HOW TO BUILD THE PERFECT GRILLED PIZZA
If using store-bought dough, remove from refrigerator 30 minutes before using. We’ve included our recipe for The Ultimate Pizza Dough (page 54).
Tomato or pesto, homemade or prepared—you choose. See our No-cook Pizza Sauce (page 56) and Classic Pesto (page 55) recipes!
Resist the temptation to pile toppings and cheese onto your dough—choose 1 or 2 from each list. Less is more and will prevent soggy crusts or puddles of moisture in the middle.
4 GRILL WITH A PIZZA STONE
Place pizza stone on grill over medium-high heat.
Heat stone for 10 to 15 minutes. Stretch dough to desired shape. Brush lightly with olive oil.
Place dough directly on pizza stone. Add selected toppings. Close lid and grill until dough is cooked through, golden on bottom, and cheese is melted and bubbly, 6 to 9 minutes.
WITHOUT A PIZZA STONE Stretch dough to desired shape. Brush lightly with olive oil.
Place dough directly on greased grill over medium-high heat. Close lid and grill until bubbles form on top and bottom is grill-marked, 3 to 6 minutes.
Using tongs, turn dough. Close lid and grill just until no longer doughy underneath, about 1 minute. Transfer to baking sheet. Reduce heat to medium-low.
Add toppings to dough. Return to grill. Close lid and grill until golden on bottom, and cheese is melted and bubbly, 6 to 9 minutes.