Grilled Pizza Tips

The possibilities for grilled food have significantly expanded in the past several years. From desserts to amazing appetizers, we continue to come up with great ideas for our grills, and pizza is one of the most popular.

A Quick History Lesson

According to most sources, the rage that now surrounds grilled pizza started in Providence, RI, with the Al Forno restaurant. In 1980, owners Johanne Killeen and George Germon confused the ideal of a wood-fired brick oven pizza with a grill, and a new classic was born in the States. Though basically unknown in the U.S. at the time, grilled pizza did exist, with some degree of popularity, prior to 1980 in Italy and Argentina (where it is known as pizza a la parrilla).

 The Concept

While many pizza styles feature a thick and round crust, grilled pizza is often an irregular shape and thin. Like other pizzas, a yeast-based dough is most common, and adding herbs, garlic, and other ingredients is not uncommon. It is placed over the fire, then turned once. It can fall through the grates fairly easily, so many home grillers choose a premade crust to prevent problems. The topping ideas, as with traditional pizza, are endless, but overall, the idea is thin or precooked to ensure the best flavor and thorough cooking. Most traditional grilled pizzas go with a thin tomato sauce, a thin layer of fresh mozzarella, and a simple topping or two.

The Basics

The first steps involve much of what you know about grilling and making pizza. If you’re not using a premade dough, you’ll need to allow yourself plenty of time to prepare a good recipe. Heat your grill, and make sure the grates are clean. Roll out the dough and place onto a corn meal dusted platter, cutting board or pizza peel (corn meal reduces the risk of the dough sticking to the peel/platter/board). Next, just prior to placing the dough on the grill, oil the grate lightly to keep it from sticking. Remember, thin dough is key with a grilled pizza. Let it cook on one side for about two minutes, then flip it. The dough will start to bubble (a little like a pancake does) just about the time it’s ready to flip. When you’ve flipped, you’re ready to add sauce and toppings. Close the lid and let it sit for two minutes. Remove the pizza to a pan or platter, slice and enjoy.

A Few Extra Tips

• If you’re serving a large group, consider individually sized crusts. Each person can design a tasty treat that will fit their idea of what should go on a good pizza. Setting up a pizza bar where guests can select their own toppings and place them in a bowl to bring to the grill along with their dough can make for a fun dinner party.
• While a gas grill will work with any grilled pizza recipe, some experts recommend a charcoal grill. The smokey wood flavors from charcoal grilling can add depth of flavor, though the cooking process can be more difficult because of flare ups and uneven/less controlable heat.
• The right tools and accessories can be immensely helpful. If you plan to grill pizza on a regular basis, a wood peel (dusted with corn meal) is the best way to get your dough on and off the grill grate. You’ll want two if you can swing it, especially if you will be cooking multiple pizzas. Another great accessory for your grill is a pizza stone designed to be used on a grill. Pizza stones, when used properly, yield a great crispy crust, reduce the risk of burning or sticking and eliminate the hassle of dealing with the cooking grates. Other tools that can be helpful are: a large pizza cutter, wood tongs and pizza pans for serving.
• Have everything ready before you start. You have to be quick with grilled pizza, and having the toppings prepared and grill-side is essential for a good experience.
• This really is a great team exercise. Flipping and monitoring the grilling dough and managing the toppings can be easier when left to two different individuals.

Grilled pizza can be an exciting addition to your line up of grilled entrees as long as you prepare ahead of time, monitor your pizza closely and have your toppings ready at hand.