Grilled pizza is an excellent way to enjoy the smoky flavors of outdoor cooking combined with the timeless appeal of pizza. However, achieving that perfectly crisp crust and well-cooked toppings can be a challenging task. Through trial and error alongside advice from seasoned grill masters, I’ve discovered a few more tips that can elevate your grilled pizza from good to great.
Tip 1: Grill Pizzas With Aluminum Foil Rather Than a Pizza Stone
Yep, you read it right. While many may regret the investment in pizza stones, don’t worry! Cleaning those stones without soap can be a real headache.
But guess what? There’s a solution! Swap out the stones for aluminum foil, and you’ll say goodbye to all that hassle. Plus, the crust you’ll get with foil is seriously top-notch – better than anything from a stone. Trust me on this one. Give grilling pizzas with aluminum foil a shot instead of using a pizza stone, and see the difference yourself!
Tip 2: Selecting the Right Ingredients
In my experience with grilling pizza, the foundation of a memorable pie is the quality of the ingredients. Paying attention to the dough and the freshness of toppings can elevate your grilled pizza from good to exceptional.
Choosing Quality Dough
For grilled pizza, I select dough that is high in gluten as it provides the necessary elasticity and strength to withstand the direct heat of the grill.
A good choice is either homemade dough given a long fermentation time for flavor development or a high-quality store-bought dough that promises a crunchy crust with a chewy interior.
Fresh Toppings and Flavor Combinations
I prioritize freshness in toppings as they contribute to the overall texture and taste of the pizza. When selecting cheese, I opt for fresh mozzarella which melts beautifully and provides a creamy contrast to the charred crust.
For vegetables, I ensure they’re crisp and colorful, like bell peppers and red onions, which not only add vibrancy but also a sweet and sharp balance.
For meats, it’s important to choose ones that are well-seasoned but not overpowering; a thinly sliced prosciutto or spicy salami complements the grilled flavor without dominating it.
Tip 3- Mastering the Grilling Technique
In my experience, the secret to exceptional grilled pizza lies in meticulous heat management, precise flipping and topping, and impeccable timing.
Controlling the Temperature
Direct vs. Indirect Heat:
- Direct Heat:
- Keep one side of the grill hotter for initial crust char.
- Monitor the heat to prevent burning (around 500°F is ideal for the dough).
- Indirect Heat:
- Use the cooler side to finish cooking without charring.
- Control gas grill temperatures with knobs or adjust charcoal placement on a charcoal grill.
Grill Lid:
Flipping and Topping Tips
Flipping the Dough:
- The dough should release easily when ready to flip (typically 2-3 minutes).
- Use a large spatula or pizza peel to turn it over confidently.
Adding Toppings:
- Apply sauce, cheese, and toppings quickly to avoid heat loss.
- Use pre-cooked or quick-cooking toppings to ensure even doneness.
Timing Your Pizza to Perfection
Preparation:
- Have all toppings ready before placing the dough on the grill.
- Time the flip once the crust shows charred grill marks and a puffed edge.
Cooking Time:
- Total cooking time ranges from 5 to 7 minutes.
- Watch for melted cheese and a crispy crust as indicators of readiness.
By adhering closely to these specific techniques, I’ve consistently crafted perfectly grilled pizzas that boast a delicious smoky flavor and the ideal texture.
I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.
I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!