Instructions
- Let the dough sit at room temperature for at least 1 hour, up to 3 hours.
- Prepare the grill for Direct Medium Heat cooking, 400°–450°F. Preheat for 15 minutes and brush the grill grates clean.
- Set the grill to 450°F. Preheat for 15 minutes and brush the grill grates clean.
- Brush a sheet of parchment paper with oil. Place one dough ball on the parchment and stretch it into a round, about ½" thick.
- Use a fork to lightly poke holes into the pizza dough (this will keep the dough from puffing up too much) and brush the top of the dough with a good amount oil.
- Flip the dough, oiled side down, onto the grill. Slowly peel away the parchment (see recipe tip).
- Close the lid and cook until grill marks appear and the dough firms up, about 2 to 3 minutes.
- Transfer the crust to a cutting board, grill marks up, and reduce the grill to Direct Medium-Low heat, 350°–400°F.
- Transfer the crust to a cutting board, grill marks up, and adjust the grill to 400°F.
- Spread sauce evenly over the crust. Add the toppings of your choice, such as mozzarella, pepperoni, tomatoes, peppers, or onions.
- Return the pizza to the grill, close the lid, and cook until the cheese is melted and toppings are heated through, 4–5 minutes.
- Use a wide spatula or pizza paddle to remove the pizza from the grill. Let it rest for 2 minutes before slicing.
Special Equipment
- parchment paper\r\n
- pizza peel (optional)
- pizza stone
- Wide spatula or pizza paddle
Take your grill anywhere
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