Pizza On The Grill II

great recipe, but if i may suggest the PizzaQ from bbqpizzagrill you can control the temperature applied both to the bottom and the top so it doesnt burn, woks amazing

Terrible directions. After 2 minutes it burned!!

I have always wanted to try making pizza on the grill, but was nervous. The reviews were very helpful. I oiled the grill grates, and preheated my grill to medium. I spread a small amount of olive oil on both sides of dough, and then watched it closely

Love this recipe. When I cooked mine, I had the temperature between 400 and 450 degrees. With that kind of heat, you don’t need it to be on there long. It will cook within minutes. Just check for the ingredients being well heated, bubbly cheese, etc. Also, use a silicon pad on the grill that is made for grills, it makes it so much easier to flip and prevents sticking.

This was my first time ever having pizza on the grill. I followed the directions exactly (used pepperoni, sautéed onions & green peppers for toppings) and it was SO AMAZING! My husband even devoured it, and he’s not a pizza lover. I have a feeling we will be eating A LOT of grilled pizza!!!

Everyone loved this. I too use a premade crust and we also use a pizza stone.

So glad I finally tried this! I used Trader Joes pizza crust. Have everything ready to go before you start to grill because the crust cooks in a flash.

Actually I haven’t made this yet but have grilled many pizzas, and the concept is wonderful. Many feel that the dough is hard to get on the grill. What I do is put my Pampered Chef large pizza stone on the cold grill. Then we fire up the grill to let them warm up together while the family and I prepare the pizzas on cookie sheets sprinkled with cornmeal. (We make at least 3 and everyone tops 1/2 a pie with their on concoction so we have variety. We then bring the cookie sheet out to the grill and the pizza will just slide right on to the baking stone, due to the cornmeal being there. No burnt crust!!! Crust comes out as if it was done in an old-fashioned brick oven. Nicely raised edges and golden brown and crispy on the bottom. Yummy!!!!!

This had amazing flavor! We used a charcoal grill. The bottom came out crispy and crunchy and this tasted like a gourmet pizza. I used different toppings since I don’t like mushrooms or peppers. I used a homemade crust and we had a hard time getting it on the grill to start with and then we had difficulties turning it over so it tore in a few places. It wasn’t pretty but it was delicious. Maybe a little experience will fix the problems with this as they seem to be all operator errors. I would definitely suggest making small individual sized pizzas as they are easier to handle and prevent the issues we had with the one big one. The bottom got a little charred in a few little spots before the cheese was bubbly but it was about on par with what you get at a coal oven fired pizza at a restaurant. (Not bad similar to what you would have on a flour tortilla). We’ll try this grilling thing again! Sorry for the sad pic but it is how mine turned out.

Please be sure to turn the burner to low when you are ready to actually put the pizza on the grill. Adding some garlic salt and herbs to the dough really enhance the flavor!

4.5 stars from me. It took a few trys to get the heat to the right temperature. For my grill, which uses infrared heat, the low setting worked the best. I did not feel that I noticed a significant enough taste difference between grilling and baking to warrant the extra work in making these. I did make individual size pizzas in lieu of full size ones to help with handling these. Thanks for sharing this recipe, HJR!

I thought the pizza was very good, It was as close to a restaurant pizza that I have ever made. The only thing is I had to my grill on medium heat and my crust still burned. Overall very good!

Based on the cooking directions! If u put your grill to high and cook according to the directions 5-10 minutes you have a burnt mess! Cook on low turning crust once when light golden brown, working quickly add your toppings close the lid, allow your cheeses to melt and voila! You have a pizza that will deserve a star rating of 5+

So easy and versatile….we did love the green peppers and mushrooms while the kiddos loved a plain cheese pizza. Great Super Bowl food. Thanks!

I think the times are way too many. Mine burned.

So easy, yet so delicious! I used “Pasta/Pizza Sauce” from this site and for the toppings I added some fresh mozzarella, fresh tomatoes, and fresh basil. Absolutely fabulous without a lot of effort and great with a nice glass of wine! I would however not preheat your grill at the high heat….

excellent, fast and easy. We will make this again for sure

Don’t bother with making the dough, rising, rolling or stretching it out! Huge disaster, but husband was determined to grill a pizza. DiGorno (spelling”) is the answer. Buy the frozen Supreme ones, buy a pizza stone from Redsky grilling co. *look online* and add some fresh mozzarella cheese, some pepperoni already sliced and PREHEAT gas grill exactly 30 minutes with stone in there sprinkled with corn meal… corn meal is very very important. Put in frozen pizza dressed up by you with the extra stuff and close grill. Turn quarter turn after 15 minutes. Close lid again and grill for another 15 minutes. Thirty min. total. We use a Holland Grill. Fabulous. I’ll never bake another pizza in the oven. Good luck and many successful pizzas.

A great twist to a classic! I used a tube of pizza dough. Worked great! Next time I do this, I will put the dough on the second level of our grill and will also turn down the heat to medium. I followed the directions and burned my crust.

We made individual pizzas, and everyone could pick out their own toppings and sauces- pizza sauce, alfredo sauce, pepperoni, sausage, chicken, peppers, olives, cheeses. A lot of fun for kids to make, and perfect for the grill at our cabin when on vacation.

It is all about the dough. I use a metal cookie sheet and split the ball of dough after it fully has risen into two smaller balls. This way it is so much easier to handle on the grill than one large pizza. Also each person can put their preference of toppings on their own personal pizza. I work with the dough with my hands oiled up and slowly press it out to about an half inch thickness. This process can take a little bit of time until you get it to the right thickness. Grill at approx. 375 or slightly higher, but less than 400, we spray the grill with oil right before placing the pizzas directly on the grill. This is easier when you have two people working together. It takes about five minutes in a closed grill to brown the bottom half, pop any bubbles with a paring knife that come up on the top half. Keep lifting the dough with a spatula and checking until the bottom is nice and golden brown. Remove the crust with a spatula to the cookie sheet, placing the uncooked side down and the cooked side on top. Top with what ever you want starting with sauce. Place the pizza back on the grill (this part is best with more than two hands) and cook until the bottom is golden and the cheese nicely melted. I will post a picture of just the crust prior to the toppings. We do this camping and it is really fun with a group of people, great back yard party idea, just have all the toppings pre cut and ready.