Grilling pizza brings a unique, smoky flavor and crispy texture that’s hard to achieve in a conventional oven. While grilling directly on the grates can be done, using a pizza stone elevates the experience, providing a more even cook and preventing the dough from falling through. This comprehensive guide will walk you through every step, from selecting the right equipment to mastering the grilling technique.
Choosing the Right Equipment for Grilling Pizza
The first step to pizza grilling success is gathering the necessary tools. The right equipment can make all the difference in achieving that perfect balance of smoky char and perfectly cooked toppings.
Pizza Stone: The Foundation of Grilled Pizza
The pizza stone is arguably the most important piece of equipment. It acts as a heat reservoir, providing a consistent and even cooking surface, mimicking the effects of a traditional pizza oven.
Selecting the Right Stone: There are two main types of pizza stones: ceramic and cordierite. Ceramic stones are generally more affordable but can be prone to cracking if exposed to drastic temperature changes. Cordierite stones are more durable and resistant to thermal shock, making them a better long-term investment for grilling. Choose a stone that is at least 14 inches in diameter to accommodate most standard pizza sizes.
Stone Thickness Matters: A thicker stone will retain heat better and provide a more consistent cooking surface. Look for a stone that is at least ¾ inch thick for optimal grilling performance.
The Grill: Gas vs. Charcoal
Both gas and charcoal grills can be used for grilling pizza. Each offers its own advantages.
Gas Grills: Gas grills provide more precise temperature control, making it easier to maintain a consistent heat for cooking. This is especially helpful for beginners.
Charcoal Grills: Charcoal grills impart a more intense smoky flavor to the pizza. However, maintaining a consistent temperature requires more skill and attention. Lump charcoal is generally preferred over briquettes for its cleaner burn and higher heat output.
Essential Grilling Tools
Beyond the stone and the grill, a few additional tools will make the process smoother and more enjoyable.
Pizza Peel: A pizza peel is a large, flat spatula used to transfer the pizza to and from the hot stone. Wood peels are excellent for assembling the pizza, while metal peels are better for retrieving it from the grill. Consider having both.
Infrared Thermometer (Optional): An infrared thermometer allows you to accurately measure the surface temperature of the pizza stone, ensuring it’s hot enough before you start grilling.
Grill Brush: A clean grill is essential for preventing sticking and ensuring even cooking. Use a grill brush to remove any debris from the grates before preheating.
Oven Mitts or Gloves: Protecting your hands from the intense heat of the grill is crucial. Invest in a good pair of oven mitts or grilling gloves.
Preparing Your Pizza Dough for Grilling
The quality of your pizza dough directly impacts the final result. Whether you make your own or buy pre-made dough, proper preparation is key.
Homemade vs. Store-Bought Dough
Making your own dough allows for complete control over the ingredients and flavor, but it requires time and effort. Store-bought dough can be a convenient alternative, but choose a high-quality brand.
Homemade Dough Tips: Use high-quality flour, such as 00 flour or bread flour. Allow the dough to rise properly, following the recipe instructions carefully. Cold fermentation in the refrigerator for 24-72 hours can develop complex flavors.
Store-Bought Dough Tips: Allow the dough to come to room temperature before stretching. This will make it easier to work with and prevent tearing. If the dough is sticky, lightly flour your hands and the work surface.
Stretching and Shaping the Dough
Properly stretching the dough is crucial for creating a pizza with a thin, even crust.
Hand-Stretching Technique: Gently press down on the center of the dough and work your way outwards, leaving a slightly thicker edge for the crust. Avoid using a rolling pin, as it can compress the dough and result in a tough crust.
Size and Shape: Aim for a pizza that is slightly smaller than your pizza stone to allow for easy transfer and prevent overhang. You can create a round or rectangular pizza, depending on your preference.
Prepping Your Toppings
Having all your toppings prepped and ready to go is essential for a smooth grilling process.
Sauce: Use a high-quality pizza sauce or make your own. Avoid using too much sauce, as it can make the crust soggy.
Cheese: Freshly grated mozzarella is the classic choice, but you can also experiment with other cheeses like provolone, fontina, or parmesan.
Toppings: Prepare your toppings in advance by chopping vegetables, cooking meats, and slicing cheeses. Avoid using too many toppings, as they can weigh down the dough and prevent it from cooking evenly.
Grilling Pizza on a Pizza Stone: Step-by-Step
Now that you have your equipment and ingredients ready, it’s time to start grilling!
Preheating the Grill and Stone
Preheating the grill and stone is crucial for achieving a crispy crust and evenly cooked toppings.
Gas Grill Preheat: Preheat the grill to high heat (around 500-550°F or 260-290°C) with the pizza stone inside. Allow the stone to preheat for at least 30 minutes to ensure it’s thoroughly heated.
