Use these simple step-by-step instructions to make the most delicious Neopolitan-style, no-fail grilled pizza whenever you want it at home.
Helpful Tips How to Make Neapolitan-Style No-Fail Grilled Pizza at Home
Grilled pizza is not only easy to make but delicious, too, if you know how. With these simple step-by-step instructions, you will learn the secret to making no-fail pizza that looks (and tastes), much like the Neapolitan-style pizza you know and love, whenever you want it.
Certainly, it’s a joy to eat well-made pizza. It’s even a greater culinary experience when you can eat fresh, hot off the grill pizza.
There’s something sublime about it. Maybe because of the ooey-gooey cheesy goodness, or perhaps the crust that is crisped to perfection.
That being said, some folks might feel some trepidation about using a grill to make pizza.
It really isn’t that difficult. But if I had to spill the beans on just one tip that will make your cooking experience a success is to “be prepared.”
Now, I know that sounds cliche but in truth it is the only way to go—especially with grilled pizza.
Neopolitan vs. Roman-Style Pizza Crust
There is a difference between pizza crusts and not all pizza crusts are created equal. For example, when making Roman-style pizza, you can use all-purpose flour (although it is always best to use 00 grade flour).
Did You Know – Neapolitan Pizza Defined – In order for a grilled pizza recipe to be classified as Neapolitan, it has to follow certain steps. The classic Neapolitan pizza is baked at 900 degrees F for 7-9 minutes. Now, if your grill goes that high in temperature, great. If it doesn’t, don’t worry, you’ll still get great tasting pizza that “looks” like the Naples variety. To top, use fresh mozzarella, San Marzano tomatoes, fresh picked basil, followed with a quick drizzle of olive oil. Source: PizzaNapolentana.org
However, in the case of Neapolitan pizza, regulations require that you only use 00 grade flour. Why? Because this type of flour will give you a crust that is light but chewy. In addition, Neapolitan dough is lighter, which means it isn’t meant for you to load a lot of ingredients on it like you can with the Roman-style dough.
Instead, this type of crust requires simple ingredients like fresh basil, fresh buffalo mozzarella, crushed tomatoes (San Marzano) and olive oil. And, yes, you can easily grill both types of pizza dough on your grill with amazing results.
That being said, the pizza dough that I recommend offers results that cater to both those folks who prefer classic Neapolitan-style pizza with minimal ingredients and those who love the Romanesque one, that spans both minimal to loaded pizza pies.
Grilled Pizza FAQ’s
Still you may have questions about grilling pizza. That’s fair enough. Here are some answers to the most common inquiries:
• You can grill frozen pizza. In fact, here in Wisconsin, you’ll find many folks grilling Jack’s Pizza. Jack’s Pizza hails from Little Chute, Wisconsin. It is one of my favorite pizzas to grill right from the freezer. Just remove the outer packaging and cardboard base and you’re all set to go. There’s no need to thaw the pizza, just place it on a prepared grill (See Step 4 below) and you’re good to go. Check out Jack’s official grilling guide and video HERE.
• The pizza dough will not slip through the grates. If your grill is prepped properly, then the dough will begin cooking immediately the moment it hits the grate and so it won’t slip into the chasm below.
• You can use store-bought dough. I have used this method to great success, especially when I’m short on time. But I have found making your own dough tastes better. Besides, it’s really easy to make your own dough at home. See Pizza Dough Recipe in Step 1 below.
• You do not need a pizza stone to make grilled pizza. Some folks have purchased pizza stones for their grill, that’s fine if you have one, but for me, I go sans stone and grill right on the grates. (Less to clean up, too!)
• You can use a premade crust, like Boboli, flat bread, naan bread, or try my favorite: whole pitas on the grill. Check out my Easy Pita Pizzas, Chicken Alfredo Pizza and Margherita Pizza recipes. Use these ideas when you are short on time but still want delicious pizzeria-style pizzas for your family.
• Use a pizza peel or the underside of a cookie sheet to move pizza to the grill. You will need to get your pizza safely to the grill, so use either a pizza peel wood (recommended) or metal, or the underside of a cookie sheet. In addition, you will need to use one of the following on your peel so that the dough will not stick: semolina flour, corn flour or all-purpose flour.
