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Crispy Grilled Pizza on Stone

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This recipe delivers a rustic, crispy grilled pizza with a perfectly chewy crust and smoky flavor, made easy on a backyard grill using a pizza stone.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280g)
  • 1 teaspoon active dry yeast (3g)
  • 3/4 cup warm water (110°F/43°C) (180ml)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sugar (4g)
  • 1 teaspoon salt (6g)
  • 1/2 cup tomato sauce (120ml), homemade or store-bought
  • 8 ounces fresh mozzarella, sliced thin (225g)
  • A handful fresh basil leaves
  • 1/4 cup grated Parmesan cheese (25g)
  • Extra virgin olive oil for drizzling
  • Optional toppings: sliced pepperoni, mushrooms, or other favorite toppings (light amount to avoid sogginess)
  • Pizza stone, 14-inch diameter (35 cm), preheated on the grill

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit until frothy and bubbly, about 5 minutes.
  2. Make the dough: In a large bowl, mix the flour and salt. Add the frothy yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should feel soft but slightly tacky.
  4. First rise: Place dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Preheat the grill and stone: Place the pizza stone on the grill grates and preheat the grill to medium-high (about 500°F/260°C). Close the lid and let the stone heat thoroughly for 30 minutes.
  6. Shape the dough: Punch down the risen dough and divide if making multiple pizzas. On a floured surface, gently stretch or roll dough into a 12-inch round, about 1/4 inch thick.
  7. Assemble the pizza: Transfer dough to a floured pizza peel or rimless baking sheet. Spread a thin layer of tomato sauce, leaving a small border. Add sliced mozzarella and any other toppings sparingly.
  8. Grill the pizza: Slide the pizza onto the preheated stone. Close the grill lid and cook for 8-12 minutes until crust is golden and cheese is bubbly with slight char spots. Rotate halfway through cooking.
  9. Finish and serve: Remove pizza carefully with the peel, drizzle with olive oil, sprinkle fresh basil and Parmesan. Let rest for a couple of minutes before slicing.

Notes

Preheat the pizza stone for at least 30 minutes to ensure a crispy crust. Avoid overloading the pizza with toppings to prevent sogginess. Use flour or cornmeal on the peel to prevent sticking. Rotate pizza halfway through cooking to avoid hot spots. Let pizza rest a few minutes after grilling for cheese to set and flavors to meld.

Nutrition

Keywords: grilled pizza, pizza on stone, crispy pizza, backyard pizza, rustic pizza, easy pizza recipe, summer cookout pizza

Find it online: https://magnetmeal.com/crispy-grilled-pizza-on-stone-easy-recipe-for-rustic-flavor-perfection/