Charcoal Grill Preheat: Arrange the charcoal in a two-zone setup, with one side having more charcoal than the other. Place the pizza stone on the side with less charcoal. Preheat the grill to high heat (around 500-550°F or 260-290°C) with the pizza stone inside. Allow the stone to preheat for at least 30 minutes.
Why Preheating is Important: A properly preheated stone ensures that the pizza crust cooks quickly and evenly, preventing it from sticking and creating a crispy texture.
Assembling the Pizza on the Peel
Working quickly and efficiently is key to prevent the dough from sticking to the peel.
Lightly Flour the Peel: Dust the pizza peel with a generous amount of flour or cornmeal to prevent the dough from sticking.
Assemble the Pizza: Place the stretched dough on the prepared peel. Quickly spread the sauce evenly over the dough, leaving a small border for the crust. Sprinkle the cheese over the sauce, followed by your desired toppings.
Working Quickly: Once the pizza is assembled, it’s important to transfer it to the grill as soon as possible to prevent the dough from sticking to the peel.
Transferring the Pizza to the Stone
This is often the trickiest part of the process, but with practice, you’ll become a pro.
The Jiggle Test: Before transferring the pizza, give the peel a gentle jiggle to ensure that the dough is not sticking. If it sticks, carefully lift the edge of the dough and sprinkle more flour underneath.
The Transfer: Open the grill and carefully slide the pizza onto the preheated stone using a quick, smooth motion. Jiggle the peel slightly as you pull it back to ensure the pizza is fully released.
Closing the Lid: Immediately close the grill lid to trap the heat and allow the pizza to cook evenly.
Grilling Time and Temperature
Grilling time will vary depending on the thickness of the dough, the heat of the grill, and the amount of toppings.
Gas Grill Grilling: Grill the pizza for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pizza halfway through cooking to ensure even browning.
Charcoal Grill Grilling: Grill the pizza for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pizza halfway through cooking to ensure even browning. Monitor the temperature closely and adjust the charcoal as needed to maintain a consistent heat.
Checking for Doneness: The pizza is done when the crust is golden brown and crispy, the cheese is melted and bubbly, and the toppings are cooked through. Use a spatula to lift the edge of the pizza and check the bottom for doneness.
Removing the Pizza from the Grill
Once the pizza is cooked to perfection, it’s time to remove it from the grill.
Using the Metal Peel: Slide the metal pizza peel under the cooked pizza and carefully lift it from the stone.
Transferring to a Cutting Board: Place the pizza on a cutting board and let it cool slightly before slicing and serving.
Tips for Avoiding Common Grilling Mistakes
Even experienced grillers can encounter challenges. Here are some tips to avoid common pitfalls.
Sticking Dough: Make sure the peel is well-floured or use parchment paper. Work quickly to assemble and transfer the pizza.
Uneven Cooking: Rotate the pizza halfway through cooking. Ensure the pizza stone is properly preheated.
Burnt Crust: Lower the grill temperature or move the pizza to a cooler part of the grill.
Soggy Crust: Avoid using too much sauce or toppings. Preheat the pizza stone properly.
Pizza Sliding off the Stone: Slide the pizza confidently. Avoid hesitation. Sprinkle cornmeal or flour generously on the peel.
Beyond the Basics: Experimenting with Grilled Pizza
Once you’ve mastered the basic technique, feel free to experiment with different flavors and toppings.
Flavor Combinations to Try
Explore different combinations of sauces, cheeses, and toppings to create your own signature grilled pizza.
Classic Combinations: Margherita (tomato sauce, mozzarella, basil), Pepperoni, Mushroom, Hawaiian (ham and pineapple).
Unique Combinations: Fig and Prosciutto, Pesto and Goat Cheese, BBQ Chicken, Buffalo Chicken.
Grilling Different Types of Dough
Experiment with different types of dough, such as whole wheat, gluten-free, or sourdough, to add variety to your grilled pizza creations.
Using Different Types of Wood for Smoke Flavor (Charcoal Grills)
If you’re using a charcoal grill, try adding different types of wood chips to enhance the smoky flavor.
Wood Chip Options: Hickory, mesquite, applewood, cherrywood.
Soaking Wood Chips: Soak wood chips in water for at least 30 minutes before adding them to the charcoal to prevent them from burning too quickly.
Grilling pizza on a pizza stone is a rewarding experience that allows you to create restaurant-quality pizza in the comfort of your own backyard. With the right equipment, ingredients, and technique, you can enjoy delicious, smoky, and crispy grilled pizza any time you want.
What type of pizza stone is best for grilling pizza?
For grilling pizza, a cordierite pizza stone is generally considered the best option. Cordierite stones are incredibly durable and can withstand high temperatures and rapid temperature changes without cracking. This is essential for grilling, where the stone is exposed to intense heat from the grill and needs to recover quickly between pizzas. They also distribute heat evenly, which helps to cook the pizza crust uniformly.
