Suprise! You Can Grill A Pizza

Suprise! You Can Grill A Pizza

Many people are surprised to learn you can cook a pizza on the grill. At Weber, we say anything that can be cooked in your kitchen can also be cooked on your grill. Sometimes you just need the right accessory to make it happen. I like to use the Weber Gourmet Barbecue System’s pizza stone when I grill pizzas.

I buy fresh pizza dough from the grocery store and let it sit out at room temperature about 30 minutes before rolling it out on a well-floured countertop. Don’t worry about rolling the dough into a perfect circle. If it’s misshapen just tell your friends its “rustic” pizza.

Roll the dough to about 1/8-1/4” thickness and poke a few holes in it with a fork. This will help prevent the dough from bubbling up when it hits the hot grill.

Sprinkle a generous amount of corn meal on a pizza paddle and lay the pizza dough on top. Top the pizza with whatever toppings you like – my recent favorites are barbecue sauce, grilled chicken, cheddar and mozzarella cheese and sliced red onions.

Preheat the stone on the grill for about 10-15 minutes.

Then carefully slide the pizza off the paddle and onto the stone. Close the lid of the grill and let the pizza cook for about 10-12 minutes or until the dough is cooked through and the cheese is melted and golden-brown. 

What are your thoughts? (1)


John R

As much as I love making pizza on the grill, a single pizza stone isn't enough to get my family of 5 fed at the same time. Therefore I've done a lot of large pieces of dough directly on the grates. It takes more time since you have to precook, remove, fill with toppings, and cook again, but it gets the job done. Have you ever done it this way? I'm always looking for an easier way to get the dough on the hot grates without losing too much of its intended shape.


Jennie Lussow

I’m a big fan of grilling pizza directly on the grates! It takes a little more time and finesse than using a pizza stone, but I love the sear marks and extra-crispy crust you get when grilling pizza this way. The secret to success here is called mise en place. It’s French for “things in place” and it means to have all of your ingredients and tools ready to go and right next to you at the grill. I grill the dough on the first side for a couple minutes, flip it, quickly add my toppings, close the lid and let it finish cooking all the way through. And if the dough loses its shape, don’t worry about it! Just tell everyone it’s “rustic” and you meant for it to look that way.