I pretty much enjoy pizza in all of its forms unless it comes with pineapple on it. When I was younger I opted to try pizza dough on my grilling racks. It was okay, a lot of flipping with a little sticking. From that moment I did all of my future grilled pizzas on precooked naan bread. This was delicious but it didn’t necessarily feel like real pizza to me. I’m going to tell you why I came up with this grilled brick oven pizza recipe.
Most of us have made pizza in the oven. However even with a stone or crisper pan, I could never get the bottom of the pizza truly crispy. Cue my pizza epiphany. Most people that I know love brick oven pizza. It is more traditional and tastes so good. I tried an experiment with my pizza stone on my grill and I’m never going back.
The Grill Set Up and Tools
- You will need 4 bricks which you can get from Lowes and a pizza stone.
- It is worthwhile to purchase a pizza peel but you could use a flat baking sheet. There is a link to one at the end of this post.
- Place four bricks (stacked two and two) on your grill about 12 inches apart in the middle.
- Place your pizza stone on top of the bricks, centered on the grill.
- Note that you may need to pop out our top, indirect cooking rack to make room.
- Turn all your grill burners to high.
- Close the lid and pre heat on high for 25-30 minutes.
Grilled Brick Oven Style Pizza
- 1/2 package Premade Pizza Dough from the Store 1 package will make two pizzas
- 1/3 cup Pizza Sauce
- 1 ball Fresh Mozzerella
- 1/4 cup Fresh Basil
- 2-3 tbsp Olive Oil
- 1 tsp Garlic Salt
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/4 cup Corn Meal
- Make sure pizza dough is thawed in the refrigerator prior to beginning recipe.
- Remove pizza dough from package and cut in half (second half can be saved in fridge if you only want to cook one pizza).
- Roll dough into 2 seperate balls and place on oiled non stick baking sheet.
- Top with a drizzle of olive oil and cover with plastic wrap.
- Let your dough proof for 5-6 hours at room temperature.
- Set up grill with bricks and pizza stone as shown above.
- Turn burners to high, close lid and preheat for 25-30 minutes.
- Pull out your pizza peel and lightly dust with corn meal.
- Spread out your dough with your hands onto the peel. Do not roll it out with a rolling pin or roll it around as a ball. You want some of those delicious bubbles in the dough to cook into your pizza.
- Put a drizzle of oil all over the dough and spread to the edges. Sprinkle garlic salt all over the crust.
- Spoon on your favorite pizza sauce and spread in within a 1/2 inch of the edges.
- Slice up fresh mozzeralla and top all over the sauce.
- Top with a drizzle of olive oil, salt and pepper.
- Jiggle the pizza from the peel onto your hot, preheated pizza stone.
- Close the lid and cook for 4-5 minutes.
- After 4-5 minutes use long grill spatula to turn the pizza if your grill has a hot spot.
- Close the lid again and cook for another 4-5 minutes.
- Remove from grill with peel and top with fresh cut up basil leaves while it cools and then serve.
- If you are cooking the second dough, let pizza stone heat back up for 10 minutes.
If you don’t have a pizza peel you can use a flat baking sheet like this one. The bonus tip in today’s recipe is one of my favorite things in the whole world. I love topping my pizzas with arugula. Feel free to jazz up this recipe with your favorite toppings for your own unique creation.
Your pizza stone can turn black from the grill but it is completely fine to keep using. I have one that I use just for the grill now. I hope you give this grilled brick oven pizza recipe a try for your next meal!