Grilled Pizza Toppings Ideas
Now this is where the toppings hit the dough (pun intended). You can go simple and classic or as wild as you’d like, you choose. Some of the more popular pizza toppings (and you are not limited by these, of course) are:
Sauce Options
- olive oil
- marinara
- pizza sauce
- alfredo
- barbecue sauce
- gravy
- sriracha
- mayonnaise
Meat Options
- pepperoni
- Italian sausage
- ham
- shrimp
- chicken
- ground beef
- steak
- bacon
- prosciutto
- chorizo
Vegetable Options
- bell peppers
- onions
- mushrooms
- tomatoes
- pepperoncini peppers
- sun dried tomatoes
- scallions
- black olives
- jalapeños
- roasted red peppers
- artichokes
- eggplant
- spinach
- kale
- zucchini
- broccoli
- cauliflower
- avocado
Herb Options
- basil
- rosemary
- thyme
- dill
- cumin
- coriander
- chili seasoning
- oregano
Cheese Options
- mozzarella
- pecorino
- swiss cheese
- gruyere
- gouda
- parmesan
- asiago
- fontina
- buffalo mozzarella
- burrata
- cheddar
Other Options
- eggs
- apples
- berries
- pears
- jams and preserves
- sour cream
- ricotta
- grapes
- pineapple
- salsa
As you can see, the possibilities are endless. So now that I have whetted your appetite, let’s get on with making your very own grilled pizza.
Step-by-Step Instructions to Make Grilled Pizza
The secret to this easy no-fail grilled pizza recipe is to follow these six easy steps:
Step 1: Make Your Pizza Dough and Let It Rest
My favorite easy grilled pizza dough recipe is this one: Quick Pizza Dough Recipe from Cooks.com. I have used this one for years with great success. This pizza dough recipe offers the middle of the road crust—not too crispy, not too soft—just right.
Even so, there are many other recipes that work well, too. However, if you like a super thin crust, I suggest making a pizza dough that rests in your refrigerator overnight. But regardless of which type of dough you choose, what is essential is that you’ll need to allow your dough to rest at least until your grill is prepped and ready to accept the dough.
Step 2: Prep Your Ingredients
Because a lot of folks like to use a variety of ingredients for their pizza, it’s best if you prep your pizza toppings while the dough is rising. Depending upon how many ingredients you want, this task could take five or 10 minutes. I like to line up my bowls in the order of when each ingredient will be added to the pizza.
Cooking Tip: It’s best if you cook any raw meat ahead of time. This will cut down on the overall grilling time and you won’t have to worry about the internal temperature of the pizza because no raw meat will be undercooked.
Step 3: Prep Your Grill
For this recipe, you will need to preheat your grill to at least 500 degrees F. I use a gas (propane) grill, but this technique also applies to wood or natural gas ones, as well.
Once your grill has reached optimum temperature, brush or scrape your grates clean of all debris. This is very important so that your pizza won’t stick to anything when it is laid down on the grates. Follow this by oiling your grates using a long handled tongs that holds a folded paper towel that has been soaked in vegetable oil.
Swipe the oiled paper towel back and forth, and if necessary, load the paper towel up with more oil. You want the grates to be well-oiled. Now you are ready to make your pizza.
Step 4: Stretch Your Pizza Dough
Once your dough has risen, then it’s time to stretch out your pizza dough. Now, if your dough was refrigerated, you will need to allow at least 15 minutes or so for the dough to warm up to room temperature. If your dough is already at room temperature proceed.
I like to use a large wooden chopping board, because the dough sticks less to this, although you can do this task on most surfaces.
First, sprinkle the surface with flour, then carefully make a pizza round by using the first three fingers on each hand to encourage the dough to stretch out and away from the center. You can also use the heel of your hand if you need to. Once you have your dough ready, it’s time to prep your grill.
Here’s a great how-to video to show you how to properly stretch your pizza dough.
Step 5: Make Your Pizza
So once your pizza has been stretched, it’s time to move the dough to the pizza peel. Sprinkle semolina flour over the surface, spread it out evenly, then place the pizza dough on it.
