Pizza dough can be cooked to perfection on the grill, no pizza stone required! A tender-chewy crust topped with our favorite toppings and grilled to golden perfection.
Prep, cooking, and cleanup is a total breeze and the flavor is amazing. Avoid the heat of the oven indoors and put this super fun pizza on the menu!
Grilled pizza dough is soft, slightly chewy, flavorful, and easy to make. It’s the perfect way to enjoy pizza without turning on the oven!
How To Make Grilled Pizza (so Easy!)
Pizza dough (and homemade pizza sauce) can be store-bought or homemade. Homemade dough can be prepped in large batches ahead of time and frozen for easy cooking.
Rolling the pizza dough right on Reynolds Wrap® Non-Stick Foil means perfection every time, no mess on the counter, food won’t stick, and no sticking to the grill so clean up is a snap.
Fire up the bbq and toss on some green peppers and mushrooms before you start with the pizza. Slice them after cooking and set aside until it’s time to add toppings.
How To Make The Best Bread Machine Pizza Dough
The best way to cook pizza on the grill is by making sure it’s hot and ready when it’s time to cook!
Cooking 3 to 4 minutes on each side will produce a crust that is thick and chewy and perfect for all the toppings!
If your dough is a little bit larger or smaller, it will work in this recipe. Be sure to roll it to ½ thick .
Easy Homemade Pizza Dough Recipe
If your pizza is browned on the bottom before your toppings are heated through and your cheese is melted, move the pizza to indirect heat and close the lid for a few minutes.
Serving: 0.25 of a whole pizza | Calories: 407 | Carbohydrates: 44 g | Protein: 20 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 44 mg | Sodium: 1180 mg | Potassium: 178 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 555 IU | Vitamin C: 3 mg | Calcium: 288 mg | Iron: 3 mg
© . Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
These Aluminum Foil Uses Are Not Advised
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!Grilled Pizza is a layered traditional pizza with a soft cheese combination, a little spice, thin cut salami topping all sweetened up by honey drizzled over top. Grilled to perfection.
Simple, fast and flavorful! If you love pizza as much as we do try this Easy Homemade Pizza Ever, Best Ever Zucchini Crust Pizza, Taco Pizza or Bacon Chicken Alfredo Pizza to satisfy all your pizza cravings.
Summer is coming to an end now that school is about to begin for some of us and I am not ready. I still want all things grilling, swimming and sunshine.
Quick & Easy No Yeast Pizza Dough
We love to grill and we love pizza. I knew I had to try grilling a pizza before the summer is over. This pizza turned out perfect!
Plus all of the toppings were easy and flavorful when layered together. I am telling you, you cannot go any easier on dinner tonight.
I knew I wanted to make a grilled pizza and I knew Reynolds Wrap was going to save the day. Reynolds wrap is my go-to for all things cooking, baking and now grilling.
How To Par Bake Pizza Dough To Freeze Or Bake Later
You will want tough, lined wrap that will withstand heat, hold up your food as well as bake it to perfection! Reynolds wrap did all of the that and more.
I got the crispy edge that I was wanting. The center of the grilled pizza was cooked throughout and my family enjoyed every bite.
We ended up making 5 pizzas with the help of Reynolds wrap. It helps that this grilled pizza is so simple to make and grilling it just became my favorite way of cooking a pizza.
Stovetop Pizza: Making Pizza Without An Oven
Mix and match your pizza how you like it! This is an easy grilled pizza that can be changed and adapted in SO many ways.
Putting toppings onto the pizza first creates a mushy goulash covered dough that is unappetizing and unpleasant to eat. Toppings, as long as they go on top of the cheese, should represent a compliment to and with the cheese.
Reynolds Wrap® Aluminum Foil is available in a variety of widths and thicknesses to accommodate just about any task. Their kitchen foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage.
Grilled Pizza Margherita
Aluminum foil has the lowest moisture-vapor transfer rate of all wrapping materials. This means that it is the most effective in preventing the loss of moisture and vapor from the food.
Heavy duty foil is also recommended when freezing meals. This kind of foil offers extra protection from freezer burn when wrapping foods for freezer storage.
Calories 351 kcal (18%) Carbohydrates 32 g (11%) Protein 16 g (32%) Fat 18 g (28%) Saturated Fat 8 g (40%) Cholesterol 35 mg (12%) Sodium 1117 mg (47%) Potassium 104 mg (3%) Fiber 1 g (4%) Sugar 5 g (6%) Vitamin A 386 IU (8%) Vitamin C 3 mg (4%) Calcium 126 mg (13%) Iron 3 mg (17%)
Help, My Pizza Is Stuck To My Pizza Peel!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.We and our partners use cookies to Store and/or access information on a device. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. An example of data being processed may be a unique identifier stored in a cookie. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. The consent submitted will only be used for data processing originating from this website. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page..
Cooking pizza on top of tin foil has been an age-old debate. It turns out that cooking pizza on tin foil can have multiple different outcomes, all dependent on how you prepare the dough before it’s placed in the oven.
Sicilian Pizza With Pepperoni And Spicy Tomato Sauce Recipe
Tin foil is meant to be used for a variety of purposes while baking, and while some believe that cooking pizza on tin foil will lead to better caramelization, others claim that it might not stick together and can cause your crust to be soggy.
Is your pizza sticking to the foil? If the pizza is sticking to the foil, you can try one or all of these recommendations for effective non-stick tin foil.
Some people will argue that tin foil will help the pizza cook better and give it a crispier crust, while others say that using tin foil can cause extreme sogginess and lead to a mess.
What To Do When Pizza Sticks To The Pan
If you don’t want to use tin foil, but you also don’t want your pizza to be soggy, try using parchment paper instead. Parchment paper is meant to be able to withstand high temperatures, so it prevents sticking and helps keep your pizza crispy.
If you are new to cooking pizza on parchment paper or are afraid that your dough will stick too much, there are ways you can prevent sticking. The first thing you should do is prep your pizza with flour before cooking it. After that, make sure that every area of the pizza stone has been floured. It’s also important that the rolling pin is well-greased.
If you’re using parchment paper, the dough should not stick. If you’re using metal sheets, greasing the surface beforehand should stop sticking. You can use flour or cornmeal to do this. If your pizza is very watery (a possible result of overworking the dough), it may stick.
Grilled Greek Pizza Recipe
The biggest reason that pizza dough sticks to the pan is that you are not properly greasing the pan. Make sure that you put all the oil in the middle of the pan and then turn it around until it is completely coated with oil. If there are any spots that are not covered in oil, they will stick to the dough. Another reason why it might not be sticking is because you are using too much flour on your hands or on your rolling pin, or even on top of your dough.
If you’re looking for an alternative to tin foil, try using a pizza stone. According to Cook’s Illustrated, pizza stones will help your pizza cook better than both tin foil and parchment paper will. However, if you don’t
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