The How-To Kitchen: Cook Your Pizza on the Grill

Casey Barber

by Casey Barber on August 1, 2013

Anyone who’s ever gone shopping with me will give it to you straight: I can find a convincing reason to buy almost anything. They call me The Enabler—if you’re looking for an excuse to get a new pair of shoes, a DSLR, a Wii, or an armchair (ooh, especially a chair), you should take me with you, because I’ll talk whatever it is right out of the store and into your home.

pizza on the grill, via
Obviously, this weakness extends to the land of cookware and kitchen appliances as well. I’ve talked myself into such valuable (no, really; that’s not an ironic adjective) purchases as sno cone machines, retro-style beverage coolers, and one. more. piece. of flame Le Creuset. But it bothers me—well, if we’re being completely honest, it fills me with frustrated rage—to see people spending good money on stuff that doesn’t actually help them or simplify their cooking time, but is more or less a waste of money and a useless extra thing to wash at the end of the meal.

Which is why I felt it necessary to show you, via video, that you don’t need any special equipment—no specific stone, griddle, or other specialty slab—to make pizza on the grill. If you have a working grill and a piece of pizza dough, you have everything you need. Promise.

pizza on the grill, via
For some reason, it freaks people out when I tell them I throw my dough directly on the grill grates. No, it won’t stick. It might not be a perfectly round pie, but then, my pizza never really is. (We call it “freeform” here in our little hippie household.) And if you use my parchment paper trick instead of worrying about whether your dough’s going to stick tenaciously to a pizza peel, you’ve got one less thing to stress over.

Don’t believe me? Just watch:

See? Nothing fancy, no magic tricks (just one cool bit of time-lapse editing). And you’re left with a crispy, chewy, blistered pizza every time.

If you’re pressed for time, I won’t look askance if you grab a glob of dough from the neighborhood pizza place. But I’ll always love you for making your own, and heartily recommend the quick beer pizza crust recipe from King Arthur Flour—the carbonation in the beer makes the yeast rise like a rocket, so you’ve got crazy-flavorful crust in 90 minutes flat.

Now get off the computer and fire up the grill. Thank me later.

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{ 8 comments… read them below or add one }

Amber | Bluebonnets & Brownies August 1, 2013 at 9:14 am

Yay Pizza! I have yet to grill any pizza this summer. I’ll have to make that beer pizza crust with some white whole wheat flour for James. And thanks for the link, my friend!


gburg August 1, 2013 at 9:54 am

Great video. What heat was your grill (what setting)? Was it on direct heat?


Casey Barber August 1, 2013 at 5:01 pm

Great question! The grill is on direct heat – you’re essentially replicating the high temperatures of a brick/stone pizza oven, so make sure your grill is at least 500˚F before you throw the dough on.


stephchows August 1, 2013 at 10:38 am

LOVE! I actually make it a tradition to bring dough with me camping and we grill over the campfire. Best pizza ever!


Sarah - A Beach Home Companion August 1, 2013 at 11:41 am

I was just asking someone about this the other day! Now, if only I had a grill…


celia August 4, 2013 at 10:35 am

Yum! No need to heat up your kitchen and the pizza crust recipe was appreciated!


Jen @ My Kitchen Addiction August 19, 2013 at 12:12 pm

Remind me never to take you shopping with me. I, too, am an enabler. I can’t imagine what we would come home with.

Also, now I want pizza for lunch.


Casey Barber August 19, 2013 at 9:22 pm

Jen, we have to go shopping together sometime. Just for fun. Just to see what we bring home. :)


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