Barbecuing pizza? Absolutely! It’s a game-changer that delivers a smoky, crispy crust and a unique flavour profile you just can’t get from your oven. Grilling pizza might seem intimidating, but with the right techniques and a little practice, you can create restaurant-quality pizzas in your own backyard. This guide will walk you through everything you need to know to become a BBQ pizza pro.
Why Grill Pizza? The Advantages of BBQ Pizza
Why bother grilling pizza when you have an oven? The answer lies in the incredible advantages it offers.
Firstly, the intense heat of a BBQ cooks the pizza much faster than a conventional oven. This quick cooking time helps create a wonderfully crisp crust, preventing it from becoming soggy.
Secondly, the smoky flavour imparted by the grill is a unique and delicious addition. It elevates the taste of the pizza, creating a truly unforgettable culinary experience. Think of it as adding a subtle hint of campfire to your favourite pizza toppings.
Thirdly, it’s a fantastic way to enjoy the outdoors while cooking. Ditch the hot kitchen and embrace the fresh air while creating a fun and interactive meal.
Finally, grilling pizza is a fantastic conversation starter and a way to impress your friends and family. It shows that you’re not afraid to experiment and create something special.
Essential Equipment for Grilling Pizza Success
Having the right equipment is crucial for successful BBQ pizza. While you don’t need to break the bank, some key items will make the process much easier and more enjoyable.
The most important piece of equipment is your grill. Whether you have a gas grill or a charcoal grill, you can cook a great pizza. A gas grill offers more precise temperature control, while a charcoal grill provides a more intense smoky flavour.
A pizza stone or a pizza steel is highly recommended. These tools help distribute heat evenly and create a crispier crust. A pizza stone is typically made of ceramic or stone and is more affordable. A pizza steel, made of steel, heats up faster and retains heat better, resulting in a superior crust.
A pizza peel is essential for transferring the pizza to and from the grill. A wooden peel is great for assembling the pizza, while a metal peel is better for retrieving the cooked pizza.
A pizza cutter is a must-have for slicing your perfect creation. A rocking pizza cutter is particularly effective for clean, even cuts.
Oven mitts or heat-resistant gloves are essential for protecting your hands from the heat.
Choosing the Right Dough and Ingredients
The foundation of any great pizza is the dough. The quality of your dough will significantly impact the final product.
You have several options when it comes to pizza dough. You can buy pre-made dough from your local grocery store or pizzeria. This is a convenient option if you’re short on time.
Alternatively, you can make your own pizza dough from scratch. This gives you complete control over the ingredients and allows you to customize the flavour and texture. Countless recipes are available online, offering variations for different preferences.
Regardless of whether you buy or make your dough, ensure it is fresh and of good quality. Let the dough rise properly, and bring it to room temperature before grilling for optimal results.
The choice of toppings is entirely up to you, but a few considerations can enhance your BBQ pizza experience.
Choose high-quality ingredients that complement the smoky flavour of the grill. Fresh mozzarella, ripe tomatoes, and flavorful meats work well.
Avoid using too many wet toppings, as they can make the crust soggy. Drain any excess liquid from ingredients like canned tomatoes or marinated vegetables.
Consider pre-cooking certain toppings, such as sausage or mushrooms, to ensure they are fully cooked on the grill.
Don’t overload the pizza with toppings. A simple pizza with a few well-chosen ingredients is often the most delicious.
Grilling Techniques: Direct vs. Indirect Heat
When grilling pizza, understanding the difference between direct and indirect heat is crucial. Direct heat involves cooking food directly over the heat source, while indirect heat involves cooking food next to the heat source.
Direct Heat: This method is ideal for quickly cooking the crust and achieving a crispy texture. However, it can also burn the crust if you’re not careful.
Indirect Heat: This method is better for cooking the toppings and melting the cheese without burning the crust. It’s a more gentle approach that requires more patience.
The best approach is often a combination of both. Start with direct heat to quickly cook the crust, then move the pizza to indirect heat to finish cooking the toppings.
For a gas grill, you can achieve this by turning off one or more burners. For a charcoal grill, you can create a two-zone fire by placing the coals on one side of the grill.
Step-by-Step Guide to Grilling Pizza
Let’s break down the grilling process into manageable steps.
Step 1: Prepare the Grill: Preheat your grill to medium-high heat (around 450-500°F). If using a pizza stone or steel, place it on the grill while it preheats. This will ensure that the stone or steel is hot and ready to cook the pizza evenly.