You only have a short amount of time to prep the pizza before it will begin to stick to the peel, so add your toppings in order of the sauce, thin layer of cheese and the rest of the ingredients, topped with more cheese.
Step 6: Grill Your Pizza
Take the peel out to the grill and shimmy it onto the hot grates in the center of the grill. It’s important at this point to avoid moving the pizza. Put the cover on the grill and allow the pizza to begin cooking.
After about five minutes, open the grill cover and using a spatula, rotate the pizza a quarter turn. At this point, you’ll notice that the pizza has a beautiful crust around the perimeter and the cheese is just starting to melt.
Allow the pizza to fully cook for another five to seven minutes. You don’t want to leave the grill unattended, because the pizza will be finish in no time at all.
Once the pizza has cooked–you’ll have lightly golden cheese top and the crust is perfectly baked.
Remove the pizza using tongs or a spatula and place it on the pizza peel.
Bring the pizza to a cutting board and slice to your preference using your favorite pizza slicer or pizza cutter.
Cooking Tip: If you are going to add another pizza to the grill, do a quick scrape with either the edge of a spatula or grate cleaner, oil the grates and prepare your next pizza beginning with Step 4.
It’s important to remember that the pizza is extremely hot, so allow at least a couple of minutes for the cheese to cool before eating.
Serve with your favorite sides and beverages. Enjoy!
For more delicious grilling recipes, tips and ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
Easy No-Fail Grilled Pizza Recipe
Ingredients
For the Pizza
- pizza dough to make 1 pizza – see Recipe Link** in Notes below
- 1/2 cup pizza sauce
- 4 cups mozzarella
- 1 cup Italian sausage cooked***
- 1 cup onions sliced
- 1 cup mushrooms sliced
For the Grill
- 1/2 cup vegetable oil
- 2 squares paper toweling that has been folded
For the Pizza Peel
- semolina flour or you can use corn meal or all-purpose flour
Instructions
Step 1: Make Your Pizza Dough and Let It Rest
- My favorite easy grilled pizza dough recipe is this one: Quick Pizza Dough Recipe. The link can be found in the Note Section below. This recipe makes 1 pizza. Allow your dough to rest until your grill is prepped and ready to accept the dough.
Step 2: Prep Your Ingredients
- Cook your Italian sausage and slice mushrooms and onions. Place each in a bowl and set aside. (You'll bring these ingredients, along with the shredded cheese to your outdoor table when grilling.)
Step 3: Prep Your Grill
- Preheat your grill to at least 500 degrees. Once your grill has reached optimum temperature, brush or scrape your grates clean of all debris. This is very important so that your pizza won’t stick to anything when it is laid down on the grates. Follow this by oiling your grates using a long handled tongs that holds a folded paper towel that has been soaked in vegetable oil. Swipe the oiled paper towel back and forth, and if necessary, load the paper up with more oil. You want the grates to be well-oiled.
Step 4: Stretch Your Pizza Dough
- Stretch out your pizza dough onto the back of a floured baking sheet or a pizza peel or paddle. Then carefully make a pizza round by using your fingers to encourage the dough to stretch out and away from the center. You can also use the heel of your hand if you need to.
Step 5: Make Your Pizza
- Place the stretched dough onto a pizza peel that has a layer of semolina flour (to help the dough not stick). You will need to work quickly in this step because the longer you take, the more chance the pizza dough will stick to the peel. Add your toppings in order of the sauce, thin layer of cheese and the rest of the ingredients, topped with any leftover cheese. Once your pizza is ready, take the pizza and peel to the grill.
Step 6: Grill Your Pizza
- Once the grill has been prepped, carefully slide your pizza dough round onto the hot, oiled grates in the center of your grill. Put the cover on the grill and allow the pizza to begin cooking. The overall time to cook your pizza will vary with each grill, but it should take approximately 9-12 minutes at 450 degrees F. Keep in mind that you don’t want the bottom of your pizza to burn, just get slightly browned. Once the cheese has cooked to light golden and the crust has cooked through, you can remove the pizza from the grill using tongs or a spatula to your pizza peel or a cook sheet.
- Bring to a cutting board and slice the pizza to your preference. Enjoy!
WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on
Leave a Reply