As summer arrives and backyard grills come out of hibernation, it’s time to think beyond the usual burgers and hot dogs. One of the most rewarding and unexpected things you can cook outdoors is pizza. That’s right—grilled pizza is not only possible, it’s one of the closest ways to replicate a wood-fired pizza at home without needing a brick oven.
At Red Moon, we’ve perfected the art of Brooklyn-style pizza in-house, but we’re all about empowering our customers to explore pizza-making at home—especially when it involves the great outdoors. In this post, we’ll guide you through making pizza on the grill, step by step. Whether you’re using gas or charcoal, we’ll help you turn your backyard into your own open-air pizzeria.
Why Grill Pizza?
If you’ve ever had pizza from a wood-fired oven, you know the appeal: a perfectly charred crust, bubbly cheese, and a subtle smokiness that’s hard to beat. Grilling pizza brings you much closer to this experience than a standard home oven.
Here’s why grilling works:
- High, direct heat mimics the temperature of a brick oven.
- Smoke from the grill adds complexity and depth.
- Quick cooking time helps achieve a crispy exterior with a soft, chewy interior.
- It’s a fun, hands-on experience—great for outdoor parties and family dinners.
What You’ll Need
Grilling pizza doesn’t require fancy tools, but a few essentials will help you succeed:
Basic Tools:
- A grill (gas or charcoal)
- Tongs or grill spatula
- Pizza peel or large flat tray for transferring dough
- Olive oil brush
- Grill-safe pizza stone (optional but helpful for even heat)
Ingredients:
- Pizza dough (store-bought or homemade)
- Olive oil
- Pizza sauce
- Cheese (mozzarella is classic, but mix it up!)
- Toppings (pepperoni, veggies, fresh basil—whatever you like)
How to Make Pizza on the Grill – Step by Step
Step 1: Prepare the Grill
Start by preheating your grill to medium-high heat. You’ll want the surface temperature to reach about 450°F to 500°F.
- For a gas grill, turn all burners on high and close the lid for 10–15 minutes.
- For a charcoal grill, arrange coals evenly and let them burn down until covered with white ash.
If you’re using a pizza stone, place it on the grill during preheating so it can heat evenly. If grilling directly on the grates, make sure they are clean and oiled.
Step 2: Roll Out the Dough
While the grill is heating up, roll out your pizza dough on a floured surface. Aim for a thickness of about ¼ inch—thin enough to cook quickly but thick enough to hold toppings.
Drizzle a bit of olive oil on both sides of the dough. This prevents sticking and encourages a crispy texture.
Tip: You can roll the dough into one large circle or create several small personal-sized rounds—great for parties and different flavor preferences.
Step 3: Pre-Grill the Dough
This is the key to grilled pizza success!
- Carefully place the dough directly on the hot grill grates (or onto your pizza stone).
- Close the lid and grill for 1–2 minutes. You’re looking for light grill marks and slight puffing.
- Flip the dough using tongs or a spatula, and cook the other side for another 1–2 minutes.
Don’t add toppings yet—you’re just firming up the crust so it can support the weight of the sauce and cheese.
Once both sides are cooked, remove the crust from the grill and transfer to a tray or pizza peel.
Step 4: Add Toppings
Now the fun part! Add your toppings to the pre-grilled dough on the less-charred side (this will become the bottom when you return it to the grill). Keep toppings light and simple to avoid sogginess or uneven cooking.
Classic combinations include:
- Margherita – tomato sauce, mozzarella, fresh basil, olive oil
- Red Moon Special – pepperoni, mushrooms, red onions, mozzarella
- Spring Veggie – pesto base, goat cheese, grilled zucchini, arugula
Pro Tip: Pre-cook any toppings that take longer to cook (e.g., sausage, mushrooms, onions) before adding them to your pizza.
Step 5: Finish on the Grill
Return the topped pizza to the grill using your peel or spatula. Close the lid and let it cook for 3–5 minutes, checking frequently to prevent burning.
The pizza is done when:
- Cheese is melted and bubbly
- Crust is golden and crisp
- Toppings are heated through
Use tongs or a peel to transfer the pizza to a cutting board. Let it rest for a minute or two before slicing—it’ll be easier to handle and even more delicious.
Tips for Grilling the Perfect Pizza
- Keep it simple. Too many toppings can weigh down the dough and prevent even cooking.
- Preheat thoroughly. The hotter your grill, the better your crust.
- Oil the grates. Prevent sticking by brushing your grates with oil before placing the dough.
- Use two zones. On a charcoal grill, keep one side cooler so you can move the pizza away from direct heat if needed.
- Watch carefully. Grilled pizza cooks fast—don’t step away from the grill for long.
Make It a Backyard Pizza Night
Grilled pizza is perfect for outdoor entertaining. Set up a DIY pizza station with pre-grilled dough rounds, bowls of sauce, shredded cheese, and assorted toppings. Let guests build their own and then take turns grilling—it’s fun, interactive, and delicious.
Serve with a light salad, Italian sodas, or your favorite summer wine for a full al fresco experience.
Conclusion: Brick-Oven Flavor, Backyard Simplicity
You don’t need a professional oven to make incredible pizza at home. With a grill, a little know-how, and some quality ingredients, you can create pizzas that rival your favorite wood-fired pizzeria—right in your own backyard.
At Red Moon, we love seeing our customers embrace the spirit of Italian cooking, and grilling pizza is a perfect blend of tradition, creativity, and summer fun. So fire up the grill, roll out that dough, and let your pizza adventure begin.
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