When the warm months hit it’s nice to make dinner outside. Pizza is one of our favorites to make on the grill. Yes, grilled pizza! The crust is crispy like a cracker, and has that smoky taste, just like a wood-oven. Here are a few tips to pizza perfection.
Bakeware Options:
Quick Tips:
- Depending on how crisp you prefer your vegetables, grill your dense or larger veggies before you bake the pizza, then add to the crust.
- The better your pizza dough the better your results.
- Control your temperature. Direct and indirect heat can be used for charring and finishing.
- Have all topping ready before placing the dough on the grill.
Directions:
- Preheat grill to 375-425. Brush pizza pan with oil. Have pizza dough prepared ahead of time.
- Roll out your favorite pizza dough and place on a Fat Daddio’s Perforated Pizza pan. Place pizza pan with dough on the direct heat of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned or charred, turn the dough over with your pizza peel or large spatula. The dough should release easily when ready to flip ( 2-3 minutes).
- Apply sauce, cheese, and toppings quickly to avoid heat loss.
- Close the lid, and cook until the cheese melts. Total cooking time ranges from 5 to 7 minutes.
- Remove from grill, and set aside to cool for a few minutes, before slicing with the pizza cutter.
