Use this Stone Grilled Pizza recipe to get that crispy pizzeria crust while keeping the heat outside! It cooks in less than 10 minutes.
Making pizza directly on the grill is so much easier when making mini grilled pizzas. So when we want to make a larger pizza on the grill, we make stone grilled pizzas.
Stone grill pizzas are so easy to make and are done cooking in less than ten minutes. The hardest part is trying to get the uncooked pizza space onto the hot pizza stone, but I’ve got a great tip for making that easier.
In This Post
Pizza Stones For Grills
First, let’s talk about stones for grilling pizza. It’s important to note that not all cooking stones can be used on the grill.
Some are not meant to be used at that high of a temperature and will crack under the high heat. This is the pizza stone I use for grilling, and I love that it came with the pizza peel.
How To Make Stone Grilled Pizza
Start by making your pizza dough. I used our pizza dough recipe. That recipe makes enough for two stone grill pizzas.
If you prefer using frozen bread dough, that works too. Follow the instructions on the package for how to thaw and raise the dough.
Once you turn the dough out onto a floured surface to allow it to rest, it’s time to preheat the stone in the grill.
Put the pizza stone on the grill, turn it to high heat, and allow it to get hot while you prepare the pizza.
There are a few options for how to prep the pizza crust to that you can get the pizza onto the hot pizza stone.
Aluminum Foil: The first is to use heavy-duty aluminum foil (parchment paper isn’t rated for the high temps of the grill, so we do not recommend using it) so that you can easily side it onto the stone. Cut a piece of heavy-duty foil slightly smaller than your pizza store. Spray it with cooking spray and spread the dough into a large circle. If you have trouble stretching and spreading the dough, allow it to rest for several minutes before trying again.
Pizza Peel: The second method is to use a pizza peel. Spread semolina flour on a pizza peel (a large baking sheet works as a pizza peel in a pinch) before adding your pizza dough crust. When you shake the peel, the dough should be able to slide around. If it sticks, sprinkle more semolina flour underneath.
Directly On The Stone: The third method is to build the pizza directly on the pizza stone. Roll out the dough on a floured surface until it is the about the same size as the pizza stone. Then, when the stone is hot, fold the dough in half, and then carefully unfold it on the stone before quickly adding the toppings.
Next, spread your favorite pizza sauce over the crust. You only want to use enough to lightly cover the crust. If you use too much, the crust will be soggy, and if you use too little sauce, the pizza will be dry.
Now add the shredded mozzarella cheese. Again you want to use enough to cover the sauce, but you don’t want piles of it, or your pizza will be greasy, and it will take longer to cook the top part of the crust.
Finally, add your favorite pizza toppings and seasonings. My family likes pepperoni pizza with oregano on top.
By now, the pizza stone should be hot, so use a pizza peel to lift the pizza with the foil underneath it to carry it out to the grill. Carefully slide the pizza onto the hot stone.
Close the grill cover and allow the pizza to cook for 6 to 8 minutes.
Frequently Asked Questions
Yes, you can use this same recipe and instructions to bake the pizza on a stone in the oven at 500˚F.
A pizza stone mimics a brick pizza oven and gives you a crispier crust without overcooking the toppings. When using it on the grill, it protects the crust from the direct heat and helps it cook more evenly.
Yes, you can prepare the pizza, wrap it in plastic wrap, and store it in the fridge (up to 24 hours) until ready to cook.
- Pulled Pork Pizza is a sweet and tangy choice!
- This Cheeseburger Pizza is a Domino’s copycat.
- Dill Pickle Pizza is popular at the state fair!
- Tater Tot Taco Pizza is the best combination!
- And don’t forget to make some pizza dipping sauce.
Stone Grilled Pizza
- Cut a piece of heavy duty foil to fit your pizza stone. Spray the foil with cooking spray. (see notes for other options)
- Place the stone on the grill and preheat on high.
- Spread the dough out to fit the foil. Rest the dough, if needed.
- Top with sauce, cheese, pepperoni, and oregano.
- Transfer the pizza to the hot stone and bake for 5-8 minutes until the crust is cooked and cheese is melted.
One: Alternatives To Using Heavy-Duty Foil
- Pizza Peel: Spread semolina flour on a pizza peel (a large baking sheet works as a pizza peel in a pinch) before adding your pizza dough crust. When you shake the peel, the dough should be able to slide around. If it sticks, sprinkle more semolina flour underneath.
- Directly On The Stone: Roll out the dough on a floured surface, and when the stone is hot, fold the dough in half and then carefully unfold it on the stone before quickly adding the toppings.
- Store in an airtight container or wrapped in plastic in the fridge for 2-3 days.
- Or store it in a freezer-safe storage bag in the freezer for 1-2 months.