Pizza On The Grill

Have you ever heard of making your own pizza on the grill? I’m not reinventing the wheel here – this has been around for a while. But just in case you haven’t or aren’t sure how to do it, I thought I’d show you here!

Our Pizza On The Grill History

When my husband and I got married 9 years ago, one of our friends gave us a pizza stone. At the time we were a young couple soon to be living in Brooklyn – the pizza mecca of the world, so making our own pizza was like blasphemy!

But eventually we left our newlywed pad in NYC and quickly realized there was no way we were going to find good pizza out in the boonies of NJ. We started making our own, using the stone in the oven. In the summer, however, no one wants to crank their oven up to 500 degrees…and that’s when I discovered the miracle of pizza on the grill.

Here’s How We Do It

You can get a pizza stone on Amazon or in a specialty kitchen store. You can even get all fancy and get a pizza peel (the flat shovel thing that they use in pizzerias to put the pizza in the oven), although we just use a flat cookie sheet.

We usually use the refrigerated pizza dough from the supermarket. I like the whole wheat – it’s a bit more nutritious and it’s easier to work with when you’re trying to stretch it out.

Take your dough out of the fridge about an hour before you want to cook.

Can you tell we’ve used our pizza stone a few times?

Heat up your grill with the stone on it to about 550 degrees.

In the meantime, spread a good layer of corn meal on your peel or cookie sheet, so the dough doesn’t stick.

Do not try to make a perfect circle, just go with whatever shape the dough wants to take.

Stretch out your dough, and place it gently on the sheet. Test to make sure it’s not sticking anywhere – if it is, gently lift it up and add some more corn meal to where it’s sticking.

Add your favorite pizza sauce, cheese, and toppings.

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