It's all about the base
Having pizza dough ready to go is half the battle when you're grilling pizza. Make your own or buy some at the supermarket, where it’s often sold in the refrigerated or frozen case. Some pizzerias will also sell their dough. Store-bought flatbreads and naan are other good options; they make the pizza process a simple case of top-and-go.
A tacky dough is a good dough
When making your own dough, if it's sticky to touch, work in more flour until it's tacky to the touch, making it easier to work with and to grill. When stretching the dough to size, be generous with the flour to keep the dough from sticking to a work surface. Arrange the pizza dough in stacks on separate floured sheets of parchment when stretching to size.
Get the toppings ready to go
Grilled pizza is an ideal canvas for ripe seasonal produce, chopped-up leftovers, and pretty much anything else (barbecued chicken?!). Cut toppings to the size you want on the pizza and place them in a bowl for easy access -- the minute the dough hits the grill, you're only a few minutes away from scattering your desired toppings on top so you need to be ready.
Fire up the grill
Once the grill is hot, brush one side of the pizza dough with olive oil and flip that oiled side onto the grill -- it should only take 2 to 3 minutes to cook, and once it bubbles up on top, it's ready to be flipped. (At this point, a grilled pizza crust may be cooled then frozen for a pre-cooked pizza crust to use at another time.) Working quickly, top the pizza as desired, or let the bottom cook and then remove the grilled pizza crust to a work surface to assemble the toppings if your prefer. Once the toppings are in place, cover the grill for a few minutes, allowing the flavors to meld together.
Watch how to make Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil:
See our creative pizza recipes for topping inspiration.