Pizza on the Grill

Name: Pizza on the Grill
Prep time: 38 min
Cook time: 25 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) pizza dough, store-bought or homemade, at room temperature, divided into 4 equal balls (about 170 g each); 2 tablespoons (16 g) all-purpose flour, for dusting the work surface; ¼ cup (60 ml) extra-virgin olive oil, plus more for the grates if needed; 1 cup (240 ml) pizza sauce, room temperature; 12 oz (340 g) low-moisture whole-milk mozzarella, coarsely shredded (about 3 cups); ½ cup (40 g) Parmesan cheese, finely grated; 3 oz (85 g) pepperoni, thinly sliced (optional); 1 small (120 g) red bell pepper, thinly sliced into strips (optional); 4 oz (115 g) cremini mushrooms, thinly sliced (optional); ½ cup (12 g) fresh basil leaves, torn, for finishing (optional); kosher salt, to taste, for finishing (optional)

From the MyKitchenBank Kitchen

Crisp, smoky, charred-bubble crusts with melted cheese, made right on your grill grates. Grill one side of the dough first, flip, then top and finish covered, so the toppings never weigh down raw dough.

Prep: 38 min
Cook: 25 min
Wait: 32 min
Total: 1 hr 35 min
Makes: 4 individual 9-inch (23 cm) pizzas

Jump to recipe ♡ Save

Ingredients

4 servings

1½ lb (680 g) pizza dough, store-bought or homemade, at room temperature, divided into 4 equal balls (about 170 g each)
2 tablespoons (16 g) all-purpose flour, for dusting the work surface
¼ cup (60 ml) extra-virgin olive oil, plus more for the grates if needed
1 cup (240 ml) pizza sauce, room temperature
12 oz (340 g) low-moisture whole-milk mozzarella, coarsely shredded (about 3 cups)
½ cup (40 g) Parmesan cheese, finely grated
Toppings (choose any, about 1½ cups total)
3 oz (85 g) pepperoni, thinly sliced (optional)
1 small (120 g) red bell pepper, thinly sliced into strips (optional)
4 oz (115 g) cremini mushrooms, thinly sliced (optional)
½ cup (12 g) fresh basil leaves, torn, for finishing (optional)
kosher salt, to taste, for finishing (optional)

Equipment (7)

Gas or charcoal grill with a lid
Long-handled tongs
Large rimmed baking sheet or two cutting boards for carrying dough and pizzas
Large metal spatula or pizza peel
Pastry brush or folded paper towel for oiling
Pizza cutter or sharp knife
Rolling pin (optional)

Steps

Before you start

Take store-bought or homemade dough out of the fridge 30–60 minutes ahead so it relaxes and stretches without snapping back.
Have every topping sliced, shredded, and within arm's reach of the grill before you start. Grilled pizza moves fast.
Clean the grates well and oil them just before cooking to prevent sticking.
Use a gas grill with a lid, or a charcoal grill with coals banked to one side, so you have a hot zone and a cooler zone.
Total time is about 95 minutes; you can shorten it by prepping toppings while the dough rests and the grill preheats.

