There are 2 ways to grill pizza: on a pizza stone and directly on your cooking grates. Both methods require a closed lid to take advantage of a grillâ€™s convection heat, which will produce slightly charred, golden-brown crusted covered in the bubbly toppings of your choice. If large veggies like peppers are among those toppings, we recommend you pre-cook them because the water they release when grilled will make your dough soggy. We can think of few things sadder than soggy dough.
Start by placing your stone on the cooking grates and preheating the grill as normal. Itâ€™s extremely important to preheat the pizza stone along with the grill because putting a cold stone on hot grates may cause it to crack. As the grill preheats to around 500â€“550 degrees Fahrenheit, take time to roll out your dough and assemble your pizza. A tip for outdoor entertainers: After your dough is ready, set up different topping stations and let guests create their own pizzas.
To ensure your stone is at the correct temperature, sprinkle corn grits or cornmeal on its surface. The cornmeal will smolder if the stone is around the target temperature of 550 degrees. If it immediately catches fire, however, you know the stone is too hot to cook the dough properly. In that case, just drop the temperature, clear the corn grits from the stone, and re-test with another sprinkling. In addition to indicating temperature, this coating of cornmeal on the pizza stone prevents the dough from sticking and helps draw out moisture for crispy crust.