Grilled Pizza

I love homemade pizza.  Who doesn’t?  I have one bone to pick with the concept, though.

Why oh why do I have so much trouble transferring the crust from my pizza peel to my baking stone, or from the stone to my plate?  Seriously.  It sticks every time.

While delicious, my pizza is never pretty or photogenic.  Or cooked evenly for that matter. Stupid crust bunching up when I try to move it.

I’ve tried oil.  I’ve tried cornmeal.  I’ve tried flour.  No dice.

Can someone please tell me why the pizza gods hate me?

Or why I find it so much easier to grill pizza on our old Freecycle-scored grill?

Grilled Pizza 2

Good thing I love grilled pizza more than baked.  Because it looks like we’ll be eating our pizza that way from now on, unless somebody can save me.


White Grilled Pizza

Truth time:  I didn’t actually measure anything other than the ingredients for the crust.

One pizza crust (I used half of Jenna’s recipe)
Extra virgin olive oil
Chopped vegetables of your choosing.  I went with peppers and onions.
Grated cheese (we used Asiago and Parmesan)


Grilled Pizza

Preheat your grill to high.  Roll out your dough on an oiled piece of aluminum foil on top of a pizza peel.  Assemble the rest of your ingredients.

Brush the crust with olive oil, then slide the aluminum foil and crust onto the grate of the grill.  Close the lid and cook for 3-5 minutes, or until the bottom begins to brown.

Grilled Pizza 3

Use the pizza peel to remove the crust from the grill and decrease the heat to medium.  Brush the crust again with olive oil.

Grilled Pizza 4

Carefully flip the crust over so that it lies cooked-side up on the foil.

Grilled Pizza 5

Brush with olive oil and top with vegetables, followed by cheese.  Use the peel to transfer the pizza back to the grill.  Grill the pizza, toppings side up, for 5-10 minutes over medium with the lid closed, or until the cheese is melted and starting to bubble.

Grilled Pizza 6


Allow to cool for at least 5 minutes, then slice and serve with a side salad.

Any suggestions on how to save my baked pizza?  Or should I stick with grilled?


  1. says

    Grilled pizza tastes awesome, and yours looks so good! Stick with it if you like it 🙂

    … Or, if you’re determined to make your homemade pizza prettier, I have had my sanity saved by baking my pizza on Silpat. Now, I’m not familiar with the whole pizza peel/pizza stone thing, so I’m not sure how you’d combine our two methods. But here’s what I do: preheat the oven with a jelly roll pan inside. Meanwhile, roll (or pat, another sanity saver!) out the dough on top of a silpat. Top the pizza. When the oven is ready, transfer the silpat/pizza to the hot pan. Bake. When it’s done, remove the silpat and transfer the pizza to a cutting board — don’t attempt to cut the pizza while it’s still on the silpat, you’ll cut up the silpat into pizza slice-sized shapes.

    If you don’t have silpat, I suspect that parchment would work also. But as I said, this is all done sans pizza peel/pizza stone… which I know is more authentic. But this sure does work for me — all the stress has gone out of homemade pizza night!

    Sorry for the monster comment — !!

  2. says

    I feel your pizza-sticking pain. To keep mine from sticking, I use a lot of flour when rolling it out on the counter, then slide it onto a heavily cornmeal-ed baking sheet. I also take care not to roll the dough out too thin, because then some toppings seep through and stick to the bottom on the pan during baking. Good luck!

  3. says

    that looks so good! the one and only time i’ve ever used a pizza stone, our pizza got stuck to it (even using cornmeal) and we literally had to eat the pizza directly off the stone. it was hilarious (but chris was mad and threw the stone out!) but then again, it was a cheap stone from the grocery store. lol. but now i just stick to a round baking sheet and i’ve never had a problem with the crust-it turns out perfect every time and literally slides off the sheet if you’re not careful!

    • Julie @savvyeats says

      Yeah, I can do it on a baking sheet, I just really want to use my stone and peel since I have them!

  4. Kimberly says

    I found a method that works in an Americas Test kitchen cookbook. You roll the pizza dough out on to wax paper, pull that up onto the underside of a cookie sheet or a flat airbake pan. Then slide it off the cookie sheet (yes, with the wax paper) onto the pizza stone. Usually when the pizza is really close to being done, I can shimmy the wax paper out between the stone in and the pizza. Not having to transfer the dough also allows you to retain a nice shape on your pizza — I have tried a lot of methods before and it would always end up sticking, mis-shaping, folding, etc the pizza.

  5. Yvonne says

    This used to happen to me, but what I found works is to not let the crust get too thin, and use a ridiculous amount of cornmeal on the peel and on the stone-like a heaping quarter cup on each. With all that cornmeal, it can’t help but slide off.

  6. Jenn says

    When my husband makes pizza on the grill he uses cornmeal on a the back side of a jelly roll pan and puts the pressed crust on there , then I add the sauce and what ever toppings we want. then he slides it onto the grill. What he uses to pick the pizza off of the grill (he drops the temps to about 300 when baking it) is two 8″ inch spatulatas to get it off the grill and back onto the pan.
    Just recently we bought some mesh pizza pans and sprayed them with olive oil and they work perfectly on the grill.

  7. says

    I’ve never had a baked pizza problem-we preheat our pizza stone in the oven, then remove it when the crust is all rolled out (on a floured pastry mat). I fold the dough into quarters, because its easier to move that way, then sprinkle the pizza stone with cornmeal and unfold the dough on it. Sometimes we prick the dough with a fork to prevent it from rising too much as well. Hope that helps!