Step 2: Prepare the Dough: On a lightly floured surface, stretch or roll out the pizza dough to your desired shape and thickness. Aim for a thin crust for a crispy result.
Step 3: Assemble the Pizza: Lightly brush the dough with olive oil. This will help prevent it from sticking to the grill. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Add your desired toppings, starting with cheese and then adding any other ingredients.
Step 4: Grill the Pizza: Carefully transfer the assembled pizza to the preheated pizza stone or steel using a pizza peel. If you don’t have a stone or steel, you can place the pizza directly on the grill grates, but be extra careful to prevent sticking and burning.
Step 5: Cook with Direct Heat: Cook the pizza over direct heat for 2-3 minutes, or until the crust is golden brown and slightly charred. Keep a close eye on the pizza to prevent burning, and rotate it occasionally for even cooking.
Step 6: Cook with Indirect Heat: Move the pizza to indirect heat and continue cooking for another 3-5 minutes, or until the cheese is melted and bubbly, and the toppings are cooked through.
Step 7: Remove and Serve: Carefully remove the pizza from the grill using a pizza peel. Let it cool for a minute or two before slicing and serving.
Troubleshooting Common Grilling Pizza Problems
Even with careful preparation, grilling pizza can sometimes present challenges. Here are some common problems and how to fix them.
Problem: Soggy Crust: This is often caused by too much moisture in the toppings or not preheating the pizza stone or steel sufficiently. Ensure you drain any excess liquid from your toppings and allow your stone or steel to heat up properly. Also, don’t overload the pizza with toppings.
Problem: Burnt Crust: This can happen if the grill is too hot or if the pizza is left over direct heat for too long. Reduce the heat of your grill and move the pizza to indirect heat sooner.
Problem: Pizza Sticking to the Grill: This is usually due to not enough oil or flour on the dough. Make sure you lightly brush the dough with olive oil before adding toppings and use enough flour on your work surface to prevent sticking.
Problem: Unevenly Cooked Toppings: This can occur if some toppings are denser than others. Pre-cooking certain toppings, such as sausage or mushrooms, can help ensure they are fully cooked.
BBQ Pizza Recipes to Get You Started
Ready to fire up the grill? Here are a couple of recipe ideas to get you started.
Classic Margherita Pizza: This simple yet delicious pizza features fresh mozzarella, ripe tomatoes, and basil. It’s a classic for a reason!
- Pizza dough
- Tomato sauce
- Fresh mozzarella cheese, sliced
- Fresh basil leaves
- Olive oil
- Salt and pepper
Spicy BBQ Chicken Pizza: This pizza is packed with flavor and features grilled chicken, BBQ sauce, red onion, and cilantro.
- Pizza dough
- BBQ sauce
- Grilled chicken, shredded
- Red onion, thinly sliced
- Cheddar cheese, shredded
- Cilantro, chopped
Beyond the Basics: Advanced Grilling Techniques
Once you’ve mastered the basics, you can explore more advanced grilling techniques to take your pizza game to the next level.
Smoking the Dough: For an even more intense smoky flavour, try smoking the dough before adding the toppings. Place the dough on the grill over indirect heat with wood chips for a few minutes to infuse it with smoke.
Grilled Toppings: Grilling your toppings before adding them to the pizza can enhance their flavour and texture. Try grilling vegetables like bell peppers, onions, or zucchini.
Experiment with Different Cheeses: Don’t limit yourself to mozzarella. Try using other cheeses like provolone, fontina, or goat cheese for a unique flavor profile.
Grilling pizza is a fantastic way to enjoy the outdoors, create a delicious meal, and impress your friends and family. With a little practice and the right equipment, you’ll be grilling up restaurant-quality pizzas in no time. So fire up your grill and get ready for a pizza experience like no other!
What type of pizza dough works best on the grill?
For grilling pizza, a high-gluten dough, such as bread flour-based dough or a store-bought pizza dough specifically labeled “for pizza,” is recommended. The gluten provides the necessary strength and elasticity to withstand the high heat of the grill and prevent the dough from tearing or falling through the grates. Look for a dough that isn’t overly sticky and has had ample time to rise, which contributes to its pliability and ability to form a nice crust.
Avoid using thin-crust or pre-made cracker-style crusts designed for oven baking, as they tend to burn quickly and lack the structural integrity needed to hold up on the grill. A thicker dough, approximately ¼ to ½ inch thick when stretched, provides a more substantial base that can absorb the smoky flavors and stand up to the toppings without becoming soggy or falling apart. Remember to let the dough warm up slightly before grilling to ensure even cooking.
