techniques for Grilling the Pizza

First Bake: Slide pizza (on foil) over direct heat. Cover grill and cook 4–5 minutes until base is golden and edge is puffed.
Flip and Finish: Lift an edge of the pizza with a spatula and use tongs to pull foil out. Flip the crust directly onto grates, cooking another 2 minutes until top is golden.
Rest: Remove crust to cooling rack so steam doesn’t cause sogginess.

At this stage, your crust is ready for toppings and final grill-melting.

Creative Topping Ideas: Classic and Gourmet

Grilled pizza excels when finished with fresh, flavorful toppings. Here are two outstanding combinations inspired by The Pioneer Woman:

1. Caprese-Style Pizza With Burrata

Tomato Mixture: Combine halved cherry tomatoes, sliced garlic, kosher salt, torn basil leaves, and extra virgin olive oil.
Base: Spread your favorite pizza sauce on the grilled crust and sprinkle evenly with mozzarella cheese.
Grill: Return pizza to grill over indirect heat; melt cheese for about 5 minutes.
Finish: Remove and top with tomato mixture, chunks of burrata, a drizzle of olive oil, extra sea salt, and more basil.

2. Arugula-Prosciutto Pizza

Arugula Salad: Toss arugula, shaved parmesan, thinly sliced red onion, freshly squeezed lemon juice, kosher salt, and olive oil.
Base: Brush crust with olive oil, distribute minced garlic, and scatter mozzarella cheese.
Grill: Finish on the grill over indirect heat till cheese melts (about 5 minutes).
Finish: Remove, pile on arugula mixture, and drape prosciutto over the top for a delicate, savory bite.

Customizing Your Pizza

Ingredient	Classic Caprese	Arugula-Prosciutto	Other Ideas
Cheese	Mozzarella, Burrata	Mozzarella, Parmesan	Pecorino, Goat Cheese, Smoked Mozzarella
Greens	Basil	Arugula	Spinach, Microgreens
Protein	NA	Prosciutto	Cooked Sausage, Grilled Chicken
Vegetables	Tomato	Red Onion	Grilled Peppers, Mushrooms

Expert Tips & Troubleshooting

Indirect Heat for Melting: When melting cheese and finishing toppings, use grill’s indirect heat side to prevent burning the crust.
Use Foil for Transfer: Foil simplifies transferring dough—we recommend placing raw dough on oiled foil to avoid sticking.
Don’t Overload Toppings: Keep topping quantities moderate to ensure even melting and avoid soggy crust.
Pre-Grill All Hearty Veggies: Vegetables like mushrooms and peppers should be sautéed or grilled separately.
Room Temperature Dough: Cold dough can tear or shrink; always allow dough to warm up before stretching.
Watch the Grill Carefully: High heat means things happen quickly. Stay attentive to avoid burning.
Cooling Rack Rest: Removing baked crust to a cooling rack for a minute before topping prevents steam buildup and helps maintain a crisp base.

Frequently Asked Questions (FAQs)

Q: Can you use store-bought dough for grilled pizza?

A: Yes. While homemade dough yields the best flavor and texture, pre-made pizza dough works well for grilling. Be sure to let it come to room temperature for easier stretching and handling.

Q: How do I keep pizza from sticking to the grill?

A: Properly oiling the foil before transferring dough, and lightly brushing the crust edges with olive oil, help prevent sticking. For the final direct grilling stage, well-heated clean grates and a thin layer of oil are key.

Q: What is indirect versus direct heat on the grill?

A: Direct heat refers to the part of the grill directly above flames or coals. Indirect heat is the cooler side, away from the flame, used for melting cheese and gently finishing toppings without burning the crust.

Q: Can I make grilled pizza on a charcoal or gas grill?

A: Both charcoal and gas grills are suitable. Charcoal provides extra smoky flavor, but gas grills offer more temperature control and convenience.

Q: Which toppings should be added after grilling?

A: Fresh greens (like arugula or basil), finishing cheeses (burrata, ricotta), cured meats (prosciutto), and delicate vegetables are best added after grilling to preserve their flavor and texture.

Grilled Pizza Variations to Try

BBQ Chicken Pizza: Top pre-grilled crust with barbecue sauce, grilled chicken breast, sliced red onion, and shredded mozzarella. Finish with cilantro after grilling.
Veggie Lovers: Sautéed mushrooms, caramelized onions, roasted peppers, and goat cheese added after grilling yield a robust vegetarian pizza.
Pepperoni & Hot Honey: Classic pepperoni finished with a drizzle of hot honey and chili flakes after grilling.

Summary: Why Grilled Pizza Is a Game Changer

Grilled pizza is an adaptable, festive way to enjoy homemade pizza with restaurant-level results. By mastering dough techniques, learning how to set up your grill, and trying new topping combinations, you can turn any summer night into a pizza party. The quick cooking time, charred flavor, and the ability to finish with fresh ingredients set grilled pizza apart. Experiment, customize, and savor your own perfect grilled pizza at home.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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