Pizza with tomatoes, spinach, and mushrooms cut into slices on wooden countertop
The Best Type Of Pizza To Cook Straight On The Grill
Cooking pizza on a grill grate is a lot trickier than sliding dough into an oven, which is why you should stick to a drier, thin-crust pizza when cooking on the grill.
Since thin-crust pizza weighs less than thick crust, it’s less likely to make a mess on your grill. It’s also more compatible with the high heat of the grill than thicker dough is.
A thin, stiff crust will prevent it from sinking and lessen the chance that the dough will stick to the grill. Aim for a hydration level of about 66%, or ⅔ as much water as flour.
Once your pizza dough has the right consistency, keep it thin across the whole pizza by rolling it out flat to avoid the larger puffy crust handles typical of other pizza styles.
The puffy lip you usually see on pizza can lead to uneven cooking on the grill. Since grilled pizza is often cooked on both sides, the raised edge would be dented when you flip it.
Lightly brush your dough with oil on both sides to prevent sticking. Because thin-crust pizza cooks so quickly on the grill, avoid overloading the cheese and other toppings.