How do I prevent my pizza dough from sticking to the grill grates?
Preventing sticking is crucial for successful grilled pizza. First, thoroughly clean your grill grates and ensure they are preheated to medium-high heat (around 450-500°F). Next, liberally brush the dough with olive oil before placing it on the grill. The oil creates a barrier between the dough and the metal, minimizing the chance of sticking. Don’t skimp on the oil!
Consider using a pizza stone or baking steel on the grill. These surfaces evenly distribute heat and prevent direct contact with the grates, greatly reducing the likelihood of sticking. If using a pizza stone, preheat it along with the grill to avoid cracking. Also, keep a pizza peel or spatula handy for easy maneuvering and removing the pizza from the grill. Lightly flouring the peel before placing the dough on it can also help prevent sticking during the transfer process.
What’s the best way to add toppings to grilled pizza?
Adding toppings to grilled pizza requires a slightly different approach than oven-baked pizza. Since you’re grilling the dough directly, it’s best to partially cook the dough on one side first. This “pre-grilling” step creates a sturdy base that can handle the weight of the toppings. Once the first side has grill marks and is lightly browned, flip it over and quickly add your sauce, cheese, and other toppings to the grilled side.
Work quickly once you’ve flipped the dough. The heat will continue to cook the dough from the bottom, so you want to get the toppings on and allow the cheese to melt before the crust overcooks. Avoid overloading the pizza with toppings, as this can make it difficult to handle and cause the crust to become soggy. Simpler is often better when grilling pizza. Consider pre-cooking vegetables or meats before adding them to the pizza to reduce cooking time on the grill and prevent uneven cooking.
How long should I grill pizza for the best results?
Grilling time for pizza depends on the heat of your grill and the thickness of your dough. Generally, it takes about 2-4 minutes per side. Keep a close eye on the crust, as it can burn quickly. Look for nice grill marks and a golden-brown color on the bottom. The cheese should be melted and bubbly, and the toppings should be heated through.
Remember to adjust the grilling time based on your specific grill and preferences. If your grill runs hotter, you may need to reduce the cooking time to prevent burning. It’s also important to consider the thickness of your dough. Thicker dough will require more time to cook through. Use a pizza peel or spatula to occasionally lift the pizza and check the bottom for doneness. Rotate the pizza occasionally for even cooking and browning.
Can I use a gas or charcoal grill for grilled pizza?
Yes, both gas and charcoal grills can be used to make fantastic grilled pizza. Gas grills offer more precise temperature control, making it easier to maintain a consistent heat throughout the cooking process. This is beneficial for beginners who are still getting used to grilling pizza. Preheat the grill with all burners on high, then adjust to medium-high for cooking.
Charcoal grills impart a distinct smoky flavor that many find appealing. To use a charcoal grill, arrange the coals for indirect heat, creating a hot zone for cooking the pizza and a cooler zone to prevent burning. You can also add wood chips to the charcoal for extra smoke flavor. The key with charcoal is to monitor the temperature carefully and adjust the vents as needed to maintain a consistent heat of around 450-500°F.
What are some common mistakes to avoid when grilling pizza?
One common mistake is using dough that is too thin or too sticky, which can cause it to tear or stick to the grill. Ensure your dough is properly rested and stretched to the correct thickness (around ¼ to ½ inch). Another error is not preheating the grill sufficiently, which leads to uneven cooking and a soggy crust. Make sure your grill reaches the desired temperature (450-500°F) before placing the dough on the grates.
Overloading the pizza with toppings is another frequent mistake. Too many toppings can weigh down the crust and make it difficult to cook properly. Stick to a reasonable amount of toppings and pre-cook any ingredients that require longer cooking times, such as vegetables or meats. Finally, neglecting to oil the grill grates or the dough can result in the pizza sticking and tearing when you try to move it.
What kind of sauce and cheese work best for grilled pizza?
For sauce, a simple tomato sauce or pureed tomatoes seasoned with herbs, garlic, and olive oil works well. Avoid using overly watery sauces, as they can make the crust soggy. A thicker sauce will adhere better to the dough and prevent it from becoming too saturated. Pre-cooking the sauce slightly can also help to reduce its moisture content.
Mozzarella is the classic choice for pizza, but other cheeses like provolone, fontina, or a blend of Italian cheeses can also be used. Fresh mozzarella, while delicious, contains more moisture and may make the pizza a bit wetter, so it’s best to use it sparingly or pat it dry before adding it to the pizza. Grated Parmesan cheese can also be sprinkled on top for added flavor and texture.