How to make the best pizza at home

Almost nothing does better with pizza at home than a grill. With a grill-safe pizza stone, you can achieve the golden, crispy, chewy crust usually only found in professional pizza ovens. The closed grill lid helps replicate the ambient heat of a real pizza oven and gives you the magic of golden bubbling cheese. The relative accuracy of a gas grill means it is better suited to the task than a charcoal grill.

To master the art of pizza making, it’s important to know that practice makes perfect. You know the features of your own grill. You know your own tastes. Consider this recipe a template for creating your own version of the perfect pizza.

To save time and your sanity, we suggest sourcing high quality store-bought pizza dough. You will need about half a pound of dough to fit into a standard round pizza stone. Bring it to room temperature for about 30 minutes if it’s in the refrigerator. If it is frozen, let it thaw in the refrigerator overnight and then bring it to room temperature.

Cook the perfect pizza at home – with the grill

With a grill-safe pizza stone, you can achieve the golden, crispy, chewy crust usually only found in professional pizza ovens.

Jeremiah O. Rhodes, Nashville, Tennessee

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Meanwhile, prepare the sauces and toppings (more on this below) and arrange them next to the grill. You will have to move quickly.

Some recipes insist that you cook the pizza on the pizza skin before placing the dough, toppings and everything on the stone. We say that the chances of a catastrophe are too high. Instead, cook pizza on a preheated pizza stone. Yes, right on the grill. Such a task requires organization and high heat resistance. Do you have that.

Set the grill to medium-high heat. Place the pizza stone on the grate for a few minutes so that the dough begins to brown as soon as it touches the hot surface. It means charcoal, which means fragrance.

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Stretch the dough to the size of the stone – the thinner the better. Throw it directly on the hot stone when the grill reaches 500 degrees. A little semolina sprinkled over the pit helps prevent the crust from sticking. Do not use oil on the bone, but you can brush or drizzle olive oil on the edges of the crust after it has settled on the grill.

How to fry pizza
How to fry pizza
Jeremiah O. Rhodes

Apply the sauce sparingly and spread it out with a spoon. Add too much sauce and you end up with a raw mess. Then add cheese and other toppings, then close the lid to let the heat embrace your pizza in a fiery hug. Everything will be alright.

Check the pizza often, turning the pizza stone with tongs from time to time to ensure the pizza cooks evenly. Your pie should be ready in 8-13 minutes, depending on how thick your crust is and how hot your grill is. You want to hit the sweet spot: lightly golden, bubbly cheese on top of a crispy bubbly crust browned underneath.

When it’s done, carefully—very carefully—transfer the pizza to a cutting board with a pair of large metal spatulas. Add the finishing touches (a little salt is key), let steep for just a minute, then slice and serve with a nice cold drink and plenty of napkins.

Pizza is only as good as its ingredients, so plan accordingly. Use these ideas to build your best pizzeria.

How to cook the best pizza on the grill step by step

How to fry pizza
How to fry pizza
Graphics Rachel Thomas and Clay Sisk

pizza crust

This is your foundation. Look for fresh pizza dough available at any grocery store. Pre-stretched raw dough is a godsend. A pound should make two crusts on a standard pizza stone.

spicy sauce

Use sparingly to avoid a raw crust. For the white pie: olive oil and garlic. For a standard pie: high quality canned tomatoes mixed with a little fresh basil, salt, garlic and olive oil. For the veggie pie: pesto. Or use canned food. We won’t tell.

Cheese

At least one soft or semi-soft: fresh mozzarella, shredded, low-moisture mozzarella, feta, goat cheese, ricotta, taleggio, gouda, provolone, fontina, raclette, blu, havarti, and others. At least one hard: Asiago, Manchego, Aged Provolone, Pecorino.

toppings

The choices are endless, but don’t overdo it: roasted or fresh bell peppers, pickled or freshly sliced ​​jalapenos, thinly sliced ​​red onions, minced fresh or roasted garlic, sauteed sausages, chorizo, salami, mushrooms, olives, artichoke hearts, or fried chicken.

Finishes

These are the finishing touches that will transform your pizza. Add one or two right before serving: smoked salt, Maldon salt, chopped fresh basil, fresh arugula, oregano, ground red pepper, a dash of aged balsamic, hot honey or olive oil.

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