Stone Grilled Pizza

Use this Stone Grilled Pizza recipe to get that crispy pizzeria crust while keeping the heat outside! It cooks in less than 10 minutes.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 202kcal

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.

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.