Grill Pizza Recipe Stone

Use this Stone Grilled Pizza recipe to get that crispy pizzeria crust while keeping the heat outside! It cooks in less than 10 minutes.

Making pizza directly on the grill is so much easier when making mini grilled pizzas. So when we want to make a larger pizza on the grill, we make stone grilled pizzas.

Stone

Stone grill pizzas are so easy to make and are done cooking in less than ten minutes. The hardest part is trying to get the uncooked pizza space onto the hot pizza stone, but I’ve got a great tip for making that easier.

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First, let’s talk about stones for grilling pizza. It’s important to note that not all cooking stones can be used on the grill.

Some are not meant to be used at that high of a temperature and will crack under the high heat. This is the pizza stone I use for grilling, and I love that it came with the pizza peel.

If you prefer using frozen bread dough, that works too. Follow the instructions on the package for how to thaw and raise the dough.

Family Meal: Grilled Pizza Nights

Once you turn the dough out onto a floured surface to allow it to rest, it’s time to preheat the stone in the grill.

Put the pizza stone on the grill, turn it to high heat, and allow it to get hot while you prepare the pizza.

There are a few options for how to prep the pizza crust to that you can get the pizza onto the hot pizza stone.

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Aluminum Foil: The first is to use heavy-duty aluminum foil (parchment paper isn’t rated for the high temps of the grill, so we do not recommend using it) so that you can easily side it onto the stone. Cut a piece of heavy-duty foil slightly smaller than your pizza store. Spray it with cooking spray and spread the dough into a large circle. If you have trouble stretching and spreading the dough, allow it to rest for several minutes before trying again.

Pizza Peel: The second method is to use a pizza peel. Spread semolina flour on a pizza peel (a large baking sheet works as a pizza peel in a pinch) before adding your pizza dough crust. When you shake the peel, the dough should be able to slide around. If it sticks, sprinkle more semolina flour underneath.

Directly On The Stone: The third method is to build the pizza directly on the pizza stone. Roll out the dough on a floured surface until it is the about the same size as the pizza stone. Then, when the stone is hot, fold the dough in half, and then carefully unfold it on the stone before quickly adding the toppings.

How

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Next, spread your favorite pizza sauce over the crust. You only want to use enough to lightly cover the crust. If you use too much, the crust will be soggy, and if you use too little sauce, the pizza will be dry.

Now add the shredded mozzarella cheese. Again you want to use enough to cover the sauce, but you don’t want piles of it, or your pizza will be greasy, and it will take longer to cook the top part of the crust.

By now, the pizza stone should be hot, so use a pizza peel to lift the pizza with the foil underneath it to carry it out to the grill. Carefully slide the pizza onto the hot stone.

How To Properly Use A Pizza Stone

A pizza stone mimics a brick pizza oven and gives you a crispier crust without overcooking the toppings. When using it on the grill, it protects the crust from the direct heat and helps it cook more evenly.

Yes, you can prepare the pizza, wrap it in plastic wrap, and store it in the fridge (up to 24 hours) until ready to cook.

How

Crispy Pizza Stone Crust (pizza Recipe + Dough Tips)

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.Turn your grill into a pizza oven! How to Grill Pizza with a Pizza Stone + Easy Thin Crust Pizza Dough Recipe on .

Ever wondered how to make a grilled pizza? It’s simple if you have a pizza stone! Your grill can easily become a smoky, sensational place to cook your pizza. It’s the perfect way to enjoy a summer evening… whip up some dough for crust, purchase a few toppings, and presto! You’ve got a pizza party. My family is enjoying the process a few times a month now, we make it a group activity. Everybody likes their pizza different… my favorite is marinara, mozzarella, goat cheese and sliced ripe tomatoes topped with fresh basil (and some hot red pepper flakes to spice things up a bit!). My husband likes sliced jalapenos on his. We all prefer a thin crust; I’ve shared our go-to thin crust recipe below.

– Pizza Peel (large pizza spatula), or another moveable slick surface (like a cutting board) for transferring the pizza on and off of the heated pizza stone

How To Make The Best Grilled Pizza

There are dough recipes that you can cook directly on the grill, but I find them heavy and overly doughy. We much prefer the thinner crust recipe shared here, which requires a pizza stone, because it allows us to enjoy more slices and highlights the toppings. Thicker crusts tend to leave me feeling overly full, I can only stomach a slice or two before I’m done. Thin crust means I can enjoy small slices of lots of different pizzas, as well as a side salad, without overdoing it!

If by chance you don’t have a grill or a pizza stone, you can also bake pizza in your oven. I’ve provided instructions for that method below as well. If you’re keeping kosher and you’re concerned about cooking cheesy pizza on your meat grill, the oven method is an excellent choice.

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Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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