You can absolutely grill pizza with pizza stone on your gas grill! Many home cooks love this method because it brings out a crispy, slightly charred crust and infuses a smoky flavor.
A pizza stone mimics a brick oven’s heat.
You get endless topping options and a fun BBQ experience.
Key Takeaways
Gather all necessary tools and ingredients before starting. This includes a pizza stone, gas grill, pizza peel, dough, sauce, cheese, and toppings.
Preheat your pizza stone and grill to 475°F to 500°F for the best results. A hot stone ensures a crispy crust and even cooking.
Use cornmeal or parchment paper to prevent your pizza from sticking to the stone. Work quickly when assembling your pizza to maintain the dough’s texture.
Prep for Grill Pizza with Pizza Stone
Tools and Ingredients Needed
Before you start, gather everything you need for a smooth grilling experience. You want to have your pizza stone, a gas grill with a lid, and a pizza peel ready. A large cutting board helps too. For ingredients, grab your pizza dough recipe, sauce, cheese, and favorite toppings. Olive oil is great for brushing the crust.
Here’s a quick checklist:
Pizza stone
Gas grill
Pizza peel or large cutting board
Pizza dough recipe
Sauce (marinara or pesto)
Cheese (mozzarella works best)
Toppings (pepperoni, veggies, herbs)
Olive oil
If you’re curious about pizza stone options, check out this table:
Feature | Description |
|---|---|
Size | 7 to 16 inches; pick what fits your grill and pizza size. |
Shape | Rectangular stones work for big pizzas; circular stones fit smaller grills. |
Weight | Most stones weigh 8-9 pounds; steel stones can be heavier. |
Pizza Dough and Toppings Prep
Start with your pizza dough recipe. Make sure the dough is sticky before rising. Try making it the night before for better flavor. Roll the dough to about ¼-inch thick for even cooking. If you want a firmer base, precook the dough for a minute or two. Use lighter sauce and space out toppings so your pizza doesn’t sag. Precook meats and chop veggies small for even grilling.
Preheating Grill and Stone
Preheat your gas grill and pizza stone for 10-15 minutes on medium-high heat. Aim for a stone temperature of 475°F to 500°F. A hot pizza stone cooks the crust evenly, absorbs moisture, and gives you that golden-brown color. This step is key for crispy results when you grill pizza. Always let the stone heat up with the lid closed. Make sure the stone is dry before placing it on the grill to prevent cracks.
How to Grill Pizza: Steps and Tips
Assembling and Transferring Pizza
You have your dough, toppings, and pizza stone ready. Now comes the fun part—putting it all together! Start by stretching your dough on a lightly floured surface. Shape it to fit your pizza stone. Don’t worry if it’s not a perfect circle. Homemade pizza always looks unique.
To keep your dough from sticking and to make transferring easy, try these techniques:
Technique | Description |
|---|---|
Parchment Paper | Build your pizza on parchment paper. This lets you slide it onto the hot stone without sticking. |
Cornmeal | Sprinkle cornmeal on your pizza peel or cutting board. It acts like tiny ball bearings for the dough. |
Pizza Peel | Use a pizza peel with a thin edge. It helps you slide the pizza onto the stone smoothly. |
Preheated Stone | Always use a hot pizza stone. This gives you a crispy pizza crust and prevents sticking. |
Wet Cloth | Wipe the stone with a damp cloth before cooking to help control the temperature. |
Tip: Work quickly when you assemble your pizza. If the dough sits too long, it can absorb moisture and stick.
Once you’ve added sauce, cheese, and toppings, use your pizza peel or a rimless baking sheet to slide the pizza onto the hot stone. If you use parchment paper, you can leave it under the pizza for the first few minutes, then pull it out once the dough firms up.
Grill Pizza: Timing and Temperature
Getting the right temperature is key when you grill pizza with pizza stone. Preheat your grill to at least 450°F. For the best results, aim for 475°F to 500°F. Use an infrared thermometer to check the stone’s surface. A hot stone means a crispy crust every time.
