Grilled Pizza
Intermediate 30 minutes 2 pizzas Charcoal / Kamado / Gas

Grilled Pizza

Your grill can hit temperatures your oven can only dream of — and that's what makes grilled pizza extraordinary. Charred bubbles, smoky flavor, crispy bottom, chewy interior. Once you make pizza on a grill, you'll never go back to the oven.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Recently reviewedThis recipe was last reviewed on May 1, 2026.

Ingredients

  • 1 lb pizza dough (store-bought is totally fine)
  • Olive oil for brushing
  • ½ cup pizza sauce or crushed San Marzano tomatoes
  • 8 oz fresh mozzarella, sliced thin
  • Fresh basil leaves
  • Toppings of your choice
  • Semolina flour or cornmeal (for handling)

Step by Step

1

Get your grill screaming hot

Set up for direct high heat — 500-600°F. On a kamado, open the vents wide. On gas, crank all burners. On charcoal, use a full chimney of coals spread in a single layer. A pizza stone helps but isn't required.

2

Stretch the dough

Divide into two portions. Stretch by hand (not a rolling pin) into rough 12-inch ovals. Brush one side with olive oil. Dust a pizza peel or cutting board with semolina flour.

3

Grill the first side

Place dough oil-side down directly on the grate (or pizza stone). Close lid. Cook 2-3 minutes until the bottom is charred and firm enough to flip. Brush the top with olive oil.

4

Flip and top quickly

Flip the dough. Working fast, add sauce (less is more), cheese, and toppings. Close the lid immediately — you need the radiant heat to melt the cheese.

5

Cook 3-4 more minutes

Check the bottom frequently. When the cheese is bubbly and the bottom is charred in spots, it's done. Slide onto a cutting board.

6

Finish with fresh toppings

Add fresh basil, a drizzle of olive oil, flaky salt, and red pepper flakes after removing from the grill.

Pro Tips

  • Less is more with toppings. Overloading makes the center soggy and impossible to handle on the grill.
  • If your dough keeps sticking, use more semolina flour and make sure the grate is well-oiled and hot.
  • A pizza stone on a kamado at 600°F+ produces results that rival a wood-fired Neapolitan oven.

Recommended Gear for This Recipe

KettlePizza Deluxe Kit $200

Turns your Weber into a pizza oven

Check Price

Pizza Peel 14" $15

Launch and retrieve pizzas safely

Check Price

Common Questions

Frequently Asked Questions

How long does Grilled Pizza take to cook?
Total time is about 30 minutes including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a charcoal / kamado / gas. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
2 pizzas. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Less is more with toppings. Overloading makes the center soggy and impossible to handle on the grill.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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