Grilled Pizza

Fire up the grill this summer for the ultimate pizza experience, perfect for outdoor barbeques with family and friends!

  • Yield: Varies
  • Cook Time: 7 min



We recommend using a pizza stone on top of your grill, but if you do not have one, you can cook the pizza directly on the grates.

  1. Prepare your dough according to your preferred recipe. For the best flavor, we recommend using a recipe with a longer fermentation time such as Mimmo's New York Style Pizza at Home or Sourdough Pizza, but if you are pressed for time, try our 4 Hour Pizza Dough Recipe.
  2. Turn on your grill to a high temperature (500-550F) and let it preheat for 30 minutes. If you are using a pizza stone, put it on the grill and close the lid, allowing it to preheat with the grill.
  3. Stretch your pizza dough on a counter lightly dusted with Caputo Semola, keeping an even thickness throughout.
  4. If you are cooking the pizza dough directly on the grill, brush it with olive oil before adding the dough. If you are using a pizza stone, use a pizza peel lightly dusted with Caputo Semola to slide the dough onto the stone.
  5. Close the lid and let the dough cook until golden brown on the bottom. The time will vary, but it should take about 2-4 minutes.
  6. Remove the pizza from the grill using a pizza peel or large spatula and place it on a countertop, grilled side up.
  7. Add your favorite toppings (we recommend Ciao Authentica Crushed Tomatoes and mozzarella cheese)! If you are using any toppings that take more than a few minutes to cook (like vegetables), make sure they are pre-cooked before you add them.
  8. Add your pizza back onto the pizza stone or grill (being sure to brush more olive oil on the grates if you are cooking directly on the grill), close the lid, and allow it to cook for 2-4 more minutes or until the bottom is golden brown and the cheese is melted.
  9. Remove, slice, and serve!

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.