Go Back
+ servings
Grilled neapolitan margarita pizza.
No ratings yet

How to Grill Pizza

A simple guide on how to grill pizza. The steps can be adjusted based on the type of grill you are using or style of pizza you want to make.
Prep Time1 hr
Active Time15 mins
Course: Pizza
Cuisine: American, Italian, Pizza
Keyword: Grilled Pizza, grilled pizza guide, how to grill pizza
Yield: 1 pizza
Cost: $5.00



  • Prepare Grill: Prepare the grill for indirect cooking. By deflecting the direct heat from the fuel source away from the stone, you prevent the pizza stone from cracking (See tempering pizza stone). Target 500 degrees F for NY Style pizza.
  • Prepare Dough on Peel: Start by layering the wooden pizza peel with a light dusting of flour. Then gently roll out your pizza into your desired size (10-12 inches work best for this style of pizza). At this point, lift the pizza on one side and then add some corn meal onto the peel (large grit). Repeat for the other side of the pizza. This will act like ball bearings and allow the pizza to easily slide off onto the stone.
  • Build Pizza: Then add your sauce, cheese, and then toppings. Now it’s ready to grill.
  • Confirm Pizza Stone Temp: Using your IR Thermometer, check the pizza stone temperature. When it reaches 500 degrees, you are ready to grill the pizza. Slide the pizza from the wooden pizza peel onto the stone. Close the lid.
  • Rotate Pizza: Monitor the pizza and be sure to use the Pizza Turning Peel to rotate the pizza 90 degrees every few minutes until the rim is golden, the cheese is melted, and the bottom of the dough cooked through.
  • Remove: Remove the pizza with your pizza peel and transfer to a cutting board for slicing.


For Neapolitan Style Pizzas: We recommend using a grill or specific pizza oven that can achieve 900 degrees in the cooking chamber and a 700 degree stone. Follow directions, but turn every 15 seconds for up to 2 minutes or until the crust is crunchy and the toppings cooked.
A note on the first pizza: If you are making many pizzas, the first pizza will always run longer and will cool the stone down after it’s done. Before cooking the next pizza, be sure to wait for the stone to rise again to 500 degrees F.