1
Prep toppings
- Set out the shredded mozzarella, Parmesan, sauce, and your chosen toppings (pepperoni, bell pepper, mushrooms) in bowls near the grill.
- Pour the olive oil into a small bowl with a pastry brush.
- Keep toppings thin and light so they heat through quickly.
+ Show details− Hide details
Ready when: Everything is sliced, shredded, and within reach.
Tip: Pre-cook raw vegetables like mushrooms briefly in a skillet if you want less moisture on the pizza.
2
Rest the dough
- Lightly flour a counter and set the 4 dough balls on it, covered loosely with a towel.
- Let them rest 30 minutes at room temperature so the gluten relaxes.
+ Show details− Hide details
Ready when: Dough feels soft and slack and stretches without snapping back.
Tip: Cold dough is the top cause of tearing and uneven rounds.
3
Heat the grill
- Preheat a gas grill with all burners on high, lid closed, for 10–15 minutes, until it reads 450–500°F (230–260°C).
- For charcoal, bank hot coals on one side.
- Scrape the grates clean with a grill brush.
+ Show details− Hide details
Ready when: Lid thermometer reads 450–500°F (230–260°C).
Tip: A hot grill gives you char and lift, and it keeps dough from sticking.
4
Stretch the dough
- On a floured surface, press and stretch one dough ball into a rough 9-inch (23 cm) round, about ¼ inch (6 mm) thick, using your fingertips or a rolling pin.
- Transfer to a lightly floured baking sheet.
- Shape the remaining rounds, dusting lightly with flour between them if stacking.
- Brush the top of each with olive oil.
+ Show details− Hide details
Ready when: Rounds are an even ¼ inch thick with no holes.
Tip: Rustic, imperfect shapes are fine, but avoid thin spots that will burn or tear.
5
Grill first side
- Oil the grates with a folded paper towel held in tongs.
- Lay 2 dough rounds oil-side down on the hot grates, then brush the tops with oil.
- Close the lid and grill 2–3 minutes.
- Dough should puff and bubble, and the underside should have grill marks and be firm.
+ Show details− Hide details
Ready when: Top is bubbly and the bottom is golden with charred marks and lifts easily.
Tip: If the crust darkens too fast, move it to the cooler side of the grill.
6
Flip and reduce heat
- Using tongs and a spatula, flip each crust so the grilled side faces up.
- Immediately move to medium heat: turn gas burners down to medium, or slide the crusts to the cooler side of a charcoal grill.
+ Show details− Hide details
Ready when: Grilled side is now facing up and looks dry and set.
Tip: Work quickly so the lid stays open as little as possible.
7
Top the pizzas
- Spread ¼ cup (60 ml) sauce over each crust, leaving a ½-inch (1 cm) border.
- Sprinkle with about ¾ cup (85 g) mozzarella, then your toppings, then 2 tablespoons Parmesan.
+ Show details− Hide details
Ready when: Sauce and cheese cover the crust evenly with a clean border.
Tip: Don't overload. Heavy toppings keep the cheese from melting before the bottom burns.
8
Finish covered
- Close the lid and grill 3–4 minutes over medium heat.
- Check the bottom after 2 minutes, and rotate or move the pizza if it darkens too fast.
+ Show details− Hide details
Ready when: Cheese is fully melted and bubbling, and the underside is deep golden with charred spots.
Tip: Lift an edge with a spatula to peek at the bottom.
9
Repeat with the rest
- Slide finished pizzas onto a baking sheet.
- Return heat to high, then repeat steps 5 to 8 with the remaining 2 dough rounds.
+ Show details− Hide details
Ready when: Second batch matches the first: bubbly cheese, golden bottom.
Tip: Keep the first batch warm under foil, loosely tented.
10
Garnish and serve
- Scatter torn basil over the pizzas and season with a pinch of salt if wanted.
- Let rest 2 minutes, then slice with a pizza cutter and serve hot.
+ Show details− Hide details
Ready when: Cheese stops sliding when cut.

Good to know

Tips

Keep the dough thin and even (about ¼ inch). Thick dough burns outside before it cooks through.
Oil both sides of the dough. It prevents sticking and helps the crust brown and blister.
Use low-moisture mozzarella, not fresh, so the pizzas don't turn soggy.
Stay by the grill. Grilled pizza goes from golden to burnt in under a minute.

Make ahead

Stretch the dough rounds up to 2 hours ahead, stack between sheets of oiled parchment, cover, and keep at room temperature. Shred cheese and slice toppings up to 1 day ahead and refrigerate. Dough balls can be made and refrigerated up to 2 days ahead.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: wrap leftover slices airtight up to 3 days. Freezer: freeze slices on a tray, then bag, up to 2 months. Reheat in a 400°F (200°C) oven or a skillet over medium heat for 5–8 minutes until the crust is crisp and the cheese is hot.

Substitutions

pizza dough → naan or flatbread. Skip the first grilling step. Top and grill covered 3–4 minutes until the cheese melts.
low-moisture whole-milk mozzarella → provolone or a mozzarella-fontina blend. Use the same weight, shredded.
pizza sauce → basil pesto. Use about 2 tablespoons per pizza and omit the basil garnish if wanted.
pepperoni → cooked crumbled Italian sausage. Make sure it is fully cooked before topping.