Nothing beats a piping hot pizza cooked on a wood-fire grill. Today I am going to show you how to easily make some of the best pizza you have ever had right in your own yard.
Now how you set up your grill for pizza it is really going to depend on what kind of grill you have and how hot it can get. Since I have a Broil King Keg (kamado-style grill) I can easily get the grill over 600 degrees with little to no effort. If you have a grill that struggles to get over 600 degrees it might be best to heat your pizza stone in the oven first to ensure you stone is hot enough when the pizza is placed on it. I have cooked pizzas at every temp over 500 degrees and I have found my sweet spot is between 600-650 degrees. At this temp there is plenty of time for the top and the bottom of the pizza to cook evenly and simultaneously. This ensures the top of the pizza finishes before the bottom of the pizza starts to burn. Since I am using charcoal I add just a few chunks to the lit coals so my pizza gets the light kiss of smoke that wood fire pizzas are known for. If using a gas grill just add a pouch of chips on top of one of the lit burners. It won’t be quite the same as using wood and charcoal but the chips will give you gas grill users better results than using just heat alone.
Equipment You Will Need
You are going to need just a few things to get started.
- Pizza Peel
- Pizza Stone
- Olive Oil
- Corn Meal (not ground)
- Parchment Paper (optional)
It is always fun to make your own dough but it isn’t 100% necessary. I usually buy fresh pre-made dough at my local grocery store. Either way you are going to want to allow the dough to rise before you start to form you pie (the bag will have instructions on how to do this). This is usually done by allowing the dough to sit out and warm up in the bag it came in. Once the dough has risen it is time to form it into individual pies. Before I do this I will put a light coating of corn meal on the pizza peel. This allows the pizza to slide off easily onto the pizza stone without sticking to the peel. Once the dough is shaped and on the peel I lightly brush olive oil on the top of the pizza (especially the edges). This helps the browning process which will ensure a nice crispy crust. Now after you add you sauce, cheese, and toppings you are ready to go. I good tip is to have parchment paper handy so pizzas can be made in advance while the pizza peel is in use. Now it is time to take your pizza out to the grill and place it on the preheated stone. The cooking process should take anywhere between 7-12 minutes. I usually give the pizza a look after the first 5 minutes to make sure all sides are cooking evenly. If not, use the peel to spin the pizza to ensure the pizza is cooking evenly. Once cooked slide the peel under the pizza and keep the pizzas coming!
It is really just that easy. A great tip is to smoke chicken thighs beforehand. Then chop up the chicken once it is done and use it along with BBQ sauce and mozzarella cheese for a killer BBQ chicken pizza.
Now get grilling!