Pizza on the grill is one of those dishes where you quickly notice how much the right temperature can make a difference. A well-heated grill allows for quick cooking, which makes the base nicely crispy while the edges can remain soft and airy. If the grill also has a lid, the heat is retained above the pizza as well, allowing the cheese to melt nicely, the toppings to heat through and the dough to develop its characteristic appearance and flavor. This type of preparation is especially suitable during the warmer months, when we want to leave the kitchen oven switched off. The dough and ingredients can be prepared in advance, after which several pizzas can be grilled one after another in the garden. Everyone can choose their favorite toppings, making grilled pizza ideal for a relaxed get-together with family or friends.
Why grilled pizza is so good
The main advantage is the high temperature. A grill can reach considerably higher temperatures than an ordinary home oven, so the pizza cooks in just a few minutes. Quick cooking helps create a browned and crispy base while the inside of the dough remains soft. With a charcoal grill, you also get the distinctive smoky aroma. An electric grill can be very practical, especially when you want simple preparation without charcoal or gas. The lid plays a special role during cooking. When closed, the heat circulates around the pizza and helps cook the top. If the bottom is already almost cooked but the cheese on top has not melted yet, it is therefore often better to lower the temperature and close the lid rather than leave the pizza directly over the strongest heat.
The dough is the foundation of a good pizza
For about four pizzas, you can use 500 g of plain flour, one teaspoon of salt, about half a teaspoon of active dry yeast and 350 ml of warm water. First, mix the yeast with the water and leave it for a few minutes. Then add the liquid to the flour and salt and knead the dough thoroughly. Kneading should take about five to seven minutes in a mixer, or somewhat longer if the dough is prepared by hand. The finished dough should be soft and slightly sticky. Adding too much flour can result in a heavier dough that will not be as light after baking.
Cover the dough and leave it to rise until its volume has approximately doubled. In a warm room, this can take around two hours, while it will take longer at a lower temperature. An even better flavor can be achieved with slow rising in the refrigerator. In this case, prepare the dough in advance and take it out of the refrigerator in good time before baking. Once the dough is divided into individual portions, shape them into balls. When shaping the pizza, it is better to avoid using a rolling pin. Gently stretching the dough with your fingers helps preserve the air bubbles that give the edges a better appearance after baking.
A pizza stone creates a crispy base
If you want the most even cooking possible, a pizza stone is a very useful solution. Place the stone on the cold grill and heat it together with the grill. A cold stone placed on an already very hot surface can crack due to thermal shock. For good results, the stone should be very hot. A temperature of approximately 260 to 290 °C is recommended, although some grills can reach even higher temperatures. Preheating should take at least 20 to 30 minutes, because it is not only the surface temperature that matters, but also ensuring that the stone is heated evenly.
Once it is ready, carefully transfer the pizza onto it. A pizza peel is useful for this. You can sprinkle a little flour on the peel so that the dough slides onto the stone more easily. Oil is not the best choice for this purpose, as it can cause the dough to stick. Then bake the pizza with the lid closed. On a very hot grill, it may be ready in just a few minutes, while thicker dough will need slightly more time. During baking, you can rotate the pizza if necessary so that it browns evenly.
Baking pizza directly on the grill grate
A pizza stone is not essential. You can also prepare the pizza directly on the grill grate, although this requires a little more skill. The grill should be well heated, usually to at least around 250 °C. Shape the dough fairly thin, ideally around half a centimeter thick. Before you start baking, all the toppings should be prepared and within reach, as the process happens quickly. When baking directly on the grate, you can first cook only the dough. Place it on the grate without sauce or toppings and bake for about one minute, or until the underside develops nice grill marks. Then turn the dough over, spread tomato sauce over the cooked side and add a moderate amount of toppings. Cover the pizza and let it finish cooking. The cheese should melt and the edges should become nicely browned. If you notice that the base is browning too quickly, move the pizza to a cooler part of the grill.
Use two heat zones
With a larger grill, you can create a direct and an indirect heat zone. First, place the dough over direct heat so that the underside can brown. Then move it to the cooler part of the grill, add the sauce and toppings and close the lid. This method is especially useful with grills that have a lid, as it reduces the risk of the base burning while the top is still cooking. If you are having problems with an overly browned base, moving the pizza to the indirect heat zone is one of the first solutions worth trying.
Don’t overdo the toppings
When making grilled pizza, there is a simple rule: less is often more. Too much sauce, cheese or other toppings can extend the cooking time, causing the base to become hard before the top is ready. For a basic pizza, you need good-quality peeled tomatoes or tomato sauce, mozzarella and some fresh basil. Grilled vegetables, mushrooms, peppers, zucchini, eggplant, onion, spicy salami or sausage also work very well. It is better to add prosciutto and arugula after baking. The same applies to burrata, fresh basil and good-quality olive oil. This way, they remain fresh and retain their texture. If you are using vegetables, you can grill them beforehand. This removes some of their water and gives them a more pronounced flavor.
What to do if the base cooks too quickly
This is one of the most common problems when baking pizza on a grill with a lid. There are several possible solutions. First, check whether the temperature is too high. The stone can be very hot, but the entire grill does not necessarily need to remain at maximum power throughout the cooking process. After heating the stone, you can reduce the temperature and bake the pizza with the lid closed. An indirect heat zone can also help. If you are using a charcoal grill, you can arrange the charcoal more to one side so that the heat is not directly underneath the pizza. When baking without a stone, you can quickly brown the dough first and then move the pizza to a less hot part of the grill. Over time, you will find out which setting works best for your grill, the thickness of the dough and the amount of toppings.
How to clean a pizza stone
The stone must be completely cool before cleaning. First, remove food residue with a spatula or brush. Then, if necessary, wipe it with a damp cloth. Do not soak the stone in water and do not use detergent or other cleaning products. Because it is porous, it can absorb water or the smell of cleaning products. This can cause damage when the stone is heated again and can also affect the flavor of the food. Darker marks that appear on the stone over time are nothing unusual. The stone naturally becomes darker with use, which in itself does not mean that anything is wrong with it.
Pizza is best straight after baking
Once the pizza is ready, remove it from the grill and, if desired, drizzle it with a little good-quality olive oil and add fresh herbs. Then serve it immediately. Freshness is one of the great pleasures of grilled pizza. The crispy base, airy edge, melted cheese and aroma of freshly baked dough are at their best when the pizza goes straight from the hot grill to the plate. Grilling pizza takes a little practice, but that is part of its appeal. Every grill behaves slightly differently, so after a few attempts you will quickly discover which temperature, cooking time and method give the best results. And if you happen to bake another pizza for family or friends along the way, practicing becomes much more enjoyable.
Grilled pizza with a Flamula electric grill
You do not need a large charcoal or gas grill to prepare pizza. An electric grill can also be an excellent choice for quickly preparing homemade pizza. The main advantage is the simple operation, as there is no need to prepare charcoal or deal with a gas cylinder. You can adjust the temperature and focus on preparing the dough and toppings. If you enjoy preparing pizza, vegetables, meat and other grilled dishes outdoors or at home, take a look at Flamula electric grills. They allow you to grill easily without smoke or the need to prepare charcoal, making them convenient for everyday use. Let your next pizza be an opportunity to spend time together, experiment with toppings and find the combination of temperature and cooking time that works best for your grill. A good pizza starts with good dough and ends when it is still hot, sliced and placed on the table.
