Grill Girl Robyn Lindars

Here I am making pizza and calzones on the grill with Carson Daly!

I’ve been grilling pizza for quite a while, in fact, this original blog post was published in August 2008! Pizza is one of the first things I sunk my teeth into grilling. I’m always up for a challenge and things that are a bit out of the ordinary, so it’s not surprising that I would dive into making pizza on a grill as one of the first things I mastered on the grill.

Now that over 12 years have passed, pizza on the grill is not such a novel concept anymore and I can with great confidence say that I am an expert on grilling pizza. This is after having cooked pizza about a million different ways on different types of grills, taught grilled pizza in my Women’s Grilling Clinics, and even grilled Pizza on live television on the Today Show with Carson Daly! 

Different grills are going to take different approaches to grilling. If you have a gas or charcoal grill, you will want to create a direct and indirect zones on your grill. The indirect side will act like an oven. If you want to learn how to do this, I suggest you watch my video from my GRILL SCHOOL series on how to create direct and indirect zones on your grill! This is a 2 minute video that will teach you the basics.

how to grill pizza

Once you start grilling pizza, you won’t go back to making it in the oven!

**If you have a Kamado Grill/Smokers like a Big Green Egg or a Kamado Joe, You will need to use your place setter. If you have a pizza stone that is great, but if not you can just use your place setter and set the grill to about 500-600 degrees. Check out my specific post: How to Grill Pizza On the Big Green Egg here.

**If you have a Pellet Smoker, you can grill your pizza just like you would in an oven and set it to about 400 degrees. You will want to bake the dough a bit before adding your topics to ensure it gets baked before adding marinara, cheese and toppings.

**For a gas or charcoal grill, you will set your grill for direct and indirect zones to about 400+ degrees. Coat the grill grates well with nonstick spray or olive oil to ensure your dough does not stick!  Place your dough on the indirect side and grill until char marks have formed and it starts to get firm (about 4 minutes- watch it carefully!). Next, flip it over and add toppings, letting the cheese be your guide. When the cheese has melted, your pizza should be ready to go.

If you are adding any proteins other than something like a pepperoni, you will want to cook that on the direct side until you have hit the proper internal temperature (check our BBQ Calculator!) and slice it and add it to the pizza. 

Below I’ve shared a great basic pizza dough recipe AND, wait for it, a marinara sauce recipe I had to offer up my first born child to get. Seriously. This is a very authentic Italian marinara sauce recipe. You are welcome! 

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how to grill pizza

Grilled Margherita Pizza


  • Author: Robyn
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 pizza pie 1x

Description

Pizza on the Grill is so tasty and fun to do with a crowd! Host a “Grill Your Own Pizza” party and put out all the toppings so everyone can customize their pizzas. In this post, I share my tips for grilling pizza on a gas, charcoal, Kamado or Pellet smoker grill.


Scale

Ingredients

Pizza Dough Recipe:

as seen in Southern Living (it is by Oprah’s former personal chef)

  • 1) cup warm water
  • 1/4 cup olive oil
  • 1 envelope dry active yeast (1/4 oz)
  • 2 Tsp honey
    ~~~~~~~
  • 3 1/2 cups all purpose flour
  • 1 tsp kosher salt
  • Vegetable cooking spray.

Additional ingredients for the pizza:

  • 1 cup pizza or marinara sauce (Scott’s special Marinara sauce recipe is below)
  • one large tomato, thinly sliced
  • 1 cup (or more) Fresh, high moisture Mozzarella. sliced
  • large bunch basil, added at end

Instructions

Start on the dough:

Process the first 4 ingredients in a food processor if you have one. Then add flour and salt l pulse 6-8 times until the dough forms a ball and leaves the side of the bowl. You can add more water if necessary. * If you don’t have a food processor, do this by hand, it will just take longer….

Place the dough in a large bowl coated with coking spray, cover and chill 2 hours..

Next steps:
Roll the dough onto a lightly floured surface. This recipe will make aprroxi 6 equal portions. I made 2 large pizzas for the grill but you can make smaller personal sizes.

Onto the grill:

Different grills are going to take different approaches to grilling. If you have a gas or charcoal grill, you will want to create a direct and indirect zones on your grill. The indirect side will act like an oven. If you want to learn how to do this, I suggest you watch my video from my GRILL SCHOOL series on how to create direct and indirect zones on your grill! This is a 2 minutes video that will teach you the basics.

**If you have a Kamado Grill/Smokers like a Big Green Egg or a Kamado Joe, You will need to use your place setter. If you have a pizza stone that is great, but if not you can just use your place setter and set the grill to about 500-600 degrees. Check out my specific post: How to Grill Pizza On the Big Green Egg here.

**If you have a Pellet Smoker, you can grill your pizza just like you would in an oven and set it to about 400 degrees. You will want to bake the dough a bit before adding your topics to ensure it gets baked before adding marinara, cheese and toppings.

For a gas or charcoal grill grill, you will set your grill for direct and indirect zones to about 400+ degrees. Coat the grill grates well with nonstick spray or olive oil to ensure your dough does not stick!  Place your dough on the indirect side and grill until char marks have formed and it starts to get firm (about 4 minutes- watch it carefully!). Next, flip it over and add toppings, letting the cheese be your guide. When the cheese has melted, your pizza should be ready to go.

If you are adding any proteins other than something like a pepperoni, you will want to cook that on the direct side until you have hit the proper internal temperature (check our BBQ Calculator!) and slice it and add it to the pizza.


Notes

 Use Fresh mozzarella – it makes a huge difference

Other toppings such as fresh sliced tomato, basil and other herbs are a great addition (I used heirloom tomatoes and they are SO tasty)

Pizzas are a great way to use up leftover produce such as squash and zucchini! Have fun with it!

  • Category: Italian
  • Method: On the Grill
  • Cuisine: Pizza

Keywords: how to grill pizza, how to grill pizza on a gas grill, how to grill pizza on a charcoal grill, how to grill pizza on a pellet smoker

I had to offer up my first born child to get this recipe but Scott finally said okay, you can have it. It’s really not at all that difficult. You know, it’s not like the tomatoes were smuggled over from Italy or something. Anyway, this is a great basic marinara that goes well with Pasta, pizza or fried calamari alike. I like to make a lot of it at a time and freeze it so I always have sauce…

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Authentic Italian American Marinara Sauce Recipe


  • Author: Robyn

Description

This sauce recipe was my Husband’s ex-wife’s family recipe they used in their Italian restaurant, they were Italian so I consider this pretty Authentic or at least Americanized Authentic. Great on pasta, pizza, anything really!


Scale

Ingredients

 

  • 1 can tomato paste (12 oz) + 1 can water
  • 1 can tomato SAUCE (15 1/2 oz) + 1 can water
  • 1 can porgresso Italian Style peeled tomatoes – grind in food processor or hand blender
  • 3 tbs minced parsley
  • 1 clove garlic ~ browned in EVO
  • 1 tbs black pepper
  • 1 tbs basil
  • 2 tbs EVO

Instructions

  1. mix ingredients
  2. bring to a slow boil
  3. simmer on low for 30-45 minutes

If you like pizza on the grill, we have got you covered! Check out all the ways you can do pizza on your grill below!

Cedar Planked Pizza on the Grill

Grilled Watermelon Pizza

How To Grill Pizza on The Big Green Egg