Here’s a quick guide for grilling times and temperatures:
Type of Pizza | Grilling Method | Temperature (°F) | Grilling Time |
|---|---|---|---|
Fresh Pizza | Direct | 425-450 | 3-4 minutes (each side) |
Frozen Pizza | Indirect | 375-400 | 16-20 minutes |
Chicago-style Pizza | Indirect | 375-400 | 30-40 minutes |
Pizza on Stone | Direct | 450-475 | 7-10 minutes |
Keep the grill lid closed as much as possible. This keeps the heat steady and helps the cheese melt. Check the bottom of your pizza after a few minutes. You want a golden, crisp pizza crust. If the toppings need more time, move the pizza to a cooler part of the grill.
Note: Consistent high heat is important. If the temperature drops, your pizza may cook unevenly or get soggy. Try to keep the grill above 450°F for the best grilled pizza.
Tips, Troubleshooting, and Resting Pizza
You might run into a few bumps the first time you grill pizza with pizza stone. Here are some common issues and how to fix them:
Dough sticking to the stone:
Work fast when transferring your pizza.
Sprinkle flour or cornmeal on your peel, not on the stone.
Always preheat the pizza stone.
Never use oil or cooking spray on the stone.
Uneven cooking:
Make sure the stone is fully preheated.
Rotate the pizza halfway through grilling.
Use a thinner crust for even results.
Cracking stone:
Avoid sudden temperature changes. Let the stone heat up gradually.
Use a thick, cordierite pizza stone for better durability.
Never put frozen pizza directly on a hot stone.
Burnt or soggy pizza:
Don’t overload with toppings.
Pre-cook veggies like mushrooms and onions to reduce moisture.
Lower the heat if the crust browns too fast.
Pro Tip: Let your grilled pizza rest for 2-3 minutes before slicing. This keeps the cheese from sliding off and helps the flavors settle.
Serving and Storing Leftovers
You worked hard to grill pizza, so serve it up right! Use a sharp pizza cutter or kitchen scissors for clean slices. Serve hot for the best taste and texture.
Here are some best practices for serving and storing leftover grilled pizza:
Preheat your grill to 500°-550° before cooking for the best results.
Use a rimless cookie sheet or the back of a pan with cornmeal to transfer the dough.
Brush the crust with olive oil for extra flavor and crunch.
Pre-cook or thinly slice toppings so they cook quickly and evenly.
For leftovers:
Don’t store pizza in the box. It dries out fast.
Wrap each slice in plastic wrap or use storage bags to keep them fresh.
Store in the fridge for up to three days.
Reheat on a skillet or in the oven to bring back the crispy crust.
Quick Tip: Pre-cook veggies and season them before adding to your pizza. This keeps your pizza from getting soggy and boosts the flavor.
Now you know how to grill pizza with pizza stone like a pro. With these steps, you’ll get a crispy pizza crust, gooey cheese, and perfectly cooked toppings every time. Enjoy your grilled pizza and don’t forget to share your creations!
You now know how to grill pizza with a pizza stone on your gas grill. Remember to preheat the stone and aim for high heat. Many people love the crispy crust and “burnt” bottom you get this way.
Preheat your stone
Use high heat
Enjoy better crusts than in the oven
Try it out and share your pizza stories!
FAQ
Can I use a pizza stone on any gas grill?
Yes! You can use a pizza stone on most gas grills. Just make sure your stone fits and the grill has a lid that closes.
Do I need to oil my pizza stone?
No, you should not oil your pizza stone. Oil can cause smoke and may damage the stone. Always keep your stone dry and clean.
What if my pizza sticks to the stone?
Try using cornmeal or parchment paper under your dough.
Tip: Work quickly when transferring your pizza to avoid sticking.
See Also
Transform Your Grill Into A Delicious Pizza Oven
Simple Steps For Beginners To Grill Perfect Pizza
Tips For Effectively Using An Electric Pizza Maker