Pizza from the grill is almost as good as pizza from a stone oven.

With a grill with a lid, for example a kettle grill or gas grill, high temperatures can be achieved, which ensure a crispy pizza crust and perfectly melted cheese.

Grilled pizza turns out particularly well with a pizza stone, as it stores heat and releases it evenly to the dough. This makes the crust nice and crispy, while the topping remains juicy – almost like at an Italian restaurant.

With this simple recipe, you can easily make homemade pizza on the grill.

Ingredients

For the pizza dough

500 g flour (Type 405)

1 cube fresh yeast

200 ml lukewarm water

1 tbsp olive oil

1 tsp salt

1 pinch sugar

For the tomato sauce

400–500 ml strained tomatoes or tomato sauce

1 tsp dried oregano

1 pinch sugar

Salt and pepper

For the topping

500 g grated cheese (e.g. Gouda, Edam or Emmental)

optional some mozzarella

Topping to taste, e.g.:

Salami
Boiled ham
Mushrooms
Bell peppers
Onions
Tuna
Arugula
Anchovies

Preparation

1. Make the pizza dough

Crumble the yeast into a bowl and mix with the pinch of sugar and a little lukewarm water.

Put the flour and salt in a large bowl. Add the yeast mixture, the remaining water and the olive oil.

Knead everything into a smooth, elastic dough.

Cover the dough and let it rise for 30–60 minutes at room temperature until it has significantly increased in volume.

Then knead the dough again briefly.

2. Prepare the tomato sauce

Season the strained tomatoes with oregano, salt, pepper and a pinch of sugar.

Stir the sauce well and set aside until ready to use.

3. Prepare the grill

Preheat the grill with the pizza stone inserted to about 250–350 °C.

The pizza stone should be preheated for at least 15–20 minutes so that it stores enough heat.

4. Shape and top the pizza

Divide the dough into 5–6 portions.

Roll out each portion thinly (approx. 3–4 mm) on a floured surface.

Then top the pizza:

1. Spread tomato sauce on the dough
2. Sprinkle cheese over it
3. Add desired topping

5. Grill the pizza

Place the topped pizza on the hot pizza stone with a pizza peel.

Bake the pizza in the closed grill for approx. 5–8 minutes until the crust is golden brown and the cheese is melted.

Then remove from the grill and serve immediately.

Tip

A pizza stone and pizza peel significantly simplify preparation. The stone stores heat and ensures an extra crispy crust, while the pizza peel allows for safe insertion and removal of the pizza.

Thanks to Hamburg Southside BBQ for the beautiful photos!