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pizza on the grill with a stone

Pizza on the Grill with a Stone

Discover how to make perfect pizza on the grill with a stone. Achieve a crispy crust and smoky flavor that will elevate your outdoor cooking game.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound pizza dough store-bought or homemade
  • 1/2 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • q.s. favorite toppings (pepperoni, veggies, herbs, etc.)
  • 1 tablespoon olive oil
  • q.s. cornmeal for dusting

Equipment

  • Grill
  • Pizza Stone
  • Pizza Peel
  • Infrared Thermometer (optional)
  • Cornmeal for dusting

Method
 

  1. Start by placing your pizza stone on the grill grates and preheat the grill to medium-high heat (450°F to 500°F) for at least 15 minutes.
  2. Roll out your pizza dough on a floured surface, dust it lightly with cornmeal, and stretch it into a circle or rectangle.
  3. Spoon the pizza sauce evenly over the dough, leaving a small border for the crust, then sprinkle with cheese and add your toppings.
  4. Slide the prepared pizza onto the hot stone using a pizza peel or a flat baking sheet. Close the grill lid and cook for 6–8 minutes until the cheese bubbles and the crust is golden brown.
  5. Carefully remove the pizza from the grill, drizzle with olive oil, sprinkle fresh herbs, slice, and serve immediately.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 12gFat: 12gSaturated Fat: 6gCholesterol: 25mgSodium: 480mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

For a richer flavor, try substituting mozzarella with provolone or fontina. You can use marinara sauce instead of pizza sauce if that’s what you have. To enhance the smoky flavor, toss a handful of soaked wood chips onto the grill before adding the pizza. Store leftovers in an airtight container for up to 3 days or freeze individual slices for up to a month. Reheating in the oven at 375°F for 10–15 minutes is recommended for best results.
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