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Pizza on the grill – direct then indirect
Grill

Pizza on the grill – direct then indirect

Grill pizza with high direct heat for the crust, then indirect with toppings. Firmer dough, flip technique and grill marks – different from campfire stone pizza.

BBQDinnerGatheringGrillPizzaVegetarian
Shopping List
Rate:
100 min total
3 servings
Easy

Ingredients

servings
Units

  • Pizza dough (slightly firmer)

    • 1.1 lb Wheat flour
    • 1¼ cup Lukewarm water
    • about 0.2 oz Dry yeast
    • 1½ tsp Salt
    • 1½ tbsp Olive oil

  • Toppings (for 2–3 pizzas)

    • about 1.1 cup Pizza tomato sauce
    • 8.8 oz Mozzarella, grated or sliced
    • 1 tsp Dried oregano
    • 1 tbsp Olive oil for brushing

Instructions

  1. 1

    Make and rise the dough

    1. Make dough as for oven pizza but with a little less water so it is firmer. Rise 45–60 minutes.
    75 min
    BowlHands
  2. 2

    Bake the base direct

    1. Get the grill very hot. Oil grate and dough. Place the stretched base direct on the grate 1–2 minutes until marked.
    5 min
    Grill
  3. 3

    Flip, top and finish indirect

    1. Flip the base. Quickly add sauce and mozzarella on the grilled side. Move to indirect zone, close the lid, and bake 4–7 minutes.
    8 min
    Grill

Details

Nutrition

Calories

520kcal

Protein

22g

Fat

18g

Carbs

68g

Serving Size

280g

Dietary

Allergens

GlutenMilk

Restrictions

  • Contains Gluten
  • Contains milk

Serving

Suggestions

  • • Serve straight from the grill while the cheese still stretches.

Side Pairings

  • • Grilled vegetables

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store leftovers in the fridge up to 2 days.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze baked slices up to 1 month.

Reheating

  • • Grill: Reheat briefly on the grill or in the oven.

Tips

Preparation

  • • Keep toppings light – a heavy centre falls through more easily.

Cooking

  • • Have all toppings ready before you flip – the grill will not wait.

Serving

  • • Slice on a board off the grill.

Variations

Flavor

  • Try smoked mozzarella or chilli oil after baking.

Method

  • For oven: see classic oven pizza. For fire: see campfire pizza.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.