Grilled Pizza

FMM: Brian and I tried this and it did not turn out well. There was not much spring to the dough and it dried out and burned on the bottom. It didn't taste like pizza at all. Using a pizza stone would be better. You can also buy a pizza oven to add to your grill that would, I'm sure, work a lot better.

When you grill pizza, you need to have everything ready to go — all the toppings, the sauce, the cheese. This is because the key to pizza on the grill is to top the pizza after you've put it on the grill. It also helps if you cook the dough for a minute or two, flip it, and then top it.

What You Need

Pizza dough
Pizza sauce
Cheese such as torn mozzarella, grated Asiago or Swiss, and grated Parmesan
Toppings such as herbs, thinly sliced vegetables, pepperoni and salami, prosciutto, chopped greens such as kale, or diced tomatoes
Olive oil

Equipment
Grill, gas or charcoal
Brush
Metal tongs
Metal spatula

Heat the grill: You should heat it quite hot; If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

Gather your ingredients and toppings: Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!

Also have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.

Prep your dough: It should be stretched or rolled out into a thin circle.

Brush the dough with olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.

Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set.

Every grill is different! Your pizza may take longer or shorter depending on how hot the grill gets and where your areas of direct and indirect heat are. Consider your first pizza a sacrifice to learning just how to control your grill temperature.

Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.

Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching take the lid off and move the pizza to a cooler part of the grill or turn the heat down.

Remove the finished pizza: Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!