There’s nothing as satisfying as a crispy slice of homemade pizza. But who wants to turn on the oven in sweltering summer heat? You’ll be thankful to learn there’s a simple solution. You can use your barbecue grill like a pizza oven. In fact, you may never go back to the oven again. Learn how to grill your homemade pizza with these eight easy steps:
1. Gather ingredients.
You will need either homemade or store-bought dough, as well as whatever toppings you’d like to include. For a traditional Margherita pizza, the ingredients include tomato sauce, fresh basil and mozzarella cheese. But you can use your imagination and get creative. For example, try fresh grape or cherry tomatoes and later top it with raw arugula and prosciutto. Or top your pizza with fresh ricotta or grilled vegetables.
2. Prepare the dough.
Next, roll out the dough on a baking sheet or pizza pan that has been rubbed with olive oil. Brush olive oil on the top of the dough, too. Keep the dough on the small side. (You can make more than one pizza out of each dough if necessary.) The smaller dough will be easier to handle when you’re getting it on and off the grill. Set aside the prepared dough.
3. Prep the toppings.
Make sure all of your toppings are ready. Cook whatever needs to be cooked. Slice, dice, and chop whatever needs to be cut down. Shred the cheese so it’s ready to go. Make sure any tools you’ll need are ready too. A barbecue-safe spatula and some barbecue mitts to protect your hands from getting burned will come in handy. You’ll also need platters for serving finished pizzas.
4. Get the grill ready.
Preheat the grill to ensure it’s really hot. The heat is what makes for a crispy crust and allows the grill to mimic a professional pizza oven. If you’re using a gas barbecue, keep it at medium/high heat. If you’re using charcoal, you’ll have to use your own judgment. You should also generously oil the grates by brushing on some more of that olive oil.
5. Place the dough on the grill.
This is the trickiest part. You can fold the dough in half and carefully place the dough directly on the grill. Then, quickly and carefully unfold without actually touching the grill. If you prefer dough without grill marks, you can use a barbecue-safe pan or pizza stone. Don’t worry if the pizza dough is oddly shaped. It will taste good even if it’s not a perfect circle or rectangle. The grill should remain closed while the pizza is cooking, though it’s best to frequently check to avoid burning.
6. Add your toppings.
Pizza on the grill doesn’t take too long to cook, so add your toppings a few minutes after placing dough on the grill. Don’t attempt to add your toppings to the raw dough and then place pizza on the grill or you’ll end up with a big mess.
7. Finish your pizza on the grill.
Check on the pizza after five minutes. See if the dough easily lifts off the grates and what the char is like. Make sure any cheese is melted. The edge of the crust should be browned. When the dough is nice and crispy, it is done.
8. Mangia, mangia.
All that’s left to do now is to cut up your pizza and eat it. Enjoy!
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