Onsite Pizza Grilling Recipe

Prepare workspace and dough

Lightly dust a work surface with 1/4 cup flour. Divide 1 lb of pizza dough into two 8–9" thin crust pizzas or keep whole for one 12" pizza. Let dough rest 10 minutes covered so it relaxes and is easier to stretch.

Stretch the dough

Using your fingers, press and stretch the dough into a roughly circular shape about 1/4" thick in the center and slightly thicker at the rim. Dust the underside with a little flour if it sticks. Brush the top of the dough very lightly with 1 tablespoon olive oil to prevent sauce from making it soggy while assembling.

Prep grill surface

Preheat grill to medium-high (aim for ~500°F / 260°C). Clean the grates with a grill brush. Sprinkle 1–2 tsp semolina or cornmeal directly on the grill in the area where the pizza will sit to help prevent sticking.

Season the sauce

Combine 1 cup tomato pizza sauce with 1 tsp minced garlic, 1/2 tsp dried oregano and 1/4 tsp crushed red pepper (optional). Stir to combine and taste; adjust seasoning with salt if needed.

Spread a thin, even layer of seasoned sauce over the oiled top of the stretched dough, leaving a 1/2"–1" rim around the edge for the crust.

Grill underside first

Brush the exposed underside of the stretched dough lightly with the remaining 1 tablespoon olive oil. Place the dough oil-side-down directly on the preheated grill over direct heat. Close the lid and cook until the underside has good char marks and is set, about 2–3 minutes (watch carefully; timing varies by grill).

Flip to top-side

Using a large metal spatula or pizza peel, flip the dough so the grilled side is up. If the dough sticks, gently slide the spatula under and coax it free. Move the pizza to a cooler part of the grill (indirect heat) or reduce flame to medium to avoid burning while melting cheese and warming toppings.

Assemble on the grill

Quickly and evenly sprinkle 2 cups shredded mozzarella over the grilled side, then add 1 cup of chosen toppings (pepperoni, sliced mushrooms, bell pepper, etc.). Finish with 1/4 cup grated Parmesan, a pinch of cracked black pepper (1/4 tsp) and 1/2 tsp flaky sea salt, keeping heavier toppings toward the center so the crust cooks evenly.

Melt cheese and finish cooking

Close the grill lid and cook over indirect medium heat for 3–6 minutes until cheese is melted and bubbly and the crust is golden and crisp. For extra char, move briefly over direct heat for 30–60 seconds but watch closely to prevent burning.

Rest and garnish

Remove pizza from grill using the peel or spatula and transfer to a cutting board or foil-lined baking sheet. Let rest 2 minutes. Scatter fresh basil leaves (about 10) over the hot pizza so the residual heat wilts them slightly.

Slice and serve

Cut pizza into 6–8 slices using a pizza cutter or large knife. Serve immediately. If transporting for onsite service, place on a sheet of aluminum foil or a pizza box to retain heat.