How Grilled Pizza Will Change Your Life (Or At Least Dinner)

Take pizza to the next level this summer by firing up the grill.

Whether you're vegan, gluten-free or a hardcore meat lover, we can all agree that pizza is pretty bomb, not to mention versatile. No matter what your dietary preferences, there's one to suit every taste. And while we love ourselves a good old wood-fired or oven-baked pie, pizza hot off the grill is pretty hard to beat. Never given this method a try? Here's everything you need to know about whipping up some of the best pizza you'll ever eat.

Why do it: First and foremost, the grill is like a godsend when it comes to flavor. Almost anything and everything tastes great after a quick stint over a roaring fire or smokey charcoal. But giving pizza a go on the grill is the best and easiest way to get a pizzeria quality pie at home. Seriously. Your grill can reach much higher temps than your oven ever will, meaning dough that is delicious crispy, cheese that is bubbly and beautifully browned and each bite is infused with a subtle smokey flavor.

What you need to know: This is a fairly fast cooking method, so having your toppings ready and raring to go is key. That means prepping veggies, meats and cheeses before heading to the grill. Once you're ready to get grilling, make sure all of your ingredients are at hand. Keeping a watchful eye over your pizza is important to avoid burning. Pay close attention to the temperature and use your eyes and nose to determine if you should transfer it to a cooler spot on the grill.

How to make it: Have your pizza dough ready to go (if homemade err on the side of caution and add a little more flour than usual for a sturdier dough) and prep toppings. Fire up the grill (close the lid and heat to about 550 to 600°F) and create two heat zones, direct and indirect. Brush one side of your dough with oil — a light layer should do the trick, you don't want it to drip — and place directly over the portion of the grill with direct heat, oiled side down. Cook for 1-2 minutes with the grill closed or 3 minutes with the lid open. The dough will start to bubble and blister after a few seconds, which is exactly what you want. Use a pair of tongs to take the dough off the grill and transfer to a work station, grilled side up. Add your toppings then return to the grill, placing dough over indirect heat. If adding fresh herbs, save them for after the pizza is taken off the grill. Cook with the lid closed for 5 minutes to allow the cheese to melt and bubble. Check to ensure the dough is finished and your cheese melted, then remove from the grill and allow to cool slightly before serving.


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