Looking for more summer dinner ideas? Try grilled pizza. With so many possible topping combinations, pizza is always a crowd-pleaser. And the grill creates a crispy, charred crust with smoky flavors that your oven just can’t match. But if the idea of grilling pizza seems a little intimidating, don’t worry. With these 10 tips, you’ll be grilling pizza like a pro in no time.
1. Get your grill HOT.
And by hot, we mean between 450° to 500°F with the lid on just before cooking your pie. If your grill is too hot, the pizza may char before the dough cooks. On the other hand, if it’s not hot enough, the dough may not blister and bubble properly.
2. Use a ceramic pizza stone.
Let your pizza stone heat up as you heat your grill with the lid closed. A pizza stone will make your pies restaurant-worthy by holding in and evenly distributing the heat across the base of your pizza. And with a stone, there’s no flipping required! You can place your dough on the stone, top it, close the grill lid, and let the heat do its trick. If you don’t have a stone, you’ll want to grill your crust on one side BEFORE adding toppings.
3. Decide on your dough.
You can make your own dough ahead of time, or you can use pre-made dough from the supermarket. An 8-ounce ball will make a 12- to 14-inch oval, which is the max size for most stones. Let your dough sit at room temp until it’s pliable—a half hour to an hour—before stretching it out on a well-floured surface. If you’re making your own dough, check out these recipes from Kitchn.
4. Pre-cook toppings that need more cook time.
Pizza on a grill cooks fast, so it won’t be enough time to cook things like raw meat properly. Pre-cook any raw ingredients that you want, and make sure to thinly slice any toppings that you will eat fairly raw on the pizza.
5. Get organized.
When it comes to grilling pizza, a little prep time goes a long way. You’ll want all of your ingredients accessible and ready to go BEFORE you start grilling, so you can easily assemble your pizzas. Remember, pizzas on a grill cook fast, so you’ll want to add your toppings as quickly and efficiently as possible.
6. Don’t overdo it on your toppings.
Go light on your sauce and easy on the toppings. Too many additions will make your pizza bottom soggy.
7. Use semolina to avoid sticking.
And be generous with it! Adding semolina flour to the bottom of your rolled-out dough will help prevent it from sticking to the pizza stone.
8. Invest in a pizza peel.
Or you can use the back of a baking sheet and a large grill spatula to pull your pizza off the grill. If you’re in the market for a new peel, check out these options, rated by Serious Eats.
9. Keep your pizzas warm.
Since you’ll probably make one pizza at a time on the grill, you can keep your finished pies warm in a 200° oven while you grill the others.
10. Finish with something fresh.
A final touch separates a so-so pizza from a masterpiece. The grill’s heat can mute even the freshest pizza toppings, so finish your pie with something bright. You can sprinkle with fresh herbs and flaky salt or drizzle with honey or olive oil once it comes off the grill to add that extra touch.
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