Avoid using ceramic pizza stones on the grill, as they are more prone to cracking under high heat. Soapstone is another option, known for its excellent heat retention, but it might take longer to heat up initially. Preheating any stone slowly is crucial, but with cordierite, you have a greater margin of error compared to more fragile materials. Ultimately, cordierite offers the best balance of durability, heat distribution, and temperature resilience for grilling pizza successfully.
How do I preheat my pizza stone on the grill?
Preheating your pizza stone correctly is crucial for achieving a crispy pizza crust. Place the pizza stone on the grill grates before you light the grill. This allows the stone to heat up gradually along with the grill, preventing thermal shock that could cause it to crack. Preheating with the grill’s burners set to medium-low for at least 30-45 minutes is recommended, or even longer for thicker stones.
Monitor the grill’s temperature using a built-in thermometer or an oven thermometer placed inside the grill. Aim for a temperature between 450-500°F (232-260°C). Once the grill reaches the desired temperature, you can increase the heat to medium-high or high, depending on your grill and desired crust char. The stone needs to be thoroughly heated before placing the pizza on it to ensure a crispy, evenly cooked bottom crust.
What type of grill is best for grilling pizza?
Both gas and charcoal grills can be used to grill pizza successfully, although they offer slightly different cooking experiences. Gas grills provide more precise temperature control, making it easier to maintain a consistent heat throughout the cooking process. This is particularly helpful for beginners or those who prefer a more predictable outcome. Adjusting the burners allows for fine-tuning the heat to achieve the desired crust crispness and topping doneness.
Charcoal grills impart a smoky flavor that many pizza enthusiasts find appealing. To use a charcoal grill effectively, arrange the coals evenly to distribute the heat consistently across the stone. You may need to replenish the coals during the cooking process to maintain the desired temperature. Mastering the art of grilling pizza on a charcoal grill takes practice, but the resulting smoky flavor is well worth the effort for many pizza lovers.
How do I prevent my pizza from sticking to the pizza stone?
Preventing your pizza from sticking to the pizza stone is crucial for easy transfer and a clean crust. The most effective method is to use parchment paper underneath the pizza during the initial cooking phase. Cut the parchment paper slightly larger than the pizza to allow for easy handling. This barrier will prevent the dough from directly contacting the stone and sticking.
Alternatively, you can use a generous amount of cornmeal or semolina flour sprinkled on the pizza peel before placing the pizza. These coarse flours create a layer between the dough and the peel, allowing the pizza to slide easily onto the preheated stone. Once the crust has firmed up enough, typically after a few minutes, you can carefully slide the parchment paper out from under the pizza (if using) or remove the pizza from the stone with a pizza peel to prevent overcooking and potential sticking later in the cooking process.
How do I transfer the pizza from the peel to the stone?
Transferring the pizza from the peel to the hot pizza stone requires a smooth, confident motion. First, ensure your pizza peel is generously coated with cornmeal, semolina flour, or parchment paper to prevent sticking. Position the peel at the back of the preheated pizza stone, angling it slightly downward. Then, with a quick, jerky motion, slide the pizza onto the stone.
Practice this technique before you add toppings to get a feel for the movement. If the pizza is sticking, gently lift the edge of the pizza with a spatula and add more cornmeal or semolina flour underneath. Avoid hesitating during the transfer, as this can cause the dough to bunch up or tear. Once the pizza is on the stone, check for any immediate sticking and gently adjust the pizza as needed.
How long does it take to grill a pizza on a pizza stone?
The cooking time for grilling pizza on a pizza stone varies depending on several factors, including the thickness of the crust, the grill’s temperature, and the amount of toppings. Generally, a thin-crust pizza will cook in approximately 8-12 minutes. A thicker crust may require 12-15 minutes or even longer. Monitor the pizza closely to prevent burning.
Keep a close eye on the bottom crust to ensure it is cooked through and crispy, and check that the cheese is melted and bubbly. Rotate the pizza halfway through the cooking time to ensure even browning and cooking. Use a pizza peel or spatula to carefully lift the pizza and check the bottom crust for doneness. The pizza is ready when the crust is golden brown and slightly charred in spots, and the cheese is melted and lightly browned.
What are some tips for preventing toppings from burning on the grill?
Preventing toppings from burning while grilling pizza is a balancing act between cooking the crust and melting the cheese. Avoid overloading the pizza with toppings, as this can trap moisture and prevent the crust from crisping. Also, consider pre-cooking ingredients with higher moisture content, like mushrooms or peppers, to release some of their water before adding them to the pizza.
If you notice the toppings are browning too quickly while the crust still needs more time to cook, try lowering the grill’s temperature slightly or moving the pizza to a cooler part of the grill. You can also use a foil tent to shield the pizza from direct heat, allowing the crust to continue cooking without burning the toppings. Regularly monitor the pizza’s progress and adjust the cooking conditions as needed to achieve a perfectly cooked pizza with evenly